Ravioli with Onions, Peas, and Basil
Pasta is such a wonderful vehicle for veggies. Honestly, it’s my go-to pantry staples when I want to combine a lot of different vegetables together.
All posts filed under: Spring
Zucchini Lemon Crepes
My mom makes a delicious zucchini souffle recipe, but I don’t feel like turning on my oven this week! So we are going to use the same flavors to make our savory summer crepes. They will whip up in no time.
Garlic Scape & Avocado Green Goddess Dressing
What’s a Garlic Scape? They are garlic shoots & flowers that take energy away from a garlic plants’ bulb growing efforts, so farmers cut them off to help their plants focus on growing big bulbs…which become the very familiar garlic cloves! They are so delicious, and very garlicky!! Use them in any recipe calling for garlic: stir frys, pesto, pasta, etc.
Squash Blossom & Tomato Pizza
This pizza is a celebration of spring and summer colliding. Make your pesto from this week’s kohlrabi greens, spinach, or radish tops. Then top with ricotta, tomatoes, and blossoms if you have them! I can’t wait to dig in!!
Apple, Snap Pea, & Kohlrabi Slaw
I really like a crunchy salad and that’s what a slaw is! I consider coleslaw to have a creamy dressing. And simply a slaw to have a light vinegar based dressing. Whatever it’s called, it’s delicious.
Kohlrabi Schnitzel
What is schnitzel? It’s traditionally a thin piece of meat that is breaded and fried; however, there is no reason you can’t schnitzel your veggies! My vegetable goal this year is to get people to love kohlrabi, so I figured a good place to start is by slathering it with deliciousness! However, I’m baking these instead of frying to make them a bit lighter and pairing them with yogurt and fresh tomatoes to cut through the richness.
Pan Roasted Radishes and Kohlrabi
You can make this dish with just the radishes if you’d prefer. I love pan roasting radishes with butter, and the vermouth has a beautiful herbaceous note!
Charred Scallion & Basil Salsa Verde
You can use the green tops of scallions, so please use all parts of the scallions…just cut off the bottom roots.
Asparagus, Scallion, and Beet Top Frittata
You can put anything in a frittata, even your beets greens! I love that this week’s beets can do double duty as a veggie and a green! What you need: About 2-3 cups fresh beet greens A handful of asparagus, cut into bite sized pieces 1 bunch scallions, diced Spices, I’m using herb de provence 8 eggs ½ cup yogurt or milk Oil, Salt & pepper YOur favorite cheese, I’m using Chevre Preheat oven to 350 F In a cast iron skillet (or other ovenproof pan) heat a glug of oil over medium high. Place all the asparagus pieces in the pan, so that all have contact with the bottom surface. Let cook, undisturbed for about 3-5 minutes until they begin to caramelize. (if you have very thick stalks, cut the pieces in half lengthwise.) Toss scallions into the pan. Cook until scallions become soft, about another 3-5 minutes. Meanwhile, whisk the eggs and yogurt (or milk) together. Season with salt & pepper. Add about a ½ tsp of seasoning and add in the beet …
Strawberry & Yogurt Spoon Cake
Cake is a simple pleasure that we all should enjoy more often! This is a one bowl cake and really showcases this season’s strawberries. Really, it couldn’t be simpler!