Beet Noodles with Spicy Almond Sauce

I love that my noodles are actually beets.  If you are gluten-free or grain-free or just want to eat more vegetables then replacing pasta with veggie noodles is a great way to up your daily intake of vegetables. And now you can buy them ready to eat at the grocery store. No beet stained fingers...Harvest Fresh is doing all the work for you!

Spiralized beets taste slightly sweet and have a great crunch. They are fun to eat, a pretty colour and loaded with all things that are good for you... nutrients like vitamins B and C, iron, manganese, copper, magnesium, and potassium. There is more, they are rich in antioxidants that are especially important for the body’s natural detoxification.

Now to this one-dish meal; start by sautéing the beets in lots of garlic and fresh ginger.  You can prepare the sauce ahead of time, then when you are ready to eat toss the beet spirals with the sauce and dinner is ready.  This recipe is as flavourful and nutritious as its bold ruby beet colour. Happy twirling!

Want to know about he health benefits of beetroot and blood pressure - keep consuming beets and read this article.

---

Toppings
cilantro or parsley, chopped
crushed almonds or cashews
thinly sliced green onions
lime wedges

Directions
1. Start by making the sauce.  Mix all ingredients in a small bowl and whisk to combine, set aside.
2. In a large pan (big enough to hold the whole package of beet spirals), heat oil over medium hight heat and add the garlic and ginger. Then add the full package of beet spiral and cook for about 5 to 7 minutes or until just tender.
3. Turn down the heat and add in a good amount of the Spicy Almond Sauce, just enough to coat the noodles.  Toss well and heat through.
4. Serve in bowls and top with more sauce, cilantro, crushed nuts, green onions and lime wedges.
5. Don't forget the chopsticks!

Cooks Notes
You can add protein to this dish, tofu or tempeh.
The sauce can be prepared ahead of time.
Any leftover sauce keeps well in the fridge.

Red Beet Noodles with Spicy Almond Sauce
Serves 2
This recipe is vegan and delicious!

Ingredients

For the Beets
1 package Harvest Fresh Beet Spirals
1/2 yellow pepper, thinly slices
2 tbsp olive oil or coconut oil
1 clove garlic, minced
1 tbsp fresh ginger, minced

For the Spicy Almond Sauce
1/3 cup almond butter, (or any nut butter you like), room temperature
1 tbsp tamari or soy sauce
1 tbsp rice wine vinegar or apple cider vinegar
1/2 tsp chili flakes, (more if you like it really hot)
2 tsp fresh lime juice
1 small cloves garlic, minced
2 1/2 tps warm water, (more if needed)
2 tsp sesame oil

---

Now you can buy all kinds of spiralized vegetables ready to eat from Harvest Fresh.
Thank you Harvest Fresh for sending me this colourful package of deliciousness.

Roasted Eggplant with Honey and Chiles

When I think of eggplant I am reminded of the eggplant parmesan my mother use to make.  The eggplant was cut into thick slices, cooked in oil then baked in the oven smothered with tomato sauce and thick slices of mozzarella cheese.  I don't really remember the flavour of the eggplant, but the gooey cheese was pretty tasty.   
What I find so delicious about roasting eggplant in the oven is with just a few ingredients you can really taste the sweet and smoky flavours that magically happen in just about 30 minutes.  How to eat:  scoop out the eggplant and spread on a warm baguette or use as a dip for veggies.  I love the heat of the peppers, but be careful it can be hard to judge how spicy they are until you bite into them.  

---

Roasted Eggplant with Honey and Chiles
Serves 4 as an appetizer or a side dish

Ingredients

4 or 5 baby eggplants, halved, or 2 regular eggplants
5 fresh green Thai chiles, halved lengthwise
1/4 cup honey or maple syrup
2 tablespoons olive oil
salt and freshly ground pepper

Directions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with parchment paper.
3 . Toss eggplants and chiles with the honey and oil.  (I do this directly on the cookie sheet).
4. Roast eggplants (skin sides up) and chiles until the eggplant is golden, about 20 minutes. Turn eggplant over and roast about 10 more minutes or until the eggplant is soften. (Keep an eye on the chiles, they may be done after 20 minutes, just remove from the baking sheet and set aside.)
5. Season with salt and pepper and serve.

What to do with these baby eggplants...

Give each guest there own eggplant and have them scoop out the filling and spread on a baguette.
Serve as a side dish on top of some peppery arugula with some crumbled soft cheese like chevre or feta.

Roasted Mini Peppers and Potatoes with Fresh Thyme, Rosemary and Garlic.

I spent a delicious day with my friend Karen from Nutrilicious tasting and talking to some of the best fruit and veggie producers from across the country at the Canadian Producers Marketing Association otherwise known as the CPMA Trade Show.   I came home with all of my favourites; cucumbers, peppers, eggplants, lettuces, potatoes...Gordy kept asking me where is all the real food, this is it, the real thing, all natural and all fresh.  The closest I came to a treat was some apple chips.  

I do love these cute mini peppers, grown in Leamington Ontario at Pure Flavor's 25-acre greenhouse. I drizzled them with olive oil, added whole pieces of garlic, a handful of fresh herbs and roasted them until charred.  For a little pepper they pack a lot of flavour.  We ate them with a crusty baguette, a hunk of feta and a glass of wine, and now these little sweet peppers are all gone.  

My box of goodies from Pure Flavour!

---

Roasted Mini Peppers and Potatoes with Fresh Thyme, Rosemary and Garlic
This recipe will make enough to serve 6 as an appetizer.

Ingredients

2 lbs mini bell peppers
1 lb mini yukon gold potatoes
1/4 cup extra virgin olive oil, more if needed
2 sprigs of fresh rosemary
2 springs of fresh thyme
6 cloves fresh garlic, (I like to leave the garlic whole and with the skins still on, just smash with the back of a knife, this way you can squeeze the garlic out of the skins and toss with the roasted peppers when done).
kosher salt to taste
fresh ground pepper

Directions

1. Preheat oven to 425 F.
2. Prepare 2 baking sheets with parchment paper, (this will make for an easy clean up). One baking sheet will be for the peppers and the other for the potatoes. Cut larger mini peppers in half, leaving the smaller ones whole. Arrange peppers on cookie sheet.  Cut potatoes in half and arrange on the second cookie sheet.
3. Add 3 cloves of the smashed garlic to each cookie sheet.
4. Drizzle both of the cookie sheets with oil, add rosemary, thyme and toss everything until nicely coated. You will now have two cookies sheets ready to go in the oven.
5. Bake the peppers for 25 to 35 minutes, or until just slightly charred.
6. Bake the potatoes for 35 -45 minutes or until fork tender.  
7. Sprinkle with salt and freshly ground pepper
8. Serve with a crusty baguette.

Cooks Notes:

I added a few cherry tomatoes to baking sheet of my potatoes just because I had some around.
You could also crumble chèvre or feta cheese on top of the peppers.

BAKED RICOTTA WITH FIGS AND HONEY

Creamy fresh ricotta cheese,
figs and rosemary
drizzled with honey .
You need a baguette,
some wine
and friends.
Cheers!

---

Baked Ricotta with Figs and Honey

This simple little appetizer is easy to pull together. I am in love with the dark earthiness of ripe figs and the creaminess of the ricotta, you must buy the best ricotta you can find and use fresh figs.
Recipe adapted from  Yotam Ottolenghi

Ingredients

500g good quality ricotta (2 cups)
½ tsp Kosher salt
Freshly ground black pepper
2 tbsp olive oil
1 tsp rosemary, chopped
6 fresh figs, cut into quarters or six
1 - 2 tbsp honey, (or more to taste)
Baguette

Directions

1.  Preheat the oven to 350F.
2.  In a medium sized bowl, mix the ricotta cheese with the salt, pepper.
3.  Lightly oil an oven-proof dish and spread the ricotta cheese in the dish, (I used an 8 inch round dish).
4.  Drizzle 2 tbsp olive oil over the cheese and sprinkle with the chopped rosemary.
5.  Bake for about 20 minutes, then remove from the oven and top with the figs, drizzle with the honey and bake again for about 8 to 10 minutes or until hot.  
6.  Serve warm or at room temperature with a really crusty baguette.

Cooks Notes

Do not overcook, the figs should still look like figs when removed from the oven.

EASY MARGHERITA PIZZA WITH CHOPPED TOMATOES, BUFFALO MOZZARELLA AND HONEY WALNUTS

When I was old enough to start making my own snacks I loved making pizza, we made our own pizzas on bagels, they were called pizza bagels.  We baked them in the toaster oven with a big spoonful of tomato sauce then piled on grated yellow cheese that came from a bag.  By the time it came out of the toaster oven the bagel was mushy from too much sauce and too much cheese, I spent a lot of time picking off burnt cheese that melted on the bottom of the toaster oven, it was a yummy mess.

These days I like to make a healthier and more grown-up version of the pizza bagel. I prefer the soft and chewy texture of naan bread, it crisps up really well in the oven and it holds up to the toppings. To make this pizza I start Mutti Finely Chopped Tomatoes, I love them for the fresh taste and vibrant red colour, just spoon some right from the tin and then layer with slices of soft fresh Buffalo mozzarella, pop it in the oven for about 10 minutes, finish with fresh basil, honey walnuts and eat. So simple and so delicious when you start with quality ingredients - and I'm still trying to figure out how to keep the cheese off the bottom of the toaster oven...

---

Easy Margherita Pizza with Tomatoes, Buffalo Mozzarella and Honey Walnuts
Simple and delicious.
Serves 2 as a main or 4 as a hearty appetizer.

Ingredients

2 naan bread
6 slices of fresh Buffalo mozzarella cheese
1/2 cup of chopped tomatoes (I used Mutti Popla Finely Chopped Tomatoes)
5-6 leaves basil or fresh mint, chopped
1 clove garlic, (I used my garlic press)
2 Tbsp Olive oil
1 1/2 Tbsp Balsamic Vinegar
Salt & Pepper to taste
1/2 cup walnuts, chopped
1 tsp honey
1 tsp balsamic vinegar

Directions

1.  Mix the garlic with the olive oil in a small bowl, then brush the naan bread with the oil & garlic mixture and place in a 350F oven for 5 minutes.
2. In a small pan over medium low heat toast the chopped walnuts for about 3 minutes, add the honey and balsamic vinegar and stir until coated.  Remove from heat and set aside.
3. Remove the nann bread from the oven and top with the Mutti tomatoes and sliced cheese. Place back in the oven for another 5 minutes, plus a few minutes under the broiler if needed, make sure to keep an eye on it, depending on your oven it may need less or more time.
4. Once the pizza is baked and the edges are golden in colour, remove from the oven, drizzle with a bit of olive oil, salt and pepper, toss on the basil leaves and walnuts, slice and serve.

Cooks Notes

In the winter I sometimes like to use fresh mint if the basil does not look great.
To make this vegan either leave off the cheese or use a vegan 'cheese.'
This nann pizza makes an excellent appetizer, cut into bite size pieces.

 Happy cooking and eating and thanks to Mutti for sponsoring this recipe.

Baked Polenta Swiss Chard 'Fries' with a Spicy Tomato Dipping Sauce

When I was asked to taste-test Mutti tomato products it was not until I received some samples and saw the packaging that I instantly realized that I have already been using their products.  I have been making homemade pizza topped with their pizza sauce and loving it.  The Mutti Pizza Sauce is not only is it delicious but it is ready to use right from the can. So I was really pleased to be testing and tasting more of their products. 

I love making this recipe when I need a really great appetizer. Start by preparing the polenta and let it cool, this can be done a day ahead or early in the day to give the polenta time to set. When the polenta has cooled, cut into 'fries' and bake for about 40 minutes until they become golden and crispy on the outside and creamy on the inside.  Dip into Spicy Tomato Dipping Sauce and there you have it...crunch, creaminess, spicy and tomatoey. 

The recipe calls for so few ingredients so it’s important to use quality tomato products made with quality ingredients.  Mutti tomatoes are made from 100% tomatoes from Italy and are GMO-free. The Mutti Passata Strained Tomatoes are in a resealable glass bottle and the Polpa Finely Chopped Tomatoes are perfect to use in recipes that call for fresh tomatoes. 

It being winter here in Toronto I tend to stock my shelves with lots of canned goods.  I love fresh tomatoes and these Mutti bottled and canned tomatoes remind me of how fresh and wonderfully sweet jarred and tinned tomatoes can be and how much I can use them in my daily cooking, all year long.

 Happy cooking and eating and thanks to Mutti for sponsoring this recipe.

---

BAKED POLENTA SWISS CHARD FRIES WITH A SPICY TOMATO DIPPING SAUCE

Serves 8 as an appetizer.

Ingredients For the Polenta Fries:

1 1/2 cups chopped swiss chard, washed and dried
olive oil for sauteing
1 small cooking onion
2 cups almond milk
3 cups water
2 cups medium or coarse polenta
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
 

Ingredients for the Spicy Tomato Dipping Sauce:

1 jar strained tomatoes, (I use the Mutti Passata Strained Tomatoes)
1 tin chopped tomatoes, (I use the Mutti Finely Chopped Tomatoes)
1/2 cup diced yellow onion
2 cloves of garlic, minced
2 teaspoons extra virgin olive oil
1/4 cup red wine
2 tbsp chopped fresh basil
1 tsp honey (or more to taste)
1/2-1 tsp  red pepper flakes, (I like it really spicy to adjust to your taste)
1/2 tsp salt
1/4 tsp black pepper

Directions for the Polenta Fries:

1. Cut the swiss chard into small bite sized pieces.
2. Melt the olive oil in a large saucepan, add the onion and cook on a medium heat for a few minutes, then ass the chard and sauté for 5 minutes or until tender.
3. In a large saucepan bring the water and almond milk to a boil.
4. Once the liquid is boiling add in the salt, pepper and polenta. Whisk until thickened, cover and cook over a low heat for 10-20 minutes.
5. Grease a 9 x 13 glass baking pan with some olive oil and pour the polenta into the dish, flatten with the a large spoon or spatula.
6. Cover the polenta and refrigerate for a few hours or until firm.  (You could do this a day ahead).
7. When the polenta has cooled and is firm cut into 'fries' and place on a baking sheet lined with parchment paper and lightly oiled.
8. Brush the polenta fries with olive oil and lightly sprinkle with coarse salt.
9. Bake in the oven for about 40 minutes, or until golden and crunchy on the outside, turn using a spatula after 20 minutes. You will know when they are ready when they turn golden
10. Serve hot with the warm and spicy dipping sauce.

Directions for the Spicy Dipping Sauce

1. In a large saucepan over medium high heat, heat the olive oil.
2. Add in the onion and garlic and stir around for about 3 minutes or until the onion has softened.
3. Add in the red wine and cook for another 3 minutes or until the wine comes to a boil.
4. Add in the tomatoes and the remaining ingredients and stir everything together.
5. Reduce the heat to low, cover with a lid and simmer for about 30 to 40 minutes.
6. Remove from the heat and serve with the hot polenta fries.

Cooks Notes:

The polenta can be prepared a day ahead then baked when needed.
The tomato dipping sauce can also be made ahead then warmed when ready to use.

DELICATA SQUASH & POMEGRANATE SALAD WITH PECANS, GOAT CHEESE AND POMEGRANATE DRESSING

This salad is...

Crunchy

A little sweet

Savoury

Nutty

Delicious

Colourful

---

Delicata Squash and Pomegranate Salad

This salad serves 4

Ingredients for the salad:

1 delicata squash, halved lengthwise and seeded, sliced into ½-inch segments
1 tablespoon extra-virgin olive oil, more if needed
Salt and freshly ground black pepper
1 box or bag of baby spinach or arugula
1/2 cup pomegranates seeds
1/2 cup pecans
Goat cheese, (as much as you like)

Ingredients for the Dressing:

1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1 tsp finely chopped shallot or garlic
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

Directions for the salad:

1. Preheat the oven to 400°F and line a baking sheets with parchment paper.
2.Place the prepared squash on the parchment lined baking sheet and toss with olive oil and several pinches of salt and pepper.
3. Roast until golden brown, 25 to 30 minutes, set aside.
4. Heat a small saucepan over medium heat and add the pecans, toast until they are slightly golden, shaking the pan as they cook for about 5 minutes, set aside.
5. Prepare the salad by putting the greens in a large salad bowl with a pinch of salt and pepper.  Toss in the toasted pecans, sprouts, goat cheese and pomegranate seeds.
6. Pour the dressing over the salad, lightly toss and you are ready to eat.

Directions for the dressing:

1. In a small bowl combine the pomegranate juice, vinegar, shallot, salt and pepper and whisk together.
2. Slowly pour in the olive oil while constantly whisking until the dressing comes together. 

Cooks Notes:

Make this salad vegan by leaving out the cheese.
This salad is also delicious with feta cheese.
You can use walnuts or hazelnuts in place of the pecans.
You can store any leftover dressing in the fridge for up to one week .

PUMPKIN LOAF, SUGAR FREE

Today I am heading to a coffee shop on Queen Street, not to meet a friend, just me and my computer.  I am not alone, the place is packed with lots of flannel, beards and toques; but it seems quiet except for the indie music playing Anderson Paak. Everyone is engaged, not with each other but in their own head space, headphones and computers open.  I am tucked into a corner table, perfect for people watching.  I am drinking a very large almond milk latte extra hot that is a bit too strong, the music is a bit too loud and the carrot muffin too big.  At home I listen to Jazz FM, drink herbal tea and eat carrot sticks. But after an hour or so you can get use to anything and this coffee shop is starting to feel like home.  But after awhile I have had enough. I need to talk, so I am heading home to drink my own tea, eat my own treats and talk to Gordy.

This pumpkin loaf will fill your home with the warm aroma of spices and sweet smell of honey and is healthier then the muffin I ate this morning.

There is no place like home.

---

Pumpkin Loaf

This recipe makes 1 loaf. 

Ingredients:

½ cup coconut flour
½ cup almond flour
½ cup ripe banana, mashed
½ cup pure pumpkin puree
½ cup almond butter or any nut butter you like
1 tsp baking soda
¼ cup honey
4 large eggs
½ tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
¾ cup pecans, chopped, (optional, or your favourtite nut)

Directions:

1. Preheat oven to 350 F.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, salt and the rest of the spices.
3. In a separate bowl combine the eggs, almond butter, honey, banana, pumpkin puree, and vanilla extract. Mix everything together until you get a very smooth texture. (You could also use the food processor for this).
4. Pour the liquid ingredients into the dry ingredients and stir with a spoon until blended. 
5. Add the chopped pecans.
6. Pour the batter into a greased loaf pan, (I used coconut oil), and bake in the oven for about 45 minutes, or until done, test with a cake tester or toothpick.
7. Let cool before removing from loaf pan.

Autumn Apple Pizza with Walnut Pesto-VEGAN

Some people love the warm and sunny days of Summer or the newness of Spring but I love the crisp light and fresh smells of Autumn. When I think of our wonderful country Canada I think of Fall in Ontario - and that means crisp mornings, fall colours, pumpkins and of course apples. Honeycrisp are my favourite but I also love McIntosh, Gala and Idared.

Fall also makes me think of good old-fashioned candy apples. As I kid I loved candied apples, well I think it was more of the idea of them, when you actually tried to bit into one, which is kinda impossible and all that red sticky candy got stuck in your teeth I gave up since I could hear my mother...you will get cavities if you eat that.  I don't think I liked them anyways, not as much as apple pie.

But apples are not just for pies... and I am pretty sure that you have lots of recipes for apple pie, but do you have a recipe for a pizza pie with apples?

This Apple Pizza with Walnut Pesto recipe is a little crispy, a little sweet, a little savoury.  If you start with a prepared crust and make the pesto ahead of time, (it keeps well in the fridge), you will have a really quick dinner. All you have left to do is slice the apples and onions and dinner is ready in about 20 minutes.  When the pie comes out of the oven finish with a drizzle of olive oil, balsamic vinegar and freshly ground pepper. And if you have lots of apples left you could always make some candy apples for dessert!

I saw these freshly made candy apples just waiting to be wrapped at Country Produce in Orillia.

This is the time of year to go apple picking and Ontario apples are just ripe for picking and eating.  For a list of where to find local visit Harvest Ontario, Ontario’s largest directory of agritourism attractions. 

Support local and buy Ontario apples and let's celebrate the season!

---

Autumn Apple Pizza with Walnut Pesto
The dairy-free pesto that is made with a combination of basil and spinach, making it super green and super healthy.
Serves: 2-3 as a main entree or 4-6 as an appetizer.

For the Pizza Dough:

 Use any Pizza dough recipe you like, store bought or homemade.  I used a whole grain crust for mine.

Ingredients for the Pesto:

1/2 cup walnuts
2 cloves garlic or 1 large
1/4 cup olive oil
2 cups fresh basil
2 cups fresh spinach
salt and pepper to taste
1 Tbsp lime juice

Ingredients to top the Pizza:

1 apple, sliced, (I like using a tart apple)
1/4 cup red onion, thinly sliced
olive oil to brush on the outside crust of the pizza
salt and pepper to taste

Garnish:

drizzle of balsamic vinegar
drizzle of olive oil
lots of freshly ground pepper

Directions:

1. Preheat oven to 450 degrees F.
2. Blend all the ingredients for the pesto in a food processor, taste and adjust seasoning.
3. Roll out the pizza dough into two crusts or one big one.  (I find it is easier to roll out 2 smaller crusts).
4. Spread the pesto evenly on each crust.
5. Layer the apple slices on the pizzas.
6. Top with the sliced red onion.
7. Brush the crust lightly with some olive oil.
8. Bake the pizzas at 425 degrees F for at least 15 minutes, or until the crust is golden.
9. Garnish, cut and serve.

Cooks Notes:

If you don't have time to make your own pizza dough store bought is perfect to use in this recipe.
Feel free to use any kind of apple you like
You could also use a flat bread or Naan bread or gluten-free crust.
This recipe is vegan but you could add cheese, such as Buffalo mozzarella, chèvre or go with classic cheddar.
Store any leftover pesto in a glass jar in the fridge.  

Greek Potatoes with Lemon, Oregano and Garlic

S u m m e r    p o t a t o e s    n e e d   a   l i t t l  e   l o v e  a n d   a   b i g   h u g  o f   g  a r l i c ,   l e m o n ,   o r e g a n o   a n d   o l i v e   o i l.

---

Greek Potatoes with Lemon, Oregano and Garlic

Serves: 4

Ingredients:

• 2 pounds new potatoes halved or quartered if large
• 1/4 cup olive oil
• juice from one lemon
• 2 tsp dried oregano
• 3 cloves of garlic, left whole in the skins, smash them with the back of your knife
• 3/4 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 1 medium lemon cut into 6 wedges
• zest from one lemon
• fresh oregano to garnish

Directions:

1. Preheat oven to 400°F.  Cover a baking sheet with parchment paper or foil.
2. Place potatoes directly on the baking sheet and toss potatoes with the oil, lemon juice, lemon slices, oregano, garlic, salt and pepper. 
3. Roast 30 minutes; remove from oven and stir. Continue cooking until lightly golden and tender, about 15 to 20 minutes more.
4. Transfer potatoes to a serving bowl and toss with lemon zest and garnished with fresh oregano.
5. Taste and add more salt and pepper if needed.

Cooks Notes:

• If you can't find fresh oregano try parsley.
• I love using the new baby potatoes that are in the markets right now but any variety of potato will be delicious.
• Any leftovers are delicious in a salad.

Caribbean Grilled Corn with Jerk Butter

I love this time of year when the sun shines and the fresh local vegetables are so easy to cook with and of course – I love grilling.  Grilled corn-on-the-cob is one of my favourite vegetables to cook on the BBQ. The heat of the grill does a great job of charing and caramelizing the cobs which makes the corn so sweet to eat.

But don't forget the butter... 

That's what makes this corn so special. I blended the traditional Caribbean spices; thyme, fresh ginger, scallions, fiery Scotch bonnet peppers, nutmeg and allspice into lots of creamy butter.  And to cut the heat I added a big heaping spoonful of Canadian maple syrup. 

This corn is a huge hit every time I make it, but give your guests a heads up -- cuz its messy to eat, so pass along the napkins!

Summer corn + the big bold flavours of Caribbean spices + Canadian maple syrup = D E L I C I O U S

Happy grillin'!

---

My recipe is featured in this months Siren Universe, Canada's leading travel and tourism PR Firm.

---

Caribbean Grilled Corn with Jerk Butter
This recipe will keep you in the moment long after summer is gone and you start dreaming about the Caribbean sun.
Serves: 8

Ingredients: 

For the corn:

•  8 large corn on the cobs, leave husks on, but peel back and remove the silk. Soak the corn in water for 20 to 30 minutes. This will keep the husk from burning and helps keep the corn crunchy.

For the Jerk Butter:

• 1 cup butter, unsalted and at room temperature (if you want to make this vegan use coconut oil)
• 2-inch piece of fresh ginger, finely grated
• 2 tbsp fresh thyme leaves, chopped, (if you don't have fresh use 1 tbsp dried)
• 1/2 tsp ground allspice
• 1/2 tsp nutmeg, (fresh ground if you have it)
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• 3 cloves garlic, crushed
• 3 green onions, finely chopped
• 1/2 scotch bonnet chili, finely chopped, (or more if you like it really hot)
• 1 tbsp maple syrup
• zest from 2 limes

For the Garnish:

• fresh sliced limes for garnish
• fresh chopped chives and green onion, for garnish

Directions:

1. Put the softened butter into a small bowl.  Then add all the Jerk Butter ingredients and mix well. Set aside until ready to use.  If making ahead store the butter in the fridge.  
2. Clean corn by peeling back the husks and removing the silk. Soak the corn in water for 20 to 30 minutes. 
3. While the grill is heating, brush the corn with a bit of the Jerk butter.  Grill the corn for about 20 minutes, turning often, until the corn is begins to char. Transfer to serving dish, brush on more of the butter and let it melt over the corn.
4. Garnish with chopped chives and lots of limes for squeezing. 

Cooks Notes:

• Butter can be made ahead and stored in the fridge until ready to use.
• Serve with lots of napkins, this is messy!
• Any leftover butter can be stored in the fridge and used on just about anything that you would use butter for.
• If you want to make this vegan use coconut in place of the butter.

Summer Potato Salad with Lemon and Dill

These baby new potatoes are all about the colour.  I just added enough mayo, dijon, lemon and dill to make them sing!

---

Summer Potato Salad with Lemon and Dill

Serves 4 to 6 as a side dish.

Ingredients:

• 2 pounds baby new potatoes
• 1/2 cup mayonnaise
• 2 tbsp dijon mustard or grainy mustard
• 1 clove garlic or 1 shallot, minced
• 1 tbsp fresh lemon juice
• 1/4 cup red onion, diced
• 1/2 red or yellow pepper, diced
• 1/2 cup cucumber, diced
• big handful of fresh dill or any fresh herbs you like, chopped
• salt and pepper to taste

Directions:

1. In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes. Drain and let cool slightly.
2. In a small bowl make the dressing by mixing together the mayo, mustard, garlic, lemon juice and salt and pepper, set aside.
3. Quarter or half the potatoes, (depending on size) and transfer them to a large bowl.  Add the dressing and toss.  Then add the onions, peppers, cucumber, dill and mix again.
4. Taste for seasoning, you may need to add more lemon juice, salt and pepper.
5. Serve warm or at room temperature.

Cooks Notes:

• Prepare ahead of time so the flavours can meld.
• You can make this vegan by using oil in place of the mayo or vegan mayo.
• If you don't have dill try parsley.

Grapefruit Radicchio Salad

All you need for this salad is some colour.

Purple

Pink

Yellow

and

Green.

---

Grapefruit and Radicchio Salad
Serves 6 as an appetizer or side dish.

Ingredients for the Salad:

• 2 heads of radicchio, sliced lengthwise from base
• 4 medium pink grapefruits, peeled and sliced any way you like
• 4 green onions, chopped
• a big handful of fresh mint or basil, or both
• 2 tbsp pumpkin seeds, lightly toasted
• 2 tbsp sunflower seeds, lightly toasted
• 1/2 tsp salt
• freshly ground black pepper, to taste

Ingredients for the dressing:

• 3 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 tsp dijon mustard
• 1 tbsp grapefruit juice, or more to taste

Directions:

1. Combine all salad ingredients in a large bowl.
2. Mix together the dressing, taste and adjust seasoning, then drizzle over salad.
3. Toss and serve.

Cooks Notes:

• Can be prepared for up to 30 minutes before serving.
• Delicious with goat of feta cheese crumbled on top.

Black Bean Stuffed Sweet Potatoes with Lots of Veggies

I have come a long way from the girl who grew up thinking that the only way to eat a potato was baked with lots butter and salt, (always a classic and a favourite with Gordy).  Growing up we ate lots of potatoes but the only time I remember eating sweet potatoes was at the holidays when they were sliced, layered and baked with apples, butter and brown sugar, (another favourite with Gordy). Then in the 90's restaurants starting serving up an alternative to french fries by offering sweet potato fries on their menus and I thought yeah, healthy fries - I was kinda sad when I realized otherwise.

That's why I  am really excited about sharing this recipe with you.  My sweet potatoes are packed with lots of veggies, black beans, spices and when served with a green salad make a most delicious healthy meal.  Sweet potatoes are one sweet veggie that are packed with lots of fibre, vitamins and potassium.  This recipe is vegan, gluten free and 100% Gordy tested!

---

Black Bean Stuffed Sweet Potatoes with Lots of Veggies

This recipe serves 4

Ingredients:

• 2 medium to large sweet potatoes
• 1 can black beans, drained and rinsed well
• 1 cup corn, (fresh or frozen)
• ¼ cup diced onion
• ½ cup diced pepper, (red or yellow)
• 1 cup chopped swiss chard
• 2 tsp finely diced fresh jalapeno pepper
• ½ tsp chili powder
• ¼ tsp cumin
• ¼ tsp cinnamon
• ¼ tsp paprika
• ¼ tsp turmeric
• dash of hot sauce 
• salt and pepper to taste
• handful of chopped fresh cilantro or parsley
• sliced limes for squeezing 

Creamy Avocado Dip

• 1 large avocado
• ¼ cup lime juice 
• pinch of salt (or more to taste)
• dash of hot sauce
• ¼ cup water

Directions:

1. Preheat oven to 350F
2. Roast sweet potatoes for about 1 hour, or until fork tender.
3. Slice sweet potatoes in half. Scoop out flesh and place into a large mixing bowl.  Place skins back onto a parchment lined cookie sheet and return to oven and bake for 5 minutes, or until the skins become crispy.
4. To the scooped out sweet potato add the black beans, corn,  onions, red peppers, swiss chard, jalapeno pepper and spices. Stir to mix until well combined.  Taste mixture and adjust seasoning
5. Remove skins from oven and fill each skin with black bean mixture.  (You may have extra filling, depending on the size of your sweet potatoes).
6. Place back in the oven and bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.

Creamy Avocado Dip:

1. Place all ingredients into a food processor and mix until smooth and creamy. Add more water or lime juice if needed. Taste and add more lime juice or salt if needed.  If you want to thin out the dip add a bit of water or lime juice.
2. Drizzle all over baked sweet potatoes or use as a dip.

Cooks Notes:

• These can be made-ahead and reheated.
• Try spinach in place of the swiss chard
• I like to serve with extra hot sauce on the side.

---

Nutritional Information for this recipe can be found at Meal Garden.

Ginger, Carrot & Sesame Latkes (Pancakes)

Latkes in March?  Hanukkah is not any time soon but these latkes are so delicious that I am sharing this recipe from my sister-in-law Linda Rossman.  Actually I would say they are more of a pancake or fritter with an asian twist… made with lots of fresh ginger that adds heat, sesame seeds for crunch and no potatoes. Just lots of carrots, how healthy is that!  These bite-sized latkes make a great appetizer, I would serve these as is or with a dip made of equal parts mayo, plum sauce and a dash of hot sauce.  

Guest Post by my sister-in-law Linda Rossman.

Latkes - golden, crispy fried potato pancakes - are a tradition during the Jewish holiday of Hanukkah. This winter celebration commemorates the miracle of the oil in 168 BCE, when a small flask of holy oil  miraculously burned for eight days when the Jewish warriors known as the Maccabees rededicated the holy Temple in Jerusalem after their victory over the Syrian-Greeks. Fried foods like potato pancakes ("latkes" in Yiddish)  and doughnuts (an Israeli tradition) are traditional  treats because they are cooked in oil and remind us of the miracle of the holiday.

I make latkes ever year, for our holiday party.   A few years ago, I decided to search for a healthier variation and Google yielded  this sesame-ginger-carrot version. The secret ingredient is the extra 1 or 2 tbsp. of ginger I added to the original recipe - more is definitely better! Using matza meal gives them a special flavour too, but if you don’t have, cracker meal, breadcrumbs or flour can be used as substitute. These can be served hot or cold and a dip or sour cream accompaniment is entirely optional. They always draw rave reviews. Make two batches - you won't be sorry.

---

Ginger, Carrot & Sesame Latkes (Pancakes)

(recipe adapted by Linda Rossman from a now-forgotten Internet site!)

This recipe makes 20 bite-size pancakes.

Ingredients:

• 2 tbsp sesame seeds
• 2 cups shredded carrots
• ½ cup finely chopped scallions
• 3 or 4 tbsp grated fresh ginger
• 1 clove garlic, crushed and pressed
• 2 tbsp lemon juice
• ¼ cup matzah meal 
• 2 large eggs
• 1 tsp salt
• 1 tsp baking powder
• canola oil for frying

Directions:

1. Toast the sesame seeds in a dry skillet over low heat, stirring, until golden (about 2 minutes).
2. Combine carrots, scallions, ginger, lemon juice and garlic in a large bowl or food processor; stir to blend (or pulse in machine a few times). Add matza meal, beaten eggs, sesame seeds and salt; stir to blend (or pulse in machine, retaining lumpy texture).
3. Place spoonful of mixture into hot oil, fry until golden and crispy – turn once.
4. Serve warm or cold, with sour cream or a dip (optional).

Cooks Notes:

• Can be made ahead and reheated or serve at room temperature.
• These can also be frozen.  Reheat from frozen in a 400 degree oven until heated through.

Thank you Linda for sharing your recipe.

Lacy Latkes for Hanukkah

No food says Hanukkah more than the latke, it can be made as many ways as there are Bubbies. My mother's latke recipe was handed down from her mother Jennie: grated potatoes, eggs, a a handful of matzo meal, salt and pepper, fried in lots and I mean lots of oil, so much that you could smell the latkes cooking before you got off the elevator to her apartment. I remember watching my grandmother peel and grate the potatoes by hand. Me, I like to keep the skin on and use my food processor.

When making latkes there is always discussion about the right way to make them...russet or yellow, flour or matzo meal, onions or no onions, processed or grated, corn or peanut oil...I still try and follow my grandmother's recipe but with something a little extra...I add sweet potatoes for a for colour and a crunchy texture.  I think this makes a really pretty latke.

At Hanukkah time my mother and her brother Syd each had their own plate of latkes, my mother said she would eat six latkes and more if she was allowed. I am not sure if I could eat six, but I know that Zachary and Gordy could.  Now off to make some apple sauce.

Chag Sameach and Happy Hanukkah.

---

Lacy Latkes

This recipe makes about 20 to 25 latkes that are crispy with golden edges and moist interiors.

Ingredients:

• 8 medium potatoes, peeled

• 1 small sweet potato, peeled (optional), sometimes I use and sometimes I don’t!

• 2 onions, finely chopped

• 3 eggs, beaten

• 1/3 cup matzo meal, you might need more depending of the size of your potatoes

• salt and pepper to taste (lots)

• vegetable oil for frying

• applesauce and sour cream for topping

Directions:

1. Using a food processor with your grating blade, grate the potatoes. Try and squeeze out as much liquid as you can but I do not work to hard at this.

2. Add potatoes to a very large bowl and add in the onion, egg, matzo meal, salt and pepper.

3. In a large frying pan heat oil over medium heat, make sure to add enough oil to cover the bottom of the pan.

4. Add a big spoonful of latke mixture into the hot pan - do not overload the pan, I like to cook four at a time for about 4 to 5 minutes on each side or until golden. Make sure to push them down with your spatula. and cook or until golden brown. You will need to add more oil between batches. (Don't be afraid to use too much oil).

5. Drain well paper towels, (you will need a lot of these).

6. If not serving right away they can be reheated or I like to make them a few days ahead and put in the freezer. When reheating place the frozen latkes on cookie sheet lined with parchment paper and bake for about 10 to 15 minutes at 400 F until hot. Drain well on paper towels.

7. Serve with home-made apple sauce and sour cream.

Apple and Arugula Flatbread

I love taking my time walking around grocery stores. It doesn’t matter if it is a big chain store or my neighbourhood fruit store, if you pass me and I don’t say hello it is because I am busy reading labels or looking for the kohlrabi. Really...most of the time I rush through grocery shopping, but last week I found myself wandering the aisles at McEwan. That is fun for me.

McEwan is a shopping adventure that starts the moment you enter.  It did not take long to covet some fruity olive oil, bars of dreamy chocolate, jars of McEwan's own preserves and beautiful canisters of tea. Nothing better then a cupboard full of jars of goodness, I am ready for anything. This is where a good shopper (that's me) knows to have some quality stuff stashed in the pantry and freezer for days when there is no soup simmering on the stove. 

 This Apple and Arugula Flatbread is easy and only take a few minutes to throw together.  The flavours are a twist on the classic pairing of apples and cheese.  Made with store-bought naan that I topped with McEwan Apple Sauce... instead of tomato sauce, thin slices of apples in place of pepperoni and creamy Mozzarella di Bufala instead of shredded cheese. This is sweet and savoury 'pizza' that I promise you won’t get from delivery and it takes less then 30 minutes to make! 

McEwan apple sauce is more hearty and chunky than the usual store-bought applesauce and comes in a cute mason jar.

---

Apple and Arugula Flatbread

Amounts here do not have to be exact

Serves 4 as an appetizer

Ingredients:

• Naan bread or any ready made crust
• apple sauce, (I used McEwan's Apple Sauce, it is hearty and chunky)
• Mozzarella di Bufala, sliced 
• apple, thinly sliced
• red onion, thinly sliced
• handfuls of arugula

Drizzle of olive oil and salt and pepper to taste.

Directions:

1. Preheat oven to 400 F
2. Place Naan or flatbread on a pizza pan or cookie sheet.
3. Top with apple sauce, cheese, apples and onion slices.
4. Bake for 10 minutes or until the cheese is melted.
5. Top with arugula, a drizzle of olive oil and salt and pepper.

Cooks Notes:

• Go ahead and try this recipe with your own homemade pizza dough or baguette.
• There are so many kinds of flatbread to try, Middle Eastern pita bread, Mexican tortillas, Italian focaccia and they all freeze well.
• These flatbreads make a wonderful party appetizer or light meal.
  
• Use any cheese such as ricotta or chevre.
• Top with baby spinach.
• If you have any fresh herbs sprinkle some on top, fresh thyme, basil or parsley (finely chopped) would be delicious.
• Add a green salad and you will have a super quick meal.
• I like to finish the flatbread with a drizzle of really good fruity olive oil, fresh cracked black pepper and very coarse salt.

---

  McEwan is  located at the Shops of Don Mills. 38 Karl Fraser Road in Toronto M3C 0H7 | T: 416-444.6262

This post was sponsored by McEwan, the opinions expressed here are my own.

Roasted Delicata Stuffed Squash with tahini sauce

Growing up my mother always cooked squash.  I remember eating butternut squash smothered in butter and brown sugar, baked until golden and gooey.  As we grew more sophisticated in our tastes spaghetti squash showed up on our plates that my mother tried to pass off as 'spaghetti' but we knew better. I just discovered delicate squash - I am now in love -- it is one of the tastiest of the winter squash, with flavours of sweet potatoes and corn and the skin is edible too so no need to peel them.  I think it’s just about the perfect fall veggie.

Everything I love to eat is stuffed into this squash. 

---

 

Roasted Delicata Stuffed Squash with Tahini Sauce

Serves 4

Ingredients for squash and stuffing:

• 2 delicate squash, washed and cut in half, remove seeds
• 2 tablespoons za'atar
• 2 cups beans, drained and rinsed well, ( I used cannellini beans) 
• 1  shallot, diced
• 1 clove garlic, minced
• 4 cups of kale, ( take out middle stem and chop, I used purple kale but you could use any variety)
• 1 to 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 cup quinoa or rice,  cooked
• salt and pepper to taste
• pomegranate seeds, for garnish
• pomegranate molasses to drizzle (here is my recipe to make your own)

Ingredients for the Tahini Sauce:

• 1/4 cup tahini paste
• 1 tablespoon fresh lemon juice
• 1 clove garlic, (I used my garlic press)
• salt and pepper to taste
• water to thin out, start with a 1/4 of a cup

Directions for the squash and stuffing:

1. Preheat oven to 400° .
2. On a cookie sheet lined with parchment paper, or a glass pyrex place squash cut side up, and drizzle with olive oil, salt the za'atar.
3.  Place in oven and bake for about 40-50 minutes or until squash is ready.  Remove from oven and set aside.
4. I like to start preparing the filling while the squash is baking in the oven. First cook the quinoa or rice following the package directions.  You will need a 1/2 cup of cooked quinoa or rice.  
5.  Then in a large skillet add the olive oil, shallots and garlic and sauté until soft.  Add the cumin, cayenne pepper, salt and pepper.  Then add the chopped kale and cook until slightly wilted.  Add in the beans and quinoa and mix well. Taste and adjust seasonings
6. Stuff each squash half with about 1/2 cup of the stuffing, depending on the size of your squash.
7. Serve warm or with the tahini sauce, pomegranate molasses and pomegranate seeds on top. Feel free to add a dash of extra za'atar on top too.

Directions for the Tahini Sauce:

1. Place all ingredients in a small bowl , and mix with a fork until well combined. Gradually stir in small amounts of additional water until the desired consistency is achieved.
2. Taste and adjust seasonings.

Cooks Notes:

• This recipe works well with any beans, try chickpeas or white kidney beans.
• You could also use swiss chard or spinach in place of the kale.
• I like to make my own pomegranate molasses as the store bought ones are make with lots of sugar, mine is sweetnend with honey.  Though I do keep a store bought bottle on hand when I don't have time to make my own. Here is my recipe.
• The tahini sauce can thicken up if not used right away, thin out with a little water or some lemon juice if it becomes to thick.

Mushrooms with mashed Cauliflower and truffle oil - I love this!

This recipe has  big flavours and textures…the creaminess of the cauliflower, the earthiness of the mushrooms and the drizzle of truffle oil screams comfort food, sweats and TV.  You can bake in a casserole dish but I like these cute ramekins, they are perfect when eating  in front of the TV.  Now off to eat and watch my fav new PBS series, Last Tango in Halifax…

---

Mushrooms with Mashed Cauliflower and Truffle Oil

This recipe was adapted from Delicious Everyday.

Serves 4

Ingredients:

• about 6 cups of cauliflower chopped (I used a medium sized cauliflower)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium sized carrots, diced
• 1 celery stalk, diced
• 3 cloves of garlic, chopped
• 1/3 cup dried wild mushrooms, soaked in 1/2 cup of boiling water (I used porcini)
• 1 pound mushrooms, diced, you can use a mix or any kind you like.
• 1 tbsp fresh thyme leaves, roughly chopped
• 1 tbsp tomato paste
• ¼ red wine
• 1 cup vegetable stock
• salt and pepper, to taste
• 2 tbsp olive oil
• 3 tbsp nutritional yeast, (optional) 
• 1 tbsp dijon mustard
• 1 tsp salt
• 2 tsp thyme leaves
• pinch of cayenne pepper
• pinch of ground nutmeg
• drizzle of truffle oil, (optional) 

Instructions:

Start by preheating the oven to 400 degrees.

For the Mushrooms:

1. In a  large frying pan over medium heat add the olive oil, onion, carrots and celery and then the mushrooms. Your pan will be very full but don't worry as the mushrooms with shrink down.
2. Remove the dried mushrooms from the water and chop.  Save the water.  Add mushrooms to the pan.
3. Then add the tomato paste and increase the heat and add the red wine, the liquid from the mushrooms and vegetable stock. Bring to a boil then reduce the heat to low and simmer for 5 to 10 minutes or until about  half of the liquid has been absorbed. Remove from the heat.
4. Place mushroom mixture in 4 ramekins or an 8 x 8 square pyrex, set aside.  Then prepare the cauliflower.

For the Cauliflower:

1. Chop the cauliflower, add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain and set aside.
2. Place the cauliflower in a food processor with 2 tbsp olive oil, nutritional yeast, mustard, cayenne pepper, nutmeg, salt and thyme leaves.
3. Blend until smooth. Taste and adjust seasonings.
4. Spoon on top of the mushroom mixture, drizzle with truffle oil and bake for about 20 minutes.

Cooks Notes:

• The truffle oil is meant to be a finishing oil.  Just a little drizzle on top,  less is more!
• If you don't like truffle oil just leave it out.

Roasted Carrots with Du Puy Lentils and Aioli

As a child my father took me to St. Lawrence Market on Saturday mornings.  I always stayed close by, afraid I would get lost pushed along by the shoppers.  I knew this was a special place, much different then the stores along Eglinton that my mother shopped at. Upon entering I was always surprised at the lack of sunlight, the smell of sawdust and raw meat  - it made my nose tickle. I learned to eat olives here, there were big barrels, you filled a cardboard box and ate a few too.  My father seemed to know everyone who worked behind the counters, always a taste, a joke, a complaint about the weather. The trip ended when I was sure my father could not possibly carry any more bags, but we never left without sharing a sweet bun, hot chocolate for me and coffee for my father.

When at St. Lawrence Market make sure you shop the Farmers Market, (Saturday's) for the freshest fruits and veggies, you can also find beeswax candles, local honey, cheese, bread and eggs. Then head over to the North Market for the biggest selection of meats and fish.  We always stop for lunch. Gordy gets the side bacon (not peameal) on a bun, (surprise) and I get the raw wrap, (surprise) from the Cruda Cafe or try Busters for their grilled fish sandwich.  When you get home and start unpacking all your goodies you will be thinking did I really buy all this…

Thank you  St. Lawrence Market for the memories and these heirloom carrots.

---

Roasted Carrots with Du Puy Lentils and Lemon Aioli

I like to roast the carrots just long enough to get a few caramelized edges.

Serves 6 as a side dish

Ingredients:

For the Lentils:

• 1 tablespoons olive oil
• 1/2 cups onion, diced
• 1 clove of garlic, minced
• 3 cups vegetable stock or water
• 2 cups uncooked Du Puy lentils, rinsed (I sometimes use the black Beluga lentils, they work well in this recipe).
• a few sprigs of fresh thyme

For the Carrots:

• 2 pounds of  heirloom carrots , washed (do not peel)
• 2 tablespoons olive oil
•  a few sprigs of fresh thyme
• salt and pepper

For the Lemon Aioli:

• 1 garlic clove, mashed
• 1 large egg yolk
• zest from half a lemon
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 tablespoons vegetable oil

Directions:

For the Lentils:

1. Heat a medium saucepan over medium-high heat and add 1 tablespoon olive oil to pan along with the onion and garlic, sauté for about 5 minutes.
2. Add stock or water, thyme and lentils.  
3. Bring to a boil.  Cover and reduce heat and simmer for about 40 minutes or until lentils are tender, but not mushy. Set aside and let lentil cool.

For the Carrots:

1. Preheat oven to 400 degrees.
2. Wash carrots, no need to peel if they are super fresh. I like to leave the tops on for presentation. 
3. Place carrots on baking sheet covered with parchment paper in a single layer and toss with 2 tablespoons of oil and the thyme. You may need to use two baking sheets.
4. Bake for about 20 minutes, then turn carrots over and continue baking for about 15 minutes or until carrots begin to caramelize.

For the Lemon Aioli:

1. Whisk together egg yolk, lemon juice, garlic and mustard in a bowl.
2. Slowly add oil, a very small amount at a time, whisking constantly until the oil is well blended and the mixture is emulsified.
3. Add the salt, pepper and lemon zest.
4. Taste and adjust seasoning.
5. If mixture is to thick a few drops of water or lemon juice to get the consistency you want.
6. Store in fridge until ready to use.

To Assemble:

1. Place lentils on serving dish, arrange carrots on top and drizzle with aioli.

Cooks Notes:

You can serve this at room temperature.