Genever, the Dutch precursor to what we know as gin, is an earthy, clear spirit with a flavor somewhere between whiskey and vodka. The earthy tones pair very well with the sweetness of the strawberries in this refreshing drink. Try it out!

Genever Strawberry Smash

Ingredients

• 2 fresh strawberries, sliced
• 1 ounce simple syrup
• 1 1/2 ounces genever (we used Bols)
• 1 tablespoon lemon juice
• soda water
• lemon twist

Preparation

1. In a highball, lightly muddle the strawberries with the simple syrup.
2. Add genever, lemon juice, and enough ice to fill the glass. Stir to combine.
3. Top with soda water and garnish with a lemon twist. Drink with a straw!

Romesco is a delicious Spanish sauce made with roasted peppers and nuts. It is typically thickened with bread crumbs, which don’t add anything to the flavor. To make this recipe gluten-free we just left them out. Johnson’s Backyard Garden has a lot of delicious sweet peppers right  now – including red carmens, orange yummies (my favorite), and yellow ringos – that would be great in this recipe. The sauce can be used in place of tomato marinara or served cold with a crudité.

Ingredients

• 1 pound sweet peppers, roasted and peeled
• 1/4 pound ripe tomatoes, roasted
• 2 medium garlic cloves, peeled
• 1/4 cup whole blanched almonds
• 1 tablespoons red wine vinegar
• 1/2 tablespoon sherry (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation

1. Pulse peppers, tomatoes, garlic, and almonds in a food processor until thoroughly chopped.
2. Blend the ingredients and add vinegar, sherry, and olive oil.
3. Season with salt and pepper, then serve.

Seeds, berries, and fruit make this pie suitable for man and beasts alike. It was largely inspired by our neighbors Brenna and Brian. They host monthly vegan dinners where they introduced us to sunflower seed crusts with tart fruit fillings.

For the Birds Pie

Ingredients

• 1 cup sunflower seeds
• 1/4 cup raw hemp seeds
• 1 tablespoon white sugar
• 1 1/2 tablespoons non-margarine dairy free butter substitute
• 5 small peaches, halved and peeled 
• 1 pint strawberries, cored
• 1/2 cup frozen cranberries
• Zest of 1/2 a lemon
• 1 tablespoon molasses
• 1 tablespoon honey
• 1 teaspoon agar powder
• 2 tablespoons egg replacer
• 1 pinch cinnamon
• Salt

Preparation

1. In a food processor, combine sunflower and hemp seeds with white sugar, a pinch of salt, and butter substitute. Pulse the mixture until a dough forms. Press the crust mixture into a pie dish and set aside. 
2. Combine peaches, strawberries, and cranberries with lemon zest honey, molasses, and cinnamon until smooth. Gradually sprinkle in agar, egg replacer, and a pinch of salt, then continue mixing. Pour the mixture into the crust.
3. Bake the pie at 350 degrees until the crust is lightly browned, about 15 to 20 minutes.
4. Allow the pie to cool before serving. Top with a vegan whipped topping or vanilla ice cream.

This is an easy three course meal for a person on their own. This is my version of Microwave Cooking for One.

Ingredients 

• 1 portabello mushroom cap, stem removed
• 1/4 block of tofu, crumbled
• 1/4 cup walnuts, chopped
• 1 clove of garlic, minced
• 1 teaspoon dried thyme
• 1 small tomatoes, sliced and divided
• 2 small Yukon gold potatoes, thinly sliced
• 1/2 a medium yellow onion, chopped
• 3-5 fresh sage leaves, coarsely chopped
• olive oil
• 2 small yellow summer squashes
• 1 tablespoon balsamic vinegar

Preparation

1. Combine tofu, walnuts, garlic, and thyme with a pinch of salt and stuff the potabello. Place on the cookie sheet and top with 1/2 of the tomato slices. 
2. Combine remaining tomato slices with squash in a corner of the cookie sheet. Drizzle with balsamic vinegar and a pinch of salt.
3. In the opposing corner, combine potatoes, onion, and sage. Drizzle with olive oil and s pinch of salt.
4. Place the cookie sheet in the oven and bake at 400 degrees until the potatoes are tender and slightly browned, 30-45 minutes.
5. All the sheet to cool to the touch then enjoy!

Tip: If you don’t transfer the meal to a plate you can save time washing an unnecessary dish!

Fizzes are a very refreshing class of cocktails for summer. This version uses one of our favorite aperitifs and a brandy, but at your home bar have fun playing with other fortified wines or liqueurs and base spirits.

Ingredients

• 2 ounces brandy 
• 3/4 ounce Cardamaro
• 1 ounce lemon juice
• 1 ounce simple syrup
• 1 dash Angostura bitters
• Carbonated water
• Lemon twist

Preparation

1. shake brandy, cardamaro, lemon juice, simple syrup, and bitters with ice. 
2. Poor in to a collins glass filled with ice. Top with carbonated water, stir, and garnish with a lemon twist.

This pizza was inspired by one we had a Portobello, a fantastic vegan restaurant in Portland. We also used it as an excuse to try our hands at a cauliflower pizza crust.

Papa Pizza with Cauliflower Crust

Ingredients

Crust

• 1 pound cauliflower florets, pulsed in a food processor
• 2 tablespoons ground flax seed soaked in 3 tablespoons water
• 1/2 cup corn meal
• 1/2 cup flour or gluten-free flour blend
• 1 tablespoon tapioca or rice flour
• 2 cloves garlic
• 1 tablespoon dry thyme
• 3 fresh sprigs of basil
• 4-5 fresh sage leaves
• 1-1/2 cups water
• salt to taste

Pizza

• 1/2 cup pesto
• 1 medium Yukon gold potato, extremely thinly sliced
• 2 tablespoons olive oil
• 2-3 large yellow onions, very thinly sliced
• 5 dried porcini mushrooms slices, reconstituted and diced
• 4-5 rosemary tips
• Smoked salt

Preparation

1. First caramelize the onions.  Heat the olive oil over medium heat and add the onions along with a dash of salt, stirring until onions start to release liquids. Lower heat to medium low and stir occasionally until the onions are completely wilted and lightly browned, about 30 minutes. If onions begin to burn lower the heat.
2. While the onions caramelize  prepare the crust by combining cauliflower, ground flax, cornmeal, flours, garlic, and herbs in a food processor and blend or pulse until incorporated. Add water about 1/8th of a cup at a time until ingredients are somewhat cohesive and smooth. 
3. Smooth dough in a well greased pizza or cookie sheet and bake at 375 degrees until top and edges begin to brown, about 20 minutes.  Remove from the oven and set aside.
4. Assemble the pizza by spreading the pesto evenly on top, then layer onions, mushrooms, and rosemary. Top with a layer of potato slices, a drizzle or spritz of olive oil, and a sprinkle of smoked salt.
5. Bake at 375 until the potatoes are tender, about 5 minutes.

It is causa time! This version is inspired by the one we enjoyed at Portland’s upscale Peruvian restaurant, Andina. It just so happens that most of the ingredients are in season and available from Johnson’s Backyard Garden this week.

Green Bean and Tomato Causa

Ingredients

• 2 pounds Yukon gold potatoes, boiled until tender
• 1 pint cherry tomatoes, sliced in half or quarters
• 1/2 pound green beans, cut into 1/4 inch pieces
• 3 tablespoons purple onion, finely minced
• 2 tablespoons parsley, minced
• 1 medium avocado
• 6 key limes, juiced
• 2 tablespoons aji amarillo paste
• 4 tablespoons vegan mayonnaise substitute

Preparation

1. Bring a pot of water to boil, then blanch the green bean pieces for about 30 seconds.
2. Prepare the vegetable salad by combining tomatoes, blanched green beans, and onion in a large bowl with the juice of 2 key limes and minced parsley. Season with salt to taste.
3. Prepare the potato mixture by combining potatoes, juice of 3 lime limes, aji amarillo paste, and vegan mayo in a large bowl. Use a potato masher to combine until smooth, then salt to taste. 
4. Prepare the causa by creating a smooth layer of potato on the bottom of a casserole dish. Add a layer of vegetable salad and garnish with avocado slices. Sprinkle with remaining lime juice and serve at room temperature or slightly chilled.

This “meatless loaf” uses delicious spring vegetables to create a flavorful and nutritious homestyle dish.  As with its meaty inspiration, this lentil loaf makes a great weekend dinner and equally good weekday leftovers.

May Lentil Loaf

Ingredients

• 1 cup lentils
• 4 cups vegetable stock or broth
• 1 medium onion, diced
• 2 – 3 cloves garlic, minced
• 1/2 pound carrots, grated
• 1/2 pound celery root, grated
• 2 tablespoons olive oil
• 1 cup gluten-free oats, powdered (use a food processor)
• 1/2 cup walnuts, chopped
• 3 tablespoons ground flax mixed with 1/2 cup water
• 1 tablespoon fresh thyme leaves, chopped
• 2 tablespoons fresh sage leaves, chopped
• salt and pepper to taste

For the topping sauce

• 1/2 cup whole canned tomatoes, chopped
• 2 tablespoons tomato paste

• 1 tablespoon molasses

• 1 tablespoon balsamic vinegar

• 1 teaspoon red pepper flakes (optional)

Preparation

1. Bring broth to boil, add lentils, and reduce heat to simmer until the lentils are tender and have absorbed most of the broth, about 25 minutes.
2. While the lentils cook, start the sauce in a medium sauce pan by heating the tomatoes, tomato paste, molasses, vinegar, and red pepper flakes. Simmer over medium-low heat until the sauce thickens, about 10 minutes.  Season to taste with salt and pepper and set aside.
3. Saute the onion and garlic in olive oil over medium high heat until tender, about six minutes.
4. Add grated celery root  and carrot to the sauteed onions, and continue cooking for another two to three minutes. Incorporate the walnuts and herbs, then remove from heat.
5. Transfer the saute to a large bowl. Add powdered oats, soaked flax seeds, and cooked lentils. Season with salt and pepper to taste.
6. Press the mixture into a greased loaf pan and top with the prepared sauce.
7. Bake for 25 – 30 minutes at 350 degrees. Serve warm with vegetable sides.

Kentucky 2013

Kentucky is not only home to horses and bourbon,  but for the last three years it has been home to my sister Jordan while she attended law school in Lexington. Last weekend I had the opportunity to visit her there one last time for her graduation. In addition to spending time with friends and family celebrating the occasion I also had a chance to sample some of the local delicacies.

James and I are bourbon drinkers, and in previous visits to Kentucky I have trekked out to Woodford Reserve which occupies an idyllic piece of land right in the heart of horse country (suspiciously idyllic according to the owner of Garrison Brothers who claims that Woodford lets Old Forester do their distilling). On this trip our family toured Buffalo Trace – a real working distillery which is evident by the strong odor of corn mash in the air and the hundreds of compact warehouses on the property. Bourbon distillation has taken place at this location in Kentucky for the last 200 years, including a “medicinal” trade during prohibition. In its history, the property’s stills and warehouses have passed through a number of hands and are currently in the possession of the Sazerac Company – a brand with its own proud history and New Orleans roots.  Today Buffalo Trace makes  many of the best regarded bourbons in America, including Pappy Van Winkle and Stagg. While the price tag on those brands is a little high for my taste, Buffalo Trace also makes the more affordable Eagle Rare (my personal favorite), Buffalo Trace, Blanton, and about a dozen other labels.

While this trip’s bourbon tasting started at Buffalo Trace, it did not end there. Jordan’s graduation coincided with the derby weekend! The derby, often called the most exciting two minutes of sports, takes place in Louisville, but it may as well be an official holiday for the whole state. We attended a viewing party at Keeneland for a day of races, socializing, snacks, and more bourbon! The food was surprisingly vegetarian friendly with a variety of salads, fresh fruit, and pasta. Makers Mark is one of Keeneland’s sponsors and the drink menu was limited to: 1) Mint Julep, 2) Keeneland Breeze, or 3) straight bourbon. There were few complaints.

After all the festivities on derby Saturday, the focus shifted to more healthful foods on Sunday. Jordan swears by Sarah Mediterranean Grill which she says is the best Middle Eastern food she has had since deploying to Iraq. Having never been to the Middle East I have no basis for comparison, but the Mujadara, cucumber salad, and flat bread are something I would go out of my way for next time I am in central Kentucky.  I also really enjoyed the simple, seasonal, and tasty Triple Crown Salad at the Courtyard Deli in downtown Lexington.

Gastronomically speaking, I always leave Kentucky satisfied but knowing that there is so much more to explore. Some day I would love to take in the whole Bourbon trail, try the fine dining joints in Louisville, and grill out over a camp fire near the Cumberland Gap. This trip I left very happy with all that I had the chance to experience with my family, looking forward to the next opportunity to visit the Bluegrass State, and very proud of my sister as embarks on her career as an attorney!

Triple Crown Salad

Ingredients

• 2 ripe tomatoes, cubed
• 1 jar artichoke hearts, diced and liquid reserved
• 2 cups fresh arugula, packed
• 1 lemon, juiced
• salt and pepper to taste

Preparation

1. Combine tomatoes, artichokes, and arugula in a medium bowl. 
2. In a smaller bowl or glass combine 2 tablespoons of reserved liquid and the juice of one lemon to make the dressing.
3. Dress salad and season with salt and pepper to taste.