I was toying around with this recipe a little while ago when it seemed that spring was first upon us, but now it’s
almost officially summer. Time moves so fast! I’m trying to ground myself in the here and now by enjoying the abundance of wild green things in our garden, nibbling on the slowly ripening blackberry bush (!!), and making iced tea with the absurd amount of lemon balm and mint we have going on. Summer is treating us pretty well so far: we’ve been strawberry and raspberry picking, taken some time to relax in the county, and celebrated my older brother’s wedding a couple weeks ago!
With many types of produce having such short growing seasons, it’s easy to feel like you’re constantly behind as a food blogger during the spring and summer months. It seems like people move so quickly to post about the next available produce that I perpetually feel like I’m behind, looking at other bloggers’ recipes for peach this or red currant that, while I’m still daydreaming about strawberry rhubarb pie. However, I am reminding myself to not miss out on the great things right in front of me by savouring the bounty of food in my own backyard, as well as our lovely weekly CSA share (where we got the radishes from!).
Speaking of our backyard: our cilantro plant is going nuts! Apparently it flowers quite quickly in the warmer weather (still learning, I don’t exactly have the greenest thumbs around here), so I’ve been trying to think of interesting ways to use it. This crema is my new favourite dressing/condiment, because it is a) super fresh with herbs and acidity, and b) is made from tahini, which I drizzle on most of my meals anyway! It would be excellent on top of some simple grilled veg like zucchini, peppers or onions. If you can’t find hearts of palm, chickpeas or cannellini beans would be great as well.
hearts of palm tacos with cilantro lime crema (vegetarian, vegan, gluten free)
1 can hearts of palm, rinsed well
juice of 1 lime (2 tablespoons)
zest of half a lime
1 1/4 teaspoon old bay seasoning
1/4 cup olive oil
1/4 cup loosely packed cilantro
1 clove garlic
3 tablespoons tahini
1/8 – 1/4 teaspoon salt
freshly ground pepper
juice of 1 lime ( 2 tablespoons)
zest of half a lime
1/2 tablespoon olive oil
4-5 tablespoons water
radishes, thinly sliced
For the hearts of palm: whisk the marinade ingredients together. Pull the hearts of palm apart to make long strands, and toss into bowl with marinade. Cover for one hour, then saute in a pan over medium heat.
For the crema: add the garlic and cilantro to a food processor and chop until very tiny. Add the tahini, lime juice and zest, olive oil, salt and pepper, and turn on the machine. Add the water in a slow stream while the machine is running until you achieve a thick but pour-able consistency. Taste and season if needed.
Assembly: wrap everything up in a warm tortilla!