chapati spring vegetable wraps

the past few weeks have gone along at a slow, relaxed pace. david and i had ten full days of climbing in bishop california. ten nights of camping. one desperately needed shower. and a lot of bacon and eggs (as i predicted). actually, we managed to whip up some excellent meals on david's two-burner camp stove but i was always too hungry to stop and dig out my camera from the bottom of my backpack to blog any meals. i did however, take loads of climbing pictures and even some awesome go pro videos. david edited them into two short films: one of all of his crazy shenanigans, and one of all my small accomplishments (learning to top out boulders and gaining confidence with climbing outdoors for the first time!). 

after a long drive north, we had a fun night in bend, oregon and a beautiful day of hiking in smith rock state park. we spent our final night of the trip in portland. on our way in, we drove directly to the circuit bouldering gym to burn off the excess energy we had pent up on our drive. afterwards, we cashed in a gift card to pok pok. our dinner there was drool-worthy, spicy, and admittedly lived up to all the hype. 

driving back to seattle, i felt sort of giddy coming around the corner to our apartment. perhaps it was just my bubbling excitement to shower and sleep in a real bed, or to be reunited with my vitamix. but in all seriousness, you know life is pretty good when you are happy to return home even from a lovely get-away. spending the afternoon in my kitchen, making chapati and roasting vegetables felt so comforting.

chapati ~ makes 4-6
1 cup all purpose flour
1 cup whole wheat or oat flour
2/3 cup water
2 tablespoons olive oil
1 teaspoon salt

mix all ingredients together. consistency should not be too sticky. add additional flour if needed. kneed into a small ball and cut in 4 or 6 evenly sized pieces (depending on how large you want to make your flat bread). on a floured surface, use a rolling pin to roll each piece of dough into a thin 1/8" disk. heat a cast iron skillet over medium low heat with a small amount of additional olive oil. fry for about 30-60 seconds on each side until lightly spotted. do not overcook, otherwise they will become brittle. serve warm.

goats milk yogurt & herb sauce
small container plain goats milk yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
3 tablespoons finely chopped parsley
1/2 teaspoon salt
simply stir to combine.

spring vegetable wraps with seared white fish ~ serves 2
4 smaller chapati or small flour tortillas
1 small bunch asparagus
4 radishes, halved and thinly sliced
1/2 cup crumbled feta cheese (i used sheeps milk feta)
8 oz boneless, skinless white fish (halibut, cod or sol)
2 tablespoons olive oil
1/2 teaspoon aleppo pepper
goats milk yogurt & herb sauce
wedge of lemon
salt to taste

preheat oven to 'broil'. trim asparagus ends and place onto a baking sheet. toss with a small drizzle of olive oil and place under broiler. check every minute or so until asparagus is fully cooked and slightly charred. salt and pepper to taste.

for the fish, heat a saute pan over medium-high heat and add two tablespoons of oil. carefully place fillet of fish into the oil and sear for a few seconds. gently wiggle the pan so that the fish does not stick, then turn the heat to medium-low and cook for two minutes. flip the filled with a thin spatula, and sear the second side. continue cooking until fish gently flakes apart with a fork. about 5-7 minutes total. remove from heat and top with aleppo pepper and a drizzle of lemon juice.

to assemble, smear a few tablespoons of yogurt sauce onto each chapati/tortilla and divide fish into two-ounce portions. top each wrap with slices of radish, several spears of asparagus and crumbled feta. enjoy instantly!