We just love Trout Lake Farmer’s Market, Vancouver BC. Our recipe from today’s haul features many local food businesses. The rough eye fillet is from freshofftheboat.ca, the lychees are from our local Chinese farm stand (we just love lychee season!), the butter in the buerre rouge is from a local artisan dairy out in Chillawack — Farm House Cheeses and is incredibly yellow — out at the farm, behind their shop (see image below) their cows enjoy large fields of grass under the mountains. Strawberries in the salad are of course local as well. My own balcony-grown arugala is also featured 🙂 (By the way this dish is absolutely divine and remarkably quick and easy to make.)

Second harvest of the year (although my first was only rocket) sweet peas, rocket (arugala), parsley, Thai basil and a touch of coriander. Mixed into a salad with browned salmon and sumac butter.

A simple, tasty, nutritious treat.

• 1 tin 4.2 oz (120g) cod liver, sliced
• 2 T sauerkraut
• 2 T grebenes (optional)
• 4-5 dried tomatoes, sliced
• 5-6 green olives, sliced
• 1-2 T fried lentils (substitute sunflower seeds
• 1 limes juice
• 1 T olive oil
• salt and pepper to taste
• dried mint for garnish (optional)

Oh man this dish is so delicious too bad my image doesn’t really do it justice! I can’t wait until we have fresh local blueberries and cherries again. The salad is delicious on its own as well. For the tarragon mustard use my probiotic-rich Date-Mustard recipe and just add tarragon to it.

This is one of my all time favorite salads. Very simple. Slightly under-ripe nectarines make a great substitute for tomatoes–sweet and sour with just enough firmness not to turn to mush when you mix it. The sweet-sour flavor of the nectarines goes just divinely with the peppery rocket leaves. Avocado rounds it out, the pecorino adds that extra salty tang and the sunflower seeds give dimension to the texture. Add some fresh crab to this salad and you will just die of delight.

It wasn’t until I moved to NZ that I first started making fritters. I consider fritters to be one of a New Zealand’s national foods. They make fritters out of anything–beets, corn, sweet potato….White bait fritters could be called NZ’s national dish. For a Kiwi, the fritters I am about to describe are not actually white-bait. They are silver fish, and Chinese, in fact even comparing the two is a sin.

NZ white bait are a whole other ball-game, any Kiwi will tell you that. They are much more expensive than silver-fish. During the white bait season in New Zealand, all ages can be found down on the beach pulling white-bait fresh out of the water, whisking them up with some eggs and right into the frying pan with some butter. Talk about fresh! This recipe is my version and we think it is very tasty even if you have to use silver fish instead of white bait. These days you may also want to know where your fish came from, because it isn’t recommended to eat fish from the Pacific Ocean because of the Fukushima disaster.

I recently posted about the benefits of miso soup in cases of radiation poisoning. Miso soup is easy to make and is extra beneficial when made with the Japanese stock dashi because of the kelp (kombu) that is used when making that stock. More information on how to detoxify radiation poisoning and other toxic conditions here.

Variations of dashi can be made with only kombu or with an addition of shittake mushrooms. Kombu dashi has a lot of iodine from the seaweed and is helpful if you are exposed to radiation. The addition of traditionally made hatcho miso to your dashi stock has quite powerful radiation detoxing abilities. But commercial miso has also been found to work as well.

A few years ago I was the Executive Chef for The Strand, a boutique historical hotel in Yangon Myanmar (Rangoon, Burma). I had a great time reworking the menu to use local produce and really got to know the markets of Rangoon. This was one of our favorite appetizers–it even got written up in Conde Naste along with my Passion-Glazed Pork chops! Crispy but light, these coconut encrusted prawns go perfectly with juicy honey mandarins and mixed garden greens. The Champagne Vinagrette adds the perfect complement with a light tang. Your amounts will depend on how many you are serving, but these are tasty so plan to make extra, they will go fast.

The Swedish usually have this salmon on their smorgasbords and always serve it with this delicious mustard dip. I have altered the recipe slightly here to use honey instead of sugar for a GAPS and SCD friendly recipe.

I was meaning to post this recipe a while ago. This is a delicious recipe which I made for the GAPS diet we are currently doing. This quiche is excellent in this Parmesan and Pumpkin Seed Crust. My Uncle caught these crabs himself off of Whidbey Island. This recipe is especially fantastic with fresh wild crab caught by someone you know!

Makes one 9″ quiche

• 1/2 crab’s meat (or use 1 tin crab)
• 1/4 roasted pumpkin diced (I had leftover roasted pumpkin, which was lucky because this is a great combination!)
• 6 eggs
• 1/2 c home-made yogurt
• 1t salt
• pinch of pepper
• 1/2 – 1 c zucchini, grated
• 2 toes of garlic, minced or mashed
• 1/2 – 1 c cheddar cheese, grated

Method:
Make a crust (I really liked the Parmesan-Pumpkin seed crust, recipe here), but feel free to make your own favorite crust. If you are using the pumpkin seed crust, let it cook for about 5-10 minutes before adding the filling.