Edamame & Cauliflower Pasta Salad with Feta

I love pasta salad; it's one of those things people always bring to potlucks and barbecues, even if they're just bringing a tub of grocery store macaroni salad (don't get me wrong, I have a somewhat guilty soft spot for store-bought mac salad).  So when I was asked to bring something to a family barbecue last week, I automatically volunteered to bring a pasta salad.  Now, I have a go-to pasta salad, and it's good, if a little boring: tri-colour fusili, chopped bell peppers, kalamata olives, balsamic dressing and feta cheese.  Like I said, it’s a nice enough salad, but I wanted something a little different, and already had a recipe in mind.

I found this recipe at The Kitchn, and was immediately smitten.  I love edamame, and feta, and I liked the idea of soy to season the dressing. I hate when people rinse pasta to cool it; it gets rid of the starch which means the dressing has nothing to stick to, so I also like the idea of adding the frozen beans to the hot pasta to cool it.

Another point in this salad’s favour is the fact that it keeps well.  It can sit in the fridge for a few days, making it a great lunch staple, and also it won’t go icky if it’s sitting on the buffet table at a summer barbecue.

 Edamame & Cauliflower Pasta Salad with Feta

Adapted from The Kitch
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I changed a few things from the original recipe: I added some mustard and lemon zest to the dressing, and I left out the mint and green onions in favour of flat-leaf parsley and chives.

serves 8 to 10

500g dry orzo

16 ounces shelled frozen edamame

1 medium head cauliflower 


1/3 cup olive oil


1 tablespoon Dijon mustard

1 tablespoon soy sauce


1 tablespoon sugar

2 lemons


2 tablespoons flat-leaf parsley, chopped

1 tablespoon chives, finely chopped

8 ounces feta cheese, drained of excess liquid

Flaky sea salt and freshly ground black pepper

Bring a large pot of water to a boil.  Salt it, and add the pasta and cook for 10 minutes, or until al dente.  Meanwhile, zest one of the lemons, and juice both.  Whisk the olive oil, mustard, soy sauce, sugar, lemon juice and zest together in a large mixing bowl.  Taste, and season it with salt and pepper.  Once the pasta’s cooked, drain it and add the pasta to the bowl.  Add the frozen edamame and toss to combine. Set aside.

Refill the pot and bring the water to a boil over high heat.  While waiting the water to come to a boil, chop the cauliflower into bite-sized florets, discarding the leaves and tough stem.  When the water boils, salt it, and add the cauliflower and cook until just tender — about 5 to 7 minutes.  Drain into a colander and let cool.

Chop the drained feta cheese. Toss the parsley, chives, feta, and drained cauliflower with the pasta and the dressing.  Give the salad one more taste to check the seasonings, and adjust if you need to.

Serve warm, lukewarm, or cold. This will keep very well in the refrigerator for a week or more.

A Start to Summer

For me, summer is defined by its fruit; strawberries, peaches, nectarines, cherries, blueberries, rhubarb, raspberries. This summer, I have every intention of making the most of all of it.

The rhubarb plants in the backyard are perfect right now, so I was given the suggestion of making something delicious before they go to seed. While picking my rhubarb, I found a few spears of asparagus poking through the overgrowth. My dad decided last year, to grow his asparagus in a different part the garden, so his old plants, next to his rhubarb patch, have been ignored since last spring. The bed he had used before has very quickly, almost completely been taken over by chives, but in spite of that, four thin, perfect spears managed to poke through, and provided me with a bite of the freshest asparagus imaginable. I’m going to keep my eyes on that spot in the garden to see if any more brave asparagus rears its’ head. The new patch won’t be mature enough to harvest for a couple years, so this may be the only home-grown asparagus I’ll be getting for a while.

Back to the topic at hand, while strawberry-rhubarb is the better-known pairing, but the raspberries at my grocery store were, a) much nicer-looking than the strawberries for sale, and b) about half as much as the strawberries. That and Remedial Eating, one of my favorite blogs, recently posted a recipe for rhubarb and raspberry crisp. I found Molly and Remedial Eating only a few months ago, and it’s quickly become one of my favorites. Her photography is beautiful, her stories are funny and sweet, and her recipes make my mouth water.

I love fruit crisps, and I’ve made a lot of them, but they’ve only ever been just “okay.” Something was always a little (or sometimes a lot) off; the fruit would be too sweet, or too sour, too dry, or undercooked, not jammy and tart. The topping would be greasy, or sandy, and would rarely properly crumble. Sigh… The results weren’t ever BAD, per se, just not what I was expecting, and I’d eat my crisp feeling a bit defeated. I had a really good feeling about this recipe though. Maybe it was the photo of the perfect, slumped serving, juices pooling prettily on the plate, topped with whipped cream. Maybe it was how Molly took the time to advise you on how a particular amount of cornstarch in the filling would thicken the juices just so. Whatever the case, I was sold! I made it Saturday night, and again the next day for the Family’s Epic Lobster Dinner (To be described in further detail another time!). It was very much loved, and now I have a new go-to dessert!

A few notes on some adaptations I made for my crisp; I used whole-wheat all-purpose flour in my crisp, because I try to use whole-wheat flour wherever I can get away with doing so. The first time I made the crisp, I discovered that my brown sugar was granite-hard, and I did not have the emotional wherewithal to fix that (I have since found a nifty list of ways to soften rock-hard brown sugar.). I used an equal amount of white sugar, which worked out quite well, but I’m sure the crisp would have been even better with brown sugar. Also, I forgot about my first crisp while it was in the oven (surprise, surprise), so mine baked for about 50 minutes, instead of the recommended 30-40 minutes. Oops. It was fine though! In fact, as you can see in the photo below (I forgot to take any pics before we dug in) the topping is fine! No burnt topping here!

This would be great with a scoop of vanilla ice cream, some barely-sweetened whipped cream or some crème fraiche!

Rhubarb-Raspberry Crisp



(adapted from Remedial Eating)

4 cups rhubarb, sliced ¼” thick


12 ounces raspberries

¾ cup granulated sugar

3 tablespoons cornstarch


¾ cup whole-wheat, all-purpose flour


¾ cup Old-fashioned oats

1 cup sugar
(light brown is best, but white works fine)

Pinch of kosher salt

8 tablespoons (1/2 cup) salted butter, cut into 8 pieces, at room temperature

Preheat oven to 350°.

In a bowl, combine the fruit, the first amount of sugar and the cornstarch and toss lightly to combine, then pour into a baking dish.

In the same bowl (don’t worry about washing it out. I didn’t!), combine the flour, oats, sugar and salt. Using your (clean) hands, rub the soft butter into the dry ingredients, picking up handfuls and sliding it all between your fingers and palms. Keep going until there isn’t any dry flour lurking in the bottom of the bowl. The mix should now be an assortment of sandy clumps and loose crumbs.

Pick up small handfuls of topping, and squeeze gently to form large crumbs (peanuts to marbles in size). Scatter over surface of the fruit as evenly as possible, making sure you don’t have a big sand-hill of topping in the middle of the dish.

Bake for about 35-45 minutes, until your fruit is bubbling and jammy around the edges and the topping is golden-brown.

Allow your crisp to cool before serving, since the juices will be like napalm right out of the oven. I tend to prefer my fruit crisps at room temperature, because the topping gets a chance to soak up some of the juice.