Spring Fresh Food Frenzy
Asparagus and cheddar frittata
- Extra-virgin olive oil as needed
- 1 bunch thin asaparagus spears, ends removed and cut into 1½ - inch pieces
- 8 eggs
- ¼ cup whole milk
- 1 tablespoon all-purpose flour (optional)
- 5 to 8 tablespoons grated cheddar cheese
- pinch of freshly grated nutmeg
- 1 teaspoon salt
- black pepper
- ¼ cup green onions, cut finely with scissors
Preheat the oven to 350°F. Using about 1 tablespoon olive oil, genoursely oil a ceramic pie plate.
Bring a large pot of salted water to a boil, add the asparagus pieces, and cook until tender-crisp, 3 to 4 minutes. Drain well, refresh in cold water, and drain.
In a bowl, whisk together the eggs, green onions, milk, flour (if using; it gives the frittata greater stability), cheese, nutmeg, 2 teaspoons of salt, and a pinch of pepper. Lay the asapargus in the bottom of the pie plate and pour over egg mixture.
Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool for at least 8 to 10 minutes, and cut into wedges. Serve warm or at room temperature.
- 3 tablespoons grapeseed oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
Put oil, lemon juice, mustard and honey in a mason jar and shake until combined, season with salt and pepper to taste.
Spring green salad
- 1 bag of mixed spring greens, washed (about 6 cups)
- 1 cup pea shoots, trimmed
- 1 apple, diced
- 1 carrot, diced
- 1 cup cucumber diced
Cut apple and cucumber into small pieces. Peel carrot peel off, and then continue to peel carrot into ribbons. Mix together greens, pea shoots, apple, cucumber, and carrot.
- 4 lbs yukon potatoes
- 4 large eggs
- 3-4 cups potato starch
- 1½ cups finely grated parmesan
- ¾ cup finely chopped herbs or spinach
Peel and cook potatoes in boiling water, until cooked through. Immediately transfer potatoes to a ricer or mash until there are no lumps.
In a large bowl, whisk eggs. Add potatoes, parmesan, salt and potato starch. Mix together with hands to form a solf, but not sticky, dough.
Take handfuls of dough and roll into a log about the thickness of your finger. Using a dough scraper or safe chopper, cut the gnocchi into 1cm pieces. Dust gently with more potato starch, and reserve for cooking.
In a medium pot, boil salted water. Add 1cm pieces of gnocchi and remove when pieces float to the top.
- 2 cups fresh spinach leaves (about ½ bag of spinach)
¼ cup fresh parlsey
- ¼ cup sunflower seeds
- ¼ cup parmesan cheese, freshly grated
- 2 garlic cloves
- ½ cup olive oil, more if needed
- salt and pepper to taste
Place all ingredients, except the oil into a food processor. Pulse to break up ingredients, and then with machine running, slowly add oil until it resembles a fine paste.
Sour cream rhubarb cupcakes (makes about 30 cupcakes)
- 2 ¾ cups all purpose flour
- 1½ cups granulated sugar
- 1tablespoon baking powder
- ½ teaspoon salt
- 1 cup softened butter
- 4 medium eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- half pount of rhubarb, finely chopped (about 2 cup)
Preheat oven to 350°F. Prepare cupcake pans with liners.
Mix flour, baking powder and salt in a large bowl.
In a seperate bowl mix together with a whisk softened butter and sugar until mixture has lightened and is fluffy.
Add eggs, sour cream and vanilla and beat until smooth.
Mix flour mixture into wet mixture, stirring with a spatula until well combined.
Stir in chopped rhubarb.
Divide batter amongst the cupcake liners and bake for 10 minutes. Check doneness with a toothpick before removing from the oven. Let cool.
Ginger cream cheese frosting
- 300g softened butter
- 2 ½ cups powdered sugar
- 400g cream cheese
- 1 teaspoon dried ground ginger
Beat butter until pale, add cream cheese. Beat until smooth.
Add powdered sugar and ginger, beat until smooth and pale, about 1 minute.