Zucchini and Tomato Salad with Herbed Yogurt

We have entered a new season and, with Rosh Hashanah last week, the start of a sweet new year. After our summer of wildfires here in the Methow Valley, these stunning autumn days are welcome. Mother Nature is raw and fierce and beautiful in turn.

I’ve been busy chasing life this summer. I’ve made new friends and learned new skills. My new store is bustling and we recently launched a newly redesigned shopping website and I’ve neglected Blue Kale Road. Now, as we ease into fall and its sunny days and crisp nights I find a comforting time to reconnect with old friends. Although I try to slow down, our new season is already moving at a quick pace - Sam is back at college, Isaac is in his senior year, and life is full and good.

I love spiced pear cake at an autumn potluck, community gathering at a local cider pressing and seeing the first Delicata squash. We still have an abundance of tomatoes and zucchini at the market, though, reminding us that the best of summer is lingering for just a bit longer.

This month, the Tasting Jerusalem theme is to pick any new recipe from the book to try, so I chose a salad with tomatoes and zucchini in mind. Chunky Zucchini and Tomato Salad is a combination of grilled tomatoes and zucchini, stirred into an herby yogurt mix. Why I hadn’t tried this one yet is beyond me, because it is filled with so many of my favorite ingredients. First of all, the yogurt mix alone is truly fantastic and makes a tempting dip on its own. Fresh mint, parsley, chiles, garlic, walnuts, date syrup and lemon are stirred into thick yogurt. Divine.

The recipe calls for charring the tomatoes and zucchini on the stove top and then finishing in the oven, but since I’m looking for any opportunity to continue cooking outside I grilled the veggies on the barbecue.

The vegetables are then chopped and folded into the yogurt mix. I decided to serve the veggies and yogurt side-by-side in order to get the individual flavors as well as a mix of the two. In honor of Rosh Hashanah, I used pomegranate syrup instead of date syrup, which added a tart richness.

Crunchy, vibrant, creamy and bold, this is a gorgeous dish. It would be marvelous alongside simple grilled fish or make a hearty appetizer served with crusty bread. If you still have access to summer’s tomatoes, you won’t be disappointed.

Fall. It’s good to be back.

Zucchini and Tomato Salad with Herbed Yogurt
Serves 4-6
Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

2 pounds yellow or green zucchini
4-5 large, ripe tomatoes
2 tablespoons olive oil
2 cups thick, plain whole yogurt
1 large clove garlic, crushed
1-2 fresh chiles, to taste (original recipe calls for red, but I had a jalapeno on hand and used that), seeded and finely chopped
Zest of 1 lemon and 1 tablespoon lemon juice
1 tablespoon pomegranate syrup, plus more to drizzle (original recipe calls for date syrup, so if using date syrup increase the lemon juice to 2 tablespoons
2 cups walnuts, lightly toasted and chopped
3 tablespoons fresh mint, chopped
½ cup parsley, chopped
Salt and pepper to taste

Preheat a barbecue on high. Slice the tomatoes and zucchini in half lengthwise and brush with olive oil. Place the vegetables cut side down on the grill and cook until lightly charred and soft. Remove from the grill and let cool.

In a bowl, combine the yogurt and remaining ingredients and stir gently. Spoon the yogurt onto one side of a small platter or serving bowl. Chop the vegetables roughly and spoon them next to the yogurt. Drizzle with additional pomegranate syrup and garnish with mint. Serve immediately.

Blueberry Apple Jam

My friend, Janelle, is up to something. Something big! I had the pleasure of meeting Janelle a couple of years ago and have since followed her blog, Talk of Tomatoes. I’ve also tracked the progress of the awesome urban farm she is creating with her family in Seattle.  Janelle is warm, gracious and talented. And she drives the coolest truck ever! Now she’s taken her enthusiasm for eating local food a (huge) step further and started Farmstr.

Farmstr is an online marketplace connecting small farmers directly with consumers in the Pacific Northwest. Janelle is spending time meeting farmers in Washington and Oregon, getting to know their farms and families and helping them promote their sustainable, local produce, eggs and meat to interested buyers (like me!).

Last month, when I was in Seattle for the International Food Bloggers Conference, I picked up ten pounds of beautiful frozen blueberries through Farmstr. The berries are from Bow Hill Blueberries, an organic, family-run farm north of Seattle. Now that October is here, knowing I have this stash of blueberries in my freezer makes me very happy!

This Blueberry Apple Jam is the first thing I made with these luscious berries. The jam combines summer and fall together, honey sweetened blueberry goodness with a fresh bite of autumnal apple. Apples contain natural pectin, so I kept the prep easy and left the peels on which allowed the jam to thicken a bit more. I popped a jar in the fridge for immediate devouring and the other two into the freezer for a later treat.

The next time I’m in Seattle I’ll be picking up forty pounds of squash, which has me very excited for some fall cooking. Farmsr also has honey, potatoes, pears, eggs and chickens available so please check out their site and help spread the word.

Blueberry Apple Jam
Makes 3 half pint jars

2 pounds blueberries, fresh or frozen (do not defrost)
2 medium apples, cored and diced (keep the peels on)
3/4 cup raw honey

In a large pot, bring the blueberries, apples and honey to a boil and lower to a bubbling simmer. Let cook, stirring occasionally, until it cooks down and thickens into a jammy consistency and apples are soft, about 55-60 minutes. Let cool and ladle into jars. Store the jam in the fridge for up to a month or freeze for future use.

Herb and Tomato Salad with Pomegranate Dressing

Sometimes an ingredient slips into your kitchen and lingers, hanging around in the cabinet waiting for you to discover it, play with it, and you end up say, “Wow!” This is what happened to me with pomegranate molasses.

Pomegranate molasses is pomegranate juice that is cooked down until it concentrates into a thick, luscious, tart syrup. Over the years, I’ve used a teaspoon here and a drizzle there, but the full magic of pomegranate molasses didn’t hit me until I started using it in a starring role – I hadn’t been using enough to really take note of that fruity, tangy, richness.

This month in our Tasting Jerusalem cooking group we’re focusing on pomegranate molasses, which features prominently in some Middle Eastern dishes. I was eager to grab my bottle and start cooking!

The first recipe I made from Jerusalem was the Fried Cauliflower with Tahini. Rather than frying, though, I roasted the cauliflower which is always my favorite way to prepare it. I then tossed it with green onions (the recipe calls for a variety of fresh herbs but I only had green onions on hand) and then dressed it with a mix of tahini paste, Greek yogurt, lemon juice and pomegranate molasses. This dressing is unbelievably good – tart and creamy – and I’ll be making it again soon.

Sparked by this delicious dish, I began thinking of other ways to use pomegranate molasses in a more abundant way. As I was starting to take a photo of the bottle, there were some very ripe tomatoes on the table and seeing them in the background inspired me to pair these ingredients together.

I chopped up the tomatoes and, having just replenished my fresh herbs, I added a shower of woodsy thyme, bright mint, earthy parsley and green onions.  To dress these lush tomatoes and fragrant herbs, I mixed pomegranate molasses (a lot) with olive oil and gently tossed it all together. Some toasted walnuts added crunch and reminded me of the traditional Persian dish, fesenjen, which has a sauce of ground walnuts and pomegranate molasses. A spicy bite from red chile rounded it out. I spooned the tomatoes and herbs over a bed of arugula and we dove into this pretty salad. And my bottle of pomegranate molasses sits in the front of the cabinet now.

I’m excited to be heading back to Seattle for the International Food Bloggers Conference this weekend and hope to see many of you there!

Herb and Tomato Salad with Pomegranate Dressing
Serves 4-5

1 1/2 pounds tomatoes, diced
1/2 cup walnuts, toasted and roughly chopped
1/3 cup thyme leaves
1 cup mint leaves
1 bunch Italian parsley, roughly chopped
1 bunch green onions, thinly sliced
1 small red chile, minced
1/4 cup pomegranate molasses
1/8 cup olive oil
Salt to taste
2 cups arugula

In a large mixing bowl, gently mix the tomatoes, walnuts, herbs and chile together. In a small bowl, stir together the pomegranate molasses and olive oil and drizzle over the salad. Stir a little bit and add some salt to taste. Place the arugula on a serving platter and spoon the salad on top before serving.

Grilled Peaches with Chevre and Honey

We’re still outside grilling and holding onto the warm evenings for as long as possible.  I’m savoring every last bite of summer and, with all the orchards just down the road, I’m eating the best peaches of my life. Sweet and juicy, I can’t even begin to count how many pounds of luscious peaches have entered our kitchen. A happy time indeed!

In addition to eating peach dumplings, peach pie, peach jam and just plain peaches, I made this simple dessert of Grilled Peaches with Chevre and Honey.  I grilled peach halves until warm and soft, then topped each with a little scoop of soft goat cheese and a drizzle of honey.

We have a marvelous local source for goat cheese here in the valley, Sunny Pine Farm, and their chevre is really lovely - creamy and indulgent, with just the right amount of tanginess to complement the sweetness of peaches and honey. A pinch of flaky sea salt and a sprig of fresh mint finished them off nicely.

This is a flexible recipe and allows you to use whatever late summer stone fruit, herb or soft cheese you may have on hand. Grill some nectarines and top with feta, or use maple syrup and thyme in place of honey and mint.  You can also bake the peach halves in your oven until soft and go from there. Just be sure to serve these little treats warm, so the cheese is meltingly soft and decadent, a glorious way to celebrate these last heavenly days.

Grilled Peaches with Chevre and Honey
Serves 4

2 ripe peaches, sliced in half and stones removed
Soft goat cheese
Honey
Flaky sea salt
4 sprigs of fresh mint

Heat your barbecue on high until very hot. Place the peach halves cut side down on the grill and close the top. Grill for about 6 minutes, or until the peaches are soft but not mushy. Carefully remove each peach half to a small plate. Scoop a tablespoon of goat cheese on top, drizzle with honey and sprinkle on a generous pinch of flaky sea salt. Garnish with mint and serve right away.

Summer Pickles

I find I'm clinging to these last days of summer. Soon, I know I'll be immersing myself in fall's bounty and loving every bite.  But until I start devouring apples and squash, I still have summer produce on my mind.

Remember those pickling cucumbers I picked up at the Ballard Market earlier this month? I had plans for them when I stashed a couple pounds in my bag.

Over the past year, I’ve caught the fermenting bug and now jars of kombucha sitting on top of my fridge are a normal sight, kimchi and sauerkraut are common topics and I’m finally having some success in making yogurt.

Pickles are another wonderful fermented treat. During the summer months, pickling cucumbers start showing up at the markets. They tend to be smaller and firmer than regular slicing cucumbers and may have a rather spiny skin. After washing and slicing them, they are immersed in salty water to begin fermenting. No vinegar is used. Flavors can be added, and for these pickles I layered in coriander seeds, garlic, fresh dill and a handful of dried red chiles. I began my batch of pickles in Seattle and then brought the jar along with me to the Methow Valley and let them ferment for a few days.

Some fermenting variables are the temperature of your kitchen, the amount of salt used and the size of your cucumbers, as smaller slices will ferment faster. My cabin kitchen is very warm these days, so we began crunching away soon.

These pickles have pizzaz! The fresh dill and coriander seeds lend an herbal note, while the garlic and chiles bring a spicy punch. Perfect to nibble on at a barbecue or for a lazy afternoon snack, they taste of summer and I’m savoring every last bite.

Summer Pickles
Fills ½ gallon jar

2 pounds pickling cucumbers, ideally small to medium in size
6 tablespoons kosher salt
2 cups boiling water
10 cloves garlic, peeled and lightly crushed
1 tablespoon coriander seeds
10 small dried red chiles
1 large bunch fresh dill

Wash the cucumbers well and slice them in half lengthwise, or to the size you prefer. In a bowl, stir together the kosher salt and boiling water until the salt dissolves. In a clean, sterile ½ gallon or similar sized crock, layer the sliced cucumbers, garlic cloves, coriander seeds, chiles and sprigs of dill. You may have to push the cucumbers down to make them all fit. Pour the salt water over. Push the cucumbers down so they are completely submerged. I usually move them around until they are a bit wedged down and stay covered by the water.  If using a crock, you can also weigh the cucumbers down with a small plate topped with cans.

Cover the jar with cheesecloth and let it sit at room temperature for 48 hours. If it is quite warm in your kitchen, you can begin tasting after 24 hours to see if they are to your liking. The warmer the temperature, the faster they will ferment so it may take a few days or up to a week. Once you like the flavor and texture of the pickles, begin eating them and store the covered jar in the fridge for up to one month (the cold air slows down the fermentation). 

Blueberry Coconut Fool

Thank you for all your good wishes on our move to the Methow Valley! I’m looking forward to a delicious time here and can’t wait to share about it.

Before I left Seattle this last time, I spent a beautiful morning at the Ballard Sunday Market with my dear friend, Julie, and then stopped by our neighborhood berry stand on the way home. All morning, I couldn’t resist flowers, half-flats of raspberries and blueberries, carrots, basil, pickling cucumbers (recipe to come soon!) and more. Spreading everything out on my kitchen counter made me very happy! And made me realize I’d better get cooking since I was leaving the next day.

I had to make something with blueberries because they are my favorite berry and I haven’t shared nearly enough blueberry recipes here to truly represent my love of them. I’ve baked a couple of blueberry pies this summer and still need to make a grunt or a slump – I just love some of these names! Another fun one to say is fool, and given my affection for English desserts I decided on this one.

A fruit fool is a classic dessert of fresh fruit and cream and traditionally made with gooseberries. The name fool is thought to come from the French word fouler, meaning to mash or press. Since I’m loving coconut cream these days, I used it in place of the usual whipped cream. In fact, I ended up with a trifecta of coconut! The blueberries are quickly simmered in coconut water and coconut sugar, left to cool and then folded into billowy coconut cream. Pure bliss. Definitely the kind of comfort dessert I crave most often.

The fool looks pretty served in martini glasses or champagne coupes, so maybe pull a few more out when you’re mixing summer cocktails. This dessert is lightly sweet, with a fresh pop of blueberries and decadent coconut cream. It would be a wonderful way to finish a lazy dinner on a hot evening, and I can also assure you that it travels well in a jar for the next day’s breakfast.

Blueberry Coconut Fool
Serves 4

½ pound blueberries, plus a few for garnish
2 tablespoons coconut palm sugar (brown sugar can be subbed)
1 tablespoon coconut water
1 15 ounce can whole, unsweetened coconut milk, chilled overnight
1 teaspoon vanilla

In a medium sauce pan, bring the ½ cup blueberries, coconut palm sugar and coconut water to a boil. Reduce the heat and let simmer for 3 minutes. Chill the berries until ready to use, at least 2 hours.

When ready to serve, open the chilled can of coconut milk. Carefully scoop the solid white coconut cream into a bowl. Reserve the clear liquid for smoothie making or add to the water when cooking dried beans. Using an electric mixer, beat the coconut cream on high until smooth and luscious, about 3-4 minutes. Add the vanilla and beat for a few seconds to mix in.

In 4 pretty dishes or glasses (martini glasses or champagne couples work well), spoon dollops of cream in each, add a spoonful of blueberries, and then dollop with more cream and then more berries to layer. Gently swirl a spoon once or twice to mix, being careful to not mix too much – you want streaks of cream and berries. Serve right away. If you want to prepare ahead, keep the dessert chilled. The cream will begin to firm up as it sits.

Nectarine and Basil Relish

A bowl of lusciously ripe nectarines sits on my picnic table, totally irresistible to me. I bite into one, juice dribbling down my arm, and it is pure heaven. Oh summer, how I do love you.

When I’m not devouring these beauties by the pound, I’m slicing them for pies and cobblers and dreaming of new ways to enjoy them, which led to this simple, more savory dish.

Not quite salsa and not quite salad, I landed upon relish as a way to describe it. Sweetly scented nectarines are sliced and gently mixed with crisp red peppers, red onion and bright basil. A zesty, citrusy dressing rounds out the flavors nicely.

Soft and crunchy and full of juicy color! This is a quick one to prepare and enjoy when gathered with friends. Whether served alongside grilled chicken or perhaps a cheese platter, this pretty relish celebrates some splendid tastes of summer.

Nectarine and Basil Relish
Serves 4

3 ripe nectarines (about 1 pound or so), pitted and sliced into eighths
1/2 red onion, diced
1/4 cup fresh basil, sliced thinly
1/2 red pepper, diced
1 lime, zested and juiced
1 clove garlic, minced
2 tablespoon olive oil
2 tablespoons red wine vinegar
Salt to taste

Place the nectarines, red onion, basil and red pepper in a medium sized serving bowl. Whisk together the lime zest and juice, garlic, olive oil and vinegar. Drizzle over the nectarine mixture and gently stir. Salt to taste and chill for about an hour before serving.

Israeli-Style Salad with Crispy Chickpeas

Salad and summer go hand in hand. When the sun is shining and temperatures soar, a crunchy, refreshing salad is wonderful, even for breakfast. This month for Tasting Jerusalem, we’ve been focusing on all the brilliant salads that are featured in Jerusalem. Yotam Ottolenghi and Sami Tamimi share an abundance of creative, tempting recipes and it’s been such a treat to explore them.

A salad that caught my eye was the Spiced Chickpeas and Fresh Vegetable Salad. Diced cucumbers, tomatoes, onions, red pepper, radishes and herbs are served alongside a generous helping of well-spiced, fried chickpeas. I’ve had this recipe marked for months now and when I learned of July’s theme I couldn’t wait to make it.

The salad is similar to a traditional Israeli one, which typically includes tomatoes, cucumbers, parsley or cilantro and onions, and is a staple in our household. I decided to change the recipe up a bit and use some herbs I had on hand. In place of the customary parsley and cilantro, I chopped up fresh mint and lemon thyme for a pop of summer flavor. Inspired by another salad recipe in Jerusalem that I’ve enjoyed, I added kohlrabi in place of the radishes for more crunch. I also like to include diced pickles in my Israeli salad (something I learned from my dear friend, Iris) so I went ahead and chopped a few up. Speaking of chopping, when making a salad like this, it’s important to have a small, even dice for both the texture and look.

Rather than frying the chickpeas, I roasted them in the oven since this is one of my favorite snacks and I liked the idea of using them in a new way. Tossed with cardamom, cumin, sumac and a pinch of salt, the chickpeas emerged fragrant and toasty from the oven. If you like to nibble as I do, I’d recommend making extra chickpeas or you may not have any left for the salad!

I was very pleased! There’s a lot going on with the flavors and textures in this pretty salad. After drizzling olive oil and a squeeze of lemon over it, I sprinkled the chickpeas on like croutons. I was even able to use large tomatoes from our garden. (In July! I just have to pause here and say large, ripe tomatoes in July are a first ... we usually only get little Sungolds in late July and the bigger ones in August and September. Truly a glorious time.) And if you’re looking for some breakfast inspiration, this salad is divine served with a couple of hard boiled eggs and plain yogurt on the side.

Israeli-Style Salad with Crispy Chickpeas
Serves 4 generously
Adapted from Jerusalem: A Cookbook
By Yotam Ottolenghi and Sami Tamimi

1 cup cooked, drained chickpeas
3 tablespoons olive oil, divided
1/4 teaspoon cardamom
1/2 teaspoon cumin
1/4 teaspoon sumac
A pinch of flaky sea salt
1 English cucumber, cut into a 1/2 inch dice
2 large tomatoes, cut into a 1/2 inch dice
1/2 large red bell pepper, cut into a 1/2 inch dice
4 medium sized pickles, preferably a bit spicy, cut into a 1/2 inch dice
12 ounces (6 small) kohlrabi, peeled and cut into a 1/2 inch dice
1/2 of a red onion, cut into a 1/2 inch dice
10 sprigs of lemon thyme, leaves removed
1/4 cup fresh mint, roughly chopped
1/2 lemon, juiced (or more to taste)
Salt and pepper to taste

Preheat the oven to 375 degrees. Dry the cooked chickpeas well by rolling them between 2 kitchen towels. This will help them get crisper. On a small, rimmed baking sheet drizzle 1 tablespoon of olive oil. Add the chickpeas and roll them around to coat. In a small bowl, combine the cardamom, cumin, sumac and a pinch of sea salt. Sprinkle this mixture over the chickpeas and toss them gently to coat. Roast the chickpeas until they are crispy, about 20-30 minutes. Remove from the oven and set aside.

In a large serving bowl, combine all the veggies and herbs. Drizzle with the remaining 2 tablespoons of olive oil and lemon juice. Season to taste with salt and pepper. Just before serving, scatter the chickpeas on top.

Blackberry Barbecue Sauce

Ripe and plentiful! These words swirl in my head with the abundance of mid-summer’s bounty and I am almost giddy as I stuff my basket at the markets. Last week I just couldn’t resist a flat of blackberries.

We are living outdoors every moment possible, savoring what is truly the most glorious summer Seattle has experienced in many, many years. That means a long, delicious barbecue season, and since I’m always up for making condiments (I shared my love of homemade condiments here) I decided to get creative and try my hand at a new barbecue sauce using those luscious blackberries.

Fresh blackberries are simmered with a bright splash of cider vinegar, a squeeze of ketchup, some minced garlic and ginger, and a kiss of honey to round it out. At the last minute, I threw in a few grinds of black pepper and a couple shakes of crushed red chile peppers to pump up the spice.

Yes, this is a bold sauce! Vivid violet and viscous, it does indeed have a warm kick which is tempered a bit when spread on chicken or beef before grilling. If your blackberry bushes are bursting, this is a wonderful, savory way to cook with these little gems. Speaking of blackberry bushes, we heard a marvelous bluegrass band play on July 4th called the Blackberry Bushes Stringband. If you’re in the Northwest, I recommend seeing them.

And I have another recommendation for you ... one I’m super excited about! My new favorite cooking show is Kitchen Circus, and it was just released in its entirety on July 16th. Chef Thierry Rautureau, locally nicknamed The Chef in the Hat, is a Seattle celebrity and this show features home cooks competing together in his restaurant kitchen. My lovely friend, Erina, of The Attainable Gourmet is one of the contestants, too! I had the pleasure of seeing some sneak peeks and this is one fun, exciting show. I hope you check it out!

Blackberry Barbecue Sauce
Makes 1 cup

2 cups (10 ounces) fresh blackberries
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 cloves garlic, minced
2 tablespoons honey
1 heaping tablespoon fresh ginger, minced
A few grinds of black pepper
A few shakes of crushed red chile peppers (optional)

Combine all the ingredients in medium-sized sauce pan, stir and bring to a boil. Stir and lower the heat to a simmer. Let the sauce simmer for about 15 minutes, gently crushing the berries with the back of a wooden spoon and stirring to make sure it doesn’t stick. When the mixture has thickened, remove from the heat and let cool. The sauce will keep in a covered jar in the fridge for 2 weeks. Brush it on chicken or beef before grilling. Reserve some additional sauce to brush on just before serving, if desired.

Raspberry Chocolate Puddles

It’s a glorious time! A neighborhood gem is open for business and happy days are here. Every summer, Spooner Farms sets up a stand nearby and we take almost daily walks to it. We gobble their beautiful berries by the flat! And sometimes I am able to set aside a few pints to make these simple treats – Raspberry Chocolate Puddles.

While in college together, Bob and I worked at Rocky Mountain Chocolate Factory. It was such a fun student job and I nibbled way more chocolate than I care to remember now!

We made chocolate truffles, caramel apples rolled in nuts, tiger butter and divinity fudge, and we dipped countless pretzels, strawberries, graham crackers and Oreos in chocolate.  Racks of all the confections made in the shop were displayed for passers-by on the sidewalk to drool over. One of the most appealing creations in the window, though, were the delicate puddles of chocolate with fresh raspberries dotting them. So festive and pretty!

While working in the shop, I loved putting on music and losing myself in making Raspberry Chocolate Puddles. Stirring the melted chocolate and pouring out little pools, picking out raspberries and carefully arranging them on top ... this was all a wonderful break from classes and studying. Of course, there were some puddles that were not quite display-worthy, so I also had the (awesome) responsibility of taking them home to eat and share with friends.

These days, I still love to melt chocolate and celebrate raspberry season with these quick, delightful treats!

Raspberry Chocolate Puddles
Makes 19-20

12 ounces good quality dark (I use 70 or 85%)
12 ounces fresh raspberries

Line a baking sheet with parchment paper. In a small sauce pan, gently melt the chocolate over low heat, stirring often and removing it from the heat as soon as it’s mostly melted. Continue stirring off-heat until smooth.

Pour small puddles of chocolate onto the prepared baking sheet. Place 3 or 4 berries on each chocolate puddle. You may have a few berries leftover to nibble on. Let the chocolates harden at room temperature in a cool area or in the fridge for about an hour, or until they easily lift from the parchment paper. Store the treats in a single layer in the fridge.