Day: June 20, 2021

15 ways to celebrate summer with food, make the most of local seasonal produce [recipes and more] | Food

Where were you one year ago on the first day of summer? If it wasn’t on the pandemic frontline, you probably were parked — in the yard, on the front stoop or in front of a screen. The longest and most light-filled day of the year may have felt like the darkest, and as we all now know, the virus was just getting started. In the spirit of “social distance” (the most incongruous word pairing ever), we were handed a shrink-wrapped version of the “great outdoors” and told to stay put and ride out the most un-summery summer of our lives. So I’m asking: Can we have a do-over?

It’s impossible to calculate how much we lost or missed out last summer. To make up for lost time, we are dusting off our quarantined selves and getting reacquainted with the eats and sips of summer. We kick off this two-part

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Nik Sharma’s recipes for lentil-stuffed onions and cauliflower with black garlic yoghurt | Food

The idea of stuffing vegetables isn’t new, but it’s a practice I cherish. Defined by the size and dynamics of vegetable architecture, you could potentially stuff anything: aubergines, tomatoes, peppers, chillies, okra … the list goes on. This week, onions are filled like little pots with lentils, spices and vegetable stock scented with bright, gorgeous saffron. The onions transform into little gifts. Away from stuffing is this smoky, roast cauliflower, which is one of those vegetables that greatly benefits from caramelising in a hot oven. Not only does it take on a bittersweet taste, but it also acquires a crisp texture, to both of which I’m extremely partial.

Roast cauliflower with black garlic yoghurt (pictured above)

The accompanying yoghurt is flavoured with black garlic, which adds a gentle touch of sweetness, while mint breathes in an air of coolness.

Prep 25 min
Cook 30 min
Serves 4

500g cauliflower

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