Category Archives: Spring

May 08 6 comments
Main Dish, Quick, Recipes, Salad, Seafood, Spring, Summer, Vegetable, Winter

Moroccan-Spiced Tuna Salad

tunasalad2

Tuna salad is one of my go-to meals for when I’m short on time. We are on day 12 of our porch project (almost done, though!) and delicious meals that can be made in a hurry are a must. When I want classic tuna salad, I mix in lemon juice, parsley, onion, capers and mayo, but last summer I came across Kimberley’s Moroccan-spiced chicken salad and it inspired me to create my own version. I’ve been making this ever since.

The savory and sweet spices mixed with the plump raisins make this tuna salad special. It’s a snap to throw together, but tastes like a salad you would buy for a premium at a fancy deli. I add a bunch of Thompson raisins because I think they complement the spices amazingly well, but feel free to omit them if you don’t care for them or add a smaller amount and adjust from there. Make it your own! I like to make a big batch, because it tastes even better the next day for lunch.

P.S. That picture was taken on the railing of our old porch. The paint was getting chalky and flaking away. Updated pictures coming soon!

Recipe: Moroccan-Spiced Tuna Salad

Inspired by The Year in Food

Makes about 8 sandwiches

4 cans of tuna in olive oil or water (5 oz. cans)

3/4 C. mayonnaise or Greek yogurt

3 ribs of celery, finely diced

1/2 of a medium onion, finely diced

1 1/2 C. raisins

1 small lemon or 1/2 of a large lemon, juiced

1 t. ground cumin

1 t. cinnamon

1 t. chipotle chili powder (or ancho chili powder plus 1/8 t. cayenne for heat)

1 t. paprika

sliced bread

lettuce

1. In a large bowl, mix drained tuna and all other ingredients together with a fork. Refrigerate and allow flavors to come together or enjoy right away.

2. Scoop onto your favorite, lightly toasted bread. Top with lettuce, if you wish.

Apr 17 7 comments
Chocolate, Dessert, Frozen Treats, Gluten Free, Ice Cream, Quick, Recipes, Spring, Summer, Vegetarian

Coconut Milk Frozen Yogurt with Dark Chocolate and Toasted Almonds

Let me tell you a story about me and ice cream. At one time, I was lucky enough to live a short bike ride away from a tiny ice cream shop with cylinders of creamy, old-fashioned ice cream. A few more miles away was a gelato shop with metal tubs of Italian gelato with great flavors to try. Last summer, nearby ice cream shop moved to the next city over and gelato shop closed its doors.

Taking pity on me, Marc purchased the Kitchen Aid ice cream maker attachment for me and I started making Tart Frozen Yogurt and Chocolate Ice Cream with Peanut Butter Swirls. At that point, I was never going back to the store-bought kind with long paragraphs of mystery ingredients. I was becoming more selective about ice cream.

Last Friday we tried an ice cream place that is pretty well known in our city, but was new to us. One perfect scoop was all I was craving. The adorable high school girl behind the counter was friendly and encouraged lots of tastes. This endeared me to her immediately. I tasted five or six  kinds, including her recommendation, raspberry chocolate, and just couldn’t find my perfect scoop. I settled on mocha chip because I started to feel bad for all of my tastes. I felt really bad that I didn’t care at all for her favorite with the artificial-tasting raspberry flavor. The ice cream I chose had a nice coffee and chocolate flavor, but the “chip” part consisted of disappointing waxy chocolate bits. Don’t worry, friends, I didn’t sulk. It didn’t ruin my night. I still was excited to share a scoop of ice cream on a Friday night with my husband. I just knew I could make something better. I could upgrade those mix-ins like nobody’s business.

I thought about all of the flavors that I love and what a super ice cream for me would be. The chocolate with peanut butter swirls will always be a favorite, but I also have a long-standing love for the combination of coconut, dark chocolate and toasted almonds.

I added this and that, hoping for a creamy coconut version of tart frozen yogurt with delicious bits.  I took a tiny taste right out of the bowl and I instantly fell for the light coconut and tart yogurt mix. Then I tried a taste with bits of chocolate and almond. Yep, it all tasted darn good together.

This may not be your fantasy combination, but I hope you will try it. If you’re a big coconut fan, feel free to add a 1/2 cup of toasted coconut in the mix. For the dark chocolate bar, I used a Chocolove Sea Salt Almond Dark Chocolate Bar, because it’s a favorite. An unadorned Ghirardelli or Valrhona bar of chocolate would be a nice choice here, too.

Recipe: Coconut Milk Frozen Yogurt with Dark Chocolate and Toasted Almonds

I planned on using full fat coconut milk for creamy results, but did not realize that Trader Joe’s only had light coconut milk. Not wanting to go to another grocery store, I used their light version and loved the resulting texture. Part frozen yogurt, part creamy ice cream.

1 – 14 oz. can light or full fat coconut milk (about 1 1/2 C.)

2 C. plain whole milk yogurt

3/4 C. sugar

pinch of sea salt

1 – 3.2 oz. high-quality dark chocolate bar, coarsely chopped

1/2 C. whole roasted almonds, coarsely chopped

1. Keep coconut milk in your refrigerator overnight prior to making. The mixture will then not need to be chilled prior to making the frozen yogurt.

2. Place the ice cream storage container and lid you will use in the freezer before getting started. In a 4 cup pyrex measuring cup or a small bowl (preferably with a spout) add the cold coconut milk, plain yogurt, sugar and pinch of sea salt together. Mix with a rubber spatula until fully combined.

3. Pour mixture into your ice cream maker and follow the manufacturer’s directions. For the Kitchen Aid ice cream maker attachment, pour mixture in while paddle is slowly churning and mix for 12-15 minutes or until it is thick. The frozen yogurt was too thick for the ice cream maker to mix in the chocolate and almonds, so remove the bowl from the mixer and add in the dark chocolate and almond pieces. Using a rubber spatula, give the mixture a quick stir to incorporate.

4. Get your chilled container from the freezer and pour the frozen yogurt mixture into the container, cover with the lid and place in the freezer. It will still be soft and easily scooped after a few hours. Once frozen overnight, leave the frozen yogurt out for 10 minutes before scooping.

 

Apr 09 14 comments
Appetizer, Gluten Free, Holiday, Quick, Recipes, Spring, Vegetarian

Mom’s Deviled Eggs

Mom recipes are the best, aren’t they? They are tried and true and can bring you back to happy moments in your childhood. This dish reminds me of the times we would all chip in to prepare holiday appetizers. We would wash vegetables, carefully peel hard-boiled eggs and fill celery with various fillings. Dad munched on celery leaves and stalks as he smoothed peanut butter into the celery’s crevice.

Mom was always in charge of the deviled egg filling, though. Once the egg whites received a fluffy mound of yellow filling, we would all beg like animals for just one taste before the rest were put away for later. I’m pretty sure Mom had to buy twice as much as we needed to account for all of the snacking and begging.

This recipe isn’t made as often as it used to be, but it deserves a comeback. I used my Mom’s secret ingredient, Coleman’s dry mustard, and added truffle salt to be fancy. The Coleman’s mustard is a must, but the truffle salt can be swapped with regular sea salt. I brought this for Easter dinner and it wasn’t long before the platter was empty and my mind turned to why I don’t make these more often. Simple, delicious and ready for when you want to make something with those brightly colored Easter eggs.

Recipe: Mom’s Deviled Eggs

6 eggs

6 T. mayonnaise

1/2 t. Coleman’s dry mustard

1/4 t. freshly ground pepper

1/8 t. sea salt or truffle salt

fresh chives, minced (optional)

1. Put eggs in a pot with a tight-fitting lid and fill with water until eggs are just covered; cover with the lid. Put the pot over medium-high heat until the water comes to a boil. Once the water comes to a boil, move the pot to a cool burner on your stove, keeping the lid on. Set a timer for 10 minutes and after 10 minutes, shock the eggs in ice water. Carefully peel under cool running water. I like to gently crack the egg on all sides and start peeling at the “pocket” on the bottom of the egg.

2. Cut each peeled egg in half and carefully pop out each yolk into a small bowl. Use a fork and mash the yolks until you have a bowl of fluffy yolk bits. Add the mayo, dry mustard, pepper and salt and mix well. Using a teaspoon or small cookie scoop, fill the egg whites with a mound of the prepared yolk filling. Sprinkle with minced chives, if you wish. You can make these a day ahead of time, keep chilled in the refrigerator until you are ready to serve.

Apr 03 8 comments
Pasta Entree, Quick, Recipes, Salad, Side Dish, Spring, Vegan, Vegetarian

Radicchio and Spinach Orzo

As a lover of food, I really enjoy investigating it. Eating out from time to time provides lots of inspiration when I’m back in my own kitchen. Last Saturday, I was lucky enough to lunch with Cindy and Megan and we shared the prettiest charcuterie plate. I was really digging the olive tapenade that came on the side and was really intrigued by its contents. I’m not quite sure we figured it out because something looked pink and pickled in there, but we had fun trying.

At a birthday dinner recently, I ordered salmon and it came with this orzo on the side. Maybe not exactly, but pretty darn close. I tasted it, loved it and then went to work. I pushed the ingredients around to identify them all. The pops of purple and green from the radicchio and spinach popped out immediately. Oil-plumped and tangy sun-dried tomatoes were easy to pick out, too. I tasted fresh garlic and spied sliced garlic among the orzo. The vibrant vegetables and orzo were glossy from a good dose of olive oil and maybe a splash or two of seasoned pasta water.

I think you’ll love this. Place a pretty scoop next to simply prepared fish or have a bowl for lunch. This dish will also fit right in on your Easter table.

Recipe: Vegan Radicchio and Spinach Orzo

Adapted from here. Serves 8-10

16 oz. orzo pasta

1/2 C. extra virgin olive oil

6 cloves of garlic, 3 finely minced, 3 sliced

4 C. or about 8 oz. fresh baby spinach, packed, cut into thin strips

1 small head of radicchio, quartered and cut into thin strips

pinch of red pepper flakes

3/4 C sun-dried tomatoes packed in oil, cut into thin strips

3 T. capers

2 lemons, zest and juice

sea salt and freshly ground pepper to taste

1. Cook orzo in boiling salted water until al dente, about 8 minutes. Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.

2. In a deep skillet, heat the extra virgin olive oil (you can use the oil from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.

3. Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun-dried tomato capers, and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.

4. Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature.

 

Mar 27 12 comments
Gluten Free, Holiday, Quick, Recipes, Side Dish, Spring, Vegetable, Vegetarian, Winter

Easy Buttered Cabbage

I can be very indecisive. Just ask Marc. I can only imagine how annoying it is to him, because sometimes I even annoy myself. As a homeowner of an older home, it feels like we often have to make big decisions. Not life-altering decisions, but things that are semi-permanent and usually involve labor or large amounts of money. Which paint color will I still love in 6 months? Which countertop looks best in the kitchen? Is basic black the way to go with the roof? Marc very kindly puts me in charge of home aesthetics, but this can kick my indecisiveness into high gear.

After months with no home projects, I decided that it was time for us to get a new garage door and I was hoping to have a shiny new door in a week or two. After all, a company would be doing the installation. I should have known better, because it just always takes longer and costs more money every single time.

90% of the people in our neighborhood have the same garage door style, but as usual, my taste goes against the grain of the status quo. I often feel like I take the path less traveled. Does this happen to you, too? The one style that really caught Marc’s eye was $4,000! Nope. I want it to look updated, but also work with our 60′s ranch-style home. After lots of online research and long walks in our neighborhood, I officially know too much about garage doors. I think I’m getting closer to deciding, though.

 

I was having trouble making my mind up about cabbage, too. I hadn’t had a terrible experience, but did I like it? Was it worth investigating? I had cabbage at an Ethiopian restaurant and it was surprisingly my favorite dish, of all of the offerings, to grab with my stretchy bread. Then I came across this super simple preparation for cabbage that has it on the table in 15 minutes. It’s the perfect low-maintenance side to whatever else you’re cooking or pile it high on quinoa or cous cous.

If you’re still undecided on cabbage, see if this recipe changes things. The cabbage still has a bit of crunch and a touch of buttery sweetness. I love it speckled with lots of freshly ground pepper.

Recipe: Easy Buttered Cabbage

Adapted from Epicurious, makes 6-8 side servings

1/2 head of green cabbage

3-4 T. butter

sea salt and freshly ground pepper

1. Remove the tough outer leaves of the cabbage and cut the half head of cabbage in half again. Remove the tough inner core and you can cut into quarters, if you wish. Using a sharp knife, cut fine shreds by slicing across the grain. You can cut the shreds in half for more bite-sized pieces.

2. In a wide saucepan or pot with a tight-fitting lid, bring 1/4 cup of water and 2 tablespoons of butter to a boil over medium-high heat. Add a pinch of salt and then add your cabbage. Cover and let cook for about 2 minutes and then stir with tongs. Cover and cook for another 5-7 minutes or until the cabbage is soft, stirring occasionally. Add  2-3 tablespoons of butter, a pinch of salt and plenty of freshly ground pepper. Stir and taste for seasoning. Adjust with butter, salt or pepper. Serve immediately.

Mar 20 9 comments
Gluten Free, Quick, Recipes, Salad, Side Dish, Spring, Summer, Vegan, Vegetable, Vegetarian

Asparagus and Cara Cara Orange Salad with Citrus Vinaigrette

Michigan is not acting itself these days. This time of the year we could have our streets lined in slush or a blanket of snow on the ground. Marc was born in March during a winter blizzard. However, we are experiencing full sunshine and weather in the 70′s and 80′s. My mind is boggled and my wardrobe is all wrong. I think most of us are a little confused, yet blissfully happy. I went into the Gap and normally I’d linger around the sweaters, but now I can fully appreciate the spring dresses and t-shirts.

If March was being March, I’d probably still be cooking up pots of soup, but I find myself looking for signs of spring in food, too. I found some beautiful asparagus stalks and was still able to pick up cara cara oranges and meyer lemons that are still hanging around.

You’ll love this pop of sunshine on your lunch or dinner table. It would make the loveliest side dish to bring to a friend’s place, too.

Recipe: Asparagus and Cara Cara Orange Salad with Citrus Vinaigrette

Adapted from Katie Brown

2 bunches asparagus, tough ends removed

2 cara cara oranges, segmented or supremed

1 T. + 1/8 C. extra virgin olive oil

2 shallots, minced

1 T. fresh oregano, minced

1 meyer lemon, juiced (or standard lemon)

1 t. granulated  sugar

sea salt and fresh pepper to taste

1. To remove the tough ends of the asparagus, snap off the end of one stalk and it will naturally break where the stalk becomes tender. Use the one stalk to measure where to cut off the tough ends of the rest of the asparagus. After the stalks are trimmed, cut them in half.

2. Supreme the oranges by cutting off the top and bottom of the orange to make it stable. Then using a sharp knife, cut the skin and pith off from top to bottom. Remove the pith while trying not to take away too much citrus flesh. On the sides of the citrus, you will see the lines where the oranges are naturally segmented. Cut just inside of the segment lines on either side and scoop out the pretty orange segments; set them aside. Take the rest of the orange with the segments removed and give it a good squeeze to get out all possible juice; set aside in a small bowl.

3. In a large and wide pot, add 2 inches of water or enough to cover the asparagus and bring to a boil over high heat. Add asparagus and cook for 5-6 minutes or until the asparagus is bright green and a bit tender. While the asparagus is cooking, prepare a large bowl with ice water. When the asparagus is ready, put right into the ice bath to stop the cooking process.

4. Add 1 tablespoon of extra virgin olive oil to a small skillet over medium-high heat. Add the shallots and a pinch of salt. Sauté until shallots are soft and translucent, but before they brown. Add the fresh oregano and stir. Cook for 30 seconds more.

5. Add shallots,  lemon juice and sugar to the bowl with the cara cara orange juice. Whisk while drizzling in the remaining 1/8 cup extra virgin olive oil until dressing is combined.

6. In a serving bowl or on a serving platter, add the drained asparagus, cara cara orange segments and spoon on the vinaigrette.

 

 

 

Mar 13 9 comments
Appetizer, Gluten Free, Main Dish, Quick, Recipes, Seafood, Spring, Vegetable

Coconut Lemongrass Mussels with Baby Bok Choy

It took way too long for me to get into mussels. I feel the same way about fancy mushrooms and oysters, too. When they are fresh, they need very little preparation to make them delicious. I love digging out the plump mussels and savoring the flavorful broth they bathe in. I enjoy the entire experience.

The first time I made mussels at home, I was really sick. I stayed home from work feeling just awful and then I had a sudden burst of energy and an itch to leave the house. I had made a grocery list a few days earlier with ingredients for white wine mussels and of all things, complicated baklava. Tired of sitting on the couch, I dragged myself to the market and picked up all I needed to make these two new dishes. I tinkered in the kitchen for a few hours and when the baklava was gorgeous and the mussels prepared, my body reminded me that I was really sick.

Marc walked in the door and was not expecting mussels and baklava for dinner based on the state he left me in that morning. We sat down to dinner and after taking my first bite, I realized I could not taste a thing. I could only detect temperature and slight sensations of sweet, salty and sour. I raised my fist in the air and cursed my situation. After dinner I passed out and paid the price for acting on my energy burst. I’ll never know how my first batch of mussels or baklava tasted.

Although I’ve had some delicious mussels in rich and creamy broth, I was yearning for something light and full of flavor. This recipe was just the thing. It’s incredibly aromatic with lemongrass, ginger, garlic and a hint of spice from the chile. The addition of coconut water is light and refreshing. A perfect meal as we transition into spring.

I cracked my first young coconut and it was easy once I got the hang of it. Thank goodness for tutorials on the internet! If you don’t want to take the time, substitute 1 C. of pure coconut water and just forgo the coconut flesh. I am certain it will still be delicious!

Recipe: Coconut Lemongrass Mussels with Baby Bok Choy

Adapted from Curtis Stone

1 stalk fresh lemongrass

2 T. grapeseed or other hight heat oil

1 jalapeno or serrano chile pepper, seeds removed and then finely chopped

2 inch piece of fresh ginger, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2 bunches baby bok choy, rinsed and leaves separated

1/4 C. sweet white wine (like Gewurztraminer)

1 young coconut, flesh chopped and water reserved or 1 C. pure coconut water (here’s how to open)

sea salt and fresh pepper to taste

24 mussels or 2 pounds of mussels, scrubbed and de-bearded (instructions below)

1/2 C. coconut milk

lemon wedges for serving, if desired

Prepare your mussels

1. Some mussels will have a beard that needs to be removed. You can simply pull between your fingers towards the hinge in the back until it pulls off. You can also press a small knife against your thumb and pull between your pointer and the knife, cutting if necessary.

2. If any of the mussels are open, gently tap on the shell a couple of times. If it begins closes, it’s a keeper; if it doesn’t close, throw it away. Also throw away any that have cracked shells. You want all of the mussels to be alive before steaming.

3. Scrub each mussels under cold water and place in a colander. Lay a damp kitchen towel over the top and nestle a handful of ice cubes on top. This will keep them cool and moist until you are ready to steam. Buy mussels the same day you intend to use them.

Time to steam

1. Cut the leafy top of the lemongrass stalk, so you are left with a 3-4 inch piece of the light green bottom part. Using the dull side of a large sharp knife, pound the lemon grass to break it apart and release its aroma. In a large pot or  saucepan with a tight-fitting lid, add the oil, lemon grass, chile, ginger and garlic over medium heat. Once the pan heats up and the ingredients begin to sizzle, give it a stir. Then pour in the white wine, coconut water and coconut flesh (if using). Sprinkle with a little salt and pepper and stir.

2. Add in the mussels and top with the baby bok choy leaves. Cover with the lid and steam for about 5-7 minutes or until mussels have opened and the baby bok choy is bright green.

3. Remove from the heat and discard any unopened mussels. Pour the coconut milk over the finished mussels and toss well. Serve in generous bowls with plenty of mussels, baby bok choy leaves and lots of aromatic broth. Squeeze fresh wedges of lemon over the mussels and enjoy!

 

Jun 28 8 comments
Dessert, Frozen Treats, Gluten Free, Healthy, Ice Cream, Quick, Recipes, Spring, Summer, Vegetarian

Tart Frozen Yogurt

frozenyogurt3

With dessert recipes, I am conscious of how much sugar I use and I’ve never explained where that comes from. Several years ago, I saw a television program on being aware of your “sugar quotient,” which is your tolerance for sugar. Over time, most people are simply used to super sugary sweets. As someone that used to eat brown sugar Pop Tarts for breakfast and hit the vending machines for animal crackers and Mountain Dew (Mom forbade the consumption of Dew in our home) as a college snack, this helped me to slow down and think about the food I was eating.

Dialing down the sugar is not only a step in the right direction, but I’ve noticed it allows you to really taste the ingredients. Desserts involving fruit are my hands-down favorite, but if you add too much sugar, you cover up the wonderful flavors that occur naturally in the fruit. When you start making things from scratch, you realize there is no substitute for the taste and you have complete control over what you’re eating.

frozenyogurt1

I had heard of Pinkberry and the tart yogurt craze, but could not fully comprehend what tart yogurt meant. Growing up with a TCBY in town, that is what I thought frozen yogurt was. Two years ago, we went to Chicago where several tart yogurt shops have popped up and my brother-in-law’s girlfriend turned me into a tart yogurt lover. I couldn’t believe how much it actually tasted like yogurt. What a concept!

Thanks to Marc, though, I don’t have to go to Chicago to enjoy tart frozen yogurt anymore. He purchased the Kitchen Aid ice cream maker as an anniversary gift along with David Lebovitz’s book, The Perfect Scoop (plus a pizza stone, immersion blender and mandolin-tweet and you shall receive!).

I quickly chose the easiest recipe in the book, vanilla frozen yogurt, wanting to get started right away. Being new to making ice cream or frozen yogurt, I decided not to mess with the recipe the first go-around. It was delicious! I did decide, though, that I wanted something less sweet and more like tart yogurt, so I added more yogurt and less sugar to batch #2. The results could not have been more perfect. You definitely taste the tang of yogurt with a little hint of vanilla and sugar. It is divine with fresh berries. Use the best-quality ingredients you can get your hands on and you will not be disappointed. I can’t wait to have Meg, my tart frozen yogurt buddy, over for a few scoops.

Recipe: Tart Frozen Yogurt

Adapted from David Lebovitz’s The Perfect Scoop

4 C. whole milk plain yogurt (I love Trader Joe’s European-style organic plain whole yogurt)

3/4 C. (scant) granulated sugar

1 t. vanilla

1. Place your storage container for the frozen yogurt in the freezer. This will allow you more time to transfer the mixture into the container and prevent melting.

2. Combine all ingredients in a small bowl or 4 cup pyrex measuring cup (something with a spout will be helpful when pouring into the ice cream maker) and then follow the directions for your ice cream maker.

3. If using the kitchen aid ice cream maker attachment, make sure the bowl is completely frozen and do not take out of the freezer until the ingredients are ready to go. Pour yogurt mixture into the frozen bowl while the ice cream paddle is running and mix on lowest speed for 20-25 minutes.

4. The frozen yogurt is soft right out of the machine, but you can freeze it in an air-tight container for a couple of hours for firmer frozen yogurt. It will keep in the freezer for a week. Let it sit out about 10 minutes before scooping because it becomes quite firm if left in freezer overnight or longer.

Jun 06 2 comments
Cocktail, Drink, Gluten Free, Holiday, Recipes, Spring, Summer, Vegan, Vegetarian

Moscow Mule

moscowmule4

How was your weekend? We headed to West Michigan for a wedding, graduation party and engagement party. The weekend was full, but major fun. For three days the sun shone and the breeze from lake Michigan kept us in a vacation state-of-mind. I saw great friends I hadn’t seen in months and loved every second. We also took the most glorious nap at my parents’ house before heading back home on Sunday. I rested my head on Marc’s chest while a small stream of sunshine peaked under the shade and a slight breeze swirled around the room. Heaven.

beachwedding

coralnailpolish

(Phone pics of the beach wedding and my summery nail polish)

It’s officially summer in Michigan and I am ecstatic. It’s now time for bright nail polish, espadrilles, breezy clothing and summer eats. We depend heavily on the barbecue in the summer and there’s nothing better than a cold beverage while waiting for your food to slightly char and infuse with smoke. Last summer we fell in love with the Moscow Mule. It is margarita-like, but my Dad and I think it’s better. It is suggested that you serve this summer sipper in a mug and while it feels a bit silly at first, the charm quickly grows on you. If you can find Reed’s extra gingery ginger beer, I highly recommend it.

outdoordining1

nest

(Phone pic of patio dining with sangria and a little robin’s nest we found in our honeysuckle tree)

Recipe: Moscow Mule

Recipe from Mr. Boston

Makes 1 drink

1 1/2 oz. vodka

1/2 oz. freshly squeezed lime juice (Also good with lemon)

ginger beer (we love Reed’s extra ginger)

lime wedges for garnish

1. Pour vodka and lime juice into an 8 oz. coffee mug.

2. Fill the mug with ice cubes and then pour in ginger beer until the mug is full.

3. Garnish with a lime wedge.

May 03 10 comments
Main Dish, Pasta Entree, Quick, Recipes, Spring, Vegan, Vegetable, Vegetarian

Pasta with Tender Ramps

ramps5

Our Farmer’s Market is set to open up this weekend, but until it does I frequent a tiny spot in the produce section of Whole Foods where I can score some really fresh seasonal goodies. When I find something of interest, I get very excited. I enjoy the little thrill from not having a recipe in mind and I also love seeing if I can stump the fine people at the checkout. I find that they are better than most at knowing their produce and sometimes they’ll ask what I’m making. It’s the little things.

ramps1

I spied ramps recently and it was the first time I’d ever seen them. In a terrible turn of events, I purchased ramps, mussels and the fixings for baklava before I came down with a terrible cold. When I had a burst of energy, I prepared the mussels and baklava and then discovered that evening that I could not taste anything. Have you ever witnessed someone trying to taste something? It isn’t pretty. I chewed slowly, concentrating, while my eyes darted back and forth. I thought if I tried hard enough that I could taste just a little bit. I was pretty fascinated by the whole thing because I could detect sweet, sour or salt, but there was no flavor.

ramps2

Luckily my taste buds perked up just in time for this dish. I wanted to use both the bulbs and the leaves and this recipe from The Splendid Table fit the bill. It is prepared with simple ingredients and the flavor of the ramps really comes through. I highly recommend this for a quick meal that really showcases the mild onion and garlic flavor from the ramps. You can easily halve the recipe below, but I always use a full pound of pasta when making pasta dishes to clinch delicious leftovers for lunch during the week.

Recipe: Pasta with Tender Ramps

Recipe adapted from The Splendid Table

Serves 6

4 bunches of ramps (about 12 oz.)

1/2 C. extra virgin olive oil

1/2 t. crushed red pepper (1/4 t. for mild)

1 lb. linguine

1/2 C. shaved  Parmigiano-Reggiano (optional)

kosher or sea salt

1. Wash ramps thoroughly and trim root ends. Slip off any discolored or dead skin that clings to the bulbs. Cut the bulbs from the greens and then cut the greens in half. Reserve both bulbs and greens, but keep them separate. Fill a large pot with water and put on the stove over high heat.

2. In a large skillet set over low heat, add olive oil, 2/3 C. of water and ramp bulbs. Cover and cook until the bulbs are soft, about 10 minutes. Add the crushed red pepper and toss with tongs for about 1 minute. Remove 2 tablespoon of the ramp liquid and reserve in a small bowl.

3. Add the ramp greens to the pan along with 1/2 t. salt and 6 T. water. Cover and cook over medium-high heat, tossing frequently, until greens are tender and water has completely evaporated, about 5 minutes or so. Turn the heat to low and cook until bulbs and greens are tender. Turn off heat.

4. Salt the boiling water and add the pasta. Cook until slightly firm to the bite. Reserve 1/2 C. of the pasta water and drain the pasta well in a colander. Pour reserved pasta water in the pot you used to cook the pasta. Add the reserved ramp oil and the cooked ramps and bring to a boil for 30 seconds. Add the drained pasta to the pot and toss to coat. Season with salt and freshly ground pepper.

5. Divide pasta among shallow bowls making sure each bowl gets a nice serving of cooked ramps. Serve immediately with shaved cheese on top.