In-Season Recipe (late August): Tofu-Stuffed Baked Zucchini

Tofu-stuffed zucchini, served with curried sweet potato. Yuuuum!

Tofu-stuffed zucchini, served with curried sweet potato. Yuuuum!

Zucchini are one of my favourite veggies.  Think about it… it’s delicious grilled on the BBQ, in sauces, in curries, in antipasto, sliced cold with hummus, even baked in loaf form alongside chocolate and walnuts! It’s also packed with all sorts of good vitamins and minerals and high in fibre. You really can’t go wrong.

Here is a delicious and fun way to combine your zucchini with tofu for a protein packed dish:

You will need…

From the garden:

These zucchinis complements of Grandpa Frank's garden!

These zucchinis complements of Grandpa Frank’s garden!

  • A couple nice big zucchinis
  • Few cloves of garlic, coarsely chopped
  • Fresh basil, oregano and thyme, chopped
  • Two or three tomatoes

From the grocer:

  • 1/2 block of tofu, crumbled
  • Handful of olives (Kalamata or Greek colossal work well), coarsely chopped
  • About 1/2 cup bread crumbs (Gluten free? Try almond flour instead!)
  • About 1/2 cup grated Parmesan cheese (Dairy-free? Try nutritional yeast instead!)
  • Dash salt
  • Tablespoon cracked peppers
  • 2 tablespoons olive oil
  • 1/2 lemon

How to:

  1. Preheat oven to 375 degrees.
  2. To make filling: Warm olive oil in a cast iron skillet on low-med heat. Add garlic and saute til soft. Add tofu, olives, tomatoes and herbs and allow to cook down til it’s nice and saucy. Dash of salt if needed.
  3. While filling is simmering, cut zucchinis in halve, lengthwise. Scoop out the seedy part of in the middle like you’re hollowing out a canoe. (Tip: Freeze the scooped-out zucchini to make zucchini bread later!) Lay out zucchinis on a casserole dish or baking sheet.
  4. Scoop out the filling into each zucchini.

    Stuffed!

    Stuffed!

  5. In a dish, combine bread crumbs, parmesan cheese and cracked pepper.
  6. Spoon a generous layer of the bread crumb mixture on top of each zucchini. Drizzle with olive oil.
  7. Bake 20-30 minutes, until the bread crumbs are golden brown and the zucchinis are soft but not mushy.
  8. Give each zucchini a squirt of fresh lemon juice right before serving.

    Right out da oven.

    Right out da oven.

Bon appetit!

 

Bolting herbs? Dry ‘em or freeze ‘em!

I don’t know about you, but a number of our herbs are bolting out back. What to do with them? Well, depending on the herb, I would suggest either drying or freezing them. That way you can enjoy your garden herbs long after growing season is past.

Taking a little time to dry and/or freeze your herbs means having garden goodness long after growing season is over.

Taking a little time to dry and/or freeze your herbs means having garden goodness long after growing season is over.

Basil, dill, oregano, mint, rosemary and thyme dry well. To dry basil, oregano and mint, remove the leaves from the stalk, rinse in a salad spinner and then spread out on a drying tray or kitchen towel in a warm, dry place. Let them dry for about a week, or until the leaves have gone crispy. Transfer to jars or freezer bags. Make sure you label because dried up leaves can all start to look the same…

Bolting Thai and Italian basil.

Bolting Thai and Italian basil.

Drying basil leaves.

Drying basil leaves.

To dry dill, rosemary and thyme, cut the roots off the stalks and hang plants upside down in small bunches in a warm, dry place. Once dried you can carefully remove the small leaves and put into jars, or if you’re lazy you can just put the whole thing – stalk and all – into a freezer bag and crumble off the leaves as you need for cooking. This tends to be my approach, as you can see from the above photo.

Parley freezes well in a sealed freezer bag. If you want to wash it first, remove as much excess water as possible before freezing. I also freeze hot peppers, since we don’t use them up fast enough while they are fresh. In the case of both parsley and peppers, you can just trim off what you need for cooking on an as-needed basis.

I don’t particularly like dried or frozen cilantro. In the case of cilantro, we prefer to let it go to seed and harvest the coriander seeds instead for cooking. However, some people totally do dry it.

Helpful herb fact: Thyme and oregano are perennial! Don’t pull up the plant by the roots when you’re harvesting for drying… they’ll come back next spring!

In-Season Recipe (mid-August): Beans on the Barbie

This is one of the easiest and most practical ways to cook your garden wax beans, not to mention one of the most delicious.  As with my BBQed kale chips, when it’s too hot to turn on the oven I like to cook my beans on the barbie. This recipe works well with pretty much any bean you can grow. If you’ve got multiple varieties of beans, toss ‘em all in together. We’ve also been getting a lot of wicked veggies from “Grandpa” Frank, including a ton of yellow wax beans (included in photo below.)

Colourful bean mix, dill and coconut oil. Simple is best.

Colourful bean mix, dill and coconut oil. Simple is best.

We eat primarily vegetarian, so beans are an excellent home-grown source of protein for us. Here are the wax bean varieties we are growing this year and the source of the seeds:

- Kentucky Wonder yellow pole bean (Ferme Tourne-Sol)

- Rattlesnake green/purple pole bean (2012 seed harvest but originally from Ferme Tourne-Sol)

- Green bush bean (Seeds picked up while traveling in Bangladesh and planted for the first time in 2012 which have done very well in our backyard.)

- Purple pole bean (Seedlings traded from a friend earlier this year… excellent addition to our bean mix!)

We love our cast iron skillets (the original non-stick pan…) They can totally be used on the barbeque and are WAY more convenient than wrapping up your veggies in tin foil. (We do our roasted root veg this way too.) Not to mention that cooking with teflon and aluminum are not safe for you! Seriously… do some reading about it, and then go invest in a cast iron pan (or 2) if you don’t already have one. But I digress…

Here’s the recipe:

Preheat barbeque to medium heat. (If you’re cooking a number of different items on the barbeque, budget about 20 minutes for the beans.)

In a cast iron skillet, combine:

  • Mix of rinsed garden beans
  • Generous handful of fresh or dried garden dill
  • Generous tablespoon of coconut oil
  • A few cloves of coarsely chopped garlic
  • Pinch of sea salt

Cover the skillet with a cast iron of stainless steel lid (or foil if necessary) and put on the barbeque.

Toss beans every few minutes for even cooking. Beans are ready when they are soft and some are nicely browned.

Beany tips:

- The more you pick, the more they produce! Keep picking your beans regularly to keep them producing longer!

- If you have an over-abundance of beans, you can freeze them.

Say “Seeeeeeeds!”… Time for Seed Harvesting

Call it the “after thought harvest”… seed harvesting is not something that you might do or even think about if you are a newbie (or even seasoned) veggie grower. But if you don’t like forking out $3.50 a pack for organic seeds, then I suggest you give some thought, and a tiny bit of energy, to harvesting some seeds from your own crops to plant next year.

Dried arugula seeds and pods (2012 harvest)

Dried arugula seeds and pods (2012 harvest)

Of course each crop variety has a slightly different method for harvesting its seeds. In the case of “fruiting” crops, such as tomatoes, peppers, cucumbers, zucchini and pumpkins, the seeds are inside of the fruit, so must therefore be harvested from a picked fruit. I will leave those to a separate blog post later in the season… for now, let’s consider legumes and leafy crops, since that is what we’re harvesting right now.

Legumes (i.e. beans and peas) are the absolute simplest seed to harvest. Just allow a few of your pea and bean pods to fully mature and dry out on the vine. Harvest only after the pods are fully dried. A word of caution – don’t allow too many beans to fully mature off the bat or you will reduce the output of your plants. In the case of beans and peas, the more you pick, the more they produce! So wait until the plants are getting close to the end of their productive life before allowing pods to fully mature for seed harvesting. We have had excellent results with all peas and beans to date!

Dried pea pod on the vine.

Dried pea pod on the vine.

Harvested dried peas (2013 harvest)

Harvested dried peas (2013 harvest)

In the case of leafy crops the concept is simple – allow some of each crop to bolt, flower and go to seed, then allow the seeds to dry on the live plant before harvesting. I really cannot stress enough the importance of allowing the seed pods to dry fully on the plant before harvesting. If harvested too soon, the seeds may not be viable, or they may be difficult to store without rotting. This takes patience! For the last month we have been annoyingly stepping around a tangle of bolted cilantro to water our swiss chard, biding our time til the seeds are fully dried and ready to harvest… all for the love of sweet, sweet crushed coriander seed. (In the case of coriander, we save a few seeds for planting, but we use it religiously in all sorts of cooking.)

Cilantro (coriander) seeds... almost dry!

Cilantro (coriander) seeds… almost dry!

Over the last few years, we have had really good results harvesting seeds from the following leafy crops: all lettuces (… and did you know that lettuce plants have beautiful yellow flowers when they bolt?); spinach; arugula; dill; cilantro; and basil.

Once you have harvested the dried seed pods from the plant, release the individual seeds by rolling the pods between your thumb and fingers, gently crushing the dried pod. Place your harvested seeds in paper envelopes; I would advice against plastic since trapped humidity can make your seeds rot. Label, and store for next year in a cool, dry place. If you’re feeling particularly crafty, make yourself a cute seed box to keep them all in …

Say Seeeeds!

Say Seeeeds!

FYI, to date, we have not had any success harvesting seeds from kale, although recently I started chatting with a man on an airplane who turned out to run a small cooperative farm. He said that you can totally harvest kale seeds, and that they are good for eating as a nutrient-packed sprouted seed! We are definitely going to try this in the fall… will keep you posted on that one.

 

In-Season Recipe (early August): Barbequed Kale Chips

I can’t believe I haven’t posted this recipe earlier, because I literally make kale chips at least 3 times a week. We can’t get enough of it here. Even our 10-month old daughter loves crispy kale chips!

Sophia loves kale chips!

Sophia loves kale chips!

We have three varieties of kale in the garden this year:

The Vates Blue Curled has proven to be a wonderful, robust variety for cooking with. The curly leaves hold their integrity much better than the other two when cooking. The Red Russian has produced very well; with its flat broad-leaves, this one is nice to harvest young to add to salads.

Early August kale harvest

Early August kale harvest

Kale is so wonderfully good for you – high in B vitamins, antioxidants, iron, calcium, fibre, omega 3s. just to name a few of the many benefits of eating this “queen of greens.” It is delicious sauteed with a little garlic to go with your morning eggs, blended into smoothies, cooked into omelettes, chopped into salads and baked with other veggies. But in my opinion, there is no better way to eat it than to turn it onto crispy kale chips… on the BBQ!

Yep, you read correctly, I make these on the que. In the hot summer months, who wants to turn their oven on?

Here’s what you need to make the basic version of BBQed kale chips:

  • A few nice mitt-fulls of fresh kale (curled variety preferred)
  • A couple table spoons Olive oil
  • 1/2 teaspoon sea salt
  • A few tablespoons of Nutritional yeast.(Nutritional yeast is high in B vitamins, protein and iron! It is low sodium and gives things a nutty delicious flavour… amazing addition to salad dressings! I buy it at Herb and Spice.)
  • Handful of pine nuts, if desired.

    Nutritional yeast adds a yummy nutty flavour and is high in B vitamins.

    Nutritional yeast adds a yummy nutty flavour and is high in B vitamins.

Here’s how to do it:

  • Wash your kale if necessary (and dry thoroughly!) and tear into large pieces (I usually just tear leaves in 2 or 3)
  • Toss kale in olive oil, coating well.
  • Toss in the nutritional yeast and sea salt (and pine nuts, if using.) I never measure this stuff… it’s all about experimenting with quantities o see what you like.
  • Spread out the kale on a baking sheet.
  • Place on a BBQ on low heat.
  • “Bake” 5-10 minutes, turning frequently! Kale will burn VERY quickly if you don’t keep a close eye on it.
  • Chips are done when kale is crispy but not dried out or overly browned.
  • Serve immediately, as an appetizer or snack. I find these are perfect to serve as a nibbly when you’re barbequing other things.

    kale on BBQ

    Kale on the barbie.

Try experimenting with all sorts of seasonings. Another blend we really like uses sesame oil, sesame seeds and a dash of tamari… go nuts! There really is no wrong way to do kale chips. Drooool.

Barbequed kale chips with pine nuts.

Barbequed kale chips with pine nuts.

 

 

In-Season Recipe (early August): Simple “Sushi Style” Edamame

Edamame 2

Edamame beans with sea salt and sesame oil. Simply delicious.

According to Occam’s Razor, the simplest solution is often the right one. That is certainly true in the case of cooking edamame (aka soy) beans! They are, in my humble opinion, best eaten on their own, prepared in the simple style that is typically served as an appetizer in Japanese restaurants.

Edamame on bush

That’s a lotta beans for one little bush!

This is our first year growing edamame, but it won’t be our last. We planted 6, spaced amongst the peppers. Each sturdy plant has produced a hefty harvest, and no sign of disease or insect damage whatsoever. Edamame freeze really well, so our plan is to freeze whatever we don’t eat this season… although based on how quickly these beans were gobbled up tonight, I’m not sure there will be any left to freeze!

Here’s how I prepared them:

  • Place beans, in pods, in a pot of boiling, salted water.
  • Cook about 5 minutes.
  • Drain water and toss beans in dollop of sesame oil and a sprinkle of sea salt.
  • Serve immediately. (Don’t forget the side bowl to discard the pods.)

So good, we’ll probably eat them again tomorrow night. Enjoy!

 

With a Little Help from My Friends – Community Gardening Makes Good Sense and Good Fun

“It’s incredible what you can accomplish with some focused energy, good friends and a whole lotta love.” – Me, 2010

A labour of love.

A labour of love.

The backyard is not just our place of food production. In the spring, summer and fall it is a place buzzing with life and social activity. We chat over the fence to our neighbours. Good friends tend to come straight to the backyard instead of the front door. Our house backs onto a city park and sounds of the basketball court, soccer pitch and kiddy pool create a happy community background soundtrack. (We honestly love it, even when the conversations on the court get a little profane.)

The food production itself is also a social activity. I’ve been pleasantly amazed to discover how social vegetable gardening can be when you really get into it. For the past three years, our garden has been a shared project together with a few dedicated friends who do not have growing space of their own. “Many hands make light work,” as the saying goes. We started working together when, in the spring of 2010, the landlord of a duplex I was living in agreed to allow us to dig up 300 sqft of the front yard to put in a vegetable plot. A similar plot already existed in the large, sunny yard of the rental property – a community garden organized by the Sustainable Living Ottawa West (SLOWest) GrowSLOW Gardens project. (GrowSLOW Gardens partners landowners with gardeners to turn unused backyard space into glorious food-producing, community gardens.) There are quite a number of community gardens in Ottawa for those who might be interested to join an existing gardening space. Check out the Just Food Community Gardening Network of Ottawa for more info.

We started from scratch, turning over sod with pitchforks and shovels borrowed or bought cheap off Kijiji. We had a planting party to start indoor seedlings. To build a raised bed we scavenged wood from reno dumpsters and the curbside. We ordered a massive dump truck full of top soil and splurged on a wicked seed selection at Seedy Saturday. We traded neighbours our excess soil and tomato seedlings for lattice, bamboo, tomato cages a water barrel and all sorts of useful tools and materials. In total, 7 of us spent about $70 each on our start-up costs, which included soil, seeds and chicken wire.

We worked our butts off all spring to get the garden ready for planting by mid-May. We took turns watering and weeding. Everyone harvested delicious fresh veggies throughout the summer and fall, both to take home to their families and to eat together, which tended to happen fairly often. We had some great successes but also suffered an infestation of cucumber beetles and failed to get more than a handful of potatoes from a stacked tire growing method. We all learned a ton about gardening, enjoyed working with our hands and each other, and felt incredible about eating fresh organic produce.  It was an all-round wonderful shared project to undertake with a group of friends. You can check out a little photo montage of the garden on Facebook.

Beans, peas, carrots, cucumbers and friends.

Beans, peas, carrots, cucumbers and friends.

Since Ben and I made the move to our own home, we have continued to make the garden space a shared space. Friends helped to turn sod and build raised beds once again, and continue to periodically come over to share in some of the work and the harvest. We’ve been given seedlings and transplants by various friends and family, including fruit trees and garlic from “Grandpa” Frank and strawberries brought all the way from Mum’s backyard in Rossland B.C. And of course we have been enjoying paying all of this forward by giving seedlings, pumpkin pies, pesto, zucchini loaves and other goodies from the garden. Can you feel the love?! (Speaking of love, sending much to gardener amigas Anita, Vivs, Do, Xime. xx)

I hope this post might inspire others to get together with friends, family and/or neighbours to start a community garden. Sharing the work and sharing the harvest is a practical way to make backyard food production fit into a busy urban lifestyle, and is a beautiful way to connect to the people around you.

Friends with shovels! Anita helps Ben dig out a new bed next to the garage.

Friends with shovels! Anita helps Ben dig out a new bed next to the garage.

In-Season Recipe (early July): Garlic Scape, Basil & Kale Pesto

Fresh batch of scape, kale and basil pesto. Does it get any more delicious?

Fresh batch of scape, kale and basil pesto. Does it get any more delicious?

It’s scape season! Well, the tail end of it anyway. We have been loving using garlic scapes in place of garlic bulb for the last few weeks. FYI, for those who don’t know, the scape is a long curly stalk at the end of which grows the garlic flower. Scapes are harvested before the garlic actually flowers to encourage the garlic to direct energy to the bulb. And they are delicious. We’ve been putting them in curries, omelettes, stir fries, roasted veg, salads, marinades… you name it!

Curly garlic scapes, ripe for the picking (early July.)

Curly garlic scapes, ripe for the picking (early July.)

But the pièce de résistance has got to be the pesto. We harvested all of the remaining scapes in one big bundle to be sacrificed to the food processor gods to become a few precious jars of garlicy, basily, nutty goodness.

Pesto is a cinch to make. Here’s how I did this batch. (Note that all measurements are approximate… it’s all up to your tastes.)

Put the following in a food processor and blend until smooth:

- 2 cups garlic scapes (chop off the little seed pods first)

- 1 cup chopped kale

- 1 cup chopped basil

- 1 cup lightly roasted pine nuts

- 1 cup lightly roasted walnuts

- 1.5 -2 cups grated parmesan cheese

- 1 generous cup olive oil

- juice of at least 1 lemon (more if you love a lemon zing in your pesto)

- Lots of cracked pepper and dash of sea salt, to taste

This recipe yielded about 6 small jars, but it was so good that Benny insisted on snacking on it immediately with some tortilla chips (as pictured above.) You will too. Freeze what you aren’t using immediately. These small jars make awesome leave-behind gifts if you’re going to a friend’s for dinner or visiting a friend with a new baby.

While pesto is typically made with basil, I used a combination of garden kale and basil in this batch and it worked out famously. We are growing three varieties of kale:

Red Russian and Blue Curled kale (early July.)

Red Russian and Blue Curled kale (early July.)

We have four varieties of basil growing this year, although I must admit that I did buy some basil transplants at the Parkdale Market to supplement the rather meager number of basil seedlings that germinated indoors (from seeds harvested in 2012.) I think we have a Thai, an Italian, a purple leaf and a Greek basil.

A Word on Walden… Why Thoreau Says You Can’t Afford Not to Grow Your Own Food

Realizing that it has been a month since the last post, there is a LOT to write about! It would seem that between chasing after a 9-month old, trips, summer festival season and all of the time spent out in the backyard, we haven’t given much time to blogging. (Admittedly, since being on maternity leave, I have enjoyed the freedom of being away from a screen, preferring to feel dirt under my fingertips rather than a keyboard.)

Henry David Thoreau. Image from http://lkthayer.wordpress.com

Henry David Thoreau. Image from http://lkthayer.wordpress.com

I also haven’t been making as much time as I would like for reading, but I have been slowly working my way through Walden – a non-fiction work by Henry David Thoreau (1854) in which he describes his two-year experiment of living in a small self-built cabin near Walden pond in Massachusetts. Through Walden, Thoreau – one of the most influential transcendentalist philosophers – emphasizes a life of self-sufficiency and simplicity, including growing his own food, greatly reducing his acquisition of material goods and connecting to his natural environment.”My greatest skill in life has been to want but little.” he writes.

While 1850s English literature might not be everyone’s cup of tea, there are some concepts in Walden that are seriously relevant in 2013… perhaps even more relevant today than in 1854 given the out-of-control nature of our consumerist culture and its dire consequences on the planet. But the best part of Walden is that Thoreau doesn’t write about anti-consumerism and growing his own veggies from a “save the planet” perspective. His philosophies stem from the notion that the ultimate unit of measurement of something’s value is not its monetary worth. It is time. Our LIFE time, to be more precise. Everything we buy with money should be weighed against the hours that it has taken us to earn those dollars. A life characterized by rampant consumerism is a lifetime of servitude in which we are the slaves to our “stuff”, sacrificing time with family, time for self, time for creativity and time in nature so that we may acquire more things.

One of the most common arguments from people against growing a vegetable garden is that they do not have the time. To that argument Thoreau would say that, on the contrary, you cannot not afford to grow your own veggies if we use LIFE as the unit of measurement of value of our food. How many hours must be worked at a desk job to earn the money to buy all of the fresh, local, organic produce you consume? How many hours of joyful labour working your own land would be required to produce the same quantity of vegetables? (As an illustrative experiment to this point, I’m planning to keep track of the tomatoes we produce this year (by weight) and will try to determine how many (after tax) working hours it would take me to earn the cash to buy equivalent produce at the local farmers’ market.)

In the opening chapter of the book, titled Economy (an excellent essay worth a read even if you don’t delve any deeper into the book), Thoreau says that if one wishes to travel 30 miles, they will typically assume they need to buy a train ticket to get there. However, he says “the swiftest traveler is he who goes afoot… The distance is 30 miles; the fare ninety cents. That is almost a day’s wages… Well, I now start on foot, and get there before night… You will in the meantime have earned your fare, and arrive there sometime tomorrow, or possibly this evening, if you are lucky enough to get a job in season. Instead of going to Fitchburg, you will be working here the greater part of the day. And so, if the railroad reached round the world, I think I should keep ahead of you; and as for seeing the country and getting experience of that kind, I should have to cut your acquaintance altogether.”

Perhaps we all have something to learn from Thoreau – work less time toiling in our cubicles and more time being self-sufficient while being outdoors, moving our bodies and breathing fresh air into our lungs. I have a desk job. We have a mortgage. As much as Walden hits home for us, we are not about to quit it all and build ourselves a shack in the boonies. But it is certainly an inspiration and a motivation for our efforts to live consciously and move towards greater food self-sufficiency.

If you’re looking for some not-so-light summer reading maybe try some seriously powerful transcendentalist philosophy like that found in Walden… but please do pick up a copy second hand, or better yet, borrow it from someone!

 

In-Season Recipe (early June): Spring Mix Salad with Shaved Radish and Baked Goat’s Cheese Medallions

Spring mix salad served with portabello mushroom and asparagus fritatta. Spring eating at it's best.

Spring mix salad served with portabello mushroom and asparagus fritatta. Spring eating at it’s best.

Randy for radishes!

Randy for radishes!

Early season harvests are the best!… tender greens, baby spinach, crisp spring onion and the pièce de résistance – ravishing ripe red radishes. Planted in early April, these tangy, peppery little delights are now ready for the picking… and the eating! It’s so tempting to eat them right out of the ground, with just a wipe on the shirt sleeve to clean them off. But they are also amazing in a salad of fresh garden greens.

Here is a delicious and simple recipe that is a perfect way to enjoy early season greens and radishes. Serve this as a light meal or as a side. It’s pictured above paired with a portabello mushroom and asparagus frittata. Enjoy!

Spring Mix Salad with Shaved Radish and Baked Goat’s Cheese Medallions

For goat’s cheese medallions:

  • Soft unripened goat’s cheese (quantity is up to you!)
  • Egg, beaten in a bowl
  • A couple handfuls of bread crumbs on a plate. (If you’re eating gluten-free, try using some ground flax and cornmeal, or whatever “breading” substitute you are using.)
  • Olive oil.

Gooey baked goat's cheese. Drool!Preheat the oven to 375 degrees. Generously grease a baking pan with olive oil. Shape goat’s cheese into 1tbsp sized medallions. One-by-one, dip medallions into the beaten egg and then press lightly into the breadcrumbs, making sure they’re well-coated. Place medallions on the baking pan. Bake for approx. 15 minutes, flipping once. They’re ready when golden brown on the outside and gooey soft on the inside… Mmmmmm.

While goat’s cheese is baking, toss the following in a salad bowl:

Early June harvest basket.

Early June harvest basket.

From the garden:

  • Assorted lettuce (Jericho Romaine, Red Oak Leaf and Curly Green Leaf)
  • Giant Winter spinach
  • Astro Arugula
  • Bunching spring onion
  • Cilantro
  • Raxe radishes, finely “shaved” using a carrot peeler, or chopped very thinly
  • Walnuts (or any nut you have in your cupboard)

For the vinaigrette:

  • 2-3 tbsp Olive oil
  • 1-2 tbsp balsamic vinegar (I used a raspberry balsamic)
  • 2 tbsp lemon juice
  • tsp honey
  • tsp grainy mustard
  • sea salt and cracked pepper to taste

As soon as goat’s cheese medallions are done, toss salad in the vinaigrette and top with 2-3 medallions. Drizzle with balsamic glaze if you have it.