SPRING

A time for growth and renewal. there is a lightness and freshness with this season.

Apricot
Blood Oranges
Grapefruit
lemon/limes
Mango

garlic, ginger, mint
Celery
sprouts
Dandelion Greens
Fava Beans

Leeks
parsnips
peas
radishes
Scallion

babt greens
spinach
Wild garl
Parsley
asparagus

  • Asparagus PEA PASTA

    Ingredients • 1 cup plant-based pasta, such as chickpea or lentil • 1 tablespoon butter or ghee • 1/2 medium onion, minced • 1 clove garlic • 2 cups asparagus, sliced into bite-size pieces • 1 cup frozen peas • 1/4 cup crumbled feta • 2 tablespoons chopped dill • 2 tablespoons fresh lemon juice • Salt and pepper to taste

    Directions

    1. Prepare pasta as directed.

    2. While pasta is cooking, heat a large pan over medium heat. Add butter, onion, and garlic. Cook until onions are soft, about 3–4 minutes.

    3. Add asparagus and cook for another 2 minutes.

    4. Add peas and cook until warm, about 2 minutes. Set aside.

    5. Drain pasta and add to pan with vegetables. Add feta, dill, lemon juice, salt, and peas

  • massaged kale salad

    2 large bundles curly kale*, large stems removed and roughly chopped

    1 Tbsp lemon juice

    1 Tbsp extra virgin olive oil

    1 healthy pinch sea salt

    DRESSING

    3 Tbsp lemon juice

    1/3 cup tahini

    1-2 Tbsp maple syrup

    1 pinch sea salt

    Instructions

    Once you’ve rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem.

    Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.

    Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.

    Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside.

  • Sauteed dandelion greens

    1 pound of dandelion greens

    2 Tablespoons of extra-virgin olive oil

    3-4 garlic cloves, thinly sliced

    1/2 teaspoon of red hot pepper flakes-optional

    1 teaspoon of sea salt

    Juice from half a lemon

    Instructions

    Prep the dandelion greens: Start by trimming about ½ inch off the stems of the dandelion greens. Cut into 3 inch sections, leaving the tops a bit longer.

    Wash the greens: Thoroughly wash the dandelion greens in cold water and drain them.

    Boil water in a saucepan: In a medium saucepan, bring salted water to a boil (I use 1 teaspoon of salt). Add the greens and cook them uncovered for approximately 8-10 minutes. This will help reduce the bitterness and soften the greens.

    Drain: Once cooked, drain the greens well in a collander. Let them cool a bit and gently squeeze out any excess water.

    Heat oil: Heat the olive oil in a sauté pan over medium heat.

    Add in garlic: When the olive oil begins to shimmer, add the sliced garlic and red hot pepper flakes (if using). Once the garlic becomes aromatic, add the dandelion greens to the pan. Don't let the garlic brown as they'll get bitter.

    Add in the dandelion greens: Toss the dandelion greens in the olive oil, stirring with a wooden spoon.

    Cook until tender: Cook the greens until they reach a tender consistency (approximately 5 minutes). They already are cooked from boiling, so shouldn't take too long to get them more tender in the pan. If you like them mushy, you could cook them even longer.

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Summer