Garlic Scape and Hazelnut Pesto

A garlic scape is the stem and flowering portion of the garlic plant. With the scape removed, a garlic plant will store more energy in its bulbs, making them larger and tastier. But another good reason to remove the scapes is that they're full of flavour. I use them as I do garlic bulbs, to flavour sautéed vegetables and soups. Scapes can even be thrown on the grill. In this recipe, I combine them with a small amount of basil to make a spicy, summery pesto that's good in pasta or on toast with tomatoes and cheese. Enjoy! Yields about 2 cups

Ingredients

• Big handful of garlic scapes • 1/2 cup hazelnuts, toasted • 3/4 to 1 cup of olive or grapeseed oil • 1/2 cup parmesan, grated • 1/4 cup fresh basil • juice of half a lemon • pinch salt

In a food processor or blender, mix all of the ingredients for a few minutes. Add more oil if needed. Taste and season with more salt and/or lemon juice.

Wild Strawberry Ice Cream

Ice cream is the perfect treat to cool you off in the midst of summer. If you have the patience to gather a pound of wild strawberries (or know someone who does) this is a refreshing way to experience the immense flavour of this tiny fruit. Enjoy! Last year, I made these Wild Strawberry Tartlets.

Ingredients

• 1 lb (454g) wild strawberries • 2 cups heavy cream • 3/4 cup sugar • 1 oz gin or vodka

Mix the strawberries, sugar and gin in a bowl. Leave to macerate for about an hour. Add the cream and pulse in a blender or food processor until just smooth. Put the mixture in the fridge for about an hour and then churn in ice cream machine according to manufacturer’s instructions.

Spelt, Honey, and Sesame Granola

For a quick breakfast or ice cream topper, here's a recipe that's easy and sure to please. We eat it with yogurt, a drizzle of maple syrup or honey, and a sprinkle of cinnamon. If you can find local raw honey, I highly recommend it. Enjoy!

Ingredients

• 3 cups spelt flakes • 3/4 cup sesame seeds • 1/3 cup honey • 2 tablespoons sunflower or vegetable oil • big pinch of salt

Pre-heat the oven to 325°F. In a bowl, mix the spelt, sesame, and salt. In a small saucepan, melt the honey with the oil. Add to the spelt and mix with a wooden spoon. Line a large baking sheet with parchement and evenly spread the granola. Bake for about 30 minutes, until golden brown, stirring around a few times with a spatula. Leave to cool completely. Store in an airtight container for over a month.

Asparagus with Pancetta and Apple Cider Vinaigrette

This is surely one of the best ways to enjoy asparagus - lightly cooked and served with a punchy vinaigrette. Here the asparagus are blanched and then sautéed, but grilling them on the barbecue is also a good way to go. Using his own free-range pigs, chef and friend George Smith from Middle River makes amazing pancetta, bacon, and sausages. He was kind enough to share samples. I've used some of his pancetta to add a nice peppery note to the vinaigrette. Alternatively, you could try it with smoked bacon.

Enjoy!

Ingredients

• 1 bunch asparagus, cleaned • 4 slices of pancetta, chopped • 2 tablespoons apple cider vinegar • 1 tablespoon sugar • 1 teaspoon dijon mustard • 1/3 cup olive, grapeseed or sunflower oil (or a mix) • sea salt + groud black pepper • chive blossoms for garnish (optional)

Bring a large pot of water with a big pinch of salt to a boil. Fill a bowl with ice cold water. Add the asparagus to the boiling water and cook for 30-60 seconds, depending on the size. Fish out the asparagus and drop in the cold water bath. Let cool for a minute and remove from the water.

In a skillet, cook the pancetta for a few minutes until crisp. Set aside, but keep the fat in the pan. In a shallow bowl, add half of the pancetta, the vinegar, sugar, mustard, oil. Blend with a hand mixer until smooth. Taste and season with salt. Set aside.

In the same skillet you've used to cook the pancetta, heat the fat and and add the blanched asparagus. Sauté until reheated. Season with salt and pepper. Serve warm with the vinaigrette poured over. Top with the remaining pancetta and some chive blossoms.

Minty Rhubarb Lemonade

We just discovered a small rhubarb plant growing in the garden. Although it didn't produce much this year, there was enough to make a batch of this refreshing beverage. As for the mint, it's everywhere, so if anyone wants a cutting, let me know.

To make this a nerve-soother, add a few ounces of your favorite alcohol. Enjoy!

Minty Rhubarb Lemonade

• 6 cups water • 1 cup rhubarb stems, chopped • 1/2 to 3/4 cup sugar, to desired sweetness • juice of 2 lemons (about 6 tablespoons) • a small handful of fresh mint

In a small saucepan, simmer the rhubarb, sugar, and lemon juice for about 15 minutes on medium-low heat. Transfer to a pitcher and blend with a hand mixer. Add the water, a few sprigs of mint, and lots of ice. Serve!

Cranberry Honey Cake with Lavender Frosting

Made with sharp wild cranberries and local raw honey, this moist, flavourful cake is perfect with tea/coffee or as a light dessert. I ended up baking a double batch, making one large and two smaller cakes. It was a perfect day for paying visits to neighbours, and baked goods are one of those foods that's really meant to be shared. For smaller cakes, make sure to adjust the cooking so they don't dry out.Enjoy!

Makes 1 large or 2 small loaves

Cranberry Honey Cake

• 1 1/2 cups flour • 1/2 cup raw honey, melted • 1/2 cup sunflower oil • 1/2 cup cane sugar • 2 eggs • 1 cup cranberries • 1/2 teaspoon cinnamon • 1 teaspoon baking powder • 1 small orange, juice and zest • pinch of sea salt

Pre-heat the oven to 325°F. In a bowl, mix together the flour, salt, baking powder, and cinnamon. Set aside. In a stand mixer or by hand, beat together the sugar and eggs for a few minutes, until creamy. Add the honey, oil, orange juice and zest. Gradually stir in the flour, then the cranberries, and mix until combined. Pour into a buttered loaf pan and bake for 40-60 minutes, depending on the size, until a toothpick or knife comes out clean. Leave to cool on wire rack for at least 30 minutes, and frost with lavender frosting.

Lavender Frosting

• 5 tablespoons butter • 1 cup icing sugar • 1 tablespoon water • 1/2 tablespoon lavender

In a small saucepan, melt the butter. Add the lavender and simmer on low heat for 30 seconds. Remove from heat, let infuse for at least 5 minutes, strain and discard the lavender. In a bowl, whisk together the butter, water and sugar until smooth. Add a bit more of water if too thick.

Shaved Carrot Salad with Ginger, Maple, and Sesame

I was in Dartmouth last weekend as one of the chefs preparing this year's Slow Food Spring Supper. It's always a thrill for me to meet other people who value local quality food and drink. Before heading back to Cape Breton, I swung by the Farmers' Market to try one of Evan's famous fish burgers and stock up on some spring produce. I also picked up some cellar carrots from Noggins Corner, which are featured in this salad. Many friends who claim to dislike carrots will quite happily devour bowls of this crisp salad. Such is the power of the very thin slice and of flavours like ginger, sesame, and maple.

This salad is delicious on its own, but feel free to throw in a handful of bay shrimps. Enjoy!

Ingredients

• 1 lbs carrots, peeled into strips (I used mixed colors) • 1/4 cup unhulled sesame seeds, toasted • 1 thumb-sized piece fresh ginger, grated • 3 tablespoons oil • 1 tablespoon maple syrup • 1 tablespoon rice or white wine vinegar • 1/2 teaspoon coriander seeds, crushed • pinch sea salt • pinch dried pepper flakes • sprouts for topping (optional)

With a peeler, peel the carrots so you have long, thin strips. In a bowl, mix the shaved carrots with the rest of the ingredients. Let sit for at least 15 minutes before serving. Top with sprouts and toasted sesame seeds.

Beet Soup, Spring Greens, and Cornbread Croutons

I love working with pickled foods. They assume the flavors of whatever you've preserved them in. The beats used in this soup were pickled in a mixture of apple cider vinegar, onions, and dill.

Inspired by the gutsy-colored flowers starting to pop up everywhere, I decided to make this vibrant soup. It has a powerful sweetness and earthiness — just the kind of flavors to excite you for a new growing season. If you don't have the time to bake cornbread, you can top the soup with a dollop of cream or yogurt. Enjoy!

Cheddar and Rosemary Cornbread Recipe

Today's yard harvest included cat's ear, dandelion, and chive shoots.

Ingredients

• 4 cups pickled beets, drained • 3 cups water • 2 onions, chopped • 2 cloves garlic, chopped • 3 tablespoons butter • 4 tablespoons maple syrup • 1 bay leaf • 4 tablespoons heavy cream • small handful of fresh greens • a few handfuls of torn cornbread, toasted in the oven until golden brown

In a medium pot, melt the butter and cook the onions and garlic for about 10 minutes. Add the beets and maple syrup, stir, and cook for a few more minutes. Add the water and bay leaf. Simmer 30 minutes. Remove bay leaf and blend with a blender or hand mixer. Add the cream and season to taste with salt and pepper. Serve with greens and cornbread croutons.

Mussels au Gratin with Goat Parmesan and Sourdough Crumbs

This dish is very satisfying. The mild goat cheese and slightly sour crumbs are worthy complements to the complex, briny taste of mussels. I get my goat parmesan from Ran-Cher Acres is perfect for this recipe. It's not as sharp as regular parmesan and therefore doesn't overpower the taste of the mussels. If this is not available in your area, you can go for parmesan, but reduce the quantity a bit. It's also important to save the cooking liquid so you can pour some over the mussels right before serving. The crumbs will soak up the briny juice and make your mouth very happy.

Feel free to prep in advance. Enjoy! Yields 24-30 mussels

Ingredients

• 2 lbs mussels • 1/4 cup white wine or ale beer • 1/2 cup grated goat parmesan • 1/2 cup sourdough crumbs (about 2 slices, toasted until dry, then blended) • 2 tablespoons fresh parsley, minced • few slices pickled red onion (optional)

In a large stockpot, bring the wine or beer to a boil and add the mussels. Cover and let cook until the mussels are opened, for about 5 minutes, shaking the pot a few times. Remove from heat and get the mussels out of their shell (throw out any that have remained closed). Reserve the cooking liquid. Put the mussels on half a shell each, top them with parsley, then crumbs, then cheese. Put under a very hot broiler for a few minutes, until the tops are golden brown. Just before serving, pour a tablespoon of the reserved liquid over each mussel. If desired, you can top each with a tiny slice of pickled red onion.

Seed-Crusted Arctic Char

Arctic Char is an ocean fish with a taste similar to trout. This week I made a few different things with a single char. One of the fillets I crusted in seeds and ate for lunch, the other I cured for a few days with whiskey and maple syrup, and the tail-end and scrapings from the spine, I chopped into tartare.

If you're a fan of fish tacos, you can swap the char with white fish, follow this recipe and serve the fillets in corn tortillas with you favorite slaw. I am including a very easy recipe for a sweet mayo which is also amazing with fried fish. Enjoy! Serves 4

Marinade

• 1 or 2 Arctic Char fillets, cut into desired serving size. • 1 tablespoon sunflower oil • 1 teaspoon soy sauce • 1 teaspoon sugar • 1 teaspoon apple cider or wine vinegar • a pinch sea salt

In a bowl, mix all of the marinade ingredients, then add the fish. Let sit, covered, in the fridge, for about an hour.

Seed Crust

• 1/4 cup sesame seeds • 1/4 cup pumpkin seeds • 2 tablespoons flax seeds • 1 egg, beaten • 1/2 cup flour • 1/4 cup sunflower or grapeseed oil

In a food processor or blender, grind the seeds for about a minutes. Don't overdo it, you still want some whole seeds in there. Set aside.

Dust the char in the flour, dip it in the eggs, and roll in the seed mixture.

In a heavy bottom skillet, heat the oil until it sizzles and is very hot. Carefully add the fish to the pan, without overcrowding it, and turn the heat down to medium-high. Cook for 2 minutes on each side and transfer to a wire rack or paper towels. Repeat with the remaining fish. Season with salt and eat.

Sweet Mayo

• 1/2 cup mayonnaise • 1 tablespoon sugar • 1 teaspoon soy sauce

Mix all of the ingredients in a bowl and let sit for 10 minutes, or until the sugar has disolved.

Country Mustard

Mustard is easy to make at home and you may find a majority of the ingredients already in your cupboard. Fresh mustard seeds are important, so if you already have some, check them to make sure they aren't past their prime. Homemade mustard is tangier and stronger in flavor than most store-bought kinds. Just a little bit goes a long way. That said, we go through a lot of the stuff! Enjoy your mustard with crackers and cheese, in a vinaigrette, or brushed over roasted meats. You can also try it in these recipes: Baked Trout with Chervil and Creamy Mustard Sauce Roast Beef Grilled Cheese Sandwich Old-Fashioned Mustard and Asparagus Flatbread Slow-Braised Cajun Spiced Leg of Lamb Cheesy Mushroom Pinwheel Loaf

Makes 1 cup

Ingredients

• 1/2 cup apple cider or white wine vinegar • 1/4 cup white wine • 2 tablespoons oil • 1 tablespoon maple syrup • 1 clove garlic, smashed • 1 bay leaf • 1 teaspoon sea salt • 1 teaspoon whole black peppercorn • 1/2 cup yellow and/or brown mustard seeds

In a small saucepan, bring to boil the vinegar, wine, oil, maple syrup, garlic, bay leaf, salt, and pepper. Remove from heat and let sit for 15 minutes. Strain and discard the solids. Put the mustard seeds in a food processor (or a blender) and process for about 1 minute, until most of the grains are powdered. Pour in the liquid and mix until the mustard thickens. Will keep for up to a month in the fridge.

Herb Meatballs with Maple Sweet and Sour

Although I prefer fresh herbs in general, the ones we dried last fall still smell and taste outstanding. I chose the earthy flavours of sage and thyme with a few refreshing notes of mint, knowing this combination would compliment and not overpower the beef, which I got from Scenic Valley Farm over in Margaree and highly recommend. For a sweet and sour sauce to drizzle on before serving, I reduced some maple syrup and apple cider vinegar, but if you're in the mood for pasta, skip that and go with a tomato sauce. Enjoy!

Makes 18-24

Herb Meatballs

• 1 1/2 lbs ground beef (or a mix w/pork) • 1 egg • 1/4 cup parmesan cheese, grated • 1 tablespoon dried sage • 1 tablespoon dried mint • 1 teaspoon dried thyme • 2 teaspoons sea salt • few cracks or black pepper • dash of hot sauce (optional) • grapeseed or sunflower oil

In a large bowl, mix all the ingredients well. Form 20 golf-sized balls and lay them on a plate or pan. In a shallow pan, heat the oil on medium-high until it sizzles. Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to cook on all sides. Set aside on a plate and repeat. Serve with the maple drizzle and some sea salt flakes.

Maple Sweet and Sour

• 1/2 cup maple syrup • 4 tablespoons apple cider or white wine vinegar

In a small saucepan, simmer the maple syrup and vinegar for about 5 minutes.

Beet Spaetzle with Chard and Goat Cheese

Making your own spaetzle requires a little more time than, say, pouring a box of pasta into boiling water, but of all home-made pastas, it happens to be one of the quickest and most satisfying. Spaetzle are soft and chewy little egg dumplings that you'll often find topped with onions and butter. Since we still have a lot of pickled beets, I added those to the dough, along with whole wheat flour and yogurt. Before serving, I swirled the spaetzle around in a pan with butter, goat cheese, and chard. You can make spaetzle to accompany pork or chicken or to go in a soup - it's a dumpling after all.Enjoy! There is two ways you can make spaetzle. One is to use a spaetzle maker. The other way is to take a large-holed cheese grater and push the dough through with a spatula.

serves 4-6

Beet Spaetzle

• 2 cups whole wheat flour • 1/2 cup cooked or pickled beets, puréed in food processor • 3 eggs • 1 cup yogurt • 1 teaspoon salt

In a large bowl, whisk together the eggs, yogurt, and salt, until fluffy. Add the beets, mix well, and gradually add the flour. The dough should be loose. Over a large pot of boiling water, grate half the dough with either a spaetzler or a cheese grater. Cook for about 2 minutes, until they float to the surface. Take them out with a slotted spoon or sieve and drop them in cold water. Transfer them to a sheet and repeat with the remaining dough. At this point you can set aside what you need intend to eat right away and store the rest in the fridge for up to 4-5 days.

Beet Spaetzle with Chard and Goat Cheese

• 2-3 cups beet spaetzle • small bunch chard, chopped • 1/4 cup (about 75g) goat cheese • 4 tablespoons butter • few sprigs fresh dill • sea salt + ground black pepper

Heat the butter in a large skillet and add the spaetzle. Sauté them around for a few minutes, then stir in the chard and goat cheese. Cook for another minute, until the chard is just cooked, and season with salt and pepper. Serve with a few sprigs of dill.

Chili and Fennel Egg Salad Sandwich

The subtle flavor of fennel seeds combined with the heat of chili peppers gives a lot of life to this egg salad. I infused a spoonful of oil with the toasted seeds and peppers. This oil boosts the taste of the eggs and moistens them at the same time, so you won't need to add mayo. Cook the eggs for eight minutes and the yolks will be nice and creamy.

The bread I used is a seedy whole wheat sourdough that I made myself. Eat your sandwich closed or open-faced on your favorite bread and enjoy!

Ingredients

serves 2

• 4 eggs • 1 teaspoon fennel seeds • 1 chili pepper, finely chopped • 1 tablespoon grapeseed or olive oil • 1 tablespoon flat leaf parsley or chives, chopped • sea salt + ground black pepper • 4 slices quality bread

Bring a pot of water to a boil. Add the eggs and lower the heat to a bare simmer. Meanwhile, fill a large bowl with very cold water. After 8 minutes, scoop the eggs out of the pot and let cool in the water. Once cooled, peel the eggs and set them aside.

In a small skillet, dry-toast the fennel seeds on medium-high heat for a few minutes, shaking the pan. Add the chili and oil. Cook for 1 minute, stir around a bit and remove from heat.

In a large bowl, roughly mash the hard-boiled eggs with a fork (not too much). Add the fennel-chili, parsley or chives, and season with salt and pepper to taste. Mix together and serve on bread, toasted or not, depending on how you like it.

Ginger Crunch Date Square with Apple Butter

Here you have a very simple date square on which the crust is made partially with ginger snaps cookies. It's amazing how well the ginger, dates, and apples go together. The apple butter is not your usual apple sauce. It still looks pretty much like butter, because it is in fact butter flavored with a reduced green apple syrup. Spread some over your date square, toast, or pancakes — it's divine. Enjoy!

Ginger Crunch Date Square

• 500g dates, pitted and chopped • 1 cup water • 2 tablespoons lemon juice • 1 tablespoon sugar • 1/2 teaspoon baking soda

• 150g ginger nut cookies • 1 cup rolled oats • 1/2 cup whole wheat flour • 1/2 cup sugar • 3/4 cup (175g) butter, softened

Pre-heat oven to 350°F. In a medium saucepan, bring to a boil the dates, water, lemon juice, and sugar. Add the baking soda, simmer and stir for 5 minutes. Set aside.

Process the ginger cookies in a food processor until roughly ground. In a large bowl, mix the grounded cookies, oats, flour, sugar and butter until combined.

Line a 8"-9" square pan with parchement. Press half the ginger crunch mixture in the pan, layer with the dattes, and finish with the rest of the ginger crunch. Bake for 45-50 minutes until the top is lightly golden. Leave to cool for a few hours.

Green Apple Butter

• 2 green apples, peeled and chopped • 1/4 cup sugar • 1/4 cup water • 4 tablespoons (60g) butter, softened • 1/4 cup icing sugar

In a small saucepan, bring the apples, sugar, and water to a simmer. Cook for 15 minutes on medium heat, until just a bit of liquid is left. Pass throught a sieve and press with a spatula to get all the syrup from the apple. In a small bowl, whisk together the butter, icing sugar, and apple syrup. Store in the fridge in an airtight container. Will keep up to two weeks.

Cauliflower and Kale Pasta

Cauliflower is one of the most versatile and yet overlooked of all vegetables-- it can be sautéed, puréed, roasted, braised, fried, grilled or even served raw. I've paired cauliflower with kale and a Gruyère-oregano white sauce. The result is a creamy, hearty, herby pasta dish. You could also use the sauce for chicken or a killer mac 'n cheese. Enjoy!

Gruyère and Oregano White Sauce

• 1 onion, finely chopped • 2 tablespoons butter • 2 tablespoons flour • 2 cloves garlic, finely chopped • 2 1/2 cups milk • 1/2 cup grated Gruyère • 2 tablespoon chopped fresh oregano • sea salt + ground black pepper

In a saucepan, melt the butter and add the onions. Cook them for 5 minutes on medium-high heat, until lightly browned. Add the garlic and flour and stir for a minute. Lower the heat, add the milk, and stir until the milk thickens. Set aside, add the Gruyère and oregano, and season to taste with salt and pepper.

Serves 4

Cauliflower and Kale Pasta

• 300g pasta, cooked • 500g cauliflower, the florets sliced • small bunch kale, leaves torn in 2 or 3 pieces • 4 tablespoons olive or grapeseed oil • sea salt + ground black pepper

In a large skillet or wok, heat 3 tablespoons of oil until very hot. Add the cauliflower and sautée for 5 minutes, until nicely coloured. Add the extra tablespoon of oil and kale. Cook for a few minutes. Add the pasta and Gruyère-Oregano Sauce, and stir until well combined and heated through. Season with salt and pepper to taste. Serve with a few leaves of oregano.

Barbecue Chicken and Sweet Potato Hash

Generally speaking, a hash is made from diced potatoes with leftover meats. I made mine with leftover braised chicken, barbecue sauce, sweet potatoes, and thyme. It's great for breakfast or with salad and a dollop of crème fraîche for lunch. Because barbecue sauce is added to the mixture, it is important to squeeze the moisture out of the potatoes before mixing them with the other ingredients.

For the barbecue sauce, use your favorite or see below for a quick, easy recipe. Serves 6

Barbecue Chicken and Sweet Potato Hash

• 3/4 cup leftover roasted or barbecued chicken, turkey, or duck, shredded • 1/2 cup barbecue sauce • 1 medium potato (~150g), grated • 1 medium sweet potato (~175g), grated • 1 small onion, thinly sliced • 2 garlic cloves, thinly sliced • 1 egg • 3-4 sprigs thyme, leaves only, fresh or dried • sea salt + ground black pepper • sunflower or grapeseed oil

Pre-heat the oven to 450°F. With your hands, squeeze extra moisture from the grated potato and sweet potato. In a large bowl, mix all of the ingredients together and season with salt and pepper. You can cook these in either small pie pans or a muffin tin (6 large or 8-10 smaller). If using a muffin tin, pour a spoonful of oil into each mold and heat up the pan in the oven for 5 minutes (until the oil is really hot) before putting equal amounts of chicken/potato mixture into each mold. Cook in the oven for 25-35 minutes, depending on the size, until golden brown. Serve right away with a side of barbecue sauce, if desired.

Easy Barbecue Sauce

Yields 3/4 cup

• 1/4 cup maple syrup • 1/4 cup brown sugar • 1/4 cup malt or apple cider vinegar • 4 tablespoons tomato paste • 1 garlic clove, finely chopped • 1/2 teaspoon hot smoked paprika • 1/2 teaspoon dried mustard • 1/2 teaspoon cayenne pepper, or more

Mix all the ingredients together and simmer for 5 minutes. Set aside.

Grilled Flatbreads with Shiitake and Roasted Onions

Flatbreads are a staple in my home kitchen. They're easy to make and can be used right away or kept on hand in the freezer. Top them with you daily inspiration and bake at high heat until crisp. Because we love onions so much, I covered this batch with pan-roasted onions then balanced their sweetness with spicy shiitake and enoki mushrooms. Throw on a few greens just before serving for extra crunch and freshness. For the flatbread recipe, check here.

Makes 3-4 flatbreads (serves 4)

Roasted Onions

• 4 medium onions, sliced • 4 tablespoons olive or grapeseed oil • sea salt

Heat the oil on medium-high heat in a large skillet. Add the onions to the pan, dispersing them evenly and let them sit there without stiring for 4-5 minutes. This will give them a nice roasted color and flavor. Flip them around once or twice and let them cook for another 3-4 minutes without disturbing them. Season with salt and cook for an extra 5 minutes, stirring the onions often. Set aside. These can be kept in the fridge for 3-4 days.

Mushrooms

• 150g mushrooms (I mixed shiitake and enoki) • 2 tablespoons olive or grapeseed oil • 1 tablespoon rice or cider vinegar • 1 tablespoon soy sauce • 1 tablespoon sambal oelek (add more for extra spicy)

Heat up the oil in a large skillet, sautée the mushrooms for five minutes with a pinch of salt. Add the vinegar, soy sauce, and sambal. Remove from heat, stir around the mushrooms, taste, and add more salt and/or sambal to taste.

Putting It Together

Pre-heat the oven to 450°F. Split the onions and mushroom evenly on 3 or 4 grilled flatbreads, top with a few shreds of parmesan cheese, drizzle with some oil and bake for 10-15 minutes. Top with greens and eat!

Blackberry-Lemon Scones

We froze nearly fifteen pounds of wild blackberries last summer and have been enjoying them in pancakes, pies, jams, smoothies, and scones. In this recipe, I use whole white flour mixed with rye flour to add flavor and keep things healthy. The lemon is optional, but the zest goes really well with berries. Make these early in the morning and enjoy with tea or coffee. Yields 8 scones If using regular blackberries, I would recommend roughly chopping them, as they can be quite large.

Ingredients

• 1 1/2 cups white flour • 1/2 cup rye flour • 1/3 cup sugar • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup heavy cream • 1/4 cup yogurt • 1 egg • 1 tablespoon lemon zest • 6 tablespoons butter, cold, cut into small pieces • 3/4 cup blackberries

Pre-heat the oven to 375°F. In a large bowl, mix together the flours, sugar, baking powder, and salt. In another bowl, whisk the cream, yogurt, egg, and zest. Cut the butter in the flour mixture until you get a coarse texture. Add the blackberries and gently coat them with the mixture. Stir in the cream + egg and mix with your hands until just combined. Cut the dough into 8 equal pieces and place them on a baking sheet with parchment paper. Bake in the oven for 25 minutes.

Leek-Stuffed Trout with Marinated Vegetables

Even though we're in the dead of winter and have been cooking heavier meals, I cannot resist the delicate taste of trout. For lunch, I stuffed fillets with buttered leeks and served them over a few quick-marinated veggies. The almost-raw vegetables give this dish a fresh and crunchy bite.

The plate is once again made by my potter friend Linda at Big Hill Pottery. Serves 2

Marinated Vegetables

• 20 green beans, blanched for 30 seconds • 6 small radishes, thinly sliced • 1 medium carrot, thinly sliced • 1 garlic clove, chopped • 2 teaspoons white wine or apple cider vinegar • 1 tablespoon olive oil • pinch sea salt

In a bowl, mix all the ingredients and let sit for at least 30 minutes.

Leek-Stuffed Trout

• 2 trout fillets • 1 leek, thinly sliced • 2 tablespoons butter • 1 tablespoon lemon juice • sea salt

Pre-heat the oven to 400°F. Melt the butter in a skillet and cook the leeks on medium-high heat for 2 minutes. Add the lemon juice and set aside. Lay the trout fillets on a tray with parchement paper and divide the leeks between the fillets. Fold the trout in half from the tail side. Drizzle with oil and cook in the oven for 10 minutes. Season with salt and a squeeze of lemon juice if desired. Serve with the marinated vegetables.