Spring Market Sandwich with Wild Ramp Pesto

Vegetarian

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).
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Cheddar Cheese and Chive Scones

Breakfast

I’m too sated from these things to put effort into coming up with a funny intro…

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  • 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
  1. Preheat oven to 375. Line a baking sheet with parchment paper.
  2. Combine dry ingredients in a large bowl. Cut butter in with a pastry blender or fork until pea-sized.
  3. Stir in cheddar and chives, then add buttermilk and 2 T water; knead gently just until blended.
  4. Mold dough into about 9 tennis ball-sized mounds.
  5. Brush tops with egg-water mix and bake until golden, about 25 minutes.

Spring Rolls with Spicy Garlic Peanut Sauce

Appetizers

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

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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.

Sweet Potato, Black Bean, & Quinoa Chili

Vegetarian
Enter requisite chili pun here.
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Recipe from Milk Free Mom
  • one 29 oz can black beans, rinsed and drained
  • one 6 oz can tomato paste
  • 32 oz vegetable stock
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and cut into bite sized chunks
  • 1 cup dry quinoa
  • salt and pepper to taste
  • avocado, cilantro for garnish
  1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes).
  2. Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
  3. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa.
  4. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

Slightly Sinful Pasta

Vegetarian

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!

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  • 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
  1. Cook the rotini according to the instructions on the box.
  2. 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.
  3. 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.