Fingerling, Plum, and Arugula Salad with Maple Vinaigrette

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They’re perfect for cobblers, ideal for eating out of hand, and taste great on the grill, but thinking outside the culinary box lets golden plums shine in a savory salad featuring local, seasonal ingredients.

Fingerling, Plum, and Arugula 1

Fingerling, Plum, and Arugula Salad with Maple Vinaigrette

For the salad ingredients:
2 pounds (908g) fingerling potatoes, any colour
2 tablespoons (30mL) good quality extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground pepper
1/2 cup (120mL) fresh savory, lightly packed and chopped
1 1/2 pounds (681g) shiro plums, cut into quarters
1/2 cup (120mL) chopped pecans, toasted
4 ounces (113g) arugula

For the dressing:
3 tablespoons (45mL) pure maple syrup
2 tablespoons (30mL) cider vinegar
1/2 teaspoon (3mL) Dijon mustard
1/4 cup (60mL) good quality extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground pepper

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

Cut the potatoes in half length-wise—if they are large, cut them in half width-wise, as well. Toss with the olive oil. Spread in a single layer on the baking sheet and sprinkle with salt, pepper, and about 2 tablespoons of the savory. Bake for 35 to 45 minutes, stirring every 15 minutes, under crispy on the outside and tender on the inside. Set aside to cool.

Once the potatoes have come to room temperature, put them in a large bowl. Add the remaining savory, the plums, pecans, and arugula. Toss to combine.

To make the dressing, put the maple syrup, vinegar, and mustard in a small container. Whisk well to combine. Add the olive oil in a steady stream, whisking constantly, until well blended. Season with salt and pepper to taste. Drizzle on the salad, using as much or little as desired. Let stand about 1 hour. Enjoy at room temperature.

Fingerling, Plum, and Arugula 2

Fresh Summer Rolls with Easy Dipping Sauce

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Fresh and light, rice paper wrappers can be filled with your favourite fresh ingredients and easy to adapt to your preferences and to the season. Using some local ingredients, such as beets, put a twist on the traditional types. I often add a spoonful of grated ginger to my sauce for a bit of extra zing.

summer rolls with dipping sauce 2

Fresh Summer Rolls with Easy Dipping Sauce

For the rolls:
20 small rice paper wraps
1 red bell pepper, thinly sliced
1/2 mid-ripe mango, thinly sliced
1/2 medium beet, peeled and thinly sliced
1/3 English cucumber, thinly sliced
1 small carrot, thinly sliced
4 green onions, thinly sliced
5 asparagus spears, sliced

For the sauce:
1/4 cup coconut aminos*, gluten-free soy sauce, or gluten-free tamari
3 tablespoons rice vinegar (not seasoned; check ingredients to ensure it is gluten-free)
1/4 teaspoon red pepper flakes
1/2 green onion, chopped

Fill a shallow dish with hot water, and have all of your toppings ready to go.

Put two pieces of rice paper in the dish until they are pliable. Set one on a work surface, then top with the other just overlapping so they make a “8” shape. Put strips of the sliced filling ingredients horizontally about an inch from the end closest to you. Wrap the edge of the rice paper around the filling ingredients, then tightly roll it away from you while tucking in the edges. Set the roll aside, and continue with the rest of the paper and the ingredients.

To make the sauce, mix all ingredients together.

Before serving, slice the rolls in half with a sharp knife if desired. Serve cold.

*Use coconut aminos for the soy-free option.

summer rolls with dipping sauce

Sweet Potato Dippers with Cinnamon Applesauce

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Inspired by latkes, these patties are easy to make, pack, and eat–especially for kids (that I don’t have). It’s easy to up the flavor ante here; just add cumin, curry powder, Italian seasoning, or other spices to mix it up. Use an apple such as McIntosh or local Ginger Gold, which makes a super quick (IE microwavable) and tasty applesauce.

Sweet Potato Dippers with Applesauce

Sweet Potato Dippers with Cinnamon Applesauce

Sweet Potato Dippers:
1/3 cup warm water
2 1/2 tablespoons ground flaxseed
1/8 teaspoon fine sea salt
3 cups grated sweet potato (about 1 large sweet potato)
1 small onion, grated
3 to 4 tablespoons tapioca flour
Coconut oil, for pan-frying

Cinnamon Applesauce
1 small apple, such as Ginger Gold (in season right now, folks!)
Shake of ground cinnamon

To make the dippers, put the warm water, flaxseed, and salt in a bowl. Let stand a few minutes, then whisk to thicken. Add the sweet potato and onion. Mix well. Stir in the tapioca flour, enough for the mixture to stick together when you squeeze it.

Heat about 1 tablespoon of the oil over medium heat in a large nonstick skillet. Put a heaping tablespoon of the potato mixture on the pan. Press down with the back of a spatula. Cook for 5 minutes, until browned. Carefully flip and cook an additional 5 minutes. Let cool before packing in the lunch containers.

To make a quick applesauce, put the apple and a few tablespoons of water in a small saucepan. Steam until, fork tender, about 3 minutes. Add a pinch of cinnamon. Mix well, then mash well. Pack in separate containers for easy dipping.