SOUR CHERRY & STRAWBERRY WALNUT OAT CRUMBLE

Summer has been busy & full of amazing produce.  I know I'm not the only New Yorker freaking out at the farmer's market every weekend.  As usual, I have too much food in the house & not enough people to cook for.  The fruit right now is out of this world (peaches! sugarplums! currants!), and I can't stop making fruit desserts, shrubs, compotes, etc.  I don't know what I would do if I lived in California and had perfect produce all year round.  I probably wouldn't leave the house.

A couple weeks ago, I had the pleasure of spending the day with James Hartley & romping around the farmer's market & Brooklyn.  Eater wrote a lovely write-up & I made my go-to dessert with two of my favorite fruits.  

Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free) Serves 4

Filling:

• 2 cups strawberries, quartered
• 2 cups sour cherries, pitted
• Squeeze of lemon juice (about 1/2 lemon)
• 1/4 cup turbinado or coconut sugar 
• 1/2 teaspoon vanilla extract
• 2 tablespoons tapioca/arrowroot starch 

Mix together all ingredients and stir to macerate berries/cherries. Set aside. 

Crumble :

• 1 1/4 cup gluten-free quick cooking oats
• 1/3 cup sorghum flour
• 2/3 cup almond meal
• 2/3 cup walnuts, chopped
• 2/3 cup brown or coconut sugar 
• 1/2 teaspoon cinnamon 
• 1 teaspoon sea salt
• 4 tablespoons coconut oil
• 4 tablespoons cold vegetable shortening, cut into cubes 
• Raw sugar to top

Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough. 

Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top. 

Bake at 375 for 35-45 minutes or until crumble is browned on top and fruit is bubbling around the sides.  Set aside to cool for 20 minutes, then serve warm.

ALL PHOTOGRAPHS BY THE LOVELY JAMES HARTLEY

HERBED GOAT CHEESE & RADISH TARTINES

I am and always have been the biggest fan of toast.  It’s the most perfect and versatile blank canvas that works well for any time of day.    Whether it’s avocado, eggs or something a little sweeter - there are truly endless opportunities for greatness here.  Especially on those days where we really only have time to slap something on a piece of bread.  It doesn't always happen to be joyless - sometimes you just need a pretty radish.

Herbed Goat Cheese & Radish Tartines (Gluten-free) Serves 2 

• 4 slices gluten-free bread, toasted
• 1 raw garlic clove
• 3-ounces goat cheese, room temperature
• 1/2 teaspoon lemon zest
• 4 sprigs fresh dill, de-stemmed & minced
• 4 sprigs flat-leaf parsley, de-stemmed & minced
• 4-5 radishes, sliced thin (use mandolin or paring knife)*
• Microgreens, to top
• Freshly cracked pepper
• Sea salt, to taste

When your bread is toasted & still warm, rub raw garlic clove evenly over each slice.  Set aside.

In a small mixing bowl, stir together goat cheese, lemon zest and fresh herbs until evenly combined.  Spread herbed goatcheese evenly across each toast.  Layer with sliced radish and top with microgreens.  Season with flaky sea salt and freshly cracked pepper.  Serve immediately.

*Note: I used green meat & watermelon radishes, but feel free to use any radish variety you can find. They're all good!

SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE

I've always been a huge advocate of salads, especially those that can double as actual meals. So many people think salads can't fill them up, or worse, they get the "restaurant salad" which is arugula and a shaved something (which won't fill you up for more than 10 minutes).  It's a recipe for thinking salads only belong as starters.

Another thing, I use the word salad as a lose term.  It doesn't have to be green, or even made OF greens (ex: quinoa salad). This shaved asparagus salad is as light as Springtime (which it finally is!!), but satisfying enough to be a main meal.  Even though the radish is technically shaved, it's not the only thing on this salad. The crunchy chickpeas (addictive enough on their own) add such amazing texture and the true holding power to this "green" salad.  

Even though this meal is meat & dairy-free, you won't even notice.  As the days are starting to get warmer, I'm looking a lot to these hybrid salads.  Something not too cold, not too hot.  Something a little in between Spring & Summer...

SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE (Gluten-free & Vegan) Serves 4

•  2 (15-ounce) cans chickpeas, drained
• 2 tablespoons olive oil
• 1 teaspoon sumac powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon sea salt
• 1.5 lbs asparagus
• 2 small watermelon radishes, shaved
• 1 cup microgreens, loosely packed

Lemon Caper Dressing:

• 1/2 lemon, juiced
• 1-2 teaspoons capers
• 1 teaspoon caper liquid
• 1 garlic clove, minced
• 1/2 small shallot, minced
• Sea salt to taste
• Freshly cracked pepper
• About 1/4 cup extra virgin olive oil, or to taste

Preheat oven to 400 degrees (°F). 

In a mixing bowl, dry chickpeas well.  Mix together with spices, salt, pepper and olive oil.  Make sure chickpeas are evenly coated.  Then, place in an even layer on a foil-lined baking sheet.  Bake for 35-40 minutes or until super crispy and browned.  Set aside to cool.

Trim the edges off all asparagus stalks.  Using a vegetable peeler, shave asparagus, and add to mixing bowl.  Continue until all asparagus has been shaved (save the scraps and use for stocks or soup). Using a mandolin or paring knife, shave radishes and add all vegetables to a large mixing bowl.  I used watermelon radishes, but feel free to use any radish variety you can find. They're all good! Season with salt and pepper.

In a small jar, add all dressing ingredients and shake until well emulsified/combined.  Drizzle dressing over salad, toss well and add to serving bowls.  Top with roasted chickpeas, microgreens and flaky sea salt.  Serve immediately!

THIS POST WAS ORIGINALLY SHOT FOR H&M !