SPICED MAPLE ROASTED PECANS

Spiced Maple Roasted Pecans

makes: 4 cups

- 4 cups raw pecan halves

- 1/3 cup Grade B maple syrup

- 1 tsp salt

- 1 tbsp water

- 1 tsp powdered nutmeg

- 1 tsp powdered cinnamon

- 1 tsp powdered all spice

- 1 tsp powdered cloves

- 1 tsp powdered cayenne pepper

1. Preheat the oven to 350 F.
2. Put the pecans in a single layer on two baking trays and roast for 10 minutes or until they are slightly darker and fragrant. Remove from the oven.
3. In a wok (or a wide pan), mix together the powdered spices, salt, and maple syrup and cook on medium-low until the mixture bubbles and smells fragrant.
4. Add the roasted pecans and water and fold everything together until the pecans are completely coated with the maple-spice mixture. Cook for 4-5 minutes.
5. Transfer the pecans to two parchment or wax paper lined trays. Spread them out into a single layer and leave them alone for at least 30 minutes (the pecans can be served immediately but they'll be a bit sticky. I usually leave them out on a table to dry out for 24 hours).
6. Transfer to a container and refrigerate or leave at room temperature.

TACOS: ZUCCHINI FLOWERS AND FIDDLEHEAD FERNS

Zucchini flowers are most commonly served stuffed and fried. They're delicious that way, but the beautiful colours of the flowers are hidden under the batter and for me, food is about taste and looks. Not fake gimmicky presentations but just the natural good looks of fresh seasonal ingredients. Like the pretty zucchini flowers and ferns in these tacos!

Fiddlehead ferns are the unopened tips of Ostrich ferns that would turn into fronds when they open. They have a very short season in the Spring and don't last too long in the fridge so it's best to get some when you see them in the market (or in the wild if you know how to forage for the right kind of fern), and enjoy them right away, in a day or so at most. Fiddleheads upset some peoples' stomachs but they don't bother me at all. I don't like boiling them because that takes away the texture and taste. So I roast them and they're just perfect!

Zucchini flowers and fiddleheads are quite simple to clean. Zucchini flowers: Remove the pistil and stem from each zucchini flower and gently rinse each flower inside and out. Put the washed flowers on a large dry kitchen towel to soak up water.

Fiddlehead ferns: Remove the outer chaff - brown papery skin - from the ferns and rinse thoroughly. During rinsing remove any remaining chaff and put the washed ferns in a large dry kitchen towel to soak up water. 

These tacos are full of spring flavours and colours! And they go with virtually any salsa, including salsa verde with chiles de arbol, avocado and roasted tomatillo salsa, spicy roasted tomato salsa, guacamole, or even just sliced serranos, avocado, onion, and lime juice.

Tacos: Zucchini Flowers and Fiddlehead Ferns

makes: 6 tacos

- 1/2 cup chipotle cashew cream sauce

- 1/2 cup salsa: salsa verde (recipe here and here) or roasted tomato salsa

- 1 cup fiddlehead ferns, cleaned and washed

- 10 - 12 zucchini flowers, pistils removed and wiped cleaned with a damp towel

- 1 small zucchini, cut into small cubes

- 1/2 medium onion, diced

- 2 cloves garlic, minced

- 3 tsp. olive oil

- 2 tsp. salt

- 1 tsp. paprika

- 1 tsp. cumin

- 1 tsp. Mexican oregano (Italian or Greek will do if you don't have Mexican)

- 12 small corn tortillas (ask the store for tortillas for tacos, which are smaller)

- 8-10 sprigs cilantro (1/4 cup coarsely chopped)

- 1/4 cup finely shredded purple cabbage (or red or green cabbage)

- 1 lime, cut into wedges

Optional garnishes: finely shredded carrots, sliced avocado, onions, jalapeno, pickled vegetables "en escabeche"

1. Preheat the oven to 400 F/200 C. Lightly grease a baking tray or line with parchment paper.
2. Toss the cleaned fern heads with 1 tsp. olive oil, 1 tsp. salt, and paprika. Transfer to the prepared baking tray and roast for 15 min., turning once midway. Remove from the oven.
3. In a pan, heat the remaining 2 tsp. olive oil and add the onion and garlic. Sauté until translucent then add the zucchini, cumin, oregano, and salt. Cook till the zucchini is slightly soft and add the zucchini flowers. Stir the flowers in, and sauté for a minute. Turn the heat off.
4. Prep the tacos: Transfer the roasted fern heads and sautéed zucchini and flowers into serving bowls. Arrange the cabbage, cilantro, and any optional garnishes on a platter. Warm the tortillas.
5. Assemble the tacos: Divide the tortillas among plates, stacking 2 per taco. Top with the roasted fern heads and sautéed vegetables, cilantro, and cabbage. Drizzle 1 tbsp. each of the chipotle cashew cream sauce and salsa on each taco.
6. Serve immediately with a wedge of lime, additional salsa, cashew cream sauce, and optional garnishes.

ROASTED RADISHES

Roasting radishes brings out a mild sweetness that's quite irresistible. When radishes are in season, I like to get a mixed bunch so I can have a few different shapes and colours. Who said you can't play with your food?!

You can definitely roast a bigger batch of these and keep them for a couple of days. They're great warm from the oven but also keep well in the fridge to toss in a salad the next day or to have as a side with a meal. Or on bread with butter. Or on their own with a bit of feta and pepper on top.

Roasted Radishes

Makes: 1-2 servings

- 1 bunch (6-7) radishes
- 2 tsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper

1. Preheat oven to 350 F/ 180 C.
2. Wash and trim the radishes.
3. Cut each radish into half. If you have some long varieties like torpedo radishes, cut them length-wise into half.
4. Toss with olive oil, salt and pepper.
5. Put on a baking tray or other oven-safe pan and roast for 15 - 20 minutes, or until fork-tender - 5 or so more minutes.
6. Serve as a snack, or a side, or on a salad.

HOW TO ROAST A WHOLE PUMPKIN, AND PUMPKIN SOUP

The pumpkin roasts itself, and the soup nearly makes itself! Can't get much easier - and more autumn - than this. You can roast, peel, and cut the pumpkin a day or two before and store it in the fridge to save on prep time.

Serve with grilled cheese or baked polenta with vegetables for an easy weeknight dinner.

Any winter squash - butternut, acorn, delicata, spaghetti squash - can be roasted like this. Smaller squashes will take less time so keep an eye on the oven, checking the squash periodically after the initial 30 minutes of cooking.

Roasted Pumpkin and Pumpkin Soup
Makes: 6 generous servings

- 1 6 lb sugar pumpkin or any other cooking pumpkin
- 32 oz. vegetable broth
- 1 medium yellow onion, cut into large chunks
- 3 cloves garlic, cut into a few large pieces
- 1 tbsp. coconut oil (or any other cooking fat of choice)
- 2 tsp. salt
- 1-1/2 tsp. curry powder
- 1 tsp. cumin powder
- 1/2 tsp. cayenne pepper
- 1 tsp. sugar

Optional, for garnish:
- 6 tbsp. roasted pumpkin seeds
- Or any one of the following: cream, yogurt, pumpkin oil, shaved Parmigiano Reggiano cheese

Roasted Pumpkin:

1. Preheat the oven to 375 F / 190 C.
2. Remove any stickers from the pumpkin, wash, and put the whole pumpkin on a rimmed baking pan and into the oven.
3. Let it roast for 1 hour or until a knife can be easily inserted into the pumpkin. (If you're making pumpkin soup, now's the time to saute the onions and garlic - see recipe below).
4. Remove the pan from the oven, and make a couple of cuts in the pumpkin to let steam out.
5. After 20 minutes or so, cut the pumpkin in half and let the halves cool on the pan.
6. When it's cool enough to handle, use a spoon to remove the seeds and strings from the seed pocket. Make sure to remove all the stringy bits.
7. Cut each pumpkin half into 3 wedges and pull the skin off. The skin will be papery and separate already from roasting so it'll come right off without a knife.
8. Make pumpkin soup (recipe below).
9. Or, mash or blend the pulp and use within 2 days or freeze immediately up to a month.

Roasted Pumpkin Soup:

1. While the pumpkin is roasting, heat the coconut oil (or whatever cooking fat you're using) on medium heat and sautee the onion and garlic. Let it all cool.
2. Break the roasted pumpkin wedges (see step 7 above) into pieces and put in a blender.
3. Add the sautéed onions and garlic, salt, sugar, and all the spices.
4. Add 2 cups broth or enough to be able to blend everything into a thick purée until no stringy bits or chunks remain. Add the rest of the broth.
5. If it's too thick, add water (or milk/cream) to get a consistency you like.
6. Before taking it out of the blender, taste and adjust seasonings, blend it all one last time.
7. Transfer to a pan and reheat the soup to a simmer.
8. Ladle into bowls.
9. Garnish each bowl with a tbsp. of the roasted pumpkin seeds before serving.

KING SALMON IN FIG LEAVES, ROASTED FETA-STUFFED FIGS

This recipe looks deceptively complicated... from washing the fig leaves to eating, it took all of 20 - 25 minutes! The roasted, feta-stuffed fresh figs are just as quick to whip up, and so addictive! Figs, unlike bananas, peaches, nectarines, and many other fruits, don't ripen off the tree. So if you buy figs in a package, chances are you've got a few less-than-perfectly-ripe ones. And those semi-ripe ones are not the best for eating raw. But they're perfect for roasting because it brings out the sweetness even in slightly unripe figs. And, the saltiness of the feta and peppery arugula leaves complement the honey-like flavour of roasted figs.

Fig leaves are so under-rated and overlooked... the leaves themselves are not the best for eating, but they are perfect for cooking. They look stunning, have a delicious warm coconut-y aroma when they're roasted, and hold up very well so no dealing with a lost sauce. 

I've roasted salmon and monkfish in fig leaves and they're both winners! During fig season, most farmer's markets and specialty grocery stores sell fig leaves. If you're in California, chances are you, a neighbour, or someone-you-know's neighbour has a fig tree or two. So then you have fig leaves whenever you want... or at least, often. Or maybe someone you know works at a project site with fig trees and rosemary hedges and lemon trees and olive trees and apple trees and avocado trees nearby. It can happen.

King Salmon in Fig Leaves, Roasted Feta-Stuffed Figs

Servings: 2

for the salmon:

- 2 4 oz. filets of King Salmon or any other salmon, preferably skin-on

- 2 large fig leaves (or 4 medium)

- 1 lemon, preferably organic

- 1 tbsp. olive oil

- freshly ground black pepper, to taste

- salt, to taste

for the figs:

- 8 or 10 fresh, ripe or slightly unripe figs, washed

- 1 sprig fresh rosemary, or 1 tbsp. dry rosemary, chopped (optional)

- 4 oz. feta or chevre 

- 1/2 lemon, juiced

- 1 tbsp. freshly ground black pepper

- 2 cups arugula (or other greens)

1. Preheat oven to 350 F/180 C.

2. Rinse fig leaves and pat them dry.

3. Slice the ends off the lemon, slice the lemon into approximately 8 thin slices.

4. Lay a fig leaf flat on a cutting board, plate, or directly on the baking tray.

5. Place the salmon lengthwise on the centre of the fig leaf and generously season with salt and pepper.

6. Arrange 4 of the lemon slices on the salmon, overlapping each slice.

7. Drizzle 1/2 tbsp. olive oil over the salmon.

8. Wrap the top of the fig leaf over the salmon, then wrap the sides, and then the stem-end. You should now have a neat salmon packet.

9. Flip so that the seams are facing down to keep the packet closed during cooking.

10. Repeat with the second filet.

11. Now work on the stuffed figs. You can stuff the figs first, then prep the salmon but the cheese stuffing might get runny - it'll still be good.

12. Slice the stem-end off each fig and cut an X into the fig, stopping short of cutting all the way through.

13. Set each fig down, cut side up, and gently squeeze the round base of the fig so the fig 'crowns' or opens up for the filling (check out the photos above for crowned figs). 

14. Put the feta, rosemary, pepper, and lemon juice in a bowl. Mash and mix well.

15. Stuff each fig with about 1 tsp. of the feta mixture, taking care not to tear the fig open all the way. Divide any leftover mixture between the figs. 

16. Put both filets and the stuffed figs on the baking tray and into the oven for 15 - 20 minutes. Since the salmon is wrapped, it won't dry out in 20 minutes, but don't cook it for much longer than that.

17. Remove from the oven.

18. Mound 1 cup of arugula on a plate, leaving room for the wrapped salmon.

19. Arrange 4-5 roasted figs on the arugula leaves.

20.  Flip the salmon seam-side up onto the serving plate next to the figs.

21. Unwrap the salmon and enjoy! Discard the fig leaves though... they're not that good.

WALNUT-RED PEPPER DIP: MUHAMMARA

Long on hunger, short on time? Make muhammara! It will quickly become one of those things that you always serve when people come over, or even when no one comes over. And the colour is gorgeous... never hurts to be around good looking people and good looking food!

Simply omit the bread to make it gluten-free.

Walnut-Red Pepper Dip: Muhammara

Servings: makes about 2 cups

- 1 jar roasted red peppers (capsicum), drained or 2 - 3 fresh red capsicum, roasted

- 2 - 3 cloves garlic, peeled

- 1/2 cup walnut halves, toasted if you want

- 1-1/2 - 2 tbsp. pomegranate molasses
- 1-1/2 tsp. crushed red pepper (the kind you put on pizza)

- 1/4 or so of a pita, or a chunk/slice of any other bread (omit for a gluten-free dip)
- 1 tsp. salt, or to taste

- 1 - 2 tbsp. olive oil

- 1/2 tsp. cumin (optional)

1. Put everything in a food processor or blender.

2. Process till you get a well blended dip.

3. Adjust seasonings to taste.

4. Enjoy with pita, any other bread, over grilled chicken, or with crudites.

Notes:

1. Pomegranate molasses is easily available at any Middle Eastern store. You can also reduce 1/2 cup of pomegranate juice and use that instead of pomegranate molasses.
2. Make it gluten-free: omit the bread.

ROASTED CAULIFLOWER PINE NUT AND POMEGRANATE SALAD

Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi. Without this book, your life has one less simple pleasure! The photos are splendid, the recipes are fantastic, and the book is quite an education on the Jewish and Muslim cuisines of Jerusalem.

Roasted Cauliflower Pine Nut and Pomegranate Salad

makes: 2-3 servings (as a side)

- 1 head cauliflower, broken into medium (2 in.) florets (1 lb or 1/2 kg total)
- 5 tablespoons olive oil
- 2 large celery stalks, cut on the bias into 1/2 in. slices

- 1 medium white or red onion, cut into 1/4 in. sliced
- 5 tbsp. pine nuts, toasted
- 1/3 cup small flat-leaf parsley leaves, coarsely chopped
- 1/2 cup pomegranate seeds (from about 1/2 medium pomegranate)
- generous 1/4 tsp. ground cinnamon
- generous 1/4 tsp. ground allspice
- 1-1/2 tbsp. balsamic or sherry vinegar
- 1-1/2 tsp maple syrup or honey
- Salt and freshly ground black pepper, to taste

- a squeeze of lemon at the end

1. Preheat oven to 425 F/215 C.

2. Mix the cauliflower and sliced onions with 3 tbsp. of the olive oil, 3/4 teaspoon salt and some black pepper.

3. Spread out in a roasting pan and roast on the middle oven rack for 20 - 25 minutes, until the cauliflower is semi-crisp and parts of it have turned golden brown.

4. The onions will be done in this time, regardless of how they look. Transfer the cauliflower and onions to a large mixing bowl and set aside to cool.

5. Put the pine nuts in a cast iron or steel pan and toast until they start to turn light brown. Turn off the heat and shake them in the pan - the hot pan will continue to toast them. Remove as soon as they smell fragrant and are a slightly darker brown. The only time pine nuts are evenly brown is when they're burnt... don't wait for this to happen! 

6. After the nuts are cooled a bit, mix with the roasted vegetables and the remaining oil and the rest of the ingredients. Stir and season with salt, pepper, and a bit of lemon juice to taste.

7. Serve at room temperature.

Notes:
1. I had a sprouted white onion and the greens looked beautiful. They are edible, so I cut off the part with the greens before slicing and roasting the rest of the onion.
2. I chopped the greens like chives and added to the salad with the rest of the ingredients.

DRY-ROASTED ROSEMARY ALMONDS

Dry-roasted Rosemary Almonds

makes: 2 cups

- 2 cups raw almonds

- 2 tsp. salt

- 4 tsp. water

- 3 tbsp. roughly chopped fresh rosemary (1 1/2 tbsp. dried)

- 1 tsp. fresh crushed black pepper (optional)

1. Put the almonds in a bowl and add 2 tsp. water and 2 tsp. salt.

2. Mix well and let the mixture marinate/brine for 30 to 60 minutes, mixing every 15 minutes or so so that water doesn't pool in the bowl.

3. Preheat oven to 285 F/140 C.

4. Add the rosemary and remaining 2 tsp. water to the almonds.

5. Mix well and put into a baking tray large enough to hold the almonds in a single layer.

6. Roast for 20 minutes, stir, then roast for another 3-5 minutes.

7. Let the almonds cool completely before trying. Straight out of the oven they will not be crunchy and will taste moist/steamy. Don't put them back in the oven!

8. Refrigerate if not using right away.

NOTES:

1. Salt to taste. Regular iodized salt is finer and may make the nuts over-salted so start with less salt.

2. Be generous with the rosemary. Since the almonds are dry-roasted the rosemary will not stick as well as with oil, so some will fall off the almonds if you stir them too much.

3. Keep an eye on the almonds after the initial 20 minutes. They can go from done to overdone in minutes!

ROSEMARY ROASTED CHERRY TOMATOES

Rosemary Roasted Cherry Tomatoes

makes: approx. 2 cups roasted tomatoes

- 2 pints cherry tomatoes

- 2 tbsp. balsamic vinegar 

- 1 tbsp. olive oil

- 2 tbsp. chopped fresh rosemary (or 1-2 tbsp. dried)

- zest of 1 lemon

- freshly ground black pepper, to taste

- 2 cloves of garlic, minced (optional, I usually don't add garlic)

- salt, to taste

1. Preheat the oven to 400 F/205 C.

2. Put the tomatoes in a metal/glass/ceramic baking tray. 

3. Add the balsamic vinegar, olive oil, rosemary, lemon zest, black pepper (and garlic, if using).

4. Toss to mix well.

5. Roast at 400 F/205 C for 30 minutes or until the tomatoes are wrinkled and there's tomato juice/liquid in the tray.

6. After the tomatoes have cooled, add salt to taste.

7. Transfer everything including the cooking liquid into a container and refrigerate.

NOTES:

1. Salt the tomatoes after they have cooled. Salt draws out moisture so by adding salt before cooking, you'll have more liquid during roasting and the tomatoes will be exceptionally soggy when they're done.

2. I used rosemary this time but parsley, thyme, lightly crushed fennel (anise) seeds are equally splendid!