Sumptuous Organic Summer Fare Recipes

By Chantal Payette, recipes & food styling: prop stylist, Paige Weir

Photos By Paula Wilson

Fresh from the cultural corners of the city and the organic farms that surround it, these easy to prepare feasts for the summer months will delight every palate.

Appetizers

Stuffed Figs

  •  ½ cup macadamia nut cheese 1 tsp. extra virgin olive oil
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 8 figs
  • Date honey
  • 2 tbsp. chopped pistachios

INSTRUCTIONS

In a bowl, combine goat cheese, olive oil, salt and pepper. Mix until soft and well blended. Fill piping bag with cheese mixture. Slice the top of the figs to make a cross. Ensure you keep the whole fig intact. Gently pipe the cheese mixture into the figs and place on serving platter.

Spicy Olives

INGREDIENTS

  • 1 lb. olives of your choice, such as Kalamata or Spanish olives
  • 2 tbsp. Harissa paste
  • ½ lemon sliced, thick zest reserved

INSTRUCTIONS

In a bowl, combine the Harissa and olives. Just before serving, stir in the lemon slices and garnish with the reserved zest. Serve at room temperature.

Date Honey

  • • ½ lb. pitted dates
  • 2 cups water
  • 2 tbsp. pistachios

INSTRUCTIONS

In a pot, add dates and water. Bring to a boil, reduce heat to a low simmer and continue to cook for 2 hours. Strain through a cheesecloth to remove all impurities. Squeeze to ensure all available liquid is harvested. Return strained sauce to a saucepan and simmer for 20 minutes, or until the back of a spoon is coated. It should be quite thick. Allow to cool. Pour a small amount on each fig as garnish. Top with a sprinkling of pistachio.

Sesame Halloumi

INGREDIENTS

  • 1/3 cup sprouted spelt flour
  • ¼ tsp. pepper
  • 2 organic eggs
  • 1/3 cup sesame seeds
  • 1 package Halloumi
  • Oil for frying
  • ¼ cup honey for dipping

INSTRUCTIONS

Place flour and pepper in a shallow plate, and set aside. Beat eggs in a small bowl and set aside. Place sesame seeds in a shallow plate and set aside. Cut Halloumi into large cubes. Dredge the Halloumi first in flour, then in the eggs and finally in the sesame seeds. Put on a tray. In a large skillet over medium heat add enough oil to coat the bottom of the pan. Place Halloumi in pan and cook until each side is golden. Serve on a platter with a bowl of honey for dipping.

Mains

Rice Salad Dressing

INGREDIENTS

  • 4 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 ½ tbsp. Tahini

Salad

INGREDIENTS

  • Measure 1 cup wild rice, and add to 3 cups boiling water. Simmer till tender.
  • ½ cup quinoa, cook to directions
  • 2 cups butternut squash, cubed
  • 1 red pepper, diced
  • 3 tbsp. olive oil
  • ½ red onion, sliced thin
  • 2 cloves garlic, minced
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¼ tsp. ground black pepper
  • ¼ tsp. allspice
  • 1/8 tsp. ground cinnamon
  • 1 pint cherry tomatoes, sliced in half
  • 2 cups arugula
  • 2/3 cup pomegranate seeds

INSTRUCTIONS

Preheat oven to 400F. In a large bowl, toss squash and red pepper. Roast for 15 minutes. Set aside. In a hot sauté pan, add 1 tbsp. olive oil. Cook red onion, garlic, coriander, cumin, pepper, allspice and cinnamon together until golden and fragrant. Set aside. In a large bowl, combine all the ingredients and mix.

Vegetable Salad Dressing

INGREDIENTS

  • 5 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1/8 tsp. salt

Salad

INGREDIENTS

  • 4 mini cucumbers, chopped
  • 5 radishes, sliced thin
  • 1 lb. mixed grape tomatoes
  • 8 sprigs flat parsley, rough chopped

INSTRUCTIONS

Combine all the ingredients in a bowl. Toss gently and serve.

Roasted Carrots

INGREDIENTS

  • 1 lb. peeled carrots, sliced lengthwise
  • ¼ cup avocado oil
  • ¼ tsp. cumin
  • 1 lemon, juiced
  • 2 tbsp. honey
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tbsp. chopped mint
  • 1/3 cup crumbled feta

INSTRUCTIONS

Preheat oven to 400F. In a large bowl, mix carrots, olive oil, cumin, lemon juice, honey, salt and pepper. Bake in medium sized pan for 20 minutes. Serve on a platter, and garnish with chopped mint and crumbled feta.

Desserts

Orange and Honey

INGREDIENTS

  • 2 sliced oranges
  • 1/3 cup honey
  • 1/3 cup chiffonade mint

INSTRUCTIONS

Arrange sliced oranges on a plate and drizzle with honey and mint.

Stuffed Dates

INGREDIENTS

  • 16 pitted dates
  • 1/3 cup cashew cheese
  • 1/8 tsp. cinnamon
  • 1/8 tsp. allspice
  • 1/8 tsp. cardamom
  • 2 tbsp. chopped walnuts
  • 1 tbsp. honey

INSTRUCTIONS

Slice dates in half. In a small bowl combine cashew cheese, cinnamon, allspice, and cardamom. Mix well, and put in piping bag. Pipe cashew cheese into dates, and top with chopped walnuts and drizzled honey.