Spring Market Sandwich with Wild Ramp Pesto


A.K.A. the smugwich (because let’s be honest, who doesn’t feel self-satisfied after going to the farmer’s market?)

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country bread

tomato, sliced

pea sprouts

cheese (I used Tewksbury from Valley Shepard Creamery)

10 wild ramps

1/3 cup sliced almonds

olive oil

salt and pepper to taste

  1. Begin by making the wild ramp pesto. In a food processor, combine the ramps, almonds, salt, and pepper. Add olive oil until the pesto is your preferred consistency.
  2. Layer the pesto, cheese, sprouts, and tomato on the bread to make a delicious sandwich (if you want, you can toast the bread and melt the cheese).

Irish (Bastardized) Colcannon


Let’s be honest.  I started with the recipe from Food Network, which probably means it isn’t the most authentic recipe out there. I then further bastardized it by being lazy and using the things we had on hand.  Regardless, this dish is as comforting as a glass of Guinness on a cold night (and I’ve now run out of Irish references to make).



  • 3 pounds red skinned potatoes, scrubbed
  • 1 stick of butter
  • 1 1/4 cups warm milk
  • black pepper
  • 1 head cabbage
  • 1 pound of bacon, cooked
  • 4 scallions, finely chopped


  1. Cut the potatoes into large pieces and steam until tender (approximately 30 minutes). At the same time, boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.
  2. Once the potatoes are done, mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add warm milk, stirring all the time. Season with a few grinds of black pepper.
  3. Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently.

Spring Rolls with Spicy Garlic Peanut Sauce


Spring has not yet sprung, but a girl can dream, can’t she?


Recipe from This Rawsome Vegan Life.

For the peanut sauce:

  • 2 garlic cloves, minced
  • 1 tablespoon chunk of ginger, peeled and finely chopped
  • 2 tablespoons each of rice wine vinegar, maple syrup, and lime juice
  • Chili powder, to taste
  • 1/3 cup peanut butter
  • 1/4 cup water

For the spring rolls:

  • 1 cup cooked soba noodles
  • 5-8 rice paper sheets
  • 1 carrot
  • 1 avocado
  • 1/3 cucumber
  • 1 cup fresh basil
  • 1/2 cup cilantro
  • a few handfuls of baby kale
  • 1/2 red pepper
  • sesame seeds for garnish
  1. To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, saute the garlic and ginger first to bring out more flavor. Set aside in a bowl.
  2. To make the wraps: cut all the veggies into thin strips. Soak the rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. Sprinkle sesame seeds on top. Serve with the sauce.