Originally I wanted to keep this vegan, then I could not resist to use that beautiful Greek yogurt I had in the refrigerator. Kale is quite THE popular vegetable these days, at least in California, and everyone talks about its health benefits, and how everyone should use it in its diet. It’s even used in juices along with other fruits and vegetables when doing a detox, I tried it in a “Green juice” and I have to admit that I tasted it and really liked it. It seems like juicing is quite in fashion too in California but its real health benefits have been questioned among experts.

I often ate kale growing up, it was regularly found on our table, since my grandfather grew it in the garden. I consider myself lucky enough that my parents always made me eat what they were eating, and there was no special “meal” for the kids. People might criticize this upbringing, and think it’s a little strict, but in retrospective, I think it helped me to develop a palate and tastes opened to so many different flavors and textures.

Kale and chick peas are a wonderful combination, their respective textures complement each other quite well. Tempeh is also a great alternative to chick peas in this dish.

Tzatziki is always a delicious appetizer dish (or meze), I like to serve it as a side dish sometimes like here, it’s always refreshing. Tzatziki is mainly a Greek specialty but often found in Turkey too. It’s made with goat milk yogurt, thinly sliced cucumbers, olive oil, mint, garlic. I would think that everyone has its own specific recipe. I do not consider myself to be an expert in Greek cuisine, and only been to Greece once, but this version of tzatziki is more than delicious. I will have to go and check at my Greek grocer if he has a family recipe to share with me…but I guess if it’s a family recipe, he won’t.

Ingredients for 2 as a side dish

• 1 bunch kale
• 1 cup cooked chick peas
• 2 tbs soy sauce
• 1 medium yellow onion, sliced
• 1 tsp ginger, grated
• 2 garlic cloves, chopped
• 1 red chili, seeded and sliced
• 1 tbs olive oil
  

For the tzatziki

• 1 cup Greek sheep yogurt
• 2 Persian cucumbers, thinly sliced
• 1tbs mint
  
• olive oil
• salt

Preparation

Bring a pot of salted water to a boil, cook kale for 2 minutes, drain and squeeze excess water.

Warm olive oil in a pan, add onions, stir for a few minutes, then add the rest of the ingredients except for the kale and chick peas. Stir well. Add vegetables and cook until fragrant.

Serve in small plates with tzatziki on the side.

For the tzatziki

Squeeze extra water using your hands from the cucumber. Add to the yogurt, then add remaining ingredients and let it rest for about 15-30 minutes.

Well it might no longer be crab season, but I have urges of a pregnant woman when it has to do with food. Anytime I see crab, I cannot help and buy some. I am a big supporter of eating seasonal and local products, except for crab, I see it, I buy it, which I know goes against what I preach. I hope I will be forgiven.

Don’t get confused, there is no pasta in this dish, just cucumbers cut like spaghetti. I love to make those cucumber spaghetti with fish terrine, or any appetizer bouchée that has seafood in it, it is so refreshing. The thing is you cannot make those ahead of time because the cucumbers produce a lot of water, then they will be soaked in it and lose their crunchy texture. Whenever you grate them, you have to serve them right away.

Crab and shrimps are a great combination. You just need to be careful when you break the shell of the crab legs to remove the flesh, they have some thorns that can be quite dangerous if you are not careful.

Ingredients for 3 (2 crab cakes each) 6 crab cakes

For the crab cakes

• 3/4 lb king crab legs (leave some extra for decoration)
• about 12 large shrimps, ground
• 3 shrimps cut in half for decoration
• 1 egg
• 6 tbs plain bread crumbs
• 1/2 tsp chili flakes
• 1 tsp tarragon, chopped
• 1 tsp capers, chopped
• 1 tbs red onion, chopped
• 1/3 tsp garlic powder
• 1 tbs olive oil
• salt and pepper
• paprika for decoration

For the cucumber spaghetti

• 1 english cucumber
• 2 tbs olive oil
• 1/2 tsp hot Dijon mustard
• 1/2 honey
• Juice of 1/2 lemon
• 1 tsp fennel leaves chopped
• salt and pepper

Preparation

For the crab-shrimp cakes

Break crab legs and remove flesh, set aside. Remove shell from shrimp and devein them. Grind them in a mixer, not too thin. Mix with crab flesh. Add all other ingredients and mix well. For small patties about 2 inches diameter.

Heat olive oil in a pan and cook cakes on both sides until golden brown and cooked all the way through, about 5-6 minutes at medium heat.

For the cucumber spaghetti

Start making the dressing. Mix olive oil, honey, lemon juice, mustard and fennel, salt and pepper in a mixing bowl. Set aside

Peel the cucumbers and grate them lengthwise using a julienne cutter, place in mixing bowl with dressing and serve right away. Spoon a tbs of cucumber in a small plate, add one cake on top and decorate with shrimp cut in 2, topped with a little crab, fennel leaves and paprika.