Working with tahini is an act of faith and perseverance. You must be able to hold fast to your conviction that everything will turn out fine. ​

When it's fresh, sesame seed butter is smooth and a bit runny. That can deceive you into believing that making a sauce with it will be a breeze. (Not-so fresh tahini can be dry and clumpy, like the last bit of peanut butter at the bottom of the jar. It will require extra patience.)

​Tahini is bitter on its own; so most recipes are going to call for the addition of water, citrus juice or oil. But when tahini meets liquid, it typically seizes up... appears to break.... becomes something scary, nothing like the lusciousness it was moments before. 

There is something about this dish that really plays on my fantasy of living in the French countryside. It’s a traditional Provencal summer dish, the ingredients of which could be gathered solely from one well-planned garden in July and throughout most of August.  The ingredients are not exclusive to the south of France; my own grandmother would have grown the traditional zucchini, eggplant, tomatoes and peppers in her garden in rural Kentucky.

It’s the abundance of herbs that inspire the romance around this dish for me.  (My grandmother didn’t grow many herbs). Any combination of summer herbs: basil, parsley, thyme, rosemary are typical. I’ve read some French cooks even add fresh lavender, which I’ve yet to try. Some fantasies may best be kept elusive.
                                                      
Perhaps the romance lies in how ratatouille represents what is best about French country cooking: simplicity. It’s really just a vegetable stew. There is a brilliant humility about it. ​

Like so many other iconic national dishes, ratatouille has some essential ingredients - eggplant, zucchini and tomato - along with possible other elements that vary from cook to cook. These elements are usually guarded like a dark family secret.

My recipe includes balsamic vinegar: not a traditional ingredient to ratatouille, although some cooks do use it.  It is a sweet and tart contribution.

The vibrant colors of the ingredients reflect the depth of phytonutrients inherent in this dish: yet another reason to love it. For example: the deep purple eggplant (anthocyanin), the red tomatoes (lycopene), and the green zucchinis (chlorophyll). Instead of the usual red or green bell peppers, look for the orange or purple or yellow for beta-carotene and Vitamin C (source here).The aromatics (garlic and onions) bring allyl sulfides and bioflavonoids, for cancer prevention (source here). And those beautiful herbs I love bring in polyphenols and endless other beneficial nutrients (source here). I think it would be fair to call ratatouille a power dish - nutritionally speaking. 

​You can put a ratatouille together in various ways. I love the beautiful photos of the dish done with layers of sliced vegetables arranged in a circle, like a tian.  But I am suspicious of how well the flavors meld presented like that. The success of a good ratatouille is the synergy between the ingredients, the melding of flavors. That’s what makes it a stew.

However, that does not mean that the cubed vegetables (as this recipe suggests) should collapse into each other completely. Mushy and unrecognizable is not the goal. 

The secret to maintaining the integrity of each vegetable is two-part. First, take the time to sear the zucchini and eggplant to give them a nice crust. Second, don’t cook the ratatouille too long.

​NOTE ABOUT THE EGGPLANT: The eggplant can be cubed with the skin left on, if you like.  Some find the skins of eggplant bitter and if so, you can remove them. You can also take the time to salt and let the eggplant drain for half an hour to further remove any bitterness. Be sure to rinse and dry the cubed eggplant if you do this step.

NOTE ABOUT THE ZUCCHINI: Make sure you let the zucchini (and eggplant) get a nice brown crust. Don't overcrowd the pan while searing the vegetables; you may need to do it in several batches. It's worth the effort: you gain some texture to the vegetables that will keep them from becoming mushy. 

Looking across the field at the ruby dots suspended amongst tangles of vine, my eyes find inspiration. Especially in the late afternoon when the sun is hitting the field just right, casting a haze on the landscape as I look through my camera lens. I think of cherry tomatoes like most kinds of berries: radiant jewels in the garden. Harvesting them is a treasure hunt. When ripe, they release into your hand with ease. So do the larger tomatoes, but let’s face it: little things are cute.
​
Picking them is a pleasure and if you are inclined, you can eat as you go. Kids are supposedly more likely to eat a vegetable they’ve had a hand in growing themselves. I would say that’s true for adults too.

Pan-seared is my favorite way to eat them. I love the way little tomatoes pop and roll around in a hot pan. With enough heat and space in the pan, the petite varieties will blister immediately and begin to wilt. Less than a minute or so later, the tomatoes can be finished in endless ways: deglazed with a favorite spirit or fresh citrus juice or just a pinch of salt, for example. Then use them everywhere, from a garnish where vibrant color is desperately needed, to full-on side dish status.
​
Where I wouldn’t even consider buying a regular fresh tomato any time but the heat of summer, I have become more open to the cherry and grape varieties in the grocery store year round. With their higher sugar concentration, they tend to taste more like themselves even in the cold months. And my tendency to pan-sear them anyway makes the season irrelevant. Aside from a full sized August heirloom, I don’t eat raw tomatoes. I feel good about my tomato tendencies since common research shows that cooking tomatoes releases more of their antioxidant qualities.

When I make this sauce, it’s usually because I am making some kind of Middle Eastern or Indian rice and vegetable dish.  It’s a dairy free version of an Indian raita or a Greek tzatziki sauce. The two are so similar. There are inevitably leftovers, which means for the next few days, I will put this stuff on everything else I eat: scrambled eggs, roasted vegetables, green salad. It’s so versatile; I should keep a batch made at all times. 

​And when you look at the ingredient list, that’s not such a bad idea. The fermented coconut or almond yogurt has probiotics. There’s vitamin c from the lemon juice. There’s the anti-inflammatory boost from the garlic (you could get crazy and add some fresh ginger too!) and cucumber.  And fresh mint, like most fresh herbs, is full of antioxidants and other phytonutrients. Research here.

​Veganizing a cucumber yogurt sauce has been pretty easy for a while with all the soy yogurt products on the market. But until recently, if you were vegan and soy free, it wasn’t an option.  I love both the So Delicious brand of coconut yogurt and the Kite Hill almond yogurts that are readily available now. Look for plain, unsweetened varieties of any nondairy yogurt you choose for this recipe.
 
Coconut milk yogurt tends to be a little thicker and a brighter shade of white than almond milk yogurt. But those details are negligible. Experiment with both, as well as the other brands on the market, to discover which kind best suits you. Always look for brands without added preservatives like carrageenan. The only ingredients necessary are the nut milk, probiotics and something like guar or xanthum gum or pectin which are natural thickeners.

​You could handle the cucumbers a number of ways for this sauce. You could leave the skins on. I sometimes do if I am fortunate enough to have an organic cucumber in my possession. You could peel and discard the skins.  If the tiny seeds don’t bother you, leave them in. I tend to deseed most things: it’s a texture thing for me.
 
You could shred the cucumbers into the sauce. Or you can dice them.  The size of the dice is also completely subjective.  You can dice the cucumbers large, medium or small. How much of their presence do you want to feel in the sauce? 

​Lately I have been mincing the peeled and deseeded cucumbers with a micro grater so that the flesh melts into the sauce, contributing flavor but little of the normal crunch.

They shoot up from garlic plants like a crazy stalk and then fall gracefully into quirky curls, this way and that, heavy from their own weight. And when their curvaceous seed pods burst into flowers, you know the garlic bulbs below the soil are nearly, if not completely, ready for harvest.


Garlic scapes taste like garlic.  A crunchier, greener version of garlic.  They can be sautéed or stir-fried or braised in place of or with regular cloves, heightening the garlic flavor.


Garlic scapes are in season in June. It’s a fleeting season, so a sense of urgency is important. Snatch them up from your local farmers’ market. Though they’re not available for long, they will keep for awhile. 


Seek to preserve their sinuous nature when you cook with them. Challenge yourself to slice them lengthwise, creating long thin wisps that twist and turn in the dish. It’s a fun exercise. Alternatively, dice them fine, like a green onion.

​GARLIC SCAPE CONFIT:
Cut about 5 stalks in half lengthwise, or dice them.
Peel two or three heads of garlic. Place the wispy scapes and peeled garlic cloves into a very shallow baking dish, about one inch deep.  Add a few sprigs of fresh thyme or other herbs.  Pour enough extra virgin olive oil to cover the cloves and scapes. Cover the dish with foil and place in an oven set at 200 degrees.

Bake for about 30 minutes or so until the garlic cloves have softened. Check them after 15 minutes to make sure they aren’t browning too fast.  You want light amber, not dark brown.  Remove from the oven.

At this point you have something glorious:  Garlic infused olive oil and soft roasted garlic cloves.

Serve the garlic cloves and scapes straight out of the baking dish alongside grilled or toasted bread.  Or discard the scapes and thyme and store the garlic cloves and oil in an airtight jar.
The cloves can be tossed in salads or stirred into a rice dish; use the oil for vinaigrette or for drizzling onto fried eggs.  You will find ways.

ARTICHOKE y AJO:
Take the garlic scape confit to another level by adding roasted artichoke hearts for a vegan variation on a traditional Mexican Camarones y Ajo.  

After you pull the confit from the oven, crank up the heat to 400 degrees.  If you are using canned or frozen artichoke hearts, make sure they are well drained and dry. Water is not a friend to the deep caramel results you are seeking when roasting.  On a baking sheet with olive oil, roast the hearts for 15 minutes or so until caramelized.

While the artichokes are roasting, zest one lime and set aside to use as a garnish.  Cut the lime in half and when the hearts come out of the oven, squeeze the lime over them and sprinkle with sea salt.

Add them to the garlic confit and garnish the dish with lime zest and fresh ground pepper.  If you like heat, throw in some crushed red pepper flakes.

Serve with grilled bread, gluten free crackers or wooden skewers for spearing.

CAMARONES y AJO:  
The traditional Mexican Camarones y Ajo that inspired the vegan version of this dish can be prepared the same way as the artichokes for a seafood version of this dish.  Use a pound of small or medium peeled and deveined shrimp and roast in the same way as the artichoke hearts above. When the shrimp go from deep pink to pale, they’re ready.

I remember the first time I heard about fish tacos. I was in college. Where I grew up in rural Kentucky, there was only one kind of taco: hard shell with ground beef and seasoning from a little packet.
 
I couldn’t comprehend the idea of fish + taco.
 
But things change. We grow and evolve. And as we do, so does our idea of a perfect taco.
 
These days, I’ve seriously honed in on what’s necessary for me personally in a taco. Soft shell….mayo….fresh avocado…..crunchy cabbage + cilantro garnish. The filling is negotiable, as long as it’s healthy.  Fish or vegetables, please.
 
Going out for tacos these days usually means a compromise of my mostly grain free diet.  A corn tortilla here and there is a sacrifice I am able to make for the cause.

Life is short. Tacos are important.
 
But at home, there is no need for compromise of any kind.  A beautiful little family food business in Austin Texas has taken care of that. Siete Family Foods Almond Flour Tortillas are as close to regular flour tortillas as is possible. They perform beautifully warmed up until they’re just pliable or beyond, if you like, to crispy in a cast iron skillet (or any kind really.)
 
They are also grain free + gluten free + dairy free + soy free.  

These tortillas have truly been a savior for me; so you will no doubt see them here again. I use them for breakfast with scrambled eggs and lunch for a sandwich wrap. So many possibilities!  I wish there were more compassionate food companies like Siete around. Check out their family story and other products here. 

Cooking in Parchment
If you don't eat shrimp, you can make this same dish with any kind of fish, chicken or cubed vegetables. Whatever filling you choose for your tacos, you can follow the same directions for cooking in parchment paper. Cooking in parchment is brilliant and has become my default method for cooking protein. It's a forgiving technique, saving you from any tendency to overcook. The food steams in its juices and whatever citrus is enclosed. (Some kind of citrus should always be included.) And clean up is easy. 

Avocado Cumin Aioli
The art of pampering an avocado to peak ripeness is deserving of a dedicated blog post. ​(Click here.) And here, this is where you will want one that is ripe with bright neon green flesh, with no internal brown spots. Without the cumin and lime zest, this recipe is really a foundational mayonnaise substitute that can be transformed into all kinds of flavored sauces. If you love heat, consider adding a few drops of Sriracha or cayenne powder. Or pulse some cilantro leaves in for a cilantro aioli sauce. The possibilities are endless.

Be sure to cover the avocado aioli at the surface with plastic wrap. This will preserve the color of avocado a bit longer than without; although admittedly this is not a very wide window of time either way. You will want to eat it within 24 hours and it will deepen in color, but should still taste fresh. 

Brussels sprouts + leeks
Cabbage is my favorite garnish for tacos.  Brussels sprouts are tiny cabbages. You can substitute thinly shredded cabbage instead. It's not hard to find pre-prepped cabbage mix for coleslaw these days. I buy them often. 

Leeks are always paired with cabbage in my kitchen. I love their similar texture and color. Any leftovers Brussels + leeks can be stir-fried for a quick side dish.

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The Recipe
Shrimp Tacos + Avocado Cumin Aioli + Brussels sprout slaw + Almond Flour Tortillas
Serves 2 to 4 people

Taco Ingredients
1 pound medium size wild caught shrimp, uncooked and thawed
4 Siete Almond Flour Tortillas or tortilla of your choice
Olive oil pan spray
2 Limes
½ teaspoon Sea Salt
1 teaspoon Black Pepper

½ pound Brussels Sprouts or half head of cabbage or pre-sliced coleslaw mix
½ large leek
Handful cilantro leaves
Parchment paper
Avocado Cumin Aioli (recipe below)

Shrimp Baked in Parchment
1. Preheat the oven to 425. 
2. Line a cookie sheet with a piece of parchment paper. Spray with olive oil.
3. Lay the thawed shrimp in the middle of the parchment paper.
4. Slice one lime thinly and layer on top of the shrimp.
5. Season with sea salt and pepper.
6. Fold the long side of the parchment towards the middle and then tuck the ends under so the shrimp and limes are snug inside the parchment.
7. Bake for 18 to 20 minutes.
8. Meanwhile, make the Avocado Cumin Mayo.

Avocado Cumin Aioli
1 ripe avocado
1 teaspoon apple cider vinegar
½ teaspoon raw organic agave or honey
Juice of 1 small or ½ large lemon
¼ teaspoon salt
½ teaspoon mustard powder
Zest of one lime (reserve the limes)
¼ teaspoon cumin

Process all ingredients together in a food processor into a smooth paste.
Taste and adjust seasonings to your liking.

Brussels + Leeks Slaw
Cut the stems off the Brussels sprouts and thinly slice horizontally.
Thinly slice the leeks to match the size of the Brussels sprouts (or cabbage).
Toss them together.

​Assembly
Heat up a heavy duty saute pan and spray lightly with olive oil. One at a time, toast the tortillas as soft or crispy as you like.

​Assemble the tacos with the shrimp, Avocado Cumin Aioli, Brussels sprouts + leeks slaw and avocado slices. Garnish with cilantro leaves and fresh lime juice.

​Click below for a printable version of the recipe: