Category: Salads and Sides

Polish Cherry Soup – Zupa Wisniowa

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Growing up on the farm, my dad has fond memories of this soup from cherry season, featuring the fruit freshly picked off the tree. Though it’s not exactly the same as my Polish grandma’s, Dad says it’s “just as he remembers” (and he’s a terrible liar, so I’ll take that as a positive sign!). You can also serve it cold, with or without the noodles.

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Polish Cherry Soup - Zupa Wisniowa

5 1/2 cups pitted fresh sweet, ripe cherries, divided
2 cups water
1 tablespoon freshly squeezed lemon juice
4 sheets lasagna noodles, cooked according to package directions (I use Tinkyada)

Put 4 cups (960mL) of the cherries and water in a large saucepan. Bring to a boil over medium heat. Remove from heat and using an immersion blender or transferring to a food processor, puree until mostly smooth. Stir in the lemon juice. Set aside. Add the remaining cherries to the mixture, pressing with a fork to slightly mash. Cut the lasagna-noodles width-wise into 3/4-inch strips. Stir them into the soup. Serve at room temperature or cold.

polish cherry soup

Heartnut Basil Pesto

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Local to me, Grimo Nut Nursery is home to the heartnut, a member of the walnut family fashioned in a heart shape. Heartnuts have a smooth, creamy texture with a flavor similar to a cross between walnuts and cashews, and an impressive nutritional profile, too. They have twice the fibre of walnuts, are rich in omega 3 and 6 fatty acids, and are recognized for their role in heart health.

Here, smooth, silky pesto is laced with basil, a touch of garlic, and the unique flavor of toasted heart nuts. Serve as desired, such as with your favourite whole grain pasta, in lieu of pizza sauce, or stirred into mashed potatoes.

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Heartnut Basil Pesto

2 1/2 cups loosely packed basil leaves
1/2 cup shelled heart nuts, toasted
1/4 cup water
1 large clove garlic
Pinch sea salt
2 tablespoons extra-virgin olive oil

Put the basil leaves, heart nuts, water, lemon juice, garlic, and salt in a food processor. Process until smooth, turning off and scraping down the sides as necessary with a rubber spatula. With the food processor running, slowly stream in the olive oil, continuing to process until completely smooth. Adjust salt to taste.

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Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette

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Simple and flavorful, roasting radishes gives them the trademark grilled exterior with a creamy, smooth interior.

grilled radishes and asparagus with dill

Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette

2 bunches radishes, ends trimmed (about 3 cups)
1 large bunch asparagus, ends trimmed and cut into 3-inch pieces (about 3 cups)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 recipe Lemon-Dill Vinaigrette (follows)

Preheat the grill to medium-high heat. Toss the radishes and asparagus with olive oil, salt and pepper. Put in a grill basket. Grill for about 10 minutes, stirring a few times, until cooked through and lightly charred. Remove the asparagus, and continue to cook until radishes are tender, about 5 to 8 more minutes. Toss with the vinaigrette, adding to taste.

Lemon-Dill Vinaigrette

1/2 cup fresh dill, packed
1/3 cup freshly squeezed lemon juice
1 teaspoon brown mustard
1 teaspoon liquid sweetener, such as agave nectar
1 shallot
Zest from 1/2 lemon zest
1/4 cup extra-virgin olive oil
Sea salt and fresh ground pepper

Put the dill, lemon juice, mustard, agave nectar, shallot, lemon zest, and a pinch of salt and pepper in a blender or food processor. Combine until smooth. Slowly add the olive oil while blender is running; process until combined. Season with additional salt and pepper to taste. Store leftovers in the refrigerator.

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