Not Your Aunt’s Creamy Potato Salad

The bounty comith, it is summer after all. Not only is it the season for all things grown fresh it’s also BBQ, picnic, firework celebrations and stay up late season.

With company on it’s way, I wanted a classic tasty side to go with all things grilled and what summer meal would be complete without a potato salad? I’ve made a potato salad with a vinaigrette before but this time I was more craving the old fashioned creamy style only lighter.

I like potato salad when it’s still barely warm, but this can easily be cooled and packed perfectly for a picnic.

CREAMY POTATO SALAD WITH AVOCADO

1 1/2 Lbs New Potatoes, scrubbed
1 Large Ripe Avocado
Juice of 1/2 Lemon
1/4 teaspoon Kosher Salt, or to taste
Freshly Ground Black Pepper
2 Tablespoons Mixed Chopped Herbs, Try dill&chives, cilantro&scapes or parsley&tarragon – or mix and match them all together.

Steam the potatoes until they are just fork tender but al dente.
Cool until the potatoes can be handled, then quarter.
Peel and dice the avocado and combine with the potatoes and lemon juice in a large bowl.
Stir in the herbs, then season with salt and pepper to taste.
Toss well to coat everything and to break down some of the softened avocado.

Serves 4-6

Mulitgrain Waffles

It was a breakfast built Father’s Day feast. Especially when the kids are making it.
Really super easy, the batter isn’t a whole lot different than my go-to pancake recipe. Of course, you’ll just need the waffle maker for those tell-tale syrup catchers.

VEGAN MULTIGRAIN PANCAKES

1 Cup Whole Wheat Flour
2/3 Cup All Purpose Flour
1/3 Cup Quick-Cooking Oats
1/3 Cup Ground Flax Meal
2 teaspoons baking powder
1/4 teaspoon baking soda
scant 1/2 teaspoon salt
2 cups soy milk
2 tablespoons vegetable oil, plus more for brushing
1 tablespoon Sugar

In a large bowl, whisk the dry ingredients together.
Add the soy milk and oil, blending until the dry is just wet and most of the lumps are gone.
Heat your waffle maker and lightly brush with oil.
Depending on your waffle makers griddle size, pour appropriate amount of batter onto griddle for each waffle.
Close and cook as per your makers directions.
Brush griddle with more oil as needed and repeat.

Makes about 8 waffles.

Meanwhile
Serve with syrup, berries or rhubarb compote.

Don’t Toss those Radish Greens.

It’s now June, the sun is warm and the garden is in. I thought I had the itch last year, ripping out spaces in the yard to add more life, but it must have been the tomatoes that inspired this year’s dig.

I live on your typical, smallish urban yard with a street out front and a patch of grass for sinking my toes into and a bit of Joneses decor. The house is west facing so I wake with the sun and enjoy the cool shade the houseprint leaves in the backyard during the afternoons. The only thing was the tomatoes weren’t loving the dark, temperate breezes. For those of you who have had the luck to enjoy a warm summer tomato, you will understand my next move.

As a late birthday gift to myself this spring, I shocked the next door neighbour and ordered a few loads of soil. With it’s blazing sunshine and ample room for my tomatoes, the front yard just had to go. As I poked and turned the earth, I found a new plot for my tomatoes and I was left with the cool spaces in the back garden. Room now for things I hadn’t grown before. Direct from Monticello, are the heirloom peas, a few rows red carrots, spinach, rocket and White Hailstone Radishes.

I’m not infatuated with radishes, especially the spicy, red and mealy grocery store variety I grew up on, but when they’re fresh, topping buttered bread with a little salt? Yum. With this little space and reading that radishes can grow from seed to harvest in about three weeks, I couldn’t resist to try. After a few days of rain, the row billowed and I could see the hail sized spheres pushing from the ground. I didn’t think I’d be able to eat that many tea sandwiches in one sitting, so after a nibble I snipped the tops and pickled the bottoms in a drowning of rice wine vinegar, salt and sugar. But, don’t any of you dare think that I’m going get my hands dirty, poke seeds into the ground, water and baby these tiny vegetables just to toss the tops. No, no.

I’d once read that, although most greens are discarded, they are mostly all edible. Radishes are no exception. Blessed with the spiciness of their in-ground counterparts, I figured they would be tasty in a quick sauté or a soup.

Unbelievably simple, this soup was amazingly tempting.

RADISH GREENS SOUP

2 Tablespoons Olive Oil
1 Large Shallot, finely chopped
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving

In a large saucepan, heat oil over medium heat; add finely diced shallots.
Sauté, stirring often, until shallots are soft and translucent.
Add the radish greens and wilt, then add the stock.
Bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches.
Top with with freshly chopped chives just prior to serving.

Makes 4 servings.

Rhubarb Compote

It’s springtime, and even though I might have a bad back, I’m a die-hard gardener.
Some of the most simple and rewarding treasures of a garden are the ones taken for granted. Possibly because they are so easy to grow they are often over-stepped. Take rhubarb, it’s one of the first things up and it doesn’t need any tinkering, thank goodness it’s so big and bright I get a red reminder to pick some and make something like this for breakfast. Although, I’m sure if you have leftovers, rhubarb is one of those great flavours that can pair really from sweet to savoury. Give it a try. Today I did with breakfast!

RHUBARB COMPOTE

2 Cups Chopped Rhubarb Stalks
1 Cup Sugar
1/2 Cup Water
4-5 Cardamom Pods
Juice and Peel of one Tangelo (of course you could use an orange)
Pinch of salt

Add rhubarb, sugar, water and cardamom pods to a medium sized saucepan and bring it to a boil.
Scrub your tangelo, then using a vegetable peeler, remove the outmost peel, leaving the bitter pith.
Add the juice, peel and a pinch of salt to the rhubarb and return it to a boil.
Reduce it to a rolling simmer and cook for about 10 minutes until the rhubarb is tender, but not mushy and the liquid has reduced and thickened.
Set aside to cool then remove the cardamom pods, and the peels, if desired.

…And The Winners Are:

Brandi & Tucker.
Congratulations!

PeTA’s Vegan College Cookbook

I have to admit, when I first flipped through it, I wasn’t totally taken by PeTA’s new Vegan College Cookbook. It was lacking photography, and well, real food. Then I realized, I made it through college already and I did it with market and a Beer Store practically across the street – certainly a benefit when not having to live in a dorm for sure.
Where this book may occasionally cook directly from a ramen packet to a microwave, I think the book more than makes up for it in it’s simplicity, it is encouraging cooking and sticking true to oneself and beliefs – especially as the ultimate visitor in a processed food, meat lovers world. There are clever suggestions and quick recipes to fill you up all while keeping a limited budget and tools in mind.
The recipes are young and quirky, easy and cheap and with 275 of them, that can keep someone eating for just about every day you’re at school.

The people at PeTA were so nice to share and are letting me give TWO copies away.
If you’d like your chance at getting one, just leave a comment below by Wednesday, May 13th and I’ll randomly choose two winners. Good Luck!