The heat not only muddles the mind, it dampens the appetite. Luckily the abundance of fresh vegetables at my local farmers markets inspires. Simple quickly cooked meals, laden with vegetables will lure me into my non air-conditioned kitchen on the hottest days.
Morels and peas have reappeared in my market. The morels from British Columbia are too beautiful to resist and the peas and baby potatoes are local. I’ve been making a stock with the pods. Simply simmer the pods with a little onion for a light, flavourful, and very useful stock. I was inspired by a recipe from my friend Annie Wayte’s Keep It Seasonal: Soups, Salads, And Sandwiches.
Same method, cook the potatoes separately in that stock then add them to the mushrooms and peas. No cheese here, but if you have any truffle oil a few drops will enhance this dish.