So much excitement!!

It has been quite a couple of weeks. New recipes, new opportunities, new challenges. I don't know where to start. So...how about telling you what started the madness. Me and my big ideas.

I made a new recipe two weeks ago to play around some more with my lemonade and Dyanna's Aji. I ended up with a fabulous chickpea stew. ( Recipe to follow!) While I was creating I got to thinking that our local paper needs another column. This one should focus on local food, and promote the farmer's market (of which I am a passionate member). I sent my idea off to the editor of the Tri-City News, and he liked the idea. Now I am waiting to hear if I will be writing it!

After I made the stew, I thought I would take some down to my friend Septembre at Cooks n Corks because some of the ingredients came from her store. That led to me proposing a series of cooking classes, again focusing on fresh, local market food. I am now teaching those! Mark your calendars for May 25th and June 22nd.

Now I'm thinking about recipes, learning about what is in season, and wondering what I have gotten myself into! At the end of the day, I am soooo excited!

In honour of all this madness, here are TWO new recipes.

CHICKPEA STEW

1 large onion, coarsely chopped
1 tbsp KICS Lemonade Syrup
2 tbsp extra virgin olive oil
1 tbs ACE CURRY TO GO Garam Masala
1/2 tsp Fleur de Sel with Herbes de provence
2 tbsp original AJI
14 oz can diced tomatoes with Italian spices
14 oz can chickpeas, rinsed and drained
2 Cups chopped spinach,
1 small chopped zucchini

In a large saucepan, heat oil. Saute onions til soft. Add remaining ingredients and simmer till sauce is thickened, about 30 minutes.

Serve over couscous.


And for dessert....

APPLE STRAWBERRY CRISP

10 small Ambrosia apples, peeled, cored and cut into thick slices
1 Lb strawberries, sliced
1 and 1/2 C KICS MANGO LEMONADE SYRUP, divided
2 tbsp cornstarch
1 C rolled oats
1 C flour
1 C packed brown sugar
1/2 C slivered almonds
1/2 c. unsweetened coconut
1/4 tsp baking soda
1/4 tsp baking powder
1/2 c melted butter

Preheat oven to 350 degrees. Butter a 9 x 13 baking dish. Mix apples and strawberries together in s large bowl, set aside. In a small saucepan, combine 1/2 C KICS syrup with cornstarch and mix into a paste. Add remaining KICS and cook over medium heat until thickened and clear. Pour into fruit and stir to combine. Pour fruit into baking dish. Combine remaining ingredients and crumble over fruit. Bake at 350 degrees, 45 minutes. Serve warm, with vanilla ice cream.