Sunflower Golden Raisin No Knead Bread

This is one of my best no-knead bread combinations to date and I've been making no knead bread now for over 10 years, on and off.   The salty sunflower seeds go really well with golden raisins.  The spelt flour makes the bread softer and the sprouted wheat flour makes it more complex.  

--Barbara

Salmon with Horseradish & Herb Sauce

There has been some very nice wild-caught Atlantic salmon at our fish market lately.  So, we've treated ourselves to it a couple of times.  They also have cooked shrimp with cocktail sauce in their case, so we've treated ourselves to that, too, as our hors d'oeuvres.  Their cocktail sauce is so spicy it can blow your socks off, but we still get it every time.  It is part of the fun.  

I 've been taking what's left of their cocktail sauce and mixing it with an equal amount of Greek yoghurt which tones down the heat. Then I add a squeeze of fresh lemon juice, and fresh herbs, like dill and chervil.  Salt to taste.  I saw the idea of making a horseradish sauce for salmon in the Antoni in the Kitchen cookbook, but this is a short-cut that I think would work with any good cocktail sauce.

---Barbara

Lemon Squares

Lemony and zesty

Maple Soy Marinated Lamb (Peter Davis)

Creates a deep glossy exterior

We usually make either Jacques Pepin's Lamb (hoisin, soy and sriracha) or Our Favorite Lamb Marinade (red wine, rosemary and mint) for our boneless leg of lamb, but this combination caught my eye in Peter Davis's Fresh & Honest cookbook I picked up at a recent library book sale.  He is a Boston chef known for his use of local ingredients and simple but flavorful food.  

Very happy with the results. Glad we tried something new.  Maple syrup and soy are a good combo.  

You can use this marinade on any cut of lamb you prefer.  Just adjust amounts and timing accordingly.

---Barbara

Basil Sour Cream

The Perfect Topping for a Baked Potato

Summer Green Beans with Sesame Oil and Toasted Sesame Seeds

Aromatic Sesame Oil with Toasted Sesame Seeds

Green beans are abundant --and so delicious ---during July here, but I am always looking for ways to make them interesting.  This is a very simple way to add lots of flavor.

---Barbara