I have lived in Winnipeg all of my life and am still finding new little places that fascinate.  My husband and my son often chat about donairs from their backpack trip through Europe together.  I have never tasted a donair but understand that it is beef and veggies on a pita.  If it is made with chicken, does it become a shawarma?  I need to do some more research-yum…..

On the day that I visited Baraka Pita Bakery (1783 Main St.) pita pies and pita pockets were going in and out of the oven and there were a number of people sitting at tables waiting for their late lunch.  I was intrigued by a little pita packet displayed on a counter that was folded into a triangle.  When I inquired, I found out that it was a spinach fatire and the handsome gentleman behind the counter offered me one to taste.  I bought a dozen to have at home with soup or as an appetizer and this past Sunday proved to be the right time to test the taste with my family.  They loved the concept but found that the spinach was too lemony.  Perhaps next time we’ll try the beef fatires.  There looks to be falafel, dolmades and a  number of dips.  I am planning on shopping at Baraka again soon to have a bon voyage dinner for my husband who is off to Israel next month. 

Kath’s quote: “On the subject of spinach: divide into little piles. Rearrange again into new piles. After five of six maneuvers, sit back and say you are full.”-Delia Ephron, ‘How To Eat Like A Child’

This year’s theme was Italian and LB arrived in her Italian made shades, shoes and hip hugging skirt.  M came as the barefoot contessa (bare feet are in evidence in the corner of this pic).  I wore a beach cover up that I bought on the beach in Positano.

As we waited for everyone to assemble we had a selection of cheese and Italian meats from De Luca’s.  The next course was a Caprese salad made from tomatoes and basil from LB’s garden.

I was on deck for the pasta course.  I was taught this recipe by my friend Concheta in her kitchen in Sicily.  We asked her to feed us authentic Sicilian recipes but her family there chided her for cooking “peasant” food for us-we were delighted!

Next step was preparing the veggies as D put the Swordfish Siciliana into bake.

M&R prepared the salad course.  A refreshing and colourful salad of fennel and apple.  The leftovers were equally tasty.

By this time my memory of the evening becomes a little clouded but I do know that we moved out to a large table that I had set up in the backyard.  Limoncell0, fresh figs and many kinds of grapes accompanied what was teasingly called hamburger dessert because they were little amaretti cookie sandwiches filled with a sweetened mascapone that resemble little burgers.

I’ve run out of space to include recipes here.  I’ll do so in part 3.  The hilarity continued to the extent that we forgot to put out the intended espressos and anise candies.  The evening was over way too soon…until next summer, my friends.

Kath’s quote: “We dare not trust our wit for making our house pleasant to our friends, so we buy ice cream.”-Ralph Waldo Emerson

One of the churches in the area has co-ordinated a market on Fridays from 2-7 pm for August and September.  They set up at the community cub at Oak St. and Grosvenor Ave.  I had to pick up fresh produce to come up to the cottage and was happy to support the community initiative.

Even though I have finally planted my herb box at home, I was happy to find fresh basil for caprese salad and mint for rice rolls.  I was also pleased to find pickling cucs for cucumber and cream cheese sandwiches and the tiniest little potatoes to boil and toss in butter and dill or for a salad.  They also had beautiful firm beets and turnips exactly the same size, that I intend to cook together for a different taste combination reminiscent of one of our favourite winter recipes.

Roasted Root Vegetables

2 T butter

3 T olive oil

4 carrots, peeled, trimmed, and cut into 1-inch pieces

3 parsnips, peeled, trimmed, and cut into 1-inch pieces

1 large yellow turnip or 4 small (2 pounds), peeled, trimmed, and cut into 1-inch pieces

4 medium beets, peeled, trimmed, and cut into 1-inch pieces

4 medium red potatoes, unpeeled and cut into 1-inch pieces

1 medium sweet potato (yam), peeled, trimmed and cut into 1-inch pieces

rock salt and freshly ground black pepper

1 t chopped fresh rosemary

1 t chopped fresh thyme

Preheat the oven to 350°F.  Put a heavy roasting pan over 2 burners on the stove.   Heat the butter and olive oil over medium-high heat.   Add the veggies and brown, stirring occasionally,  about 5 minutes. Generously season the vegetables with salt and pepper to taste.   Add the rosemary and thyme and stir well to combine.  Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour.  Transfer to a large platter and serve.

Kath’s quote:  “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”-Tom Robbins

Ah, summer!  The time of year when my kitchen comes alive.

I made a decision this year NOT to have a garden. Last year, I think the deer feasted on more meals from my garden than my family did.

My son clearly enjoying his first visit to the berry farm (http://www.bluediamondberryfarm.com/) down the road!

My decision may have been a blessing in disguise, however.  With my new-found love for my local garden centres (J & H Garden Centre, Headingley, Manitoba), I’ve discovered vegetables and varieties I’ve never even heard of, let alone grown in my own garden.  Last night for dinner, we cooked up golden beets and zucchini on the barbecue.  The combo may or may not have been a culinary mis-match.  I don’t know a whole lot about cooking other than what tastes good!  And this proved to be delicious.

Marinated in balsamic vinegar with fresh basil, garlic and some other spices from the rack, we grilled these gems in foil, and for a few minutes right on the grill to finish.  If you’ve never tried golden beets, you’re in for a treat.  Particularly if you’re not a huge fan of beets in general.  Golden beets have a much milder flavour to traditional red beets and don’t stain your hands!  Bonus!  These beets in particular were quite a bit smaller than the red beets I’ve had, although I’m not 100% sure if they were simply picked prematurely or are smaller by nature.

With every meal I prepare this summer and each visit to the market, I’m having more fun and getting more adventurous in what I put on the table.

When in doubt, ask the market staff for ideas on how to prepare veggies and you may be inspired to try something new.

Kath’s quote: “The difference of a single day is perceptible. Vegetables can only be tasted in perfection, gathered the same day.”- John Pintard (1759-1844)

I am as predictable as they come.  Friends that sit down with me in a restaurant will know what I am going to order before I do.  If the dish includes artichoke or eggplant-I’m ordering it.

Eggplant is a staple the world over and I have savoured it in Greece, Jerusalem and more recently in Sicily.

On that evening, D was at the grill and when he needed more rosemary for seasoning, he plucked it from the bush (I’m talking 4 1/2 feet high) that grew by our friends’ path.

The veggies were just one part of this amazing meal.

At my recent cocktail birthday party a friend served eggplant dip that she had purchased at the Greek Market.  This was not a baba ganuosh style.  It was hearty and chunky and full of luscious olive oil and tons of garlic.  She served it with cut up pita that had been simply sprinkled with sea salt.  It was so good, that I brought home the left overs and tossed it with pasta to stretch the taste farther.

It is pictured in the background of this photo from the Greek Market site.

Kath’s quote:  “How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.”- Jeff Smith