Recipes

Sautéed Ramps with Fried Potatoes

From post Ramping down
2 bunches of ramps
1 medium potato diced small
2 -3 tablespoons  olive oil
2-3 tablespoons red wine
salt and pepper to taste

Rinse the ramps.  Shake them dry, but  leave a bit of dampness. Trim off the roots and then chop into thirds.

Heat the olive oil. Saute the potato until it’s lightly browned. Toss in the ramps. Continue to saute until the ramps are wilted and dark. Add the wine. Season with salt and pepper to taste.

Super Easy Open Faced Goat Cheese & Egg Sandwich
From post  Junk Food For Brunch

1 slice bread (per serving)
2 eggs (per serving)
2 tbs milk
Chives (optional)
1 -2 tb Nettle Meadow Fromage Blanc  (I used the garlic and oil flavor)
A bit of butter for the pan
Sliced tomato

Toast your bread. Crack and beat the eggs with the milk.  Add the few chives if you have them). Slice a tomato.  Spread the Fromage blanc on the toast. Add the slice of tomato. Top with scrambled eggs. Enjoy.

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Black Chickpea Tabouli

From post Basic black chickpeas

2- 4 cups of chopped parsley

2-3 chopped tomatoes

1 rib of celery diced small

3/4 cup of black chickpeas, cooked in water and salt

1/3 cup crumbled feta

Dressing:

Juice from 1 lemon

3 tablespoons of olive oil

2 cloves of garlic

Mix all the chopped vegetables in a bowl. Add the chick peas and feta cheese.

Chop the garlic as fine as you can. Then using the back of a knife, make garlic paste by pressing the chopped garlic into the sea salt. Whisk in the olive oil. Add lemon juice and stir. You can add a teaspoon or two of the feta brine if you want to thin out the dressing.

Mix with salad. Serve.

Note: This salad keeps well overnight. In fact, the flavors blend nicely when it sits.

How to cook chickpeas?

Black, brown or tan, cooking chickpeas is pretty easy. Soak overnight if you can. If not, simply add to a pot with 3 times the amount of water to peas. Bring to a boil. Lower heat. Simmer for two hours or until tender.

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Sunflower Any Morning Muesli

From post Muesli the Magnificent
2-½ cups uncooked organic oatmeal
½ cup sunflower seeds
¼ cup flax seeds (I used them whole, although it might be better to grind them)
¼ cup raisins
¼ cup dried pineapple (the kind cut into tiny raisin sized bits)
1/3 cup unsweetened banana chips broken
1 TB of cinnamon
½ cup of brown sugar

Toss together all the ingredients until the brown sugar and cinnamon has been distributed evenly. Store in a jar. I am storing mine in the refrigerator since it has flax seeds.