Homemade Olive Tapenade Pizza

Fresh homemade pizza is always a treat, especially with a soft chewy homemade pizza crust! Smothered in a robust homemade black olive tapenade, plenty of delicious good quality soft cheeses, some sautéed portobello mushrooms, and some jalapeños and fresh basil from my garden, this is a colorful and extravagant pizza loaded with wonderful flavors and textures. I served it to my husband and good friend Basil outside on the deck on a beautiful summer evening — good food, good people and good weather are all the ingredients you need for a perfect dinner.

Curried Potato and Cauliflower Pancakes

Crispy potato pancakes are always a classic comfort food, but with part of a fresh local cauliflower in hand I decided to go off in another direction and make some simple soft and fluffy potato and cauliflower pancakes instead. Cooking the potatoes and cauliflower before incorporating into the batter is what gives these pancakes their pillowy texture and enhances their eggy flavor. Seasoned with a gentle hint of curry and a few fresh green chilies, they're absolutely delicious served with a homemade coriander chutney, but they're wonderful topped with sour cream or even just ketchup too.

Zesty Black Bean and Avocado Salad

Summer is the season for making simple and undemanding but fresh and refreshing bean salads that provide necessary protein and nutrients without taxing either your digestive system or your time and patience in the kitchen. Fresh vegetables and herbs from your garden or local market create beautiful contrasts in color, taste and texture that please the eye and the palate. Crunchy celery and peppers and creamy avocado combine with tender black beans and a zesty cilantro, lime and chili vinaigrette to create this vibrant, healthy and refreshing salad that is certain to be a hit on your patio table this year.

Pineapple Upside-Down Cake

Call me crazy, but I baked this pineapple upside-down cake on one of the hottest days of the year in honor of my Mom. She used to whip this up all the time for my family when I was young, but I could never understand why she would always used prepared mixes for her cakes when she was an almost unparalleled master of homemade pastry and almost any other baked delight. Call me a puritan, but I adapted this wonderful sweet treat to use my own cake recipe from scratch, and modernized it with a mix of fresh pineapple and cherries and spelt and quinoa flours. This "grown-up" pineapple upside-down cake also cuts down on some of the usual sweetness, and is still moist, flavorful, a little decadent, and just about as easy.

Walnut Mushroom Spread

Seems us melting puddles living in Southwestern Ontario have been living through a prolonged heat wave for weeks. I don't mind the heat, but with the humidity on top of the high temperatures, it can be a bit much to bear. This of course requires simple to prepare meals without much use of the stove and certainly not the oven. The easy way would be to order out I suppose, but that is expensive and I much prefer food from my own kitchen because I can control the quality and quantity of ingredients.

Walnuts are a superfood, especially when combined with legumes and vegetables. Walnuts are high in protein, making them a good choice for vegetarians and vegans, and an excellent source of essential amino acids, fat, dietary fiber and other vitamins and minerals. The best part is they taste wonderful and can be combined with a variety of foods or if you prefer, just snack on them throughout the day. Shelled walnuts should be stored in the refrigerator to preserve their freshness and goodness.

Now for my recipe. I served this paste on a lightly toasted ciabatta bread over mixed greens with a simple homemade olive oil dressing. Any crusty bread would work just as well. Essentially an open-faced sandwich, you can't do much better for a simple and nourishing meal that is perfect for summer. The addition of black-eyed peas lend an earthy flavor to this spread that also goes well with chopped fresh vegetables. If you don't think healthy food can taste great, just give this recipe a try and your taste buds will tell you otherwise.

Walnut Mushroom Spread

Recipe by Lisa Turner Published on July 18, 2012 Creamy and delicious spread made with toasted walnuts, plump cremini mushrooms, black-eyed peas and herbs and spices — great for serving on toast or with crisps or raw vegetables Print this recipe Ingredients: 3/4 cup cooked black-eyed peas (1/4 cup dried) 1 cup walnut pieces 1/4 cup sun-dried tomatoes 3 tablespoons olive oil 1 small red onion, finely chopped 2 shallots, finely chopped 2 cloves garlic, minced 1 fresh green or red chili, seeded and finely chopped 1 sprig of fresh thyme, small leaves removed from the stem 1 teaspoon dried tarragon 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander pinch or two of cayenne 1/2 teaspoon sea salt fresh cracked black pepper to taste 1 pound cremini mushrooms, chopped 1 1/2 teaspoons balsamic vinegar 3 - 4 tablespoons soft goat cheese cold water as needed Instructions: If using dried black-eyed peas, rinse and soak the beans overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the beans are soft. Drain and set aside. Meanwhile, dry roast the walnuts in a small pan or skillet over medium-low heat for 10 to 15 minutes or until lightly browned. Remove from heat and set aside. At the same time, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Using the same skillet in which the walnuts were dry roasted, heat 2 tablespoons of the olive oil over medium heat. When hot, add the onion and stir for 5 minutes. Toss in the shallots, garlic, chili, thyme, tarragon, cumin, coriander, cayenne, sea salt and black pepper. Stir for another minute. Raise the heat slightly and add the chopped mushrooms to the pan. Cook, stirring often, for 5 to 8 minutes or until the mushrooms begin to squeak. Add a few teaspoons of water to deglaze the pan and remove from heat. In a food processor, pulse the walnuts into a fine texture. Now add the mushroom mixture, black-eyed peas, sun-dried tomatoes, balsamic vinegar and goat cheese. Process until you have a thick paste, adding cold water if necessary. Serve on lightly toasted crusty bread or with toasted pita triangles or raw vegetables. Makes approximately 3 cups

More summer dips and spreads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Corn and Pinto Bean Dip
Cream Cheese and Caramel Strawberry Dip
Guacamole
Olive Hummus

On the top of the reading stack: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

Audio Accompaniment: exploring various artists

Peach Lime Lassi

The first baskets of fresh brightly-colored local peaches may have coincided with a spell of intensely hot and humid weather, but the way the summer in southwestern Ontario is going this year the introduction of every kind of local produce will be met with the same. Time for some simple recipes to beat the heat and to keep me out of the kitchen as much as possible, and a cold peach and yogurt lassi does just both those tricks.

Fruit lassis are an invention of India, where they know a thing or two about hot weather. Made from blended ice, yogurt, fruit and frequently a little Indian spicing, lassis are ridiculously simple to make and they're delightfully cold, smooth, and creamy — satisfying like an ice cream milkshake but lighter and easier on the stomach with the added refreshing tang from the yogurt and fresh lime juice. Lassis are a perfect vehicle for sweet fresh peaches, and I've added a dash of cardamom for a hint of spicy-sweet flavor and fragrance.

The beautiful color, aroma and flavor of fresh peaches makes this lassi a perfect drink to serve on the patio during an afternoon summer, but it's also great for breakfast too!

Puy Lentils with Spices and Tamarind

If you want an easy dish to whip up for a mid-week meal, you may want to consider this recipe if you enjoy some spice with your lentils. Just plain good for you, especially when served with a whole grain. I had a craving for brown rice and that is what I paired the dish with. Earthy and spicy, with a hint of sweetness from the addition of tamarind, you may also want to consider serving this with a raita. Because of the ease of preparation, this dish is especially welcome as the temperatures continue to soar here in southwestern Ontario. Don't let the rather long list of ingredients discourage you.

Spicy Indian-Style Hummus

Blazing summer temperatures call for something simple with minimal amount of preparation and cooking. Hummus is always a summertime favorite and because I like a bit of kick to my meals, I present my readers with a spicy version. A great appetizer or a meal just on its own served with fresh vegetables, lightly toasted pita triangles or pappadams, this is a must try summer dip.

Pear Soup with Raspberry Sorbet

Yesterday, I wrote about Yamuna Devi's classic book, Yamuna's Table. As many of my readers will know, Ms. Devi is also the author of Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking. This inspiring book has been a staple since I became a vegetarian and quickly changed the way I approached vegetarian food and healthy eating. As I have said in the past, that book is like a bible to me and offers traditional Indian creations and, just like Yamuna's Table, the recipes are mostly straightforward and easily made by cooks in both the Western and Eastern world.

As I mentioned in my last post, Yamuna's Table is a unique collection of over 200 traditional and fusion-style recipes that reflect the growing availability of ingredients for cooks to incorporate into their dishes, all guided by Ayurvedic principles of combining foods and flavors to promote good health and well-being. A characteristic feature of these recipes is the fascinating and unique blend of East-and-West flavors and pairings suggested that are for the most part refreshingly easy to prepare.

Helpful and informative introductions are included with each section and recipe, and a valuable appendix includes menu suggestions. All of the essentials, such as appetizers, salads, soups, grains, legumes, savory pastries and crepes, vegetable dishes and a multitude of desserts and other little gems you will find within the covers. No pictures but these brilliant ideas will inspire you to transform these elegant dishes into something even better than a gorgeous photo - after all, paper doesn't taste very good. You will admire the presentation on your plate and then you get to linger over your meal. Certainly preparing and serving healthy and nourishing meals does not mean you must sacrifice taste. Even those with the most refined palates won't believe how such simple creations can transform your dinner table into something special indeed.

A prime example is this pear soup that I served for dinner. When I first looked at the recipe, I didn't really know what to expect. However I was intrigued by such an interesting combination of fruit, buttermilk and Indian spices served with a dollop of homemade raspberry sorbet. Curious, I decided to give it a try. Another reason I chose this recipe is because it is supposed to be served cold. With blazing temperatures here in southwestern Ontario — especially the day I served it — I just couldn't resist giving it a try.

What a pleasant surprise! I have never tasted anything like it. So light, with a subdued sweetness and tang from the sorbet and a gentle spiciness that does not overpower the pear or buttermilk. I served this soup to my best friend Basil and my husband. They both loved it on such a hot day and Basil remarked that is was absolutely refreshing and good enough to serve in an expensive cafe or little bistro. What an honor to receive such compliments and rave reviews for my food.

Tart Raspberry Sorbet with a Hint of Heat

This frozen treat is roughly based on a recipe from Yamuna's Table by Yamuna Devi. This delightful treasure has graced my bookshelf for years and sadly has been neglected for periods of time. I will have more to say about this book in the near future as I essentially prepared this sorbet to go along with a cold pear soup from the same book. For now, it should suffice to say the recipes are guided by Ayurvedic principles of combining the right foods and flavors in an attempt to promote good health and well-being. Various regions of India influence the recipes, but they are developed with an eye to Western eating in addition to providing the East with more fantastic creations. This is a unique collection of traditional and fusion-style recipes that reflect the growing availability of ingredients for cooks to incorporate into their dishes.

I am tempted by all of the recipes, but a few that stand out are Wheat-Berry Caviar, Spicy-Mung Pate with Cilantro-Mint Cream, Quinoa Macaroni and Cheese with Vegetables, Vegetable and Cheese Ramekins with Yellow Pepper-Tomato Sauce, and Almond-Crusted Cheese Sticks with Lime-Horseradish Mayonnaise. But the list could go on and on. Recipes for any season are at the cook's fingertips, and they're completely vegetarian with lots of options for vegans too. If you are new to Indian cuisine this is an ideal book, and if you are a long time fan of serving up Indian creations you will find this an innovative approach with lots of room to put your own signature touch to the dishes.

Now onto the sorbet. How could I resist as the temperatures have been over 30° in southwestern Ontario for a few weeks now, and cold ice desserts really hit the spot. I wanted something simple to whip up. I must admit that I was rather nervous at first, because I don't have an ice cream maker and I have never made iced treats before. I also didn't want to fuss around because even eating in this kind of heat makes a person sweat, not to mention spending extended periods of time in the kitchen. I am delighted to report that it was delicious, even if the method is not the most traditional. I added some citrus to go along with berries and jam and I just couldn't resist adding a wee bit of cardamon and hot green chili as well. The result was a tart and robust sorbet bursting with raspberry flavor and with a modest hint of spice and heat to enhance the berries. An additional benefit is that most of the sweetness comes from the raspberries, and it is suitable for vegans too because it is dairy-free. Perfect on its own, stay tuned for the sorbet's role in a chilled pear soup as well.

Tarka Dal With Tomato and Spices

A feature on many North Indian restaurant menus is "tarka dal". A creamy dish consisting of yellow or red lentils, tarka dal is actually a generic term for any cooked dal tempered with a final addition of seeds and spices fried in hot oil or ghee — the tarka — to give it a simple but elegant finish. One of my favorites for sure and that is the reason I came up with another version than the one I often make, this time with the addition of tomatoes.

My choice of lentils for this tarka dal was toor dal, otherwise known as toovar dal or split pigeon peas, which I find is a slightly sweeter and more full-textured split dal than most. With very little preparation or cooking time, this dal is an excellent addition to a full-course Indian meal and makes for a quick and simple but lovely Indian dinner by itself with rice and a vegetable dish. Basmati rice is a perfect accompaniment, but I choose to cook up some Jasmine rice to go along with the dal. Any Indian flatbread would also be a fine addition to your dinner, with or without rice. Hot days certainly call for rather easy to prepare meals and India is hot, but most folks there eat spicy dishes. It does help to cool you down, believe it or not.

Tarka Dal With Tomato and Spices

Recipe by Lisa Turner Cuisine: Indian Published on July 6, 2012 Lentil curry seasoned with a burst of flavor from seeds and spices quickly fried in hot oil Print this recipe Dal: 1 cup dried toor dal, channa dal, or red lentils 2 cups water 1 teaspoon olive oil 3 fresh red or green chilies, seeded and chopped 1/2 teaspoon turmeric 1 medium tomato, seeded and chopped 1 teaspoon sea salt Tarka (tempering): 1 tablespoon ghee or olive oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 teaspoon urad dal, rinsed 4 whole dried red chilies 1 small onion, roughly chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced or crushed handful of dried curry leaves 1 teaspoon garam masala 1/2 teaspoon cayenne 1/2 teaspoon asafoetida juice from 1 lemon fresh parsley or coriander for garnish, chopped Instructions: Rinse the lentils. If using toor dal or channa dal, soak them in water for about 30 minutes then drain and use fresh water for cooking. Combine the dals or lentils with 2 cups of water, olive oil, fresh chilies and turmeric in a medium heavy-bottomed saucepan. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour or until the dals or lentils are soft and the liquid is reduced (this may take much less time than 1 hour). Near the end of the cooking time, stir in the tomato and salt. Purée the dals or lentils with a hand-blender or in a food processor or countertop blender. To complete the dish, prepare the tarka. Heat the ghee or oil in a frying pan over medium heat. When hot, toss in the mustard seeds and cumin seeds. Stir for 1 to 2 minutes or until the mustard seeds turn grey and begin to splutter and pop. Add the urad dal, dried red chilies, onion, ginger, garlic and curry leaves to the pan. Stir for 3 to 4 minutes or until the onion is softened and the urad dal turns reddish-brown. Now add the garam masala, cayenne and asafoetida, and continue to stir for another minute. To finish the dish, pour the tarka into the cooked dal, add the lemon juice, and stir. Serve hot on a bed of fresh cooked white rice and garnished with parsley or coriander. Makes 4 to 6 servings

More lentil dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Lentil Rasam
Toor Dal Palak
Urad Dal with Fresh Fenugreek
Split Pea Cilantro Dumplings in a Coconut Curry

Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

Truth be told, I am not typically a big fan of sandwiches, especially if the bread isn't toasted. Nothing is more displeasing to my palate than a soggy sandwich. Of course, it all depends on the bread you use, but still, if I am going to eat sandwiches, I prefer a good crusty bread with a firm texture that is lightly toasted.

Fenugreek Roti

Goodness indeed. I really cannot get enough of these savory Indian pancakes. I munch on them at all times of the day and these went so well with a mushroom curry. Pure bliss for the palate. If you want a gluten-free version, use rice flour instead of the whole wheat flour. Surely Indian breads are a staple in my kitchen. Though they require a bit of time as you fry them up, I say well worth the effort, despite the blazing heat. Yum, yum, yum.