A.K.A. the smugwich (because let’s be honest, who doesn’t feel self-satisfied after going to the farmer’s market?)
cheese (I used Tewksbury from Valley Shepard Creamery)
10 wild ramps
1/3 cup sliced almonds
salt and pepper to taste
- 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.
- 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).
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
- 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.
- 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.
- Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently.
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
- 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.
- 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.