All this gorgeous sunshine lately has me throwing open my windows and craving all the vibrant spring veggies that have flooded the markets. Could it be? My inner bear is done hibernating with her Netflix On-Demand and is ready to get active? Eat ruffage? Yeah, not sure what the deal is…but I'm going to roll with it while the inspiration is here.

I've been craving wholesome goods like wheat berries, and snatching up bundles of asparagus like an addict. A recent trip to Berkeley Bowl West with a few produce-happy enablers left me with an abundance of vitamin-rich veggies that we've been feasting on all week.

Nothing makes me sadder than produce dying in my fridge, so I decided to throw all my odds and ends into one final fiesta of a dish…and this cheery Sunshine Salad was born.

I love all the pretty colors and textures in this kitchen-sink dish. It all just screams "healthy" to me, and makes me feel like summer fun (and sun dresses) are just around the corner!

SLICING AND DICING

I couldn't resist picking up a bag of these adorably diminutive flying saucer squash up at the Bowl. For this salad, I cut off the stem, sliced it vertically down, in half, flipped it on the cut flat side, and proceeded to cut up semi-circle slices. Then, quartered them into smaller triangle shapes to get them bite-sized.

A nice trick I learned for cutting kernels off corn-on-the-cob: place a small bowl, turned upside down, into the center of a large mixing bowl. You should now have a flat surface where you can place the tip of the corn (cut the very tip off so that you have a steady flat edge to rest on the bowl). Now, as you cut the kernels off, sawing in a downward motion, all the kernels will fall neatly into the mixing bowl. Voila!

For the asparagus, I've been obsessed with cutting them into "coin" shapes ever since I saw it done in Thomas Keller's Ad Hoc at Home. Parents take note, there is just something really fun about eating vegetables in unexpected shapes. I'm pretty sure it makes them taste better.

ON WHEAT BERRIES
If you haven't tried wheat berries before, I highly recommend you give them a shot. This whole grain is incredibly good for you, and a great substitute for rice or orzo. The kernels of nutrition are pleasantly chewy, a little nutty in flavor, and just plain wholesome. They do take a long time to cook (at least an hour of simmering), so plan accordingly, but a time-saving tip I learned from Heidi: soak the berries in water for a few hours or overnight prior to cooking and they'll need less time on the stove.

DRESS ME UP
I stumbled on this "vinaigrette" for this salad because I had a bunch of it left over from when I made this great recipe for Miso-glazed Cod a few days prior.

As I tested out different dressings for my Sunshine Salad, I kept striking out. Pesto competed too much with the flavors of the veggies. Balsamic could do, but it was a bit boring. Then, my eyes fell on that little Tupperware of miso-rice-vinegar-soy dressing, and I knew it would work. The tang of the vinegar, earthy, mildly funky miso, and salty soy sauce combo was just right. The Asian flavors brought out the touch of green onion, and complemented the sweet squash perfectly. Don't you just love it when the stars align like that?

Come to think of it, I ate this salad with just a fried egg on top, but it would also be a lovely side dish to go with that cod. Can it get any better? I think not.

Wheat Berry Sunshine Salad
With miso vinaigrette from Epicurious’s recipe for Miso-glazed Cod

Serves: 4-6

Ingredients:
½ cup soft wheat berries
1 ¾ cups water
¼ teaspoon salt
1 cup peeled and cubed butternut squash
2 ears of corn
4 flying saucer squash (summer squash)
½ bunch asparagus (approximately a dozen spears)
3 green onions
¼ cup feta cheese
¼ cup dried cranberries
3 tablespoons miso vinaigrette (see recipe below)
Olive oil, salt and pepper for sauteeing

Preparation:
1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.
2. Preheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.
3. Meanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.
4. Slice the summer squash into bite-sized pieces and sautee in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.
5. Cut the asparagus crosswise, about ¼ inch thick, so that you get little "coins." Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.
6. Add the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.

For miso vinaigrette:
1/2 cup mellow white miso (or light yellow)
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup olive oil

Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth.

Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction

I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty.

Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot.

Specimen A: Lemon Cucumber

Side note: this was the first time I encountered lemon cucumbers. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.

I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the flying saucer squash that I have been admiring at the farmer's market the past few weeks. And, the beets called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before.

OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born.

Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction

Serves: 4-6

Ingredients:
2 beets
3 flying saucer squash
4 figs, halved
1 lemon cucumber
1 cup panko bread crumbs
1 egg, beaten
Chevre, or cheese of your choice
2 teaspoons rice wine vinegar
¼ cup balsamic vinegar
2 tablespoons sugar
½ teaspoon lavender
Olive oil for frying
Salt and pepper to taste

Preparation:
Roasted Beets
1. Preheat oven to 450 F.
2. Rinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.
3. Let cool until you can handle them. Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained. Using a paring knife, peel the skin off the beets. It should come off easily.
4. Slice into ¼ inch rounds. Set aside.

Figs & Balsamic Reduction
1. Heat a small saucepan to medium-high heat.
2. Sear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.
3. In the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.

Cucumber Relish
1. Cut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.
2. Mix with rice vinegar, a sprinkle of salt and pepper, and set aside.

Fried Summer Squash
1. In a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.
2. Prepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.
3. Dip each slice of squash into egg wash, then coat with breadcrumbs.
4. To test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.
5. Let the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.

Cheese
You can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.

Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction.

Enjoy!

I love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.

My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than "cool" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant.

Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before.

I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas.

Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.

As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.

Stuffed Globe Squash and Eggplant

Makes: Enough for 4 - 6 people

Ingredients:

6 baby globe squash (also known as summer squash) -- around 2 inches in diameter
6 baby globe eggplants -- around 2 inches in diameter
1/4 cup olive oil
1 cup cooked grains (such as rice, barley, couscous, or small pasta)
1 cup chopped tomatoes or drained canned tomatoes
1 medium or 2 small onions
2 cloves garlic
1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils
2 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh oregano
1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes
Salt and pepper to taste

Preparation:

1. Wash squash and eggplant and then slice off the top stem-side.

2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.

3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.

4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.

5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.

6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.

7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.

8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.

9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.

Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.

10. Grill for another 5 minutes or until everything looks nicely cooked.

11. Repeat until all vegetables are cooked.

12. Serve with a salad or bread.