Recipes for April - Easter Weekend
Here's some of Jennifer's favorite recipes
for a spring weekend with family and friends.
The recipes' links include recommended wine pairings.
May Wine & Passionate Peach Sparkling Cocktails
Spicy Hummus with Roasted Garlic
Cheddar Cheese Crackers with Goat Cheese Garnishes
Baby Kale Salad with Orange Vinaigrette
Asparagus Quiche
Mushroom Galatte
Curried Chickpea Rice Salad
Socca Pizza with Ramp Pesto (See below for more details)
Kiwi & Almond Cheesecake Tart
RAMP SEASON IS HERE
Spring is coming - find those ramps in the woods.
If you are lucky enough to have ramps growing in nearby woods, April is the month to harvest the leaves and/or the bulb of this "only in the spring" member of the Allium family. The small bulbs may be pickled and eaten throughout the year. The leaves can be used much like scallions in many recipes: in raviloi, on pizza, with vegetables, meats, and eggs. The leaves make a delicious pesto for crostini and many other dishes. I just encountered a gentleman at Wegman's who roasted the leaves with asparagus and mushrooms with a drizzle of balsamic vinegar and olive oil. Can't wait to try this!
for a spring weekend with family and friends.
The recipes' links include recommended wine pairings.
May Wine & Passionate Peach Sparkling Cocktails
Spicy Hummus with Roasted Garlic
Cheddar Cheese Crackers with Goat Cheese Garnishes
Baby Kale Salad with Orange Vinaigrette
Asparagus Quiche
Mushroom Galatte
Curried Chickpea Rice Salad
Socca Pizza with Ramp Pesto (See below for more details)
Kiwi & Almond Cheesecake Tart
RAMP SEASON IS HERE
Spring is coming - find those ramps in the woods.
If you are lucky enough to have ramps growing in nearby woods, April is the month to harvest the leaves and/or the bulb of this "only in the spring" member of the Allium family. The small bulbs may be pickled and eaten throughout the year. The leaves can be used much like scallions in many recipes: in raviloi, on pizza, with vegetables, meats, and eggs. The leaves make a delicious pesto for crostini and many other dishes. I just encountered a gentleman at Wegman's who roasted the leaves with asparagus and mushrooms with a drizzle of balsamic vinegar and olive oil. Can't wait to try this!