The drops of rain on this dahlia mark the end of our sunny streak in Vancouver and possibly an early end to summer here. The recipes for this month’s Cottage Cooking Club inhabit the transitional space between summer and fall, as well.
Chard and New Potato Curry
Swiss chard is one of those amazing vegetables that shows up in the spring and keeps on producing right through until winter’s almost begun. Along with some potatoes picked when they’re small and a sauce that’s lightened with yogurt and heightened with Indian-inspired spices, this is a stew that’s welcome in any season. We both loved this curry, eating it without accompaniment on the first night and warming up the leftovers to serve over rice. It’s also one of those recipes that can serve as a template, allowing you to use whatever’s freshest or on hand. We’ll be having this one again and again.
Tahini-Dressed Courgette and Green Bean Salad
This dish hearkened back to my first experiments with vegetarian dishes, when I was in university. We all had jars of tahini in our refrigerators and Moosewood cookbooks on our shelves. Nowadays, I’m more likely to use tahini in Mediterranean or Middle Eastern cooking, but I enjoyed this slightly hippyish salad, especially with the addition of salad greens and tromboncino squash from my garden. The harvest from my first set of green bean vines is over and I’m awaiting more from the second set I planted, so I substituted snap peas, instead. They worked well. I can see myself making variations of this salad for myself (just me – unfortunately, Kevin wasn’t a fan) or using the dressing to marinate vegetables, lamb, or chicken before grilling or baking.
Caramelized Carrots with Gremolata
I couldn’t resist buying some heirloom carrots to use for this dish. These carrots were a deep purple on the outside, with a core of orange – we ate them up too quickly for me to get a shot of that, though. This is another dish I think I’ll be making often, using whatever root vegetables I have on hand. The freshness of the gremolata against the caramelization of the roasted carrots was lovely.
And lastly, there’s this salad that’s almost like a quick pickle. We loved the combination of flavours in this salad – sweet, tart, earthy, spicy. It felt summery, but the cabbage, carrots, and onions can be obtained at almost any season – this would be a wonderful way to brighten up a late winter meal, too.
Next month, we’ll be exploring vegetarian flavours to pull us into the cooling of the year. I’m eating as much of summer’s bounty as I can, but I admit that autumn’s flavours are on my mind more and more.
Intrigued by this month’s recipes? Buy the book and join us.
Here are the links to the rest of the group’s posts for this month. I encourage you to check them out – you’ll meet some wonderful bloggers and get some great inspiration for vegetarian eating.