This week, we are prepping the soil for planting. After weeks of up and down temperatures, it seems the weather has finally decided to take an uptick and summer is on its way. The first step was to spread around a mixture of humus (not to be confused with hummus) and manure while turning up the soil. Humus is a type of compost or topsoil enhancer used in gardening.

The second step was mixing in some coffee grounds. In the gardening months, Starbucks packages used coffee ground for free to use as “Grounds for Your Garden.” The coffee grounds made the garden smell like a freshly brewed cup of coffee, an effect that was magnified when we watered the garden. It certainly overpowered any scent from the humus and manure.

Above: After spreading humus and manure.

Above: Add in some coffee grounds.

Above: Watering the garden.

Home made hummus, for me, has always been a challenge. Ingredients like tahini are expensive and the results are never as flavorful as the commercially prepared varieties. This recipe is one of my favorites because it is tahini-free, making the recipe simpler and less expensive, and the results are rich and flavorful.  The basic hummus recipe makes “plain” hummus, then there are several variations for different flavor combinations.

Basic Hummus Recipe:

1 can (15 oz) chick peas, drained and rinsed
1/3 cup olive oil
3 tbsp lemon juice
2 tbsp water
1 garlic clove, roughly chopped
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper

Combine all ingredients in a food processor or blender. Season with additional salt and pepper if needed. If mixture is too dry, add additional olive oil.

Spicy Cilantro-Lime Hummus: Substitute lime juice for lemon juice and add the zest of 1 lime. Increase cayenne pepper to 1/2 tsp and add 1/3 cup tightly packed cilantro leaves.

Roasted Red Pepper Hummus: omit cumin and add 2 tbsp fresh oregano leaves. Add 2/3 cup chopped roasted red pepper.

Garlic Lovers Hummus: increase garlic to 3-4 cloves (or as much as you like!).

Here is another Veggie Tales recipe for the grill, this one using all kinds of summer vegetables. The marinade used here is flavorful without overpowering the vegetables. For this recipe, you will need to use skewers to cook the veggies on the grill. If using wooden skewers, soak the skewers in water beforehand to avoid burning, preferably 3-4 hours or longer (2 hours being the bare minimum, but be prepared to deal with the possibility of skewers catching on fire).

There are two ways to assemble the vegetables on skewers. One way is to group like vegetables on skewers (one skewer for zucchini, another for peppers, etc) so that you can adjust each vegetable’s cooking time, then disassemble the skewers for serving. The other option is to arrange skewers so that vegetables alternate on each skewer (one skewer will have a zucchini, then pepper, then onion, etc) so they can be cooked all at once and served on the skewer.

I favor the second option, because while cooking times to vary between zucchini and cherry tomatoes, the difference is not usually noticeable. If you cut the vegetables so they are all about the same size, they should all cook relatively evenly. Most summer vegetables have about the same cooking time, and this allows for easier serving and the skewers make for a nice presentation.

Summer Veggie Kabobs

2 tbsp olive oil
2 tbsp white wine vinegar (or 1/4 cup dry white wine)
2 tbsp balsamic vinegar
1/4 cup honey
2 garlic cloves, minced
1 tsp pepper
3/4 tsp salt
1/2 tsp cumin
2 tbsp chopped fresh parsley
16 cups cut vegetables, such as zucchini, bell pepper, mushroom, onion, eggplant, and whole cherry tomatoes

Prepare marinade by whisking together all ingredients except vegetables in a small bowl. In a large bowl, combine prepared vegetables and marinade, using hands or two large spoons to toss and coat vegetables. Refrigerate for 30 minutes up to 2 hours.

Place vegetables on skewers, then grill over high heat. Cook 3-5 minutes per side, until vegetables are tender. Serve immediately.

On a regular basis, I destroy the kitchen. When I first started cooking, it was understandable, as I hadn’t yet mastered the flow of cooking and would use multiple knives, bowls, and other utensils in order to create a meal. Things would get messy in a hurry, with the sink overrun with pots, pans, and measuring cups galore. Splatters and splashes decorated the counter, the stove top, the sink, and any other surface where food could spill.

It would be fair to say that I still sometimes have that problem, though I have improved considerably since those first couple months. On occasion, I even wash dishes as I cook, although I usually leave the dirty work to my dutiful and wonderful husband. He is the one who often declared that I had “destroyed the kitchen.” Fortunately, this was usually after he had enjoyed a good meal, so he was most forgiving.

Today, as he and I celebrate the anniversary of the day we met, I feel it appropriate to illuminate why destroying the kitchen is actually a good thing. A destroyed kitchen, in our house, is a happy kitchen. In the months of my recovery from illness, it came to mean that I was well enough to cook, which was a good sign indeed. It also means the kitchen is well used and well loved. I only destroy the kitchen when I am caught up in the act of cooking, and it usually results in a fantastic meal.

Destroying the kitchen is, in my eyes, a form of art itself. Sometimes, even I am amazed at the mess I am able to create. It’s never intentional, but caught up in creating some culinary masterpiece (usually), it just happens. And I take it as a sign of a job well done: the messier the kitchen, the more delicious the meal.

Above: My pretty sink, before the destruction.

Saffron is ridiculously expensive (in the United States) but I was fortunately enough to receive a boatload of it from a friend, allowing me to be generous in my saffron usage. If you are not as lucky, try a combination of turmeric and smoked paprika. For me, this combination best embodies both the color and flavor of saffron.

My shortcut in this recipe is using instant couscous and allowing the saffron to steep with the couscous. Toss in some sauteed vegetables, and you have a wonderfully scented and colorful side dish.

Saffron Couscous w/ Vegetables

1 cup instant couscous
1 tsp saffron
1/2 red onion, roughly diced
2 medium zucchini, halved lengthwise then cut about 1/4 inch thick
1 sweet bell pepper, cut into thin strips, then halved
salt and pepper, to taste
olive oil

Bring 1 cup of water to a boil. Remove from heat. Add couscous and saffron. Stir and set aside for 5 minutes, then fluff with a fork.

Meanwhile, heat oil in a large skillet. Add red onion to skillet and saute 3 minutes. Add zucchini and pepper to skillet, seasoning with salt and pepper. Saute until near tender, about 5 more minutes.

Toss couscous and vegetables together. Add a small amount of oil if mixture is too sticky. Top with freshly chopped parsley, if desired.