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This vegetarian meal uses our end-of-summer produce to great effect. Freshly picked greens are abundant this time of year and are often packaged together as mesclun mixes. By adding your favourite herbs from the garden and a few unsprayed edible flowers, you can transform a simple salad into a work of art.

END-OF-SUMMER SALAD

Serve with goat-cheese biscuits for a delightful first course.

WHAT YOU NEED

6 cups mixed greens

1/2 cup mixed herbs, parsley, basil, chives, tarragon

A few flowers separated into petals

Vinaigrette:

1 tablespoon white-wine vinegar

1/2 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

Salt and freshly ground pepper

WHAT YOU DO

Combine greens, herbs and flowers.

Whisk together vinegar, mustard and olive oil. Season to taste with salt and pepper. Toss with salad greens. Place goat-cheese biscuits underneath salad or serve on the side. Place extras in a basket for the table. Serves 4.

Goat-Cheese Biscuits

WHAT YOU NEED

1/2 cup flour

1/4 cup unsalted butter, diced

5 ounces (140 grams) log-style goat cheese

1/2 teaspoon kosher salt

1 teaspoon chopped fresh thyme, or pinch dried

1/2 teaspoon chopped fresh sage, or pinch dried

WHAT YOU DO

Preheat oven to 350 F.

Place flour and butter in food processor. Crumble goat cheese and add to processor with salt, thyme and sage. Pulse until everything is combined and looks like coarse breadcrumbs.

Place in bowl and gather together into a ball. Chill 30 minutes. Roll out about 1/4 -inch thick on a floured surface.

Cut into 3-inch rounds, re-rolling scraps until you have 6 or 7 biscuits.

Place biscuits on ungreased cookie sheet.

Bake for 15 to 18 minutes or until golden. Cool on a rack. Makes 6.

BARLEY CASSEROLE

This casserole makes a delicious and filling main course.

WHAT YOU NEED

3 cups water

1 cup pearl barley, rinsed

6 large tomatoes, peeled and seeded and chopped

5 green onions, chopped

1/2 cup black olives, pitted and chopped

2 yellow zucchini, coarsely chopped

2 green zucchini, coarsely chopped

2 tablespoons finely chopped fresh dill, or 2 teaspoons dried

1 dried red chili, chopped

1/2 cup sour cream

Salt and freshly ground pepper

1 cup grated Cheddar cheese

Herb Garnish:

2 tablespoons chopped parsley

2 tablespoons chopped coriander

WHAT YOU DO

Bring the water to a boil in a heavy pot. Sprinkle in barley, cover and turn heat to low. Cook for 35 to 45 minutes, or until barley is tender. Drain off excess water.

Preheat oven to 375 F.

Combine half of tomatoes with green onions, olives, zucchini, dill, chili and sour cream. Stir into the barley and season well with salt and pepper. Spoon mixture into a greased 6-cup ovenproof casserole. Spread remaining tomatoes on top of casserole and sprinkle with cheese. Bake for 30 minutes or until casserole is bubbling and cheese is browned. Sprinkle with herbs before serving. Serves 4

Grilled Corn with Chipotle Butter

Chipotle peppers have a smoky taste that goes well with corn. The contrast between the spicy chipotle and the mild barley is a great combination. The spicy chipotle contrasts with the mild barley. Chipotles are available canned in tomato sauce.

WHAT YOU NEED

4 ears corn

1/2 cup butter, softened

1 teaspoon chopped chipotle pepper

Salt to taste

2 tablespoons grated lemon rind

WHAT YOU DO

Preheat barbecue to high. Remove husks and silk from corn. Combine softened butter, chipotle, salt and grated lemon rind in a small bowl. Spread seasoned butter on corn and wrap each ear individually in foil.

Place on grill and close lid. Cook 15 to 20 minutes, turning every 5 minutes or until corn is tender. Carefully remove foil and serve. Serves 4.

PLUM STRUDEL

Blue or prune plums make a lovely colourful filling for the strudel. You could substitute larger plums or peaches. Peaches need an extra 2 tablespoons of breadcrumbs as they are juicier.

WHAT YOU NEED

Filling:

3 cups quartered and pitted blue plums

1/2 cup sugar

1/4 cup fresh breadcrumbs

1/4 teaspoon cinnamon

Pastry:

8 sheets phyllo pastry

1/4 cup melted butter

1/4 cup granulated sugar

1/4 cup ground almonds

WHAT YOU DO

Preheat oven to 375 F. Combine plums, sugar, breadcrumbs and cinnamon. Reserve.

Layer phyllo sheets on counter and cover with tea towel. Place first sheet on a baking sheet and brush with butter. Combine sugar and almonds and sprinkle about 1 tablespoon over sheet. Top with second sheet, butter and sprinkle with sugar/almond mixture. Repeat with remaining sheets.

Place plum mixture along centre of phyllo about 2 inches from the long edge and 1 inch from short edge. Fold in short sides and roll phyllo into a strudel shape. Brush with butter and cut 3 slits on top.

Bake for 20 to 25 minutes or until top is browned and plum mixture is cooked.

Serves 4 with leftovers.