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Garlic Scape Frittata

5/30/2018

Serves: 3 or 4

3-4 garlic scapes, diced
¼ to ½ cup chopped ham
2 medium tomatoes, diced
4 stalks asparagus, sliced into ½ inch pieces
2 tablespoons melted butter
8 large eggs
½ cup milk
Salt & pepper to taste – take care if ham is salty
⅓ to ½ cup shredded Swiss cheese
1 -9 to 10 inch ceramic/glass quiche dish or pie plate

Preheat oven to 375.
Spread the melted butter around the dish.
Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes.
In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish.
Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.*
Bake for another 15 to 25 minutes or until center is puffed up and set.

* If the cheese is put on too early it sinks to the bottom and stays there.

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Potato Sorrel Soup

5/27/2018

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Serves 6 as appetizer

Ingredients
2 Tbsp unsalted butter
3 cups chopped leeks, including pale green portion
1 lb. potatoes, peeled and thinly sliced
4 cups vegetable stock
4 cups fresh roughly chopped sorrel
2 Tbsp tomato paste
1 Tbsp dried rosemary (or fresh equivalent)
½ cup half-and-half
Salt and pepper to taste

Preparation

In a soup pot melt the butter over medium heat. Add the leeks and saute until soft but not browned, about 5 miniutes.
Add the potato slices and vegetable stock. Bring to a boil, then simmer until the potatoes are very soft, about 30 minutes.
Add sorrel, tomato paste and rosemary to the soup pot and puree using an immersion blender.
Add half-and-half and salt and pepper to taste. Serve warm or cold.

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Arugula with Feta and Cranberries

5/22/2018

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Serves 2

½ lb. young arugula, cleaned as needed
¼ lb. of fresh market Feta cheese, diced
4 tablespoons dried cranberries

¼ cup good green olive oil
1½ teaspoons balsamic vinegar
2 teaspoons honey
1 teaspoon lemon juice
¼ teaspoon salt
Freshly ground pepper to taste

Place the greens in a salad bowl.
Sprinkle while crumbling the feta pieces.
Sprinkle with the dried cranberries.
Pour the oil into a sealable jar.
Add the vinegar, honey, lemon, salt and pepper. Seal the jar and mix the dressing well.
Add a judicious amount to the salad (the dressing will keep for at least 4 days). Toss gently but well and serve.

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Shiitake Mushroom Asparagus Spinach Soup

5/20/2018

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Yield: 4 servings
Ingredients

2 TBS butter or oil of choice
1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
2 cups shiitake mushrooms, fresh and chopped into thin slices
4 big handfuls of baby spinach, washed well and roughly chopped
1 small onion, finely chopped
4 cloves garlic, minced
4 cups broth (chicken, beef , or veggie)
1/2 tsp tarragon, dried
1 bay leaf
1 cup milk ( your choice: dairy, nut milk, coconut – used in this recipe)
1/4 cup fresh parsley, finely chopped
juice of 1 lemon
salt and pepper, to taste

Instructions

Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
Add minced garlic and saute for about a minute
Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
Turn off heat, add milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (longer will let flavors meld)
Before serving, add salt and pepper to taste and gently reheat.

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RAMPS AND ASPARAGUS PASTA WITH BURATTA

5/16/2018

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Serves 2

8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf
10 medium to large stalks of asparagus
2 tablespoons sweet butter
1cup dry white wine
½ teaspoon lemon zest
Salt and fresh pepper to taste
1 whole Buratta ball (fresh ricotta can be substituted)
½ lb. fettuccini

Set a pasta pot of salted water to boil.
Place 5 or 6 good sized ramp leaves in a mini-processor or cut finely into shreds. Wrap remaining leaves in a paper towel and store in the refrigerator for another use.
Slice ramp bulb and stems diagonally.
Melt the butter in a wide saucepan over low heat. Add the white wine. Add the sliced ramps and the lemon zest and sauté until tender. Set aside.
Take two or three stalks of asparagus, remove the tips, and using a mandolin or just an apple peeler, shave those asparagus and set the shavings aside.
Slice the remaining asparagus horizontally into ½ inch pieces.
Add the asparagus pieces and the tips removed from the shaved stalks to the boiling water for about 2 minutes, not more. Remove the pieces from the water with a slotted spoon and place in a small bowl. Set aside.
Add the fettuccini to the asparagus flavored water and return to a boil. Cook according to package directions until it is tender but still firm to the bite.
Before you drain the pasta, reserve a ½ cup of the water.
Drain pasta and return to the pot. Add the sautéed ramp bulbs and stems. Toss well. Add the blanched asparagus pieces and the raw asparagus shavings. Toss well again. Finally add the minced or shredded ramp leaves and toss again. If more moisture is needed, add a bit of the reserved pasta water.
Divide the pasta between two large serving dishes.
Depending on the size of the Buratta ball, cut it in half or slice two 1 to 1½ inch thick slices from it. Scooping up the looser insides, place the Buratta on top of the pasta and serve.

NOTE: Additional Parmesan cheese does not serve this dish well.

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Garlic Scape Frittata

Potato Sorrel Soup

Arugula with Feta and Cranberries

Shiitake Mushroom Asparagus Spinach Soup

RAMPS AND ASPARAGUS PASTA WITH BURATTA

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