Sungold Tomato & Cantaloupe Gazpacho

Inspired by a recipe of my former boss, Chef Ana Sortun, this is one of the only cold soups I crave. Following Ana’s lead, keep the fragrant calyxes on the tomatoes and blend them right in. I can never decide what to garnish the gazpacho with because so many ingredients are complementary. On the A-list: fresh herbs like basil and mint, raw or grilled corn sliced off the cob, Urfa pepper, toasted garlicky breadcrumbs, olives, capers crisped in a bit of olive oil, plain yogurt and Dungeness crab.

Makes about 4 cups

1 pint Sungold tomatoes (stems in tact)
3 cups chopped ripe cantaloupe 
3 tablespoons extra virgin olive oil  
1 tablespoon lemon juice
½ teaspoon salt  
Sparkling water to thin or torn bread to thicken, optional

1. Place the cantaloupe, tomatoes, olive oil, lemon juice, and salt in a blender and purée until very smooth. Taste and adjust seasoning by adding more olive oil, lemon, and/or salt.

2. Blend in some sparkling water if you prefer a thinner soup or bread to thicken.

3. For a smoother soup, through a sieve over a bowl to strain out any bits of seeds and skin. Pour a little soup in the strainer at a time and use a ladle to push the soup through in a circular motion to speed up the process.

4. Transfer to an airtight container, cover and refrigerate until very cold, at least one hour. Stir well before serving. Keeps for up to 4 days.
   
   
   

Amaranth Crisps

The ingredient list is minimal for this super simple gluten-free cracker - or cracker chips as I sometimes call them. You can literally make these with just amaranth and water but the olive oil, salt and pepper bring in a savory flavor and the olive oil increases the crunch. Make them smaller if you wish, and thicker if you’d like a sturdier cracker. If you make them thicker, they will take longer to bake. These are so delicious, I’ve thought about bringing them to market.

Makes 18 crackers

2 tablespoons extra-virgin olive oil, optional
1 batch cooked amaranth (see below)
Salt
Freshly ground black pepper
Spices, dried herbs, nuts, seeds, cooked lentils, optional 

1. Preheat the oven to 325 degrees. 

2. Line two baking sheets with parchment paper. With a silicon, rubber or small offset spatula, evenly distribute 1 tablespoon of the olive oil onto the parchment paper. Drop 9 scant tablespoons amaranth evenly spaced and use the spatula to spread the amaranth in a very thin layer, keeping the crackers from touching. It helps to get some olive oil on the underside of the spatula to help spread the amaranth. Sprinkle with salt, pepper, and any spices, dried herbs, or other optional ingredients.

3. Bake until the crackers start to lift up from the parchment paper and are golden brown, around 20-25 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles. 

4. Store in an airtight container for up to 1 week.

Cooked Amaranth

1 cup amaranth grain

In a small pot bring the amaranth and 3 cups water or other liquid (stock, beer, juice) to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid is absorbed and the grains are tender and have a glossy sheen (somewhat gelatinous), about 25 - 30 minutes. The viscosity should be like thick cake batter. Store in an airtight container in the fridge for up to 4 days. If you are cooking the amaranth and baking the crackers later, you will need to stir water into the amaranth to return it to the right consistency, since it will harden in the fridge.

Sherry Walnut Vinaigrette

Makes just shy of 1/2 cup

1 tablespoon sherry vinegar
2 teaspoons pure dark maple syrup
1 1/2 teaspoon Dijon mustard
3 tablespoons roasted walnut oil 
Sea salt and freshly ground pepper to taste

Whisk together all dressing ingredients in a small bowl until combined.

Cider Lentils

1 cup dry French lentils (or Beluga or Puy – any lentil that will hold its shape while cooked, NOT red lentils)
3 cups apple cider

1. Pour the lentils onto a white surface, like a plate, and sift through them, removing any debris. Rinse the lentils with water and drain, then transfer to a medium pot (3 quart) and cover with the apple cider. There should be at least 3 inches of cider above the top of the lentils. 

2. Bring to a boil, then reduce the heat to a simmer and cook for 15 - 25 minutes, until the lentils just become tender then drain well in a sieve or a colander with small holes. (If your lentils have been recently harvested, they may cook quicker and if they are very old, they may take longer. Test them by tasting a few after 12 minutes to be on the safe side. They should still hold their shape but should be easy to bite into.)

3. Transfer cooked lentils to a baking sheet in an even layer to cool.
   
   
   
   

Sticky Brown Rice Crusted Salmon

Serves 4

1/3 cup uncooked sweet sticky brown rice
2 tablespoons partially ground coriander seeds
2 tablespoons sesame seeds
1 tablespoon honey
1/8 teaspoon salt, plus more for seasoning fish
1/8 teaspoon freshly ground black pepper, plus more for seasoning fish
Zest and juice of one lemon
4 portions of salmon, 1/3 pound each
1 tablespoon coconut oil 

1. Place the rice in a small pot with 2/3 cup water. Bring to a boil, stir, and reduce heat to low. Cover and simmer for 45 minutes. Remove from heat and allow to stand for 10 minutes with lid in place.

2. Turn the broiler on high.

3. Mix the coriander, sesame seeds, honey, salt, pepper and lemon zest into the brown rice. Sprinkle a pinch of salt and pepper over the fish, then distribute the rice mixture in an even layer on top to form the crust. Use all of the rice – the crust should be about ¼-inch thick.

4. In a large heavy-bottom oven-proof skillet (I prefer cast iron) over medium-high heat, melt the coconut oil. Carefully add the salmon skin side down without overcrowding the pan, and cook for 3-4 minutes, until you can see the bottom ¼ - 1/3 of the fish is cooked. The color should turn a paler pink.

5. Place the skillet in the oven on the top rack and broil for 2-4 minutes, until the fish is cooked through and the rice starts to turn golden brown and crunchy. Remove from the oven and squeeze lemon juice over the top of the fish before serving.

Note – if you do not own an oven-proof skillet, transfer the fish from skillet to a baking dish before broiling.

Broiled Lemon Cabbage

This very simple preparation will turn anyone into a cabbage lover. It’s buttery, sweet, and has an addictive quality. 

1 small or medium head of green cabbage
2-4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 lemon, halved crosswise
2 - 3 tablespoons roughly chopped delicate herbs (like flat leaf parsley, cilantro, chives, mint), optional
3 - 4 tablespoons roughly chopped toasted nuts (like walnuts, pistachio nuts, almonds), optional

1. Turn the oven on to the high broil setting. 

2. Chop the cabbage in half through the core. Place the halves flat side down and slice it into thin slabs, keeping the core intact. Place the cabbage on a rimmed baking dish and use your hands to gently coat with the olive oil, salt and pepper. (You may need two baking sheets.) Try to keep the slabs intact. Nestle in the lemon halves cut side down. 

3. Cook for 3-4 minutes on the top oven rack until the cabbage starts to turn brown in spots and the cabbage turns more of a vibrant hue. Remove from the oven. Flip over with tongs or a spatula and return to the oven for another 2-3 minutes until the edges of the cabbage are browned. Keep a close eye - ovens vary and it can cook quickly! 

4. Remove from the oven and use a spatula to smoosh the juice out of the lemons removing any seeds. (If the cut side of the lemons aren’t caramelized and browned yet, you can return them to the oven briefly.) Toss the cabbage with the lemon juice and sprinkle with herbs and nuts if you are using and serve immediately or store in an airtight container in the fridge for up to 4 days.

Sweet and Salty Raspberry Amaranth Bars

This recipe is inspired by the Mexican candy alegría (Spanish for “joy”), which I first enjoyed during a rock climbing trip to El Potrero Chico in Nuevo Leon, Mexico, in 2014. When I returned to Portland, I came up with this version. I love it so much that I’ve considered bringing it to market. Free of gluten and full of protein, fiber, and minerals, amaranth is a sustainable, ancient grain (though it’s technically a seed). This is a flexible template, with infinite variations. It’s great as a snack, on top of oatmeal, or as a dessert - it’s been a popular topping at the local frozen yogurt shop Eb & Bean.

Makes 8 3-inch x 2-inch bars

¼ cup amaranth seeds (or 1 cup popped amaranth)
¼ cup honey 
1 Tablespoon tahini 
½ teaspoon vanilla extract
¼ teaspoon salt
2 Tablespoons toasted pumpkin seeds (pepitas)
2-3 Tablespoons freeze dried raspberries, crumbled
Pinch of flake salt
Pinch of bee pollen, optional

1. Place a medium bowl next to the stove. 

2. Heat a tall pot over high heat. Sprinkle a few drops of water in. Once they bead up and dance to the edge, the surface is hot enough to pop amaranth. Add 1 tablespoon of amaranth. Shield with a lid or screen but don’t cover, or it will burn. Once popped and white, transfer to a bowl. Repeat with the rest of the amaranth. You should have about 1 cup. It’s okay if not every seed pops, you can still use them.
   
   (The first batch may pop unevenly - like the first pancake goes to the dog. Depending on your stove and the thickness of the bottom of your pot, you may need to lift the pot up off of the burner and shake it a bit. It takes some finessing but don’t give up!)

3. In a small saucepot, bring the honey to a gentle boil, then simmer for 2 minutes. There should be small bubbles across the surface. (Note that the longer the honey simmers, the more liquid evaporates, making the bars crunchy like sesame snap candy.) Add the tahini and simmer for about 1 more minute, swirling to fully combine.

4. Remove from heat and stir in vanilla, salt, amaranth, and pumpkin seeds. Transfer to parchment paper. For loose clusters, let cool for 5 minutes before sprinkling with dried raspberries, flake salt and bee pollen, if using.

5. For bars, press into a ½-inch thick rectangle with using your fingers to start and then a wet spatula. Sprinkle with dried raspberries, flakey salt and bee pollen, if using. Let harden, then cut into bars. Store in an airtight container: 1 month at room temp, 2 months in the fridge, or 6 months frozen.

*Some variations: Add cocoa powder, use a different nut or seed or a different nut/seed butter, add spice (cinnamon), matcha, fresh ginger, dried fruit, drizzle of chocolate…