soba noodles with ramps & kale

It's that time of year again. Pastels, sunshine, open-toed shoes, and RAMPS. 

Yep, that's right. RAMPS. Capital R-A-M-P-S.

If you live in my corner of the world, the NE US, then you probably understand my excitement for this delightfully flavorful unique Allium (fancy word for the onion family).   

Ramps are a cousin to the leek. That really cool, good-looking cousin who travels the world and comes to visit once a year and parties all weekend long and then leaves. 

Ramps are best described as a leek, onion, garlic, chive, scallion and green onion combo. Because they are only around for a short period of time, you have to grab them while you can. If you've never had ramps before and you've passed by them at your local farmers market or grocery store, you need to pick some up.  You'll thank me. 

If you're still shaking your head totally confused as to what I am talking about, you probably live somewhere where they do not have ramps, and I'm sorry.

But, don't fret! You can still recreate this dish and any other dish that calls for ramps by substituting green onions, or leeks.  It will not be exactly the same experience, but you can pretend. 

/// On a totally separate but equally as enthusiastic note, in exactly 1 week and 2 days from this post Michael and I will be saying 'I do" on the beach in Mexico with our closest friends and family by our side.  Although I am beyond excited for this event which we have been planning for over a year, I am sad that I am not spending as much time here, on this blog, with my readers and fellow food friends. To make up for it, I promise to post lots of pics of mexico and the wedding week, and tons of inspired recipes when I return. In the meantime, you can also check me out on twitter and instagram for more frequent updates and fun photos from the week. \\\\

soba noodles with ramps & kale

{ If you are not able to find ramps at your local grocery store or farmers market, you can easily substitute with green onion, spring onion, or even leeks (although, leeks would require a slightly longer cooking time). Also, this noodle salad lends itself nicely to lots of vegetable combinations ... so go ahead and experiment! } 

Serves
2 people

Ingredients

6-8 oz  of soba noodles
a dozen ramps, with the roots discarded
2 tablespoons of grapeseed oil (or another high- heat oil for sautéing)
2 cups of kale, packed, and chiffonade 
1 tablespoon of peanut oil
1 tablespoon of  tamari
1 tablespoon of lemon juice
a generous pinch of red pepper flakes 
black and white sesame seeds for garnish

 Directions

• Place a pot of water on the stove, bring to a boil, and cook your soba noodles according to the package. 
• While you are waiting for the water to boil, sautée the ramps.  Using a cast iron pan, heat up the grapeseed oil and add the ramps.  Cook for 5-8 minutes, or until the white parts are very tender and the leaves are wilted. Remove from the pan and set aside. 
• In the same pan, sautée the kale.  Add the remaining tablespoon of grapeseed oil and cook the kale until it is wilted, about 6-8 minutes. 
• Lastly, assemble the noodles. After you've strained the soba noodles, place them in a large bowl and toss them with the peanut oil, tamari, lemon juice, and red pepper flakes. Then add in the cooked ramps and kale.  Give it another good toss.  Adjust oil / seasoning as desired.  
• Serve warm with the black and white sesame seeds as a garnish. 

Enjoy.  

date & almond balls rolled in coconut

As our wedding gets closer and closer, I find that I am spending less and less time in the kitchen.  Not to say that I wouldn't rather be in the kitchen.  I'd always rather be in the kitchen.  It's just not my reality at the moment. I will surely make up for lost time once I'm all married and honeymooned. 

As wedding planning goes, my days have slowly become ravaged with emails, writing, planning, shopping, decision making, hair styling, talking, meeting, trying things on, and just plain doing. And one month from tomorrow all of these things will culminate in one very special event. And then it will all be over {sigh, relief}. Or should I say, it will be the beginning?

Yep ... that sounds better. The beginning. 

Beginning of our life together. Beginning of forever love. Beginning of our life filled with lots of love ... and walks on the beach, cocktails at sunset, late night chats, and of course lots of really really good food. 

I can hardly wait for the beginning to get here. 

Until then, between the all of the decision making and shoe shopping, I have managed to sneak into the kitchen from time to time.  One of the things I have been working on is a recipe for vegan lemon bars.  Sounds yum, doesn't it? Well, don't get too excited, it's not quite ready to share yet. 

However, during a failed lemon bar attempt I did come up with these little gems. Date, almond, coconut balls. 

In case you haven't noticed, I've been on a bit of an almond/coconut/date kick lately.  Maybe it's because I love all three ingredients individually, maybe it's because they are the foundation of a lot of my sweet treats. Either way, these might be one of the best little treats I have ever accidentally made. 

For the past week or so, Michael and I have been having these every night for dessert with a scoop of vanilla cashew ice cream.  They are absolute heaven. And tooootaly on the "pre-wedding diet" ;)

They're simple to make, and they make a beautiful presentation.  Coconut, dates, almonds, simple, and beautiful is what I am all about right now. Emphasis on keeping it simple. 

date & almond balls rolled in coconut

Makes
about 12-15 balls

Ingredients

1 cup of almonds
2 tablespoons of refined coconut oil
a pinch of sea salt
6-8 medjool dates
1/2 cup of shredded coconut 

Directions

• In a high powered blender or food processor, pulse the almonds until you have the consistency of a fine meal. 
• Then add in the salt and coconut oil, and while the blender is running begin to add in the dates a little at a time. Keep adding until all of the dates have been added and everything is well combined. 
• Pour the date/almond mixture into a bowl, and spread the coconut out on a plate. Begin to shape the balls. Take about about a quarter size (or a little larger) of the date/almond mixture and roll it around in the palm of your hand until you have a firm, packed, round shape. Then roll them around in the coconut to coat.  Repeat until the date/almond mixture is done. 
• You can eat these right away, or store them in the refrigerator to enjoy at a later time. Once they have chilled a little they become more firm.  Depending on the freshness of the ingredients, they should last for 1-2 weeks in the refrigerator. 

Enjoy. 

zucchini, red bean & quinoa cakes

I have a savory tooth. Is that even an expression? Well it is now. 

If you placed a piece of vanilla cake with vanilla frosting in front of me and a zucchini red bean and quinoa cake and said pick one, I'd no doubt go for the zucchini red bean quinoa cake. 

Then I'd ask nicely if I can have the vanilla cake back for dessert. 

I feel that most people would be able to define themselves as either a savory person or a sweet person.  Don't you? It does not mean that you do not enjoy both, it just means that if given the choice between the two, you'd opt for one over the other.

Since I'm a savory gal, I love savory cakes of all shapes and sizes. These little cakes, however, are my new fav. They're a combination of a couple of different cake recipes we have made recently in class. Zucchini cooks up nicely with the red beans, and the quinoa and millet are used to hold everything together (and make them super awesome). 

Oh, and in case you didn't know, quinoa cakes are all the rage right now amongst savory and sweet people alike.  If you haven't tried one, you need to go and make these now and find out why. 

 
zucchini & red bean cakes

{Inspired by a few differnt recipes I have made in class at The Natural Kitchen Cooking School}

Makes
About 6-8 cakes

Ingredients

1/2 cup of zucchini, grated (unpeeled)
1/2 teaspoon of sea salt
1/2 cup of onion, minced 
3 cloves of garlic, minced
1/2 cup of red beans (kidney beans)
1/2 cup of quinoa, cooked
1/2 cup of millet, cooked
2 tablespoons of lemon juice
salt & pepper

a couple of tablespoons of grapeseed oil

optional garnishes: lemon, parsley, sesame seeds

Directions

• Place the grated zucchini into a strainer in the sink or over a bowl and rub the 1/2 teaspoon of salt into it. Let it drain for about 20 minutes. 
• While the zucchini is draining, sauté the onion and garlic for about 5 minutes, until they are browned. 
• Then, in a large bowl, smash the red beans with a fork until they form a thick paste. Then add in the other ingredients for the cakes: zucchini, onion, garlic, quinoa, millet, and lemon juice, and then season with salt and pepper. 
• Once all of your ingredients are combined, form the mixture into small patties. 
• To cook the patties, heat up a couple of tablespoons of the grapeseed oil in a cast iron pan over medium heat.  Add the cakes, as many as will fit comfortably in the pan, and cook for about 5-7 minutes on each side (until they are browned).  Be careful when you're flipping the cakes, they can fall apart easily if you're not gentle with them.  
• When they're cooked on both side, transfer to a plate and garish with the optional lemon juice, parsley, or sesame seeds. Serve warm. 

Enjoy.

 

{make ahead} grow your own basil and make basil infused oil

Anyone can plant their own basil.  Anyone.  Yep, even you, person who lives in a tiny apartment. You do not need a big yard, a garden, or even an outdoor space.  All you need is sunlight, a little watering, a lotta love and you've got fresh basil.

If you're a newbie to gardening, planting a pot of basil is the perfect way to get you started.  If you're a gardening pro, then you already know that having a basil plant around makes for lots of wonderful and uber-fresh tasting meals all spring and summer long. 

how to grow your own basil

Before Planting: Basil can grown indoors or outdoors, but make sure you have a spot that has a lot of light. Basil loves at least 6 hours of sunshine a day. If you are planting outside, be sure that the last frost has past. Basil likes the warmth (50ºF and above) so make sure it is consistently warm before planting. 

Planting: The easiest way to get your basil plant going quickly is to buy a seedling that is grown already. Look for organic basil that has bright green, healthy looking leaves. You also want to make sure the long roots are attached which will allow you to re-plant the basil at your home. If you choose to plant basil from seeds, be sure to plant the seeds in a paper or fiber pot with plenty of room for the long roots to grow in.  Do not use a seed tray, their long roots do not like that.   

When you are ready to transfer your grown basil to a pot or to the ground, be sure to wet the roots. This will make it easy to remove from the container.  If you are not planing in the ground, make sure the pot you are using has good drainage.  Terra-cotta and ceramic make good planter choices for herbs. Place the basil plant(s) into the ground or pot and cover the roots with dry soil.  If planting multiple plants, make sure they are at least 12 inches apart.  Then lightly water the soil, being careful not to over-soak the roots. 

Growing Tips: Regular watering is key. Although, be sure to not water too much because herbs and basil do not like to be soaked, just nice and damp. Be sure to trim back the leaves (and use them in your cooking) often. This will allow the basil to grow back nice and full, and continue to grow throughout the season. Lastly, be sure to watch the weather if you have your basil growing outdoors.  It is to your advantage to have them in pots because if it gets cold, really windy, or if it is raining a lot you can bring your basil inside to protect it. 

Harvesting: The best part about having a basil plant around is that you can pull off the leaves whenever you would like to incorporate basil into a meal.  Trimming off the leaves actually helps it to grow, so do not be afraid use and trim often.

Storing: Once the leaves are removed form the stem and root, they will only last a couple of days. Unlike other herbs, it is not recommend to freeze or dry out basil.  One way you can store extra basil is by making basil oil .... recipe below :) 

how to make basil infused olive oil  

what you will need:
1 cup of loosely packed, fresh basil leaves
a clove of garlic (optional)
a mortar & pestle
3 cups of fresh, high quality, extra virgin olive oil 
a glass mason jar or olive oil container for storing

method:

Place the basil leaves and garlic (if you're using) in a mortar with some of the oil and using the pestle gently rub it around until the basil releases it's oils. Place the basil and garlic into the glass container with the remaining oil. Store in a place with sunlight for 2-3 weeks. Then, strain the basil and garlic from the oil and pour the oil back into the same glass container. Use on salads, pasta, in sauces, over vegetables, or however you chose. When not using, store the basil oil covered in a cool, dark place. It will last for about 6 months.  

stuffed artichokes with lemon, garlic, shallots & spicy bread crumbs

I know ... I know ... I say this all the time, but this right here is truly one of my favorite foods.  I do not know what my life would be like without stuffed artichokes.  

Every time I am eating artichokes with my mom she has to tell the story of how the first recipe I called her and asked her for in college was stuffed artichokes.  

Why is it that even with the exact same recipe, we can never make it as good or as comforting as when our moms make it.  I'll never figure that out. 

I try though.  I really do.  And, hopefully someday I'll have a kid who will call me up from college looking to recreate the stuffed artichoke the same way I made it for them growing up. 

In case you haven't guessed it from the mounds of big, healthy looking artichokes in the grocery stores, this is the beginning of artichoke season. I just cannot get enough. 

Although they can be a bit time consuming to prepare, you can make them ahead of time and enjoy them all week long. For lunch, for dinner, for breakfast, for a mid-day snack. I like to get my artichoke fix on so that I'm set until next season. 

I still love my mom's the best (who doesn't), and the thing I love most about her artichokes is that the recipe has not changed one bit since she started making them for me.   

My recipe, which is derrived from hers, has evolved ever so slightly. While I used to only boil them and keep the core in tact, I now remove the center core so that I'm able to stuff and season the best part of the artichoke, the heart - of course, and finish them in the oven. 

stuffed artichokes

Makes
3 artichokes

Ingredients

3 globe artichokes, with stems attached
3 tablespoons of olive oil
3 cloves of garlic, minced
1 large shallot, finely chopped

for the stuffing:
1 cup of whole wheat bread crumbs
1/2 teaspoon of red pepper flakes
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of salt
fresh ground black pepper
2 tablespoons of olive oil
1 lemon, zest and juice

Directions 

Start by cleaning, trimming, and preparing your artichokes:

• To prepare the artichokes, remove the long stems and reserve (for the stuffing), and then remove about an inch off the top and discard. 
• Then, using scissors, go around the artichoke cut off the prickly tops of the leaves.
• Rinse the artichokes thoroughly. 

Then steam the artichoke:

• In a heavy soup pot, fill the pot with about 1-2 inches of water being careful now to drown your artichoke in too much water. 
• Add in 2 tablespoons of olive oil to the water.
• Then place the artichokes in the pot and drizzle a little more olive oil over the tops.  
• Bring the water to a boil over medium-high heat, cover, and let the artichokes steam for approximately 40 minutes (could be a little more or a little less depending on the size of the artichokes).  Make sure you check in on them every 10 minutes or so to see if more water needs to be added to the pot. 
• You will know when they are done when the leaves pull off easily.  

While your artichokes are steaming, sauté the stems and prepare the stuffing:

• Peel the outermost layer of the stems, and then chop them into a small dice.  
• In a cast iron pan over medium heat, add a little oil and add in the shallots and garlic and cook them for about two minutes.  Then add in the diced stem. 
• Sauté the stems, shallots, and garlic for about 10-15 minutes, until the stems are nice and tender. 
• While they are cooking, prepare the breadcrumb mixture.  In a large bowl, mix together all of the ingredients for the stuffing. 
• When the stems are done cooking, add them to the breadcrumb mixture. Stir until everything is well combined. 

Remove the core, and stuff and bake the artichokes:

• Pre-heat the oven to 350º
• When the artichokes are done steaming, carefully remove them from the pot and place them onto a parchment lined baking sheet.  
• Allow them to cool for about 5-10 minutes.
• Once they are cool enough to handle, remove the core.  To do so, start by pulling out the center leaves (the ones that are yellow and prickly). Once you've removed all of the yellow leaves, take a spoon and scoop out the "hairy" center, revealing the heart of the artichoke.  Once all of the hairs are completely removed and the heart of the artichoke is exposed, you are ready to stuff the artichoke. 
• Take the stem and breadcrumb stuffing and stuff the large center cavity.  Then, continue to spoon and sprinkle the mixture into the outer leaves, making sure you get some of the stuffing into each layer. 
• Once your artichokes have been stuffed, drizzle a little more olive oil over the tops and place them in the oven.  Cook for about 10 minutes (until the tops have browned).  
• Remove and allow to cool slightly. Serve warm, or keep them in the fridge for up to a week and reheat when you're ready to eat them. 

Enjoy.