There is a woman in the back of a cab, somewhere in India. From memory, she is most definitely North American. She is travelling through the country in a way that suggests leisure, waiting for inspiration while cultural immersion takes place and seeming “otherness” surrounds. She notices prayer flags of every hue and condition flying from pointed rooftops, hanging off of farm gates, tangled in the streets, strewn over doorways of run-down homes, whipping in the wind on the tops of mountains and trees. They’re everywhere. She asks her cab driver about the flags, why the everywhere-locales, why the variety in appearance. His response is calm and straightforward, without a trace of glorification or pomp: God loves colour.

crispy eggplant + harissa flatbread recipe
serves: 4-6
notes: I followed a harissa recipe from Food 52 pretty much to the letter (I left out the all spice + nutmeg) and was rather pleased with the results. I do use it sparingly since this Tunisian spice paste is quite fiery. If you make the whole recipe, there’s lots of other things you can do with it. Add a dab to a simple vinaigrette, use it as a marinade for proteins, mash it into some cooked sweet potatoes with a dollop of yogurt, drizzle it onto your avocado toast–many possibilities.

scant 1 lb whole grain pizza dough (I purchased a really great locally made one, but I have a recipe here too)
1/4 cup of harissa (I used this recipe from Food 52)
1 small eggplant
1 shallot
1/4 cup extra virgin olive oil, divided
2 tbsp raw honey or agave nectar
4 cups baby arugula
big handful of mint leaves
big handful of flat parsley leaves
squeeze of lemon juice
salt + pepper
1 tbsp dukkah spice (optional)

Preheat the oven to 400 degrees F.

Rip a piece of parchment big enough to fit the sheet pan you want to use. Lay it on the counter and begin rolling out your dough on top of it. Aim for a 10-11 inch circle, about 1/3 inch thick. Transfer the dough and parchment to your sheet pan. Apply the harissa to the dough evenly.

Trim the ends off of the eggplant and slice it into thin rounds. Arrange the rounds on the dough.

Peel and trim the shallot. Slice it as thin as you can. Scatter slices on top of the eggplant.

Drizzly the top with 2 tablespoons of the olive oil. Season liberally with salt and pepper. Slide the sheet into the oven and bake for 20 minutes, or until the bottom seems brown and crisp and the eggplant has shrivelled up a bit.

While the flatbread is baking, place the arugula into a medium bowl. Roughly chop the mint and parsley and add to the bowl as well. Drizzle the remaining olive oil onto the greens, add the squeeze of lemon, season with salt and pepper and toss to combine.

Once the flatbread is removed, drizzle with the honey or agave nectar. Cut flatbread into slices. Scatter the greens and herbs on top of the slices and sprinkle dukkah spice all over the greens. Serve warm or at room temperature.

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Then there are splendid and simple moments, ones of clarity. Cutting into any one of the satsumas, lemons, blood oranges, grapefruits, or tangerines, taking a second to revel in the brightness, is one of those moments. Vivid colour, the intensely perfumed oil in the skin, all succulent with tart sweetness, the symmetry within the shapes–all reminders of the warmth in the design of this world. The core of life still glows and we are assured at the very sight of those neon orbs that vibrate with the sun and earth’s strength.

Something unusual to wake up my winter-dulled sensibilities was bubbling away in my mind and it had to be a chop, a shred, a seasoning from up high, toss toss toss and a fast sear away. Quick. Jude Blereau’s orange pan-glazed tempeh (first seen on 101 Cookbooks for me) is one of my favourite ways to utilize citrus in an upfront and savoury sort of way. I swap out the coriander for some ground ancho chilies in pursuit of heat, but otherwise keep it to the letter and simple. Have you tried tempeh before? That fermented, probiotic and protein-heavy vegan wonder food? The texture is toothsome. The flavour is nutty, hinting at mushrooms and damp, forest floor kind of qualities. It has roots in Indonesian cuisine and stands in beautifully for tofu and animal proteins.

Right here, it goes for a bit of a sear and a sloshy glaze of maple, ancho and soy infused orange juice. I thought of it as the foundation of a taco with a slaw saturated in grapefruit juice and flecked with fresh mint. Grapefruit gets on beautifully with creamy and mild avocado, so that became the crucial third component. A little frivolous tangle of sprouts on top felt fine in the moment. Finishing squeezes of lime are available for even more freshness. The combination is nicely jarring and it brings the world a bit closer, what with the participatory nature of taco get-togethers. The gathering, assembly and communal eating seems to put us all into the light a little more.

orange + ancho braised tempeh tacos with ruby grapefruit slaw
serves: 4-5
notes: I used an all-soy variety of tempeh for this, but there are many varieties with brown rice and other grains thrown into the mix  that are great. Also, as previously mentioned, I subbed in ancho powder + cayenne for the coriander in Jude’s recipe. You could go so many ways with it though.

1 batch orange pan glazed tempeh (recipe link)

ruby grapefruit slaw:
1/2 small red cabbage, cored and shredded
1 small carrot, grated or peeled into ribbons (I used a funky white, heirloom one)
juice of 1 grapefruit + I cut up a few sections of it for visual/textural interest in the slaw
2 tbsp extra virgin olive oil
3 green onions, sliced finely
4 sprigs of mint, leaves sliced finely
salt and pepper

assembly:
corn tortillas, warmed
1 ripe avocado, peeled, pitted + sliced
handfuls of sprouts (I had pea shoots around)
lime wedges
sriracha or other hot sauce

Prepare the slaw: combine all slaw ingredients in a large bowl and toss to combine. Taste for seasoning, adjust, and set aside.

Dice and warm all of the assembly components and set aside.

Prepare tempeh according to directions. Serve hot with other taco accoutrements.

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This hunch seems especially true for fall, but especially pertinent in my little nook of Canada. Another 6-7 months of briskness is coming. The booties have been dusted off and wooly scarves have cozied around my neck on more than one occasion already. We seem to brace ourselves and turn into each other so readily. The community feels strong wherever cold winds sweep through and my dwelling spaces have been no exception.

I heard a rustle of slowly decaying leaves from the apple tree in the middle of our garden at dusk and I swear it was fraught with emotive… like, vibrational THINGS. You know?! The fallen fruits laying in the dampness, some rotting and sunk in, kind of threw me. I was taken aback by the whole scene. Strange beauty in the cool mud before dark.

Mark and I were in Montreal a couple weekends ago and passing by an old church in the morning hours, I could hear the choir of voices inside just slightly muffled by ages-old bricks and mortar, the congregation’s joy barely contained. I felt like my chest would explode, just walking on by.

I’ve been laughing harder too. So many things giving me that riot of hearty laughs where the sides of your eyes are all misty wet and crinkled from the inability to contain that big, smiling mouth. Just one little gesture or phrase from Mark and I’m senseless with that gasping-for-air-kind of laugh, face blindly pointed to the sky trying to catch a moment, a breath, only to fall into it again.

Needless to say I’m drinking this atmospheric goodness up fairly greedily. That lushness seems abundant all around. I’m gently savoring it in some ways; the slower sipping of morning coffee, lingering over a book or magazine in a warm spot of the house, craving anything that can possibly be roasted or caramelized… In other ways, I’m much more eager to get my fill with a sense of haste; spontaneous road trips, all kinds of indulgence, permitting myself some laziness on a whim. It’s all keeping me in the moment.

My appetite has been pretty strong through all of this, as per usual. I wanted to make something that would serve as a very complete side dish at dinner that could gracefully turn into a perfect lunch addition for a few days longer. Leftovers. I wanted some damn good leftovers to eliminate any  doubt around lunchtime for a bit. We had some gorgeous delicata squash forming in the garden, one of my favourites.

I started thinking about a sort-of tabbouleh salad with roasted squash and super sweet, sun-ripened tomatoes, barely clinging to the dried up vines at this point. Lots of herbs and citrus in the form of a whole lime vinaigrette is in the mix, an awesome technique I’m borrowing from Brooklyn Supper. You get the acidity of the juice and all the fragrance of the zest in a couple little blitzes of the blender. It’s the perfect accompaniment to sweet, roast-y squash, cracked wheat and a bounty of parsley and mint. This comes together so easily once you get the squash roasting, which is completely by design. I wanted to leave you with plenty of time to fill your heart up with the excitement of change and coziness :)

delicata squash and whole lime tabbouleh
vinaigrette from Brooklyn Supper
serves: 6-8
notes: Make sure you let the cooked bulgur cool down completely before tossing it with all of the other ingredients to avoid major grain-clumping. Feel free to use quinoa or millet for a very similar gluten-free option too. Don’t eat grains? Try some cauliflower pilaf technique.

salad:
1 medium delicata squash, split in half lengthwise, seeds removed
2 tbsp grapeseed oil
1 tsp ground coriander
1 tsp sea salt
black pepper
1 cup dry bulgur
5-6 roma-sized tomatoes, cut into small wedges
8 sprigs flat leaf parsley, leaves chopped roughly
8 sprigs mint, leaves chopped roughly

vinaigrette:
1 lime, halved and chopped into smaller pieces
1 clove of garlic, peeled
1 tbsp agave nectar
1/3 cup grapeseed (or olive) oil
1/3 cup water
salt and pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Slice the delicata halves crosswise into 1/2 inch thick half moons. Toss them with the 2 tbsp grapeseed oil, ground coriander, salt and pepper. Arrange on the parchment-lined baking sheet. Roast for 25 minutes or until squash is tender and lightly browned. Remove and set aside to cool.

While squash is roasting, combine bulgur and 1.5 cups water in a medium saucepan over medium-high heat. Bring to a boil, cover and simmer for 7-10 minutes or until all liquid is absorbed. Remove from heat and set aside to cool. Add a splash of oil and stir it around at this point to prevent clumping.

Combine the chopped tomatoes, parsley, mint, roasted squash and cooked bulgur in a large bowl.

Make the vinaigrette: Combine the chopped lime, garlic clove, water, oil, salt and pepper in a blender pitcher. Blend on medium-high speed until lime is liquified and you have a creamy, homogenous mix. Taste for seasoning.

Pour vinaigrette over vegetables and bulgur. Stir to combine and add any salt or pepper if you like. Serve at room temperature or cold.

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I take a few things for granted when I post recipes on here. I always get such lovely feedback and kind words from many of you and I’m grateful for that, fully. There are a lot of directions here, however, that call for blending, mandoline-slicing, ice-cream-maker-churning etc. These are assumptions about accessibility, something I strictly set out to avoid when I created this space.

My kitchen has a few bells and whistles, sure, and I approach recipe development from that privileged stance. The very hard reality is that you can never assume too much when assessing the task of making food at home. I have access to a car/bike that can take me to at least 15 purveyors of healthy and fresh food in my area at any time. This is unusual for many. Same goes for the kitchen I work in. We have functional plumbing, hydro, a 2+ HP blender and a host of other (possibly unnecessary) devices that simply make food. That’s all they do. This state of dwelling is surprisingly common and overwhelmingly “other” at the same time. I sense that duality every time I approach the food and the tools and the task at hand.

I know that so many of you just want to eat well and feel as good as possible, but may not have a spiralizer slicer or a mortar and pestle or whatever. Or maybe it’s just too hot to crank out a meal with a heat-based cooking method right now. Whatever the case, we all have that same basic goal in mind I think, and there are infinitely varied ways to get there that are within all of our reach. This vibrant, simple and delicious recipe is my offering, a way of trying to get to that place.

This dish is beautiful and healthy, but my favourite part? You only need a knife, a vegetable peeler and your own two hands to make it happen. It’s perfect for balmy end-of-summer days. Use whatever nuts/seeds you like in the cauliflower “pilaf.” Same goes for the elegant lime, spice and mustard-cured vegetable tangle on top. It’s an honest and filling plate of goodness built up very simply. And it’s within all of our reach.

vegetable ceviche with pepita & almond cauliflower “pilaf”
serves: 2
notes: The peeler isn’t even totally necessary here. Just small or thin cuts/dices is all you need to get the job done. Also, as noted you can use whatever veggies you have around that you like, but I will highly HIGHLY recommend the corn while it’s in season. So good.

for pilaf:
2-3 cups cauliflower florets, most of the stem removed
juice of 1 lime
1 tbsp extra virgin olive oil
1/4 cup raw pumpkin seeds + extra for garnish
handful of chopped almonds
1/2 tsp dried chipotle powder
salt and pepper
2 sprigs of mint, leaves chopped

for ceviche:
1/2 zucchini, peeled into ribbons
1 carrot, peeled into ribbons
2 radishes, thinly sliced
1 large cob of corn, kernels removed
1 small red bell pepper, stemmed and julienned
1 small shallot, thinly sliced
juice from 3 limes
2 tsp dijon mustard
2 tsp raw agave nectar
1.5 tbsp extra virgin olive oil
2-3 sprigs basil/cilantro, leaves finely chopped

Chop the stemmed cauliflower florets super fine. This can be done by milling your knife over them repeatedly, as if you were mincing garlic. Place into a medium bowl. To the bowl, add the pumpkin seeds, almonds, lime juice, olive oil, chipotle powder, salt and pepper. Stir to combine. Set aside while you prepare the ceviche. Chop and add the mint right before you’re ready to serve.

For the ceviche, place all ribboned/chopped vegetables in a large bowl. Pour the lime juice on top. Add the mustard and agave nectar. Toss with your hands to combine. Scrunch the vegetables down near the lime juice pooling at the bottom of the bowl. Allow this mixture to sit for about 10 minutes, tossing it up here and there. This is where the “curing” and softening up of the veggies happens.

After 10 minutes, drain out most of the juice from the ceviche, reserving about 1-2 tablespoons. Toss the remaining vegetables and lime juice with the olive oil and season to taste.

To serve: divide the pilaf between two plates, flattening it slightly. Divide the ceviche among the two plates next, placing on top of the pilaf. Garnish with the chopped basil/cilantro and more pumpkin seeds if you like.

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Best of all, Mark knows what I want to listen to as soon as we settle in to get everything moving on. He has a certain intuition and a breadth of musical awareness that keeps me happy wherever we go. Sometimes it’s dance hall, or it’s Midnight Marauders (my go-to summer driving album of choice), some stand up for a really long drive is usually called for, he’ll never EVER go wrong with Bruce (and he knows this), Talking Heads when it’s late… Those sweet and perfect little selections reflect the ridiculous-good harmony I feel every day in our life. It all works just right every time. Happy, silly, smily-faced gal right here.

So naturally I asked him to scheme up a little summertime mix for this post. What am I bringing to the party? A tutorial and three recipes on wholesome, delicious iced tea to keep you hydrated all the way through to Labour Day. A very necessary summer mix and a mega refreshing beverage (that isn’t loaded with high fructose corn syrup and artificial flavourings)? That’s a happy union for sunny days on end, guys. I hope you all love it as much as I do. That soft clinking of ice cubes lazily floating around in some home brew is synonymous with summer for me.

The essential formula I go with is as follows: tea (black, green, herbal or my fave-rooibos) + herbs/spices + citrus juice of some kind + fresh fruit if you feel it + appropriate chilling time (+booze if you wanna get tore up crazy). That’s it.  I’ve offered up three fairly choice recipes but this technique is up for plenty of variation and wildness on your part.

One more thing: with at-home iced tea making you can go the hot or cold-brewed route (I’ve included instructions below). They both require the same amount of tea when all is said and done. Cold brewing results in a more clarified beverage with more subtle nuances taste-wise. I love this method if I’m using green tea. If you need iced tea immediately, the hot method is gonna be your jam: brew, sweeten, add ice and go.

Link for the lovely mix is below (just click on the picture). Listen to it when you’re driving to the beach, coming home from a barbecue, getting on a plane to NY for some early summer fun (we leave Thursday!) or when you’re fixing up a cold drink for someone you really, really like.

basic iced tea formula + hot and cold brewing methods
serves: makes 1 litre (32 oz.)
notes: I’ve included a basic frame of ingredients, 3 specific recipes and hot + cold brewing methods for your convenience :)

BASIC INGREDIENTS:
6 tsp loose leaf tea OR 5-6 tea bags
fresh herbs, fruit & whole spices if using
water (amount depends on method used)
1/4 – 1/2 cup citrus juice of your choosing
1/4 – 1/3 cup liquid sweetener (agave nectar, raw honey, maple syrup, simple syrup etc)
ice (if using hot-brew method)

RECIPE 1: strawberry vanilla bean rooibos iced tea
Rooibos is like nature’s gatorade (electrolytes!), so I love sipping on this when the heat rises.
6 tsp rooibos tea or 5-6 rooibos tea bags
4 strawberries, hulled and sliced
1/4 vanilla bean pod (I save the leftover pods when I bake with the seeds)
juice of 1 lemon
1/4 cup agave nectar (I like light agave here)

RECIPE 2: iced green tea with lemongrass, mint and lime
So fresh, light caffeine and all the antioxidants/good stuff you love about green tea.
6 tsp green tea leaves or 5-6 tea bags
1 stalk of lemongrass, cut in half and bashed up with the back of your knife
2 sprigs of mint, leaves removed
juice of 2 limes
1/4 cup raw honey

RECIPE 3: not-super-sweet sweet tea with orange and spice
My man’s insane love of Southern-style sweet tea finds its healthy match right here (adapted from Bryant Terry’s amazing recipe in this book).
6 tsp ceylon orange pekoe tea or 5-6 tea bags
1 large cinnamon stick, broken in half
juice of 1 orange
juice of 1 lemon
1/3 cup dark agave nectar

HOT BREWING METHOD:
1. Place tea, fruit, herbs/whole spices in a non-reactive pitcher
2. Pour 2 cups of boiling water over top
3. Add citrus juice and sweetener, stir to combine
4. Brew (2 minutes for green tea, 3-5 minutes for black tea, 5+ minutes for herbal or rooibos teas)
5. Strain out tea and herbs/whole spices
6. Return brewed and sweetened tea to the pitcher
7. Top up to 1 litres-worth with ice
8. Stir to rapidly chill and enjoy!

COLD BREWING METHOD:
1. Place tea, fruit, herbs/whole spices in a non-reactive pitcher
2. Top up to 1 litres-worth with filtered water
3. Cover and leave in the fridge to brew slowly overnight
4. Strain out tea and herbs/whole spices in the morning
5. Return brewed tea to the pitcher
6. If using honey or maple syrup, dissolve it in 1/4 cup boiling water before adding to brewed tea to sweeten. Any other liquid sweetener should dissolve just fine in the cold tea (like agave or simple syrup).
7. Add citrus juice, stir to combine and enjoy!

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