Zucchini and Chickpea Fritters with Smoked Salmon

I got back to my hotel room at midnight and put my things down on the bed. The whole weekend I had been focused on my work, photographing the World's 50 Best Restaurants Awards, and after nine hours, I was exhausted. The first thing I did was open my computer and scrolled through Facebook. I had planned on it being a way to decompress before bed. And then I came across a link to a video of Anderson Cooper reading the names of the victims. Seeing him, hearing his voice, quivering, failing to hold back tears, brought up all the emotions that I had kept tucked away over the last 24 hours. I began to cry with him. The times I've cried like that are few, but I remember each one well. The death of Matthew Shepard. Columbine. 9/11. Sandy Hook. 

There are so many other emotions that I feel and others have articulated them so much better than I ever could, but I wanted to put this moment down here, in this space, because these feelings are something I never want to forget. I don't mean that in a hashtag way. I mean that in a "Let's put this in our hearts and make sure we change because of it" way. I hope it gets more people to talk about some major problems we have as a nation. Our disgustingly lenient gun laws. Our hatred/fear of anyone that's different. Maybe... maybe... we can learn from what happened and grow. 

I wish such a terrible thing didn't have to take up this space, because I do want to talk about a fabulous new cookbook: Pure Delicious by Heather Christo. I love this book for so many reasons, but, mainly, because of its approach to allergy-free recipes. None of the recipes are titled "Non-dairy" or "Vegan" or "Nut-free." They just are. Now, I don't have any food allergies (something I'm continuously grateful for) but my sister and a number of my friends have serious allergies. I have memories of my sister going into anaphylactic shock after consuming a peanut that had made its way on top of an ice cream sundae. So, whenever I'm cooking for others, I make sure to find out if they have any allergies. This book is the perfect reference for those who have dietary restrictions or who have friends and family members that do because all of her recipes are without gluten, dairy, eggs, soy, peanuts, tree nuts, or shellfish.

These zucchini and chickpea pancakes/fritters were the first recipe I came across. I loved how simple they were to prepare and thought I could use them as a base and then just create my own unique toppings (Heather made a fantastic looking red onion marmalade). I love how rustic vegetable pancakes can be, but that they can be dressed up to make them a bit fancy. Here I use my favorite non-dairy topping, a creamy coconut milk and Dijon mustard sauce, some smoked salmon, and chive. They can be served as a pre-meal appetizer or even for brunch!

GIVEAWAY INFO!!! Heather and the publisher of Pure Delicious are generously providing a copy of her book to giveaway to one lucky reader! Just leave a comment on this post to enter (one (1) entry per person). It's only open to U.S. residents (sorry to my Canadian and international readers). Giveaway closes at 12PM EST on Friday, June 24th. The winner will be contacted via e-mail. 

Zucchini Chickpea Fritters with Smoked Salmon

Servings
Serves 10, as an appetizer

Special Equipment
Food processor

Ingredients
For the Zucchini Chickpea Fritters
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 yellow onion, finely diced
3 cups shredded zucchini
1/2 cup garbanzo bean flour
1/2 teaspoon kosher salt
Vegetable oil, for frying

For the creamy mustard sauce
1, 13.5 oz. can full-fat coconut milk, chilled in the refrigerator for at least 2 hours (to separate the cream from the milk)
1 tablespoon grainy Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon kosher salt

Smoked Salmon
Chopped fresh chive, for garnish

Directions
1. To make the zucchini chickpea fritters: Preheat oven to 375 degrees F.

2. Add the shredded zucchini to a colander and, using a clean dish towel, press as much of the water out as you can. 

3. Add the chickpeas to the bowl of a food processor and pulse until they turn into a thick paste. Transfer the beans to a large bowl and add the onion and zucchini. Use clean hands to mix well, then form the mixture into 10 cakes. Set aside.

4. On a plate, combine the garbanzo bean flour and the salt. Gently dredge each cake in the flour, patting it onto all sides of the cake. 

5. In a heavy pan or skillet, over medium-high heat add enough vegetable oil to cover the bottom of the pan. Add 3 or 4 cakes at a time and cook for 2 to 3 minutes on each side, until the cakes are golden. Transfer the cakes to a rimmed baking sheet and bake for 10 to 15 minutes, until hot and a deeper golden color.

6. While the fritters are baking, whisk together the coconut cream (the fat in the coconut milk), Dijon mustard, lemon juice, and salt until combined.

7. Serve fritters warm, with the smoked salmon, creamy mustard sauce and fresh chive on top.

Zucchini and Chickpea Fritter recipe - Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC

Strawberry Thyme Gin Rickey

We finally got around to planting our annual batch of tomatoes and herbs (along with hot peppers and cucumbers). For a while, we'd talked about doing raised beds, but, to be honest, I don't think we're ready to commit to something like that. Between the produce we get from our coop and what we grow in our pots, we're doing just fine. That may change in the future, but, for now, we're content with what we have. 

At the end of a long day, I like to walk around and see how our plants are doing, often with a gin and tonic in hand. We've skipped over spring and are in full-blown summer mode here, which means we're all about the g+ts (or t+ts (tequila) or r+ts (rum)). Whatever it is, it has to be refreshing... something with bubbles and lots of lime. I'm also a fan of incorporating herbs into my drinks. For a fancy, gin and tonic, I'll add sprigs of rosemary to provide some aromatics. 

I bought strawberries at the store and quickly forgot about them (shame, I know). I remembered just before they started to turn and decided the perfect use for them would be a festive summer drink. A batch of simple syrup, with the berries and thyme, makes a wonderful seasonal cocktail. Here's to warm, sunny days... hopefully spent by a lake or beach! 

Strawberry Thyme Gin Rickey

Yield
6 drinks

Glassware
Highball glasses

Tools
Jigger
Fine mesh sieve

Ingredients

For the strawberry-thyme syrup
1 cup sliced strawberries
.25 cup sugar
1.25 cups water
2 fresh thyme sprigs

For each cocktail
1.75 oz gin
1 oz lime
.75 oz strawberry thyme syrup
Ice
Soda water

Garnish
Sliced strawberries
Thyme sprigs

Directions

1. To make the strawberry-thyme syrup, heat sugar and water in a small saucepan over medium-high heat. Whisk until sugar has dissolved. Add sliced strawberries and thyme and continue to cook until strawberries are mushy. Press the strawberries to release all their juices. Let syrup cool and strain through a fine mesh sieve. Syrup can be stored in a glass jar with a lid for up to 1 month.

2. To prepare each drink, pour gin, lime juice, and strawberry-thyme syrup into a highball glass. Add ice and top with soda water. 

3. Garnish with sliced strawberries and thyme sprigs. 

Lemony Lentils with Asparagus and Za'atar

There are some ingredients that just sit and sit in our kitchen. We've had packages of dried beans and triticale berries that have been tucked away for months... ok, years. The same can be said for lentils. I just never think to do anything with them. It's not the first thing I reach for. But once in a while I consider all the wonderful things I can do with those neglected items and something magical comes to fruition. 

It's been a delight to have asparagus back in our lives. I really missed those vibrant green stalks and was thrilled when our food coop offered them as part of their bulk selection. They've been on top of every salad, every pasta dish, and, now, these lentils. A zingy lemon dressing and a sprinkle of za'atar give it depth and brightness, all the things you want in a side paired with grilled fish, meat, and vegetables. 

All of this has inspired me to bust out the triticale berries and they're now soaking in a bowl on the counter. It'll become a salad/side dish to bring to the Cape this weekend. I've learned it's best to prepare big batches of food in advance, to limit the amount of kitchen time. I have more important things to do. Hammocks to lay in. Gin and tonics to drink. #priorities

I've been distracted these last few weeks with photography projects (all good stuff, but, you know, I could use a little vacation right now), so I forgot to share this interview I did over on Food52. I talk all about the things that inspire me and my love for salads.  

Lemony Lentils with Asparagus and Za'atar

Yield
6-8 servings

Ingredients
1.5 cups lentils
4.5 cups water
1/2 yellow onion, diced
2 large carrots, peeled and diced
Kosher salt
1/2 lb asparagus, trimmed and stalks cut into 3/4 inch pieces
Olive oil
1 teaspoon za'atar
Zest and juice of 1 lemon
1/2 teaspoon chopped rosemary

Directions
1. Place the lentils, onion and carrot to a pot. Cover with water by 1 inch. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until lentils are tender. Drain the lentils and vegetables in a colander and set aside.

2. Heat 1 tablespoon of olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes. Season with salt, to taste.

3. In a serving bowl, whisk together 3 tablespoons olive oil, the lemon juice, chopped rosemary, and 1/4 teaspoon salt. Transfer the lentils and vegetables to the dressing and toss to combine. Sprinkle with cooked asparagus, za'atar, lemon zest, and some kosher salt.