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We’re in the thick of summer here. Sunshine and blue skies followed by long, warm evenings, perfect for stargazing from the hammock. The daylight is starting to change a little with a golden hue that reminds me that we are in the midst of a fleeting season. Along with all of this goodness, the garden is starting to come together. Things are growing and beginning to tangle just a bit—the beans wandering into the peppers, the tall cavolo nero shading the little seedlings and the tomatoes, oh, the tomatoes. They can hardly contain themselves, arching over the beds and shading the pathway from six feet up.

It’s easy to get wrapped up with the fresh harvest with most meals. Oftentimes, all I can muster for dinner is a giant bowl of salad, plucked fresh from the garden or toted home from a market adventure. But sometimes in the midst of all this freshness, I crave a change of pace with something savory and cooked. And not just a little swish in the frying pan or bath of salty steam. This craving calls for an hour of gentle simmering on the back corner of the stove.

Actually, this dish is perfect for those late summer meals where you might have other things going on in the kitchen, but still want dinner. Since it requires little prep work, it pairs perfectly with a canner of peaches bubbling away or a small pot of apricot jam, just to name a few. This is one of those recipes that makes the most of precious little—quality ingredients and a little time. Mixed together, they yield the most delicious results.

Beans with tomato sauce

Adapted from Canal House, An Italian Summer

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1/2 pound, or 8 oz.,  fresh green beans, washed and trimmed

About 2 cups strained canned tomatoes, juice reserved

Two or three sprigs of fresh basil

1/4 cup olive oil, or thereabouts

Salt and pepper, to taste

Wash the green beans and the basil. Combine the tomatoes, beans, basil and olive oil in a medium pot with a tight fitting lid. Bring to a gentle boil before turning heat down to a simmer. Cover tightly and allow to cook for about one hour, stirring occasionally and adding the reserved tomato juice if the mixture begins to look to dry, you want it to be nice and saucy! Add salt and pepper to taste.

Serve the beans, along with plenty of sauce. They are a perfect topping for pasta or go well alongside most anything else you might be serving.

Everyone has a dish or two that comes loaded with memory. Chances are that when you stop and think about it, there may be a whole handful of foods that fall into that category. Maybe it tastes like summer or reminds of a special event or time. Either way, you revisit it to remember that feeling or keep a tradition alive. Maybe it is an infrequent event—special ingredients are required or a lot of preparation is needed. Or maybe it is a weekly event—a special menu that is prepared no matter what.

I’ve got my fair share of those meals myself. There are plenty of food memories that come from my childhood, like the spaghetti dinners Tina talked about here, or the Friday night waffle routine that some of us still might be scarred by! But I don’t think that anyone is afraid of this springtime favorite. As a kid, I remember my mom making this dinner in the late spring with the freshest vegetables we had picked from the garden. And while I can’t speak authoritative of where this dish comes from, it seems to me that it might come from my mom’s side of the family. I think I’ve heard that my grandmother made this dish when my mom was a child.

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I am not quite sure if this should be called a soup or a stew. Or maybe it is more of a medley of spring vegetables in a cream sauce. Either way, I remember it being ladled out into bowls at dinnertime, finished with a generous sprinkle of dill. While I don’t remember if anything else came along with the vegetables as a kid, I’ve played with a few different variations in the years since. Sometimes the vegetable portions favor the potatoes, who can hold their own in this dish. Biscuits were a big hit last summer in a veggie-centric version of biscuits and gravy. On this particular evening, I went with a small pasta in hopes that it would be kid-friendly. This summer, I can’t wait to try a cornbread.  And with only a few days until the next farmers markets and the official start of summer, I can’t wait to try it again.

To me, the name egg salad seems to be a little bit of a misnomer – there really is not much by way of salad going on. But that doesn’t stop it from being delicious. And while egg salad seems to be a year-round favorite, I can’t help but think there is something especially spring-like about it.

Who knows how many variations on egg salad you’ll find out there. But I like to keep mine pretty simple. While there is a science to cooking the eggs just so, I also think that freshly cooked eggs, quickly mashed and eaten right away are most creamy. I know, egg salad is a versatile spread to whip up for future meals, but eaten right away, I’m betting you won’t find yourself added nearly as much mayo to the mix, if that is part of your recipe.

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I whipped up a batch last weekend and foraged for a few fresh herbs from the garden. The chives are going to town and needed to be trimmed back a little. And while I’d never added thyme, I though a few snips made a nice savory addition. I’m also still hoarding a few more Meyer lemons, so I added just a touch of zest – so good! Really, it’s hard to go wrong with the egg salad. And on a lovely afternoon, a little egg salad on a toasty slice of bread might be just what you’ve been looking for. Happy weekend!

I kind of feel like the only thing that I have been talking about lately is food. But it is difficult not to! We all eat and we eat 3 meals a day which works out to 21 meals a week, that is a pretty substantial part of the week. Not to mention the planning, prep and clean up that goes along with each one of those meals. By the way, this is what my kitchen looked like on Monday after I finished baking the sticky buns.

With spring on its way the last thing I want to do is spend the evening over the stove. Enter the rice noodle. Rice noodles could quite possibly be the unsung hero of weekday dinners. They are fast, easy and ridiculously versatile. In fact, some of our favourite dinners around my house feature rice noodles. Take Pad Thai for example, fast and delicious.
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These are the three rice noodle staples around here: Quick Singapore Noodles, Five-Spice Chicken noodle Salad and Shrimp Pad Thai. They are all quick, fresh and vibrant dishes that come together in no time flat!

Interestingly enough I spent most of my university years eating sticky rice and soy sauce for lunch. Rice is delicious after all, so it seemed like a good idea. Since then my palette has matured a little or perhaps I have just become more interested in nutrition. Who’s to say really.

Rice Bowl with Lemongrass, Tofu and Cashews
Adapted from The Kitchn | Serves 2-4

8 ounces extra firm tofu
3 tablespoons soy sauce, divided
2 1/2 tablespoons flavorless vegetable oil, such as grapeseed
1/2 onion, thinly sliced
3 tablespoons grated lemongrass (white part only)
1 teaspoon grated ginger
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 teaspoons lime juice
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1/4 cup cashews, toasted and coarsely chopped
1/4 cup coarsely chopped cilantro leaves

Preheat oven to 350°F.

Drain tofu and cut into 1/2 inch slices. Place the sliced tofu between layers of paper towel, place a heavy object like a cast iron pan on top of the tofu to press out excess liquid. Once excess liquid is removed (about 15 minutes) cut the tofu into 1/2 inch cubes. In a bowl, toss tofu with 2 tablespoons of soy sauce.

Spread tofu onto a lightly oiled baking sheet and bake for 15 minutes. Flip and bake on the second side for an additional 10 – 15 minutes. Tofu will be toasted and chewy.

Add oil to a pan, heat over medium heat. Once oil is hot add onion, lemongrass, ginger, garlic and red pepper flakes. Cook stirring often until onions are translucent and the lemongrass is fragrant.

Add the remaining 1 tablespoon soy sauce and lime juice the pan. Stir in the rice and tofu and heat through. Add the cashews and cilantro and remove from heat.

Eat Rice! As my roommate used to say.

I like to eat seasonally. Right now I have a crate of citrus in the garage and that doesn’t happen at any time of the year other than a few short months in the dead of winter. Strawberries and tomatoes are scarce at my house right now, but you will find my produce drawers full of kale, parsnips, brussels sprouts and fennel.

But more than that, I’m talking about the actual dishes I make. I am sure it is not news to anyone that a warm stove on a cold day is a good idea. So I’m often roasting or simmering a pan of something. And more often than not, it’s a pot of soup. What’s  not to love about a pot of delicious vegetables stewing away – warm, tasty and convenient. Around here, a pot of soup will definitely tie us over for a few meals, saving cooking and clean-up time when it matters most during the week.

Lately I’ve been toying with potential variations to a Mexican tortilla soup. You know, the rich tomatoey blend that lets you build your own bowl, adding tortillas and whatever else your heart desires? Surely that concept carries over into other ethic flavor combinations?
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Last weekend in a fit of garage cleaning, I decided I had better start into my hoarded squash collection before the weather turns and I am no longer feeling like eating squash or roasting anything. I roasted up a pan of squash and once cooked, scraped them into the soup pot. It was giving me an Italian feeling, so I quickly sautéed a little kale and added a spoonful of roasted tomatoes and a little dollop of sour cream. Tasty!

So what about you? What would you add to your bowl of soup to make it even more delicious or to round in out into a meal? I’d love to hear your ideas.

One of my favourite dinners is one that usually requires a little extra time to pull together. But it isn’t cooking time, it’s fun time. I love charcuterie for dinner. Now you may think: why would that take extra time? I will tell you, I like to head down to Granville Island and make an afternoon out of getting dinner supplies.

Granville Island is basically a tourist and food junkies heaven. The Island is located under the Granville bridge right at the water’s edge. Which means, as well as being the perfect place to get all your supplies, it is also best enjoyed when you have a little time to take in the scenery, grab a coffee and relax rather than loosing your mind trying to fight the hoards of wandering tourists.

When I first moved to Vancouver I basically lived on the Island. I went to school there and had a part-time job in the market, so I feel like I have a pretty good handle on which shops to patron. The first stop, is actually a little off the island at les amis du fromage. Not only do they have a marvelous selection of cheeses but also, all the accoutrements your heart desires. A little cultured butter and quince paste anyone?

At the entrance to the island is a favorite building of mine, The Waterfall Building by the late great Arthur Erickson. I always have to stop and take a photo.

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Once inside the market meats, bread, fresh produce and yummy treats abound. Loris at Zara’s Pasta will hook you up with the best olives around and Oyama Sausage is my pick for a fantastic selection of meats and pate, just to name a few.

And with all the ingredients at home, just eat it!

Just in case you are planning to have a sweet little brunch this weekend, or need some jam to brighten up your morning toast, I think I’ve got what you are looking for.

Whether you went on a blood orange buying binge and haven’t made the marmalade yet or just couldn’t resist the juicy Meyer lemons at the grocery last week, this is what you need to make now! Meyer lemon curd!

Simple and perfect for any baked good you might attempt this weekend, a small batch of this delicious spread will make everything look rosy. And on Valentines weekend, that might not be a bad thing!

Seattle Sunset Curd

Adapted from Food52, and contributed by Stephanie Thompson

One of my recent delights is Gilt Tastes little series How to Make A Better… The series shows you, well, how to make it better. Grate the cheese for your grilled sandwiches!! Genius right, how come I have never thought of that! So far I have made the scrambled eggs and grilled cheese, next will be the pancakes.
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I am also delighted with the fact that next Tuesday marks Day 1 of my half marathon training program. In other words, bring on the pancakes! You are supposed to up your intake of carbs when you are training 5 days a week right?

Spaghetti with Chorizo and Almonds is one of my go-to recipes. It is fast, easy and delicious. And for about 4 years now I have been obediently following the directions. Suddenly, out of the blue last week it stuck me, “Why have I not adapted this recipe!”.  It is the perfect recipe for adapting. So last Thursday I did.

Spaghetti with Farmers Sausage, Cannellini Beans & Spinach
Adapted from Gourmet’s Spaghetti with Chorizo and Almonds

yield: makes 4 servings | active time: 30 minutes | total time: 35 minutes

2 cups reduced-sodium chicken broth
1 1/2 cups water
2 tablespoons extra-virgin olive oil
2 or 3 garlic cloves, diced
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2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta broken into 2-inch lengths
1 bunch of baby spinach, trimmed
1 (14- to 19-ounce) can cannellini beans, rinsed and drained
1/2 cup chopped flat-leaf parsley
Parmesan for topping

Directions: Bring broth, water, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add farmers sausage and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, for about 4 minutes. Quickly add spinach to the pasta mixture and continue cooking until all liquid is absorbed, about 2 minutes. Stir in cannellini beans, farmers sausage, garlic, parsley, and salt and pepper to taste.

Serve pasta with a sprinkle of parmesan cheese.