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).
I’m too sated from these things to put effort into coming up with a funny intro…
- 2 3⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1⁄4 teaspoon baking soda
- 10 tablespoons unsalted butter, cold and cubed
- 1 cup cheddar cheese, shredded
- 1⁄3 cup fresh chives, minced
- 1 cup buttermilk
- 2 tablespoons water
- 1 egg, blended with 1 T water
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl. Cut butter in with a pastry blender or fork until pea-sized.
- Stir in cheddar and chives, then add buttermilk and 2 T water; knead gently just until blended.
- Mold dough into about 9 tennis ball-sized mounds.
- Brush tops with egg-water mix and bake until golden, about 25 minutes.
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.
I like my pasta like I like my men ~ mostly wholesome but with a little naughtiness thrown in. This recipe has all the healthy basics, but a dash of decadence is added to make it special!
- 1 box of whole wheat rotini
- 1 bag pre-washed baby spinach
- 1 carton mushrooms, chopped into small pieces
- 2 cloves of garlic, chopped
- 1/2 cup parmesan, shredded or grated
- 4 tbsp mascarpone
- olive oil
- salt and pepper to taste
- Cook the rotini according to the instructions on the box.
- Put olive oil in a large skillet over medium heat and add mushrooms, garlic, salt, and pepper. Cook mushrooms until they begin to turn brown, then add the spinach and cook until it is wilted.
- Once pasta is al dente and drained, stir in the mascarpone along with salt and pepper to taste. Add the vegetables and the parmesan, and stir until well mixed.