You know, sometimes I wish I had a bunch of posts pre-scheduled for this site. You see, I’ve been afflicted with a weird kind of virus-flu-sinus-thingie for the past several days. Just when I thought I was better, the following day I could barely get out of bed and slept 14 hours. Fourteen hours!! Clearly, my body is telling me something (like, maybe, ”time to get those extra blog posts pre-scheduled.”). Since I feel pretty good today, I’m going to leap on the opportunity and tap out this post toute de suite. Luckily, the skies cleared temporarily last Saturday as well, just in time for a dinner party I had planned.
You’ve probably heard it before, but truly, there is nothing like having old friends. As my latest crush*, Irvin Yalom, says in his most recent tome, “You can’t make new old friends.” That’s why it’s worth nurturing old friendships no matter what. A huge benefit of long-term alliances is the shared history that helps to strengthen bonds in the present (or, when the present may be a little rocky, allows you to fall back on all that already-established goodwill).
For me, the “old friend” on whom I most rely is my pal Gemini I (and by “old,” I mean as in, “I’ve known her longer than I’ve known my younger sister.”). I mean, who else would drop everything at 11:42 PM to sit in a cheap coffee shop with me for three hours while I cried about how my (then) marriage had just broken up? Who else would force me to eat something while sitting for three hours in said coffee shop (almost the only time in my life I didn’t feel like eating because of stress)? Who else was there to double date with me when I (finally!) met my first boyfriend? Who else would cheer me on when I decided to leave my job for a spell and study nutrition? Who else would (literally) lend me the shirt off her back for a special date? Who else could sit with me and reminisce about events that happened when we were five years old?
I’ve often heard it said that you should never try new recipes on guests, but Gemini I’s status is more like family, so that old adage didn’t apply last weekend. Then again, the other guests at the soirée were my buddy PR Queen (a veritable neophyte in the “friends-with-Ricki department at only 8 years) and her hubby. But since PR Queen is my only other vegan friend, I reasoned that trying a new recipe would be acceptable in her case, too.
I decided to make this sushi pizza, combining the best of both Asian and Italian finger foods. Rather than roll up individual rolls as I usually do, I opted for a veganized/ACD revamp of a recipe I came across in Bonnie Stern’sHeart Smart: The Best of HeartSmart Cooking, which I’d checked out of the library. (Yes, I do have more than 200 cookbooks. And yes, for some bizarre reason, I still feel the need to look at yet more cookbooks from the library). Stern’s now-famous recipe deconstructs your standard nori rolls into their individual elements, layering them lasagna-style, then cutting them into little squares to serve as appetizers. The only problem with the original recipe was (a) its reliance on regular white sushi rice and rice vinegar (two no-no’s on the ACD); and (b) its inclusion of smoked salmon as one of the layers.
What to do? I immediately thought of using this recipe (which I’ve been eyeing for a while) in place of the salmon. But when I made up a tester batch, I found that even though the flavor was marvelous, it didn’t adhere quite as well as I would have liked. Instead, I added some liquid smoke to my own standard “salmon-like” sushi filling, and the resulting spread worked perfectly. I also used brown rice and apple cider vinegar (the only vinegar considered acceptable on the ACD) for the sushi rice (of course, you could substitute regular sushi rice if you are not following a special diet).
I’m glad to say that the “pizza” was a great success, and even the omnis in the group (that would be everyone except PR Queen and me) enjoyed it immensely–only three small squares (from an 8-inch/20 cm square pan) were left when we hauled ourselves up to go eat the actual dinner. After that it was on to the salad (baby spinach with grapefruit, kiwi and a tangy dijon dressing); crusty (non-GF) bread, courtesy of Gemini I; two types of stew (beef bourguignon for the omnis and a spectacular tempeh faux version for me and PR Queen–recipe anon) ladled over mashed potatoes, complemented by sautéed rapini with pine nuts and raisins (I picked out the raisins); accompanied by a great bottle of First Press Cabernet Sauvignon (courtesy of Gemini I and her hubby).
Around the time that dessert made an appearance (chocolate pumpkin pôts de crème, chocolate chip cookie dough truffles, and banana cake, courtesy of PR Queen), the HH brewed his signature coffee (since, after more than a dozen years without, I’ve forgotten how), we were already moaning about how full we were and staggered into the family room to spend the remainder of the evening digesting and, ultimately, reminiscing.
[My mom and me at my wedding to the Starter Husband.]
I ran upstairs and grabbed an old photo album from my undergraduate days. Here’s another great thing about old friends: they remind you of all the details you’ve forgotten from your twenties. I’d completely forgotten about those deep turquoise walls in Gemini I’s old place! And how about that papasan chair that I so loved in my first apartment after the Starter Husband and I split up! We squealed at the hilarity of our younger, 1980s selves in geometric hairstyles and Amazonian shoulder pads; murmured at the photo of me with the puppy I shared with the Starter Husband; tsk-tsk’d at the image of old friends who have since fallen ill; and (well, I did, anyway) teared up at the photo of my beaming mother and me at my wedding to the Starter Husband (sadly, she never met the HH).
All in all, it was a great evening, reaffirming old friendships and forging new(er) ones. Unfortunately, the only photos I took that evening were of the food. No matter: if I ever need a reminder, I can call up my pals and know they’ll have their own accounts of the dinner–each one served up with a square of sushi pizza.
I’m submitting this recipe to Amy’s weekly event, Slightly Indulgent Tuesdays. Do you have a recipe to submit? Check out the entries here!
“Smoked Salmon” Sushi Pizza (suitable for ACD Phase II and beyond)
I served this cut into squares as an hors d’oeuvre, but you could easily cut the pizza into larger pieces as a first course. If you’re not a fan of the raw “salmon” spread, you can use vegan cheese or even hummus instead.
Pizza:
1 recipe “salmon” spread from here, with 1/2-1 tsp (2.5-5 ml) liquid smoke added
1-1/2 cups (360 ml) dry brown rice (I used long grain, but any kind will do)
3 cups (720 ml) water
3 Tbsp (45 ml) apple cider vinegar (or use rice vinegar if you can eat it)
one recipe Spicy Ginger-Miso Mayonnaise, below
25-35 thin slices of English cucumber
1 sheet toasted nori (about 8 x 7 inches or 20 x 18 cm)
1/4 cup (60 ml) chopped green onion or chives
2 Tbsp (30 ml) black or beige sesame seeds
A day before you wish to serve the pizza: Begin to prepare the “salmon” by soaking the nuts.
On the day you wish to serve the pizza: Prepare the “salmon” and set aside. Line an 8-inch (20 cm) square pan with plastic wrap and set aside.
Next, prepare the rice: In a medium pot, combine the rice and water; bring to a boil. Lower heat to simmer, cover, and boil for 25 minutes, uncovering and stirring every 10 minutes or so (I did this to ensure that the rice would be sticky as a base for the pizza). Continue to simmer and stir until the liquid is absorbed and the rice is almost dry, but still sticky.
Transfer the hot rice to a large bowl and toss with the vinegar. Set aside to cool.
While the rice is simmering, prepare the mayonnaise: blend all ingredients in a blender or food processor (I used a mini processor) until perfectly smooth.
Assemble the pizza: Arrange the cucumber slices across the bottom of pan in layers, overlapping the slices slightly, until the bottom of the pan is covered. Dollop the salmon spread evenly over the cucumber, then use your fingers to gently spread it evenly over the pan without disturbing the slices. Spread the mayonnaise evenly over the salmon layer.
Using half of the rice, place mounds of rice evenly over the mayonnaise, then gently spread it out to completely cover the surface. Top with the slice of nori. Using the same method for the rice, gently spread the last half over the nori to cover it completely. Cover with plastic wrap.
Place heavy cans or weights over the pizza (I used a smaller square pan that fit into the sushi pan and then placed the cans on that for even weighting) and allow to chill for about half an hour or longer, up to several hours.
To serve, unwrap and invert onto a serving plate. Sprinkle with green onion and sesame seeds. Using a very sharp knife, carefully cut the pizza into 9 or 12 squares. Serve immediately. Makes 4-6 appetizer servings.
Spicy Ginger-Miso Mayonnaise:
3 Tbsp (45 ml) firm silken tofu (I used Mori-Nu)
1 Tbsp (15 ml) white miso
1 tsp (5 ml) toasted sesame oil
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
2 tsp (10 ml) freshly grated ginger
2 tsp (10 ml) fresh lemon juice
1/2 tsp (2.5 ml) dijon mustard
1/8 tsp (.5 ml) cayenne pepper
Combine all ingredients in a blender or small food processor until perfectly smooth.
Thanks, everyone, for your great comments on yesterday’s post! Honestly, I hadn’t thought that the “beeteroni” (thanks, Leah) was as far “out there” as it turned out to be, but am glad you liked the idea. This ACD really does spark some unusual culinary adventures!
[Quick housekeeping note before today's post: I've been working on updating the blog and finally added a "Press" page with links to the blog and cookbook, for those who are interested in such stuff (see Ricki keep interrupting the hosts on Rogers' daytime TV show!). I'll also be adding a candida-related page (with more info about my diet, treatments, resources, etc) in the next few weeks, and will be updating my blogroll. If I already read your blog and it's not on the list, or if you've got a blog that relates to one of the topics on my "Blogs I Read" page, please let me know with an email at dietdessertdogsATgmailDOTcom. Thanks!Okay, now on to the blog post. . .]
Do you love a challenge?
As a kid, I’d welcome almost any dare and embrace fresh challenges with gusto. Whenever the teacher solicited a volunteer to work out a problem on the blackboard (nerd alert! nerd alert!), I was the first to shoot my hand in the air. One time, my 3rd grade class was given a punishment to write a 200-word essay because two boys had been chattering incessantly at the back of the class (thanks, Norman and Sheldon). To eight year-old me, this presented a fun opportunity. I worked and re-worked my writing, counting articles and changing verb tenses until I achieved exactly 200 words. (Of course, my teacher didn’t notice, but at least it made the assignment more interesting). The next year, after my parents brought home a cocker spaniel, I spent every day after school with him for a month, a pile of dog biscuits by my side, enunciating an elongated “rrrrrroooolllllll” over and over ad nauseum until he finally picked up on the command (thanks, Sweeny).
Later on, once anxiety and insecurity hit in my teens and 20s, everything shifted. In those days, I preferred the anonymity of introversion, backing away from challenges as steadfastly as Salinger backed away from publicity. More than once, anxiety prevented me from accepting a promotion, leaping at an opportunity, or trying a new activity. Challenges passed me by like “Out of Service” subway trains gliding through the station.
And these days? Happily, I’ve settled somewhere between the two extremes (thanks, therapy).
So when I received an email from Elizabeth of Don’t White Sugar Coat It telling me about her (along with 4 other bloggers’) Super Breakfast Bowl Challenge, I knew I had to join in. The challenge asks you to use one of five atypical ingredients in a breakfast dish (and we all know how much I love atypical ingredients!), then send the recipe to the group as an entry for the event (and to possibly win some prizes). This week’s ingredient is avocado.
As it turned out, I’d just had a huge glass of a new apple-based smoothie I concocted this very morning! While most smoothies contain some variation on banana and/or berries, the only fruits I’m allowed to consume at the moment (thanks, ACD) are apples, pears and berries, and berries had featured prominently in one too many breakfast drink already. So–what the heck–I threw an apple into a smoothie. And some green stuff. And ended up with a green smoothie that tastes like apple!
This baby is what Angela at Oh She Glows would call a “Green Monster” (courtesy of leafy greens and avocado). Nothing monstrous in this glass, however. It’s very creamy–velvety, even–with a slight sweetness and pronounced apple-cinnamon flavor; the greens aren’t detectable. Apples provide soluble fiber (to keep those cholesterol levels healthy), avocado contributes heart-healthy monounsaturated fat, cinnamon stabilized blood sugar levels, pumpkin seeds offer immune-boosting zinc, and green leafys add, well, pretty much everything (but mostly some great minerals). With its additional boost of protein powder, this smoothie truly is a complete meal.
If you’d like to join the challenge, head on over to Elizabeth’s blog (or any of the four others). And I’d love to hear about your favorite smoothie combinations as well–please feel free to mention them in the comments.
Apple Pie Smoothie
The ingredients in this smoothie are very flexible–liquid, you might say–so feel free to substitute your own favorite fruit or greens for those in the recipe.
1 medium apple (I like Gala, Crispin, Pink Lady), cored and cut in chunks (no need to peel if you have a strong blender)
1/3 to 1/2 of one medium cucumber, peeled and cut in chunks
large handful of spinach, kale, lettuce, or other mild leafy green
1/2 medium avocado
2 Tbsp (30 ml) raw pumpkin seeds or walnuts
1-2 tsp (5-10 ml) cinnamon, to your taste (I like a lot of cinnamon)
1/2 tsp (2.5 ml) ground ginger
10-15 drops stevia liquid or 1-2 Tbsp (15-30 ml) agave nectar or maple syrup
1 cup (240 ml) plain or vanilla soy, almond or rice milk, very cold
1 scoop of your favorite protein powder, plain or vanilla (I used SunWarrior)
Place all ingredients in a high powered blender and blend until perfectly smooth (you can use a regular blender, but will likely have to blend in batches, or else use a bit more liquid). The smoothie will be very thick (I like to eat it with a spoon as a pseudo “pudding”), but if you like it thinner, add more milk or water until desired consistency is reached. Consume immediately. Makes one massive or two regular servings. And it really tastes like apple!
Note: made this way, the smoothie isn’t extremely cold. If you prefer a chilled smoothie, ensure that your apple and cucumber are refrigerated before using, or add a few ice cubes to the mix when blending.
* Or, Oddly Alluring Blend of Mudlike Green Vegetables to Clear Your Sinuses
[Don't you expect a giant, hairy, muddy hand to suddenly lurch from under the surface of that liquid, and grab you?]
I’ve enjoyed green smoothies for several years now, and they’ve always been a staple when I need a quick and nutrient-rich breakfast. Until recently, however, I’ve always added blueberries to a green smoothie as a way to “mask” the color and create a more palatable palette. Well, not this time!
Remember in grade school when you played with water colors and, in an attempt to discover a new shade of say, red, you combined orange and yellow AND blue? And what you were left with was a cloudy, miry composite that resembled the distinctive grayish-brown of, maybe, a mud puddle, or perhaps a wet greyhound, or sort of like a cup of stale coffee, or–most likely–a stretch of swampland?
Today’s smoothie isn’t quite that bad. . . only mildly resembling fungus in color. To me, the shade of this smoothie evokes moss and green olives and slightly overcooked asparagus. . . green, yes, but tempered with a hint of gray.
Still, desperate times required desperate measures. Stricken with a nasty bug over the past few days (which, from what I’ve been reading, is making the rounds through the foodie blog world), I decided I needed to pull out the big guns–or, in this case, the big cucumbers–and create a smoothie that would soothe, nourish, and fight viruses and bacteria, all in one green, velvety solution. A Superhero Smoothie!
Well, maybe more like a monster smoothie. Still, who knows why certain monsters are appealing–enticing, even? I mean, Fay Wray’s Ann Darrow fell in love with King Kong, right? Beauty was bowled over by The Beast. And why would the Princess kiss a frog in the first place? Like this smoothie, they all had a certain je ne sais quoi that drew people to them. Or maybe it’s just my febrile imagination talking. Either way, the smoothie seemed to do the trick: it got me through the morning feeling a little less congested and a little more energetic. And, for some reason, the more I drank, the more I liked it.
[Attack of the swamp thing! All that's left are the smoothie remains. . . "]
One caveat: if you’re a fan of fruity or slightly sweet breakfast smoothies, this one is definitely not for you. It’s quite tart, with a texture more like a vegetable cocktail than a milkshake. Think of it as a refreshing veggie juice and you’re more likely in line with this beverage.
I based the recipe on similar ones posted here, but this is my own concoction. Feel free to play with proportions and ingredients to your own taste.
Swamp Thing Smoothie
Look! It can actually seem vaguely attractive in this light! This smoothie is great when you’re feeling fatigued or when your body needs an immune boost. The vegetables are alkalizing, the herbs detoxify, the juice adds Vitamin C and the garlic fights illness-causing organisms like viruses and bacteria.
3-4 large leaves lettuce (your choice; I used green leafy)
1 stalk celery, trimmed, cleaned and chopped
1 small clove garlic (or 1/2 a large clove), optional
1/4 cup (60 ml) cilantro or parsley, or a combination
2 leaves fresh basil
6″ (15 cm) piece cucumber (leave skin on if organic)
juice of 1/2 lime
1/3 cup (80 ml) unsweetened cranberry juice
1/2 avocado, peeled and cut in chunks
about 1/2 cup (120 ml) water
1 tsp (5 ml) agave, if desired, or 2 drops stevia
Place all ingredients in a high-speed blender and blend until very smooth. Pour into a glass and enjoy immediately. Makes 1 large or 2 small servings.
Well, it appears that summer has finally arrived in Toronto (gee, only two months late!). Under normal circumstances, July and August herald brilliantly sunny days with lush green lawns, a profusion of garden flowers and lazy swishing leaves on tree branches overhanging our suburban streets. The temperatures hover around 30-32C (86-90F), more like 40C (104F) with the Humidex reading (what the temperature actually feels like when you factor in the humidity). Unlike the very unusual circumstances we’ve endured thus far: frigid temperatures and rain, rain, rain.
Since the forecast predicts sun for the rest of the week and weekend, there are many happy Torontonians heading to work today (or, more likely, calling in sick to work today). What does the return to summer mean to me? First off, the four plants I attempted to grow this year (planted back in May) will finally begin to yield some bounty (I noticed a nascent green pepper yesterday evening–whoo hoo!); also, I’ll need to start bringing bottles of water with me on my walks with the dogs (for The Girls, not for me); in addition, my skin will begin to turn the same understated shade of beige as untreated newsprint, implying that I am, indeed, not as anemic as my usual printer-paper white hue would suggest; and, lastly, the only foods I’ll want to eat are those that don’t require cooking. Basically, more than anything else, summer means trying to keep cool.
When I think back to my childhood, my friends and I possessed a huge arsenal of methods to stave off the heat in summer. To wit, running through the sprinkler while wearing our bathing suits. Or walking in the rain in our bathing suits, then rubbing mud all over ourselves and running through the sprinkler to wash it off. Having water pistol fights in our bathing suits, collapsing in a giddy heap on the now-wet (and cool) lawn. Heading down to my parents’ basement, then sneaking into the cedar closet to hold a cool “private clubhouse meeting” in our bathing suits.
These days, I am loathe to do pretty much anything in my bathing suit (who am I kidding? I don’t even own a bathing suit!). Consequently, I’ve had to find other means of cooling down. Sure, I can run through the sprinkler wearing my T-shirt and shorts, but that isn’t nearly as much fun. Instead, I seek out summer foods that will do the job.
Often, all I want for dinner is a fresh leafy salad or sliced tomato or crisp granny smith apple (now that the latter have finally made their return on my menus) and be done with it. Not so the HH. So, the other evening after a later-than-usual walk with The Girls, the HH and I returned home to utter the eternal DDD question: what should we have for dinner? (Unlike so many of my bloggy peers, I am not gifted with the ability to plan my week’s menus in advance; besides, my tastes are so capricious that I’d probably change my mind on the designated day and decide I wanted something else entirely).
Most evenings, we pull open the refrigerator door and stand immobile, peering up and across each shelf as we scan the contents for a sign: which of the melee of fruits and veggies do we feel like consuming at that moment? (Sometimes this procedure takes far too long and really is not very eco-friendly, what with that door open the whole time. So then I feel even more guilty about not pre-planning my menus. On the other hand, it diminishes the need for air conditioning).
For some reason, lately, I’ve been on a cucumber kick. I’d never been enamored of cucumbers as a kid (or even a young woman), but recently, I seem to crave cucumbers. I can’t get enough cucumber. I love me some cucumber! (Okay, I’m exaggerating a tad. While that last sentence is, in fact, true, I’ve also been fixated for a time on the wild, wacky and perverse search terms that people use to find this blog. That last line was just really just my way of provoking the searches. Being provocative with a cucumber, if you will. Ooops, there I go again.)
In any case, we found a lovely, firm, English cucumber (yikes, can’t seem to help myself) in the fridge, and I pondered how I could use it besides on its own as a snack. Then I remembered all the bookmarked recipes I’d set aside in Nava Atlas’s fabulous Vegan Soups and Hearty Stews for All Seasons, which I wrote about shortly after receiving the book last winter. At the time, cold cucumber soup was a distant memory–but now it’s finally summer! I knew the soup would be perfect.
We whipped up a batch of Cool as a Cucumber Soup in no time, and devoured almost the entire contents in one sitting (the recipe actually serves 4-6 people, but we loved it that much). I also had the leftovers the next day for lunch and can vouch that it doesn’t suffer from its overnight sojourn in the fridge. In fact, I’d say the herbs made their presence known just a bit more the second day, and all the flavors had a chance to meld.
The soup is thick and rich with shreds of bouncy and refreshing cucumber throughout. The combination of three fresh herbs provides a lovely counterpoint with their aromatic flavors and bit of crunch, offset by the slightly pungent scallion slices scattered here and there. Every spoonful provided a little oasis of cool.
I have no doubt that this soup will become a summer staple from now on with its refreshing, cooling effects. Just don’t expect me to wear my bathing suit when I eat it.
[Oh--and some cool news re: Sweet Freedomfor those of you in the Toronto area! I'll be appearing on Toronto's Breakfast Televisionnext Monday, talking about healthy cakes, frostings and toppings, and sampling some of the goodies from the book! Yippee!]
A wonderful way to cool off on a hot summer’s day, this soup comes together very quickly and allows for a lot of leeway with herbs and seasonings.
2 large cucumbers, peeled and seeded [I used an extra-large English cuke]
about 1-1/4 cups (300 ml) vegan sour cream [I used Nava's recipe, or use this one, with a bit less agave nectar]
1/2 cup (120 ml) finely chopped fresh herbs, such as dill, parsley and mint [I used parsley, basil and mint]
1-2 scallions, green parts only, thinly sliced
1-1/2 cups (360 ml) rice or unsweetened soy or almond milk
juice of 1/2 lemon (or more, to taste)
1/2 tsp. ( 2.5 ml) ground cumin, or more to taste
salt and freshly ground pepper to taste
Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with a grating disk.
Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt and pepper. Serve at once or refrigerate until well chilled.
Variation: For a heartier version of this soup, add a cup or so of cold, cooked barley.
For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
There are certain food combinations that strike one as just so naturally compatible, you couldn’t imagine them any other way. Consider the seminal chocolate and peanut butter, for instance: could there be a happier marriage of sweet, salty, creamy, smooth, and enticing? Or what about vodka and orange juice, or pancakes and maple syrup, or french fries and gravy, or macaroni and cheese, or apple and cinnamon or–I could go on. On the other hand, it’s always gratifying to discover alternate matches that may seem bizarre at first glance, yet actually work once you give them a try (funny, why did the HH suddenly come to mind?)
When I was an undergraduate at the University of Windsor, my wacky room mate had a friend who ate her pizza with peanut butter where the tomato sauce should have been. She swore it tasted great (I declined to sample a slice). During my childhood in Montreal, my friend Gemini II used to eat liver sandwiches with cream cheese (again, I believe I passed on that one). The well-known duo of french fries and mayo always struck me as odd until I was served sweet potato fries with mayo at one of my favorite vegan restaurants (which, of course, prompted me to head straight home and prepare spicy sweet potato fries with avocado mayonnaise, and now I’m hooked). I’m sure you’ve got your own personal favorite fixings that, any disparaging comments aside, you adore nonetheless (and please feel free to ‘fess up in the comments section!).
Well, as some of you may recall, the HH and I have just a smidge of surplus mint around here this summer. Yes, indeed, I’d venture to say that my garden is in mint condition! I’ve been concocting as many beverages, appetizers, dips, entrées or desserts containing the stuff as my little hands can muster, and even thought I was doing pretty well until the other day when I stepped round the corner of our house and saw that those darned wanton herbs had been propagating over night–it appeared as if I’d used nary a leaf!
And so, by dint of mint, I was forced to come up with yet another recipe showcasing the stuff. Which actually worked out perfectly, since Holler and Lisa’sNo Croutons Required event this month requests a salad focusing on a favorite herb. Well, if by “favorite,” they meant “so much that I could rip bagfuls from the yard and still have enough left to freshen the breath of the entire town of Gilroy, CA on July 25, 26 & 27th in the month of July”; or “so much that I will have to start using it as packing filler when I mail trunks of fine china or glassware across the Atlantic” or “so much that even the thought of mint makes me feel a bit queasy, which, as it turns out, is actually okay, since mint helps to aid in proper digestion” or “so much that I will have to cook at least one dish with mint in it every single day for the forthcoming 11 months, until it sprouts up again next summer, just to use it up”–well, if that’s what they meant by “favorite herb,” then yes, mint is indeed my favorite, and definitely deserves to be featured in my submission to the event.
I do enjoy a good fresh peach, but when I saw three of the fuzzy spheres nestled in our organic produce box a couple of weeks ago, I almost despaired. A properly ripened peach is a wonderful thing, but there seems to be a terribly small window of maturity wherein peaches are at their apex of flavor and texture–firm, juicy and sweet-tart–before they quickly decline into dry, powdery mush. If not eaten precisely on the right day (sometimes the right hour), the peach becomes unappetizing at best, perhaps suitable for a sauce or baked good; at worst, it’s both tasteless and unpleasant, and destined for the compost bin.
Given the capricious nature of the downy stone fruits, I decided a salad would be the perfect context in which to combine it with other ingredients that could overshadow their potentially less-than-stellar consistency. Mint was a given, of course, and for some reason, I felt that cucumbers would also suit the flavor palette. The final addition was sweet corn kernels–partly because they just called, “pick me!” and partly because I thought the color would work well with all the other summer hues, which always elicit a desire in me for fresh fruits and veggies.
In the end, we both adored this random combination of ingredients and have now consumed it four times in the last 2 weeks. The peaches are tart and luscious (and even the sub-par slices soak up the dressing and seem more juicy); the cucumber is cold, watery and mild; the corn is crisp and sweet; and the mint is pungent and peppery, all culminating in a perfect pastiche of color, flavor and texture.
It’s true, peaches, corn and mint may not have been born for each other; but their arranged marriage in this dish makes for one very harmonious union.
Minted Peach and Corn Salad
This salad comes together quickly, resulting in a fresh, crisp, juicy, altogether irresistible side dish for almost any warm weather meal. It’s best eaten right away, but will keep for a day in the refrigerator.
Dressing:
3 Tbsp. (45 ml.) rice wine vinegar
3 Tbsp. (45 ml.) extra virgin olive oil
1 Tbsp. (15 ml.) agave nectar
juice of 1/2 large lime
1/4 tsp. sea salt, if desired
1/3 cup (80 ml.) chopped fresh mint leaves
Salad:
1.5 cups (375 ml.) corn kernels, fresh (steam lightly if desired) or frozen (defrost but don’t cook)
1 medium cucumber, peeled, seeded, cut in quarters lengthwise and sliced
3 large, ripe peaches, washed, pitted and cut into slices
1/3 cup (80 ml.) unsalted cashews, lightly toasted
In the bottom of a large salad bowl, combine all the dressing ingredients and whisk together. Add the remaining ingredients, toss well, and serve.
Okay, now on to the blog post. . .]
