Seasonal recipes and a dash of science.
Use some of that amazing (and prolific) rainbow or Swiss chard with some sliced garlic, fried until crispy, with chickpeas and sun-dried tomato for a healthy but flavourful meal ready in under 30 minutes. I got the chard from one of the local produce delivery companies: Golden Gate Organics and I’m going to tell you all about their boxes.
Tapioca cheese bread bites with butternut squash and shallots are an easy version of Pao de Queijo (Brazilian cheese bread) with a California fresh and seasonal flair. Perfect for pairing with wine from Suisun Valley Filling Station for your holiday party appetizers. Today’s dash of science: Tapioca starch – what is it and how to use it.
Butternut squash is more versatile than you think! Beside a quick sauté adding swiss chard and pomegranate to the butternut squash, I’ve rounded up several other vegan and vegetarian recipes to inspire you (plus some storage tips). Today’s Dash of Science: What are carbohydrates and starches?
Mini peppers stuffed with ricotta, shallots and fresh oregano are a tasty appetizer for late summer or early autumn. Also great with other sweet peppers if you can find them, like habanadas – the capsaicin-less (non-spicy) version of habeneros.
The salad has all the flavours of your favourite Mexican street corn – otherwise referred to as elotes – with some extra late summer vegetables to give it a bit more bite. Mexican street corn salad is a great side for any late summer meal.
Juicy melon and tangy tomatoes mixed with basil and walnuts for a light side salad. This heirloom tomato and cantaloupe melon salad with a homemade balsamic reduction is great for appreciating the last few days of summer.
This Mediterranean-inspired steak marinade includes smoked paprika, tangy lemon and sumac, and a hint of nutty sweetness from amaretto. Perfect for a summer evening with some flatbread and spreads for an assemble-your-own meal.
This sweet corn tomato gazpacho is a quick, no cook, gluten free, and vegan soup appetizer or light meal. So easy to make ahead and store in the fridge for later.
A tangy, earthy marinade made with crushed coriander seed and fresh lime juice and zest. This lime and coriander marinade is great on fish or chicken.
A blend of flavourful summer tomatoes and cucumbers lighten this wild rice salad with roasted garlic dressing.