Hooray! It’s that time of the year again. Warm weather, the days are getting longer, the mud is making its way into every little crevice in my house. But it’s ok because I love spring dirt. It means the snow is gone,  the ground is thawing out, and that it will be warm  everyday soon enough. It also marks a good time to get the seeds started and the garden plans figured out!!!!!!. So yea, dirt is good.  And sickly, I also love to clean.(it might actually be OCD and not love, but whatever, it get the house clean)  Whatever it is, spring, with all its lovely dirt, really works for me. This week has been a up and down weather week, but there has been enough sunshine to melt the ice and create lots of mud in from of my door. So this weekend I think I am going to get down and dirty with my bad self and do an extensive spring clean. And when I say down and dirty, I mean down, on my hands and knees with a toothbrush and a bucket, hand scrubbing every inch of my house. (Good thing my house is the size of a postage stamp)  And for that, and every other time I clean, I make my super awesome all purpose lemon rosemary vinegar clearer.

I like to make and use my own cleaning solution for the following reasons. 

• I hate chemicals
• I can make it with  the stuff that I have in the kitchen
• It’s a natural disinfectant 
• It might smell faintly like vinegar for a few minutes, but then the vinegar smell goes away and is left with a nice citrus rosemary smell. Chemical smell makes me want to yak.
• The cost of non chemy cleaners  at the store costs like WHAT!
• This is cheap as hell to make
• In a pinch, can use on my salad
• Works like a boss

And I use it on everything. (EXCEPT MARBLE!!!!!!) The toilet, shower, kitchen sink, floors, windows, the dog. (Not the dog, but i though about it)  Sometimes  if I have a really grimy gross surface I’ll make a paste out of the AP cleaner and some baking soda, let it sit for a while, and then scrub it off.  When I do the tolilet, I sprinkle some baking soda in the bowl then squirt the cleaner all around. Let it sit for a few minutes and scrub with a brush. If  I am really deep cleaning the floors (this weekend) I’ll dump a half cup of the cleaner into a pail,  add a squirt of dish soap and top it off with a few more cups or warm water and then scrub away.  I could keep going on and on and name every single use, but I won’t cause thats annoying and because the name in itself tells it all…….ALL PURPOSE CLEANER!!!! 

With that, I leave you with my method of making the super awesome, non chenmail, nicely smelling, cleaner.

Lemon Rosemary All Purpose Cleaner 

Makes 2 cups of cleaner.. which last me about 2 weeks.

• 1 Lemon
• 1 tablespoon Rosemary*
• 1 cup white vinegar
• 1 cup water

*Note.. You can use any herb that like.. Lavender, Sage, Thyme.. all  nice smelling… Use what you like.

Zest  a lemon and then juice the lemon. Save the juice and use in your water or on you salad. Stick the zest and the rind (chop into a few chunks) into a pot with the vinegar , the rosemary and water. Turn pot on low and let mixture simmer for about 10 minutes. Remove from heat and let cool. Place in a jar and let sit for a day or more (up to two weeks). When ready to use, strain and transfer solution to a empty bottle or squirt bottle.

Clean the crap out of anything! (Except marble….don’t use citrus anything on marble)

So next time you use lemon, keep the rind and make this cleaner. OR better yet, get a lemon to make this cleanser and you will then have the juice for a glass of lemonade. Either way…

Have fun cleaning!

-C

The bounty of spring is upon us. Asparagus is everywhere and I have been embracing it.. smelly pee and all.  And along with all my spring veggies and smells,  I have grabbing for more springy spices. I go through seasonal spice kicks, like cinnamon and ginger in the fall, curries and chills in the winter. And for spring, I am big on sumac. If you haven’t heard of it or tasted it, it kind of taste like a tangy salty lemon..without actually having any salt. And its a really pretty, a bright red, almost purple color. I use it on a lot of things, especially veggies and bean dishes, sometimes as a lemon replacer, but mostly to add another level of tangy flavor. It’s fantastic, really great for all those springy time dishes. Nice and bright!

 This dish is perfect made and eaten right away, but it’s one of those dishes that tastes even better the day after. Also it’s good and safe to serve room temperature. (think lunch box or a picnic!) And did I mention healthy? Protein packed quinoa and the lean green asparagus, I mean come on. You won’t feel an ounce of guilt for eating a hugmongo bowl of this stuff because you should, so it’s totally ok.

Eat away! 

The stuff of the stuff. Quinoa and asparagus for the base. Sumac, lemon, garlic, onion, salt and pepper and a little splash of oil for the dressing. 

Note. Sumac is not always the easiest spice to find. I know that its available online (what isn’t) and that some health food store or herbal apothecaries carry it, but i have ye tot see it at a conventional supermarket. And once you find it, buy a good amount cause you will also fall in love with it and use it on everything. 

     Start by making the dressing. You want to have it sit for at least 10 minutes. It will be perfect by the time the quinoa is done. Mince the garlic, dice the onion and juice the lemon. Stick it all into a jar with the sumac, a pinch of salt and pepper and about a teaspoons worth of olive oil. Stick a lid on the jar and shake shake shake. and let it sit.

Now you should make the quinoa.. Water and quinoa go into pot, high heat until boiling,  topped with a lid and set to simmer for about 15 minutes. 

When the quinoa is simmering, cook up the asparagus. Add a drizzle of oil, to a pan and a few splashes of water. Place trimmed and chopped asparagus to pan and sprinkle with salt. Cook on medium heat for about 8 minutes, or until cooked but still has a nice crunch to it. Take off heat and add the dressing to pan.  Let it sit and marinate for a few minutes.When the quinoa is tender, fluff with a fork and add to the skillet with the asparagus and dressing. Toss around to make sure all the quinoa gets dressed. Take a taste.. does it need a little salt and pepper? Add a pinch if it does.Pile into a bowl, add a bit of cracked pepper.. and eat.

Or… Idea! Make this dish and pack it into a jar. Maybe grab a baguette and some hummus os some other  tasty foods and take yourself and a friend out for a picnic. 

So much good .

Keep it real yo

-C

serves 3-4  as a side dish or 2 as a main meal. 

• 1 cup quinoa
• 2 cups water
• 8-10 asparagus 
• olive oil

For the Dressing

• 1 tablespoon sumac
• 1/2 small red onion
• 2-3 cloves garlic
• Juice of 1 jumbo lemon or 2 small lemons
• 2 teaspoons olive oil
• salt and pepper

Start but making the dressing. Mince the garlic and finely dice the onion. Place in a  jar with the sumac, the juice of the lemon, a pinch of salt and pepper, and a little splash of oil. Top the jar and shake the crap out of it for a minute. Let sit and meld. (This dressing can be made ahead of time and is fantastic on all sorts of everything)

In a large pot, add water, quinoa and a spindle of salt. Bring to a boil, cover , and reduce heat to simmer. Let cook for about 15 minutes or until water has completely absorbed.  When the quinoa gets going, trim the woody parts of the asparagus and chop the remain asparagus into inch long pieces. Toss into a lightly oiled skillet with a few splashes of water, sprinkle with salt and put on medium heat for about 8 minutes, or until asparagus is cooked, but still crispy. Take off heat and add the sumac dressing. Once the quinoa is done, fluff it with a fork and toss it with the sumac dressed asparagus. Scoop into a bowl, add some cracked pepper. Bring food to face and eat. 

Any leftover? This dish is fantastic serves cold or at room temperature.

I can’t stop eating these. They are like little balls of crack and I am an addict.

Frozen peanut butter grapes… I mean, I just can’t stop.

So you say you have never frozen your grapes? Well you should. It’s the only way I like to eat them anymore.  I was never a huge grape fan, but one day long ago, I discovered the wonder that is the frozen grape and it is amazing, Now whenever grapes are on sale at the grocery store, I buy way to many and end up filling our tiny little freezer with jars and bowls of grapes.  Then whenever the mister goes to grab the bag of  frozen peas for his sore back or knees, there is almost always a frozen grape avalanche. Why I don’t put a lid on those containers is even a mystery to me.  Oh, now I remember.. I want easy access.Oopen the freezer, grab a few grapes, and go on my way… not having a lid to take off makes the process a little easier.

Then one day, the frozen grape game turned into something else, something a little more decadent and even more addicting. Where it came from, I do not know. Maybe it’s some subconscious throwback to a childhood full of peanut butter and grape jelly sandwiches, or maybe it’s just that fact that I think peanut butter can pretty much go with anything. But no matter why, I started dipping those frozen grapes into peanut butter and never looked back. And now when I have grapes, it’s all I want to eat.

I am warning you now, once you start making these, watch out, because before you know it, you will develop a frozen grape addiction too. And littles.. they are as easily  addicted to these as well. I have seen kids that hate grapes go totally bonkers for these.  Just so you know.

The stuff  you will need. Washed and drained fresh grapes (green or red. I usually use red but the green were half the price and the red ones didn’t taste very grapie*) Creamy peanut butter, skewers, and a little bit of cinnamon or cocoa powder (optional)

*Note. When you are the store, try  before you buy. You know what I mean, eat a few while shopping aground. I say this because not all grape are created equal. Some taste way better than others. I have bought grapes before that didn’t taste like anything or that have really tough skins, and those just piss me off, so eating a few will guarantee that your money is being well spent and that the grapes won’t disappoint you.

Ok, so now let’s make these bad boys.

Simple simple. Two grapes per skewer (or toothpick) Lay on a wax paper covered dish or pan and stick them in the freezer until frozen. When the grapes are frozen, melt peanut butter. Take a big glob and stick in a tall skinny cup or bowl and stick in the microwave or heat in a sauce pan and then transfer to a tall skinny vessel.  Take frozen skewed grapes and, one skewer at a time, dip in the peanut butter. Cover with as much or as little of the peanut butter as you want and place on wax paper. If you are feeling feisty, add a sprinkle or cinnamon or even a dash of cocoa powder. Or, this may seem a little crazy, but garlic powder is so F*ing good.(it’s worth at least giving it a try) When all grapes are dipped, place back into freezer for another 10 minutes or so to let the peanut butter set up a bit.

Whenever your ready… Eat. And be so happy. And always keep a back stock of frozen grapes in the freezer. They are the best.

Keep it realz.

-C

the quantity is up to you, but I recommend making a shit ton!

• Creamy Peanut butter (I use organic creamy from Trader Joes, or natural skippy)
• Green or Red Grapes
• Cinnamon and or cocoa powder (Optional)
• Toothpicks or skewers

Wash grapes and skewer 2 grapes onto a stick. Place on a flat surface and stick into the freezer until frozen, which usually takes about an hour.

Once grapes are frozen, stick a big glob of peanut butter into a tall skinny vessel (Like a juice cup or a 4 oz ball jar) and warm to a liquid constancy in the microwave (about 30-45 seconds) or if you don’t have a microwave, stick in a sauce pan, warm on stove, and pour into a glass (what I do)

Remove frozen grapes from freezer and dip into melted peanut butter. Place on a wax paper line tray or pan and sprinkle with cinnamon and or cocoa powder, or not, or a few (whatever you want) and stick back into freezer for another 10 minutes.

Eat as many as you want… Make so many because you will become addicted!

We had ourselves a very full past week. Dinners with the misters family, dinners with mine. Lots of running around for last minutes projects, papers and bills. Mailed in the taxes in (barf) and washed the Washer dog (now he smells like a wet dog with a faint lavender scent… not much better) Then it happened, the most amazing spring day. I spent half the day on Friday trying to remember what it’s like to function in warm weather. I was getting hot and forgot that I could take of my sweater. But it was back to the sweater, hat, and mittens the next day which made me kind of cranky. It actually worked out ok because I didn’t feel bad about hanging inside listening to music , drawing and painting.  Oh, and can’t forget to mention the cleaning… lots and lots of cleaning.. and there is still more to be done. All in all, not a bad week.

Some internet bits from the week

-I love this house and all the funky touches. Roger & Chris’ Bold, Eclectic & Vivacious 160-Year-Old Victorian

-A LIGHT THAT COULD EASE SEASONAL AFFECTIVE DISORDER. Not sure if it would really work, but it is a really cool light.

-Where do Babies Come From? A volcano sounds right to me. 

-I love everything about this. Michelle Obama’s ‘Evolution Of Mom Dancing’ Is Back With Part 2

-Brilliant! Kids should know how to clean up after themselves. Without Janitors, Students Are In Charge Of Keeping School Shipshape

-I am waiting for this book to come in at the library. FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant.

And a few real life pictures.

The collection of snow shovels has finally moved to the barn!!!

Sure you can dye eggs, or like me, just melt a bunch of crayon.

I have never seen it before, but all these leaves were melting into the ice. Very weird and very beautiful.Speaking of weird and beautiful… And yes.. I pulled out my sandals for the one day of spring we had this week. It was glorious and amazing. I had forgotten what warm weather felt like. 

Hope all you people had a great and lovely week as well.

Happy Day.. Happy Easter.. Happy Happy

-C

I don’t know about you guys, but I am JUMPING FOR JOY… cause its finally SPRING!!!!!!! I was really starting to doubt that it ever going to happen.  So now that it is actually warm enough to be outside, what are your plans today? Are you going to spend it outside? Or at the very least, in a light filled house with all the windows an doors open? I hope so, cause I think everyone needs to take the day to finally de-thaw and get out of the winter funk that we, or at least me, having been living in for that past 2 months. 

My Sunday list of things to do.

• Wash the cat..and finally let him run free
• Pick up all the trash that has been blowing  up my driveway
• Make bread
• Put air in bike tires…. Go for a bike ride
• Return and withdrawal a few books from library
• Clean off the outdoor tables and chairs and eat meals OUTSIDE!!!

So yeah, do a few somewhat productive things, but mostly just enjoy this shit out of this day!

And here is some internet stuff from the week that might be of interest to you.

-Hold The Mammal: Daring To Make Dairy-Free Cheese From Nuts. I am into this. 

-Hell YES!!!! Golden Girl Legos… What’s the hold up?

-Did you know about this? National Park Week!!! And if you can’t make it this time, I am pretty sure that there is a noter free week later in the season.

-Hey, if a a coloring book is what you need to get creative, this one looks pretty cool.  Fantastic Cities is an architecture-themed coloring book for adults  

-Being a Vermonter and a fan of stupid sick humor, the first movie was everything and more a stoned kid for ask for. For Fans Of ‘Super Troopers,’ Meow They’re Getting A Sequel….

-I was very happy to hear about this. Lunch, Not Landfill: Nonprofit Rescues Produce Rejected At U.S. Border. I have experienced having all my fresh produce confiscated at the border. I was so pissed and the food the guy took was my lunch  and dinner. I was starving and angry. (Not a good combination on me) So at least now that food can be put to good use.

-This is almost exactly what the mister had been wanting to o for a few years now(before it was cool)..BEFORE & AFTER: 1971 SHASTA CAMPER MAKEOVER

And a few pics from the week. 

Oh little little. I picked him up from school and all he wanted to do was cut out paper snowflakes. It then proceeded to snow 3 inches … I blamed him. Snow covered world. I admit, very pretty, but I am hopping that this was it, that I won’t see snow again unlit November.A day with blue skies and amazing cloudsThe most perfect little and the trash dog. These two spent a good hour fighting over sticks. It was fantastic. 

And this salad. I have been eating it all week long. Pineapple and dill… So freaking good. 

Have the best Spring filled Sunday!

-C

I know that it it spring, but I still have a winter farm share for another month and will be cooking and eating roots and squash until the summer share starts in early June. And I am good with that cause I love me some root veggies and butternut squash.  But, yes, it is spring and my body isn’t craving the super hearty, rich foods that it was just a few short weeks ago (more like last week) When the temperatures first start to go up, I usually want my food to not feel as heavy or my spices to be quite at warming (I am still all over curries and hot hot hot sauces in the summer). It’s like I have said before, I tend to change up my spices with the seasons.  

So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don’t actually have to go for a bike ride if you don’t want to)

Note. If I had a grill, I would definitely cook this dish on it. As of now, I don’t own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!

Half of a medium sized butternut squash (or use a whole one.. I had a half in the fridge that was waiting to be cooked)  and one whole onion (two if you use a whole squash)  Apple cider vinegar, olive oil, salt , pepper, garlic powder, and, last but not least, the oh so fragrant and tasty, tarragon. 

Chop the onion  and the squash into big chunks. If you don’t like the skin of the squash, you can peel it, but I like it so I don’t peel. Drizzle olive oil in a pan or a baking sheet, toss the veggies in and add the garlic powder, tarragon, salt and pepper and a few splashes of apple cider vinegar. Toss around. Stick into oven at 425 degrees for about 30-40 minutes. When the squash is tender and the onions are cooked, remove from oven.  

I am pretty sure you can figure out the rest.

Happy day!

-C

Tarragon Butternut and Onions

• Half of Medium Butternut Squash
• 1 Large Onion
• 1 Tablespoon Dried Tarragon (use fresh if you have it.. 2 tablespoons)
• 2 Tablespoons Apple Cider Vinegar
• 1 Teaspoon Garlic Powder
• Salt ans Pepper
• Olive Oil

Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender.  

Remove from oven and eat.

 Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack… eat it however you want.

Not only is it the first week of summer, it’s also popsicle week! Billy over at the sweet ass blog Wit and Vinegar hosts a little (actually quite large) bloggers party that share all sorts of fun and fantastic popsicle recipes and presents that list to the world. There are popsicle flavors up the wazoo…Pretty stinkin cool right.

So my contribution to the world of popsicle eaters is one of my all time favorites (maybe the absolute best one yet).. Carrot Ginger Orange.

For those who know me, this flavor combination should come as no surprise. Carrots are my thing. I eat them all day, every day. Sure I eat a shit ton of other stuff, but always carrots. Carrots are in my breakfast,lunch, and dinner. If I need a snack, I grab a carrot. There is just something so satisfying not to mention so easy about carrots. Eaten alone, with mustard or hummus, or dipped in peanut butter of cinnamon..Carrots can do just about anything. I mean I eat so many carrots that no shit, my skin is a slight tint of orange (seriously for reals. Something about an abundance of carotene) Crazy I know, but what can I say. I really like carrots. %u00a0%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0 (that’s what I say when people ask me why I am glowing orange)

So naturally the carrot made it’s way into my popscile mold. And now it’s for real. Carrots really can do anything.

Another win for carrots everywhere.

And popsicles.. Just in time for that hot as shit weekend we are about to have.

GO POPSICLES CO!

The stuff. Carrots, an orange, some fresh ginger, and some water. Simple simple and no, I didn’t forget the sweetener… these pops have no need (although if you want, go ahead and add a smidge or splash of something sweet)

Start by chopping up the carrots and sticking them into a pot with some water. Not a lot, just enough that it almost cover the carrots, and stick that pot onto the stove, cover and cook on medium heat until tender. Make sure to check that the water doesn’t completely evaporate or you will have burnt carrots which taste just fine, but not as a sweet popsicle

While the carrots are tenderizing, zest the orange then juice it and grate up some fresh ginger.

Once the carrots are fork tender, dump in the juice, the zest, and the ginger. Stick pot back on heat for just a few more minutes to meld the flavor together.

Dump the contents of the pot into the blender and blend blend blend until smooth.

Grab your mold and pour blended mixture into it.. Because the mixture is thick, you don’t have to wait to stick the sticks in so go ahead and do that now.

And into the freezer they go!

Serious popsicle goodness right there.

Happy Popsicle Week. Go ahead and make them all!

-C

Makes about four or five 3.5 oz popsicles

• 3 medium sized carrots
• 1 orange (zest and juice)
• 1-2 teaspoons fresh ginger
• water

Note. I did not use and sweetener and did not miss it but if you really think you need it, add a little bit of honey or sugar. But really, they are sweet enough so maybe give them a chance without it.

Start by chopping the carrots up into coins and stick them into a pot with enough water to just about cover the carrots. Stick on stove on medium heat and place a lid on the pot. Cook carrots until tender.

While that’s happening, zest and juice orange and grate up the fresh ginger. (I used 1 teaspoon of ginger at first, but after I blended it, I decided that I wanted a little more so I added another teaspoon)%u00a0 Once the carrots are soft, dump in all the juice, zest and ginger. keep on heat for a few more minutes to let the flavors all meld together.

%u00a0And now dump the pot of carrot goods into the blender and blend the crap out of it until smooth. (add in a splash or two of water if needed. Taste your puree and if you want more ginger, add it it.( can also decide now if you want any sweetener..

Now pour the mixture into you popsicle molds and follow the mold directions on how to use it (add popsicle sticks and stick it in the freezer)

Freeze until frozen.

Remove from freezer and let sit until pops slip from mold.

Eat until gone.

Make more popsicle.

A couple of days ago, during a grocery store porous, I stumbles upon a produce item that I have not seen sold in stores before, Broccoli leaf. And I was kind of surprised  to see that they were selling bunches of the leaf,  organic,  at 2 bucks a bunch. I was very excited ! But wait.. You can eat broccoli leaves? Heck yes you can! Broccoli leaves  are fantastic. They taste kind of like broccoli, have a hearty texture like a collard, and can be used raw or cooked just like any other green. Its just one more super yummy green to add to your repertoire.  So when I bring home something that I find to be a good score, like a bunch of broccoli leaves, I feel like I have to share it with the mister. (I am so nice) And this dish was how I shared them…. Tossed into a bowl of garlic raging pasta. The stuff…. A bunch of broccoli leaves, lots of garlic, pasta, olive oil, salt and a lemon. Pretty simple right? Fist off, get your water boiling for the pasta. Once its ready, drop a pinch of salt into the water and stick pasta in for the amount of time recommend by pasta box people. While the pasta is boiling, mince up the garlic (I used my garlic press) into a skillet and add in the oil.  Stick on a burner on medium for a few minutes, stirring around to make sure the garlic doesn’t stick and burn.      Once you start to smell the garlic, turn heat onto low, chop up the broccoli leaves (stems and all)  and stir around until wilted and add in the juice of half a the lemon.When the pasta is cooked, remove a few tablespoons of starchy water and  strain the noodles. Add water and pasta right into the skillet with the other stuff.  Toss around, taste, season with salt and pepper.  Go ahead and add some chopped tomato and or parmesan cheese if you want.  And serve your amazingly amazing pasta.  And make sure that you are ok with really smelly garlic breath…Casue it’s going to happen. Keep it good! -C

Broccoli Leaf and Garlic Noodles

• 1 bunch fresh broccoli leaves (about 3 cups chopped)
• 2 servings of your favorite pasta (spaghetti, penne, vegan, gluten free…..)
• 8 or so fresh garlic cloves
• 1/4 cup olive oil
• salt and pepper
• lemon (optional)
• parmesan cheese (optional)

Start by bringing a pot of water to a boil with a pinch of salt. Add in pasta and cook per instructions on box. While pasta is cooking, mined garlic and add to a skillet with the oil. Place on a burner on medium heat and cook and stir until the garlic becomes fragrant. Chop the broccoli leaves (stems and all) into bit sized pieces and add to the garlic oil and toss around to wilt the leaves. Squeeze in some lemon juice. Once the pasta is done cooking, remove a few tablespoons of the starchy water and strain the pasta. Add the water and the noodles to the skillet, toss to evenly coat the pasta and call it down. Serve in a bowl or on a plate, topped with freshly chopped tomatoes and parmesan cheese if you so shall please and another little squeeze of lemon juice if you like. Watch your mouth.. it will be breathing out garlic like whoa. 

Whatever you do, do not turn on your oven this weekend! But I guess if you have air conditioning and don’t mind cranking it… well then go for it. And can I come stay with you?

But for the rest of us doing this weekend without the old A.C., we need to feed ourselves, feed ourselves without any fire because 100 degrees is no joke and any added heat from anything will likey tip us over the edge. I am already so close to that edge and it’s a long way down..(Just ask the mr, he could tell you a thing or two about heat and me.. not good)

Enter hummus and veggies.

You can’t really go wrong with a good hummus and veggies meal situation and sometimes it’s all that can be right. I for one could eat bowls and bowls of hummus, and sometime do, so this is not a stretch for me. Especially this hummus. I knew I would like it, but man, was (was because I ate it all) it freaking delicious. The sunflower seeds really did it for me, gave it a little something extra, like a freshness that is still creamy and earthy, but is not quite, I don’t know, dark as tahini? %u00a0It’s kind of hard to explain without having you taste it (so make it and you tell me)%u00a0%u00a0Don’t get me wrong, I love tahini, but sometimes you just %u00a0got to mix it up. (Plus sunflowers seeds are dirt cheap. Tahini is not nearly as cheap so bonus there too.)%u00a0%u00a0Maybe its because the sunflower seeds bring the sunshine to your mouth. A sun filled mouth of pureed seeds and beans.%u00a0 Yup, that’s what it is.

So here ya go, a no heat meal (or snack or spread).%u00a0We got this.

The stuff. %u00a0Cooked chickpeas (no need to cook your own, canned is a okay), sunflower seeds, a lemon, a few cloves of garlic, salt, pepper, a little water, and some herby green like parsley or cilantro.%u00a0

Hummus is pretty basic, it’s just stuff blended up, but because we are starting with raw sunflower seeds, we need to really bend the shit out of them until they turn into a paste, so do that, which is going to a take about 8-10 minutes. Then once its pasty, add in the garlic and the juice of the lemon and blend until its all smooth.

Could almost stop here at this point. Sunflower seed goodness all emulsified. Taste it, it is so good.

Now add in the chickpeas and a pinch of salt and pepper.

Blended until smooth with a little drizzle of water to give just the right consistency. %u00a0And that’s it.

Pile a bowl full enough that you can call it dinner them top with a good amount of fresh herbs. Serve with chopped up fresh veggies or whatever you like and we are good to go.

Creamy, dreamy sunflower hummus, no heat required!%u00a0

Stay not melted!

-C

Makes about 2 3/4 cups

• 2 1/2 cups cooked chickpeas (or one can) drained
• 3/4 cup raw (can use toasted)unshelled sunflower seeds
• l juicy lemon
• 2-3 cloves garlic
• 1-2 tablespoons ice water
• salt and pepper
• handful fresh herbs like parsley,cilantro and or dill (optional)%u00a0

Place the sunflower seeds in food processor and turn on until seeds turn into a paste, which will take about 8-10 minutes. After every few minutes, scrap the sides down to make sure it all gets blended. Once the seeds reach paste consistency,%u00a0add in the juice of the lemon and the garlic. Blend until smooth. Last off, add in the chickpeas and a pinch or salt and pepper and blend until smooth, adding %u00a0in a tablespoon or two of water to get the hummus to the consistency of your liking. Once blended taste and check for seasoning (add more salt and or pepper if needed)%u00a0

When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.

%u00a0Any left over, if there is any, can be store in the fridge for 2-3 days.%u00a0

What do you think about at 5 o%u2019clock in the morning? Wait, are you awake at 5? Well I am and yes, I know that most people are not and think I am crazy for waking up so early, but it is and I do and whatever. Anyway, it%u2019s 5 o’clock and I am at the gym (yes, I wake up at 5 AND go to the gym) and me and my gym friend start talking about food (as usual) and what we were going to do with our Brussels sprouts that we got from the farm (I got her to join my CSA!). That is what I am usual thinking at 5. Food, and how to prepare it. And as the sprout conversation commerced, this is what materialized in my head. Crisp, crunchy fresh Brussels spouts, shredded up and tossed in a warm tangy cranberry sauce. My mouth was salivating and as usual, I left the gym hungry.

So I came home, drank all my coffee and then proceeded to make the sprout dish for lunch and let me tell you, this sprout slaw is amazing. Tangy and crunchy and all Brussels sprouty. It has a hardy salad feel without being heavy. It is a slaw that really get me, you know. (I actually don%u2019t know.)

Anyway, you should really get on the eating this Brussels sprouts slaw (or any Brussels sprouts dish) train now, before they go out of season and you end up buying kind of not great sprouts from the market that don%u2019t taste as good. Bad Brussels sprouts suck.

To the cranberry Brussels sprout slaw.

The stuff. Fresh Brussels sprouts, cranberries (fresh or frozen), some onion, balsamic vinegar, a little maple, dried cranberries and toasted walnuts, and salt and pepper.

Start with onion. Grab it and dice it nice and small.

Dump the onion into a skillet with a little pinch of salt and a splash of water and cook for a few minutes, just unit they are not raw anymore. Then add in the cranberries and 1/2 cup water. Cook on a low heat until the cranberries all pop and the sauce starts to thicken.

While cranberries are cooking, shred up the sprouts. Thin as you can get them.

Cranberries are now a thick and chunky sauce and oh so delicious. Add in the vinegar and maple here and give it a good stir and a taste test too. If it is too tart for your liking, add more maple. Think you might need a bit more vinegar, well splash it on it.

Now toss those shredded spouts it.

Stir it around. Season with salt and pepper and there it is.

Scoop into a bowl. Top with dried cranberries and walnuts and grab a fork.

This is good.

-C

serves 3-4 as a side or one person who wants to eat it all to themselves

• 1 1/2 cups fresh or frozen cranberries

• 1/2 a pound Brussels sprouts ( around 3 1/2- 4 cups shredded)

• 1 small or 1/2 a large onion

• 3 tablespoons balsamic vinegar

• 1 tablespoon maple syrup (or more to taste)

• salt and pepper

• 1/2 -3/4 cup water

• small handful dried cranberries (optional)

• smal handfuls toasted walnuts (optional)

Start with dicing the onion up into small pieces. Place in a skillet with a small pinch of salt and a good splash of water and place on medium heat. Cook for a few minutes or until the water has evaporated and the onions are not raw. Add in the cranberries and 1/2 cup water. Keep on low heat and cook until the cranberries pop and start to thicken. If the cranberries are not cooked all the way and the water has evaporated out, just add another 1/2 cup.

While cranberries are cooking, shredded the Brussels sprouts, as thin as you can. A mandolin is great for this but a knife works too.

Once the cranberries have cooked down to a saucey consistency add in the vinegar and maple and stir around. Remove from heat and carefully taste the sauce. If you think it needs more maple or vinegar, add in another tablespoon until it tastes good to you. Dump in the shredded sprouts and mix. Season with salt and pepper to taste.

And then it%u2019s done. You can dump it all into a bowl and sprinkle the dried cranberries and walnuts on top, or leave it in the skillet and do the same. Me,I scooped half into a bowl for pictures sake and ate the rest right out of the skillet. I then licked the skillet clean with my finger. Then ate the bowl full. SO good.

I eat so much hummus. Everyday, all day. Homemade, store bought. If there is hummus, I will be consuming it. But the thing is, I usually don%u2019t eat more then a little at a time. (A little being like 1/2 a cup). And sure, sometimes that is just fine and enough, but other times, what I really want to do is garb a spoon and a bag of carrots and eat it all. And then I do.

But there is that little voice in the back of my head telling me that if someone where to catch me eating mounds of hummus, they would liken my eating behavior to that of someone eating a jar of mustard (Not going to lie, it happens sometimes) or of a bottle of ketchup (but I don%u2019t eat ketchup) and that have a problem and shouldn%u2019t being eating it like that. Because hummus, for some reason, has been put into the condiment category. It%u2019s treated like a dip or a spread and that is fine and dandy to eat it as such, but hummus is so much more. It can, and should be treated more like a main component to a dish. So let us step outside of that box and eat it how we really want to eat it.

Hummus by the bowlful. I know right! It just makes so much sense to me. And now to you too. We need to stop stopping ourselves from just a scoop or two because really, that is just not enough. Nope, this is for real. A bowl, full of hummus, topped with roasted veggies because that is just more deliciousness. And we get to eat it all.

Life can be pretty great sometime, you know. HA

Now to the bowl of hummus!

The stuff. We got chickpeas, tahini, a lemon, red wine vinegar, garlic, salt and pepper. And Veggies. Brussel Sprouts, broccoli, onion, Swiss chard, and kale.

Chop up the broccoli, the onion and half or quarter the Brussel sprouts. And separately, chop up the kale and chard.

Toss the chopped Brussels, broccoli and onion into a baking sheet or oven safe skillet and season with salt and pepper. IF you want to toss in a little oil, go for it. Then pop the veggies into a hot oven to roast away.

Once the veggies are just about done to your liking, grab the chopped kale and chard and off to the veggies. Toss and roast for a few more minutes.

Hummus. Chickpeas with liquid, garlic, tahini, juice of lemon, and blend. Creamy smooth and delicious.

Dump that hummus into bowls.

And top with roasted veggies.

Would you look at that. Now all you need to to is dig in. Serve with extra lemon and black pepper. Grab your utensil of choice and eat.

-C

makes 2 servings if eating as a meal

• 3 cups cooked chickpeas in liquid

• A lemon

• 1 tablespoon red wine vinegar

• 2-3 cloves garlic

• 1/4 cup tahini

• salt and pepper

• 10 or so Brussel sprouts

• A small head of broccoli

• A small onion

• 5-6 kale and or Swiss chard leaves

Note. Use whatever veggies you want. Fresh or already prepared. All and any leftovers would be great.

Preheat oven to 450.

Cut Brussel sprouts in half, chop the onion into small pieces, and cut up the broccoli and toss onto a baking sheet or an oven safe skillet. Sprinkle with a little salt and pepper and stick into the oven to roast for about 20 ish minutes or until nice and roasted. Feel free to toss the veggies in a little oil if you want. Chop up the kale and chard into smaller pieces. Once veggies are just a few minutes from being cooked to you liking, remove from oven, and toss in the greens. Cook for another 5 or so minutes until those are nice and wilted. Remove veggies from oven.

While veggies are roasting, make hummus. Place chick peas with liquid, the juice of the lemon, vinegar, garlic, and tahini into a food processor. Blend until smooth and creamy. Taste and season with salt and pepper to your liking. Dump into a bowls.

And when you have hummus make and veggies roasted, its time to compile. Dump the hummus into 2 bowls. Dump half of the roasted veggies into each bowl.. Squeeze more lemon juice onto both then grab a fork.

Eat. And yes, lick bowl clean. No shame.

If you are a falafel fan, as I am, then this one is for you. Carrot ginger falafel. Oh yes. Warm and spicy and carroty and all the things that are good, packed into a chickpea ball of mouth sized proportions. When I thought of it it sounded good, When I made it and ate it, it was everything and more I could have asked for in a freaking fantastic falafel. As for the tahini cabbage slaw, I might just be making it in my house every dang day. Super easy, super tasty, goes with the falafel like whoa but is just as good eaten on it%u2019s own. Eaten together the pair make every inch of mouth space happy. A happy mouth space, what more can you ask for?

To the falafel!

The stuff. Cooked chickpeas, carrots, a piece of fresh ginger, tahini, soy sauce, cabbage, an onion, a few cloves of garlic, red wine vinegar, some cumin and red pepper flakes, a lemon, chickpea flour, salt and pepper, and oil.

Start off by chopping the carrots into small pieces. Then cut half of the onion into small pieces. Rough chop the garlic and the ginger as well. No need to peel ginger unless you really want to.

Place it all into food processor and pulse until a small crumble.

Carrot onion garlic ginger mixture.

Dump mixture into a skillet with a splash of water. Add in the cumin, chili flakes, and a good pinch of salt and pepper and cook on the stove for 5-8 minutes until the crumble softens and becomes fragrant.

Dump carrot ginger mixture back into food processor along with the chickpeas, chickpea flour, and the juice of the lemon. Puree until smooth.

Carrot ginger falafel mixture. Now stick it in the fridge. For a little while to a day, just to let it set up a bit.

And in the mean time you can make the slaw. Shred cabbage and cut up onion all nice and thin.

Dump tahini, soy, vinegar, and a few tablespoons warm water into bowl and mix until creamy and good.

Toss in that cabbage and onion. Now you have tahini cabbage slaw.

Now to cook falafel. Grab the batter, scoop into balls then smoosh into disks. Place in a light oiled skillet and brown each side a nice golden brown.

After browning, place on a baking sheet. Once all the falafel has been browned, place the baking sheet into the oven to finish up cooking. 20 minutes or so and you got yourself falafel.

Then eat it. Falafel topped with tahini cabbage slaw. That is how it%u2019s done, with or without wraps or pitas or whatever your want. Just as it is. Falafel, cabbage slaw, into mouth.

Good things friend.

-C

serves 3-4 people or makes 14-16 falafel balls

• For the falafel

• 2 cups cooked chickpeas drained

• 3-4 carrots (around 2 cups diced)

• 1/2 of a red onion

• 2 inches fresh ginger

• 2-3 cloves garlic

• 1 teaspoon cumin

• 1/2 teaspoon chili flakes

• 1/3 cup chickpea flour (can sub in oat flour if needed)

• juice of a small lemon

• salt and pepper

• For Tahini Cabbage Slaw

• 1/2 head red or green cabbage (about 3 cups shredded)

• 1/2 of a red onion

• 3 tablespoon tahini

• 1 tablespoon soy or liquid aminos

• 2 tablespoon red wine vinegar

• a few tablespoons warm water

Grab carrots and red onion. Chop carrots into small chunks and cut onion in half. Cut one half into chunks. Place in food processor. Take the ginger and cut into small chunks (you don%u2019t need to peel it) and peel and slice garlic and cut into small pieces. Add that to the food processor. Pulse the mixture into a very small crumble then dump the mixture into a skillet with a splash of water. Add in the cumin, chili flakes, and a good pinch of salt and lots of pepper, and place on medium heat and cook for 5-8 minutes until soft and fragrant. Once cooked, scoop back into food processor along with the chickpeas, chickpea flour, and the juice of the lemon. Turn on and and puree until smooth, stopping when needed to scrap down the side. Then either dump mixture into a bowl or leave in the container you processed it in and place in fridge for 1/2 hour to a day.

When ready to cook, preheat oven to 400.

After letting the dough sit for a bit, remove from fridge. Grab skillet and lightly oil it and place on medium heat. Take a cookie scoop or just a spoon and scoop balls of falafel into your hand and roll them around so they are packed together. Smoosh then balls a little into disks and place into hot skillet. Let cook until bottom is golden brown then gently flip and cook the other side until browned. Place cooked falafel on a baking sheet. Once you have browned all the falafel, place into oven to bake for about 20 minutes or until the falafel has firmed up to your liking.

To make the tahini cabbage slaw. Shred cabbage and cut the remaining half of red onion into thin pieces. Place tahini, soy, vinegar, and 2 tablespoons warm water into a big bowl. Mix together until light and creamy. If the mixture seems to thick, add another tablespoon of warm water. When happy with consistency, add in the cabbage and onion and toss around until everything is coated.

Now when the slaw is made, the falafel is cooked, you eat it. Serve with warm pita or wraps or a bed of greens or nothing. Just slaw on top of falafel. And FYI, this whole shebang can be eaten hot or cold or anywhere in between.

It%u2019s officially fall and officially fantastic. All of my sweaters are so happy to see me, and me them. So are the sweatpants and the socks. They are here for me to keep me all cozy and warm. Nothing like coming home on a cold dreary day and throwing on a big chunky sweater, a oversized pair of soft sweatpants, and thick wool socks. Add a cup of hot tea, a good book, and a lap blanket and heading out tp sit on the front porch and breathing in all that fresh fall air. So good. So freaking good.

Last Sunday camp was at Gifford State Park. Another Vermont gem. So pretty, so quite, the colors starting to show in the trees. We went for a nice hike into a forest of old growth trees, then launched out the kayaks on a nearby pond and paddles around for awhile. Back to the campsite for lentils and zucchini then the mr fired up some wood and we watched the sun set behind the golden trees. Laid under a sky full of the brightest stars and watching the trees whip around and listened to the wind blow hard and wild all night long. It was dang near perfect. And after the morning coffee making and tent taking down, off into the week we went.

Back in town we got back to it as per usual. The this and that of life. I made gallons of applesauce, fed Barb and went on a tea and pumpkin run (fall essentials). Went over to Moms for dinner and so the mr could fix her sink. I harvesting the last bits of summer from the garden then went to Costco to find a Christmas tree??? (They had them set up right next to the bathing suits and halloween candy. %ud83e%udd37%ud83c%udffb%u200d%u2640%ufe0f) We did some more stuff that needed doing. Looked at land in the wilds of Vermont (found a piece but there were offers on it already. So bummed) I worked the studio, picked up farm share, and I worried about the mr after he stabbed himself in the eye with a screwdriver and almost lost the eyeball. Then we had the boys sleep over Friday for Mileys birthday so she could have a sleep over with her friends at her house. We made pizza, went to the park, and all cuddled up in pile of blankets while they watched a weird cartoon something that I paid zero attention to and I read and kind of fell asleep. The next day after pancakes we dropped the off, the mr and I did the chores and then went back over for a little family party for the birthday lady. The mr made spaghetti, Miley and I decorated her cake, then they ate the pasta, then the cake, and then the mr and I peaced out to come home. Straight up, I was feeling way over stimulated from days of human interaction. So I pretty much passed the F out when we got home. I love my family but jeez can they make a lady tired.

Sunday for reals and I am feeling ready. Today is suppose to be another fantastic day, slightly on the chilly side maybe but not raining so that is good. We are heading out for one of the few camps we have left for the year. Zack Pond Woods. A little pond with a couple of undeveloped designated campsites. It is first come, first to use so we are super hoping that we get there and there will be a place available to set up for the night. If not, we might have to boogie over to a campground near by that we have already been too. But I am feeling like there might not be a ton of people trying to camp out on a Sunday night when it is suppose to get into the 30%u2019s overnight and maybe rain the morning. I am ok with all that, especially if that means other people aren%u2019t and leave us be. HA.

Anyway, hope you all are having a grand old weekend and taking in all the fall and focusing on eating all the apples and pumpkins. We know your priorities!

Links to things that I read and looked at n the internet this week.

-Today is National Coffee day!!!!! Everywhere You Can Get Free Coffee for National Coffee Day

–You%u2019ll Be Shocked by How Much Food Americans Waste Each%u00a0Year. Sadly, I was not shocked.

-Fall medicinal shopping list. These to make a syrup for cold and flu, and this for everything. Get it before you need it (and it%u2019s out of stock)

–Tree-Poaching Is On the Rise. What the fuckers. Also, so sad for trees and for the people.

-If telling people a little more gets them to recycle, well tell them what they want to hear! This simple tweak could drastically raise our pathetic recycling rates

–Vegans are more than what they do not eat. Hear Hear!!!!

-Did you know? Peanuts Aren’t Real Nuts (And More Essential Nut Info). Especially good to know when allergies are involved

–Is corn a fruit, a vegetable, or a grain? What were you thinking?

-IF you are going to smoke weed around people, you have to share it. No way around it unless you are an asshole. HA. How to politely smoke weed

–Why Millennials Are Suddenly So Obsessed With Houseplants. I grew up with a million house plants so thats one reason, but also I need real living things around me to feel good feels.

Pictures from the week

Summertime is in full swing. Hot ass days, garden fresh veggies, zucchinis as big as whales, and did I mention that hot ass heat? If you have been around here before, you know how well I handle the heat. (NOT WELL AT ALL!)

I think we are all hot these days. But really, lets just focus on the good things, like fresh summa veggies!

This sandwich is all about summertime and not having to turn on a single flame or heat source and takes all of 5 minutes to make. Zucchini because it is everywhere, beans for more substance and they are delicious, all mixed up in a creamy bean and tahini sauce. Super fast, fresh and oh so delicious. I made a big batch for sandwiches but also I was just eating it with a fork. It%u2019s a tasty one that will be on the summer rotation for sure for the next few months, or until the zucchini runs out and I dare to turn the oven on again. (Ok, I am being a whine ass. It%u2019s not THAT bad and I did turn the oven on, early morning, to bake bread. So yeah.) But for real. This is a great, super fast, throw together, fresh, light but filling, sandwich situation for any and all of your summertime eating needs. What more do we need? The mr said all he needed with the sandwich were chips. Chips and a nice cold drink.

Done sir. Done.

Now to the sandwich!

The stuff. White beans, a zucchini, and a fresh spring onion. Also some tahini, a lemon, a few cloves of garlic, a little vinegar and water, and salt and pepper. And to serve as a sandwich you need bread. lettuce, and tomato. Well you only need the bread, but you get what I am saying.

Fist off. Half the white beans go into blender or jar with the tahini, the juice of the lemon, garlic, vinegar and a splash of water. Blended unit nice and creamy smooth. And yes, it is basically hummus but whatever.

Julienne the zucchini and chop up the onion.

Note. You don%u2019t have a mandolin or done%u2019t want to julienne with a knife, well just chop the zucchini into small little chunks.

Bean, onion, and zucchini in a bowl. Add in the bean tahini mixture and mix. And ta da, all done. All of 5 minutes and no heat. Good for us.

Now here is the thing. This salad is ready to eat now. You can continue onto the sandwich path or just eat it like it is with a fork. What I really liked to do is scoop spoonfuls into lettuce cups with a slice of tomato and a squirt or mustard. So yes sandwich, but also whatever else you want it to be.

But as a sandwich%u2026. Bread. And lettuce and tomato and heck, whatever else you want to throw on there. (Again, mustard is A+)

Now stop. Sandwich time.

Stay cool!

-C

makes 3-4 sandwiches

• 1 medium sized zucchini

• 2 1/2 cups cooked and strained white beans (a can will do)

• 1 spring onion (or a small white or red onion)

• 3 tablespoons tahini

• 2-3 cloves minced garlic

• 1 lemon

• 1 tablespoon white or red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

• And to serve as a sandwich

• bread or wrap of your choice

• tomato slices

• lettuce

• anything else you want

Place half of the beans, tahini, garlic, juice of the lemon, and the vinegar into a jar and use a immersion blender or a regular blender and blend until creamy smooth. Add in a tablespoon at a time of water until the consistency is just slightly thinner then hummus.

Grab zucchini and using a mandolin or a knife and julienne it. (You can also just cut into small little cubes.) Dice the onion up into small pieces and toss with zucchini, onion, and the other half of beans into a big bowl. Dump the bean tahini mixture all over and veggies bean mixture and toss around. Add salt and pepper to taste.

To make it a sandwich%u2026 Place a scoop onto a bread situation, add some lettuce and tomato and whatever else you want, and eat it.

Spring is here for reals, I think. No, it is here, it has just been a bit raw and maybe a bit more rainy then it really needs to be, but whatever, it is spring and it is good. Things are greener by the day, the temperatures although not exactly warm are still inhabitable and without cause for winter jackets (although I have still been rocking the mittens) and spring veggies are popping up all over. Things are looking good.

So last week I made a pie crust with the intention to make a veggie pot pie and stuck it into the freezer. When the time came to make said pot pie, I forgot to take it out of the freezer so the crust was not meant to be for pot pie (it will probably end up as a rhubarb pie%u2026we shall see). Without pie crust, I wasn%u2019t exactly feeling like I should make a pot pie, but a tart, well yeah, sure. A crispy and chewy crackery crusted thing with almond ricotta a spring veggies because that is where the mind went and what the mr agreed sounded good. (When I make up recipes I just start taking about ingredient and preparations and wait til the mr says %u201cYea, that loud good. I%u2019ll eat that %u201c He usually will say it right away and for anything. Very easy to please or he just doesn%u2019t care%u2026hum? )

And so the tart was made and the tart was eaten in all entirety for dinner by the mr alone. Usually when he eats all of something it means it was one of the really good things. Or he is really really hungry. But he said it was a really good thing. I trust him because I agreed. I got in a few spoonfuls of the almond ricotta mixture and it is really freaking good if I do say so myself (I could eat bowls of almond ricotta all day long).

Anyway, heres to spring and all things that are green and good.

To the tart.

The stuff. Flours (white and white whole wheat), baking powder, and a little salt in the bowl. Water and olive oil, blanched almonds, a lemon, a clove of garlic, asparagus, peas, frozen and thawed spinach, a small red onion, and salt and pepper.

Start with making the crust. Mix the dry together then add in the oil and water to form a dough. Knead dough a minutes until the dough is uniform and place back in bowl and cover. Dough needs a few alone minutes to rest. I can relate to that.

While dough is resting, make the almond ricotta. Almonds, garlic, the juice of the lemon, and a bit of water go into blender. Add in a pinch of salt and pepper too.

Blend until creamy and smooth.

Dump in the spinach and blend, just until combined.

Scoop ricotta into a bowl and mix in the peas. And sure give it another taste but try not to eat it all.

Grab the onion and slice it all nice and thin.

And after the resting time, grab dough and roll it out. Try for a rectangular shape or as rectangular as you can get it, but nice and thin. Thiner is better.

Place rolled out dough onto a baking sheet and poke the bottom with lots of little hole. Take ricotta mixture and spread evenly all over crust, leaving a 1 1/2 border all the way around.

Then top with the asparagus and more onions.

Fold over the edges of the crust, sprinkle with a pinch of salt and pepper, and into the oven it goes to bake.

And then it is baked. And ready to eat (after a few minutes of cooling).

Nothing left but to cut it up and eat it.

Spring. Green. Food.

Things are good.

-C

Makes a 8×12(ish) tart

• For the Crust

• 1/2 cup all purpose flour

• 1/2 cup white whole wheat (can sub for all purpose)

• 3 tablespoon oil

• 1/3 cup room temp water

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

• For the Almond Ricotta and Veggies

• 1/2 cup blanched almonds

• 1/4- 1/3 cup warm water

• 1 lemon

• 1 clove garlic

• 1/2 teaspoon salt and pepper or more to taste

• 1/4 cup frozen and thawed spinach squeezed of liquid

• 9-10 spears of Asparagus

• 1/4 cup peas (fresh or frozen and thawed)

• 1 /2 red onion

First make the crust. Whisk together the flours, salt, and baking soda. Add in the oil and water and mix until a dough forms. Form dough into a ball and knead for minute or two on counter then place dough back into the bowl and cover. The dough needs to rest for 10-15 minutes.

While dough is resting, make the almond ricotta. Place almonds, garlic, and juice of lemon into a blender. Start blending and add in the lesser amount of water, adding a little more until the stuff all starts to blend. Blend on high for a minute or two until the mixture is nice and creamy. Season with salt and pepper, blend a second to mix then add in the squeezed out spinach. Blend until mix together then dump or scoop the mixture into a bowl and mix in the peas. Then thinly slice up the onion.

Preheat the oven to 450

After doughs little rest, lightly flour a counter and roll it out, thin as you can, in a rectangular shape. Try for at least 12in x 16in. The rectangle doesn%u2019t need to be perfect. Rough is good.

Place the rolled out crust onto a baking. Take a fork and dock the surface (poke holes into it to prevent air bubbles). Take the ricotta and pea mixture and spread evenly on crust, leaving about a 1 1/2 inch border all the way around. Add a layer of sliced red onion and then take asparagus (trim off woody ends) and either lay on whole or break in half and lay on. Add more onions on top. Fold the border of the crust over the top. Sprinkle the whole thing with pepper and place into the hot oven.

Bake for 22-25 minutes or until the crust becomes a nice golden brown. Remove and let cool a few minutes

And then cut up and eat. Right away or at room temperature. Or some now and some later. All up you you.

Store left over in fridge in air tight container for up to a few days. the crust will not be crispy but more chewy. Can stick it back in oven for a few minutes to crisp it up.

Do you ever wake up first thing in the morning with a craving, a maybe somewhat strange food craving? Lately I have been waking up and within an hour of being up, I start to think about olives. My mouth starts to water and it%u2019s like I can almost taste the salty, briny, fattiness in my mouth, which in itself is kind of weird, but for me is really really weird because up until very recently I completely hated olives. Now, well now I just want to eat them all. And first thing in the morning.

I don%u2019t pretend to understand such things. My brain is going to do what it%u2019s going do. Tell me I like olives, well all right then.

Another thing I am desperately craving is freshy fresh greens which makes complete since because I always crave greens. I am still pretty deep in root veggies and cooked things because winter and Vermont and all, but all I really really really want to eat are buckets of greens. Any kind will do, but the sweet tender baby ones%u2026. So good.

And so I combined my two cravings, greens and olives and hit those craving like POW! BAM! POOF? A salad so simple yet so amazing and mouth watering. I outdid myself here.

To the bestest, most amazingly perfect salad yet!

The stuff. A big ol%u2019 bowl of greens. Black pitted olives, half an avocado, a lemon, toasted almonds, a chunk of red onion, a couple cloves garlic, and pepper.

Almond crumbs. Exactly what it sounds like. Place almonds into a clean food prosessor and pulse until they are crumbs.

Dump the almonds into a bowl. Don%u2019t bother cleaning it out, you are about to use it again. Olives, avocado, garlic, and all the juice of the lemon now get a go in the food processor. Pulsed together into a creamy, kinda of chunky but mostly smooth, mixture of amazing. Add a few tablespoons of cold water if the mixture seems really thick, but other then that, you be done.

Very thinly slice up red onion and slice up a few extra olives.

All here, all ready to go. Just got to toss it together now.

Greens, some slices olives and onion tossed all together in a good amount of the olive avocado goodness then topped with a hardy helping of almond crumbs. Fresh pepper to finish it off.

I was barely able to stop myself from eating it all before snapping a few pictures.

All of my cravings come true%u2026

It%u2019s salad time!

-C

Makes enough dressing and crumbs to feed 2-4 people

• 1/2 of a ripe avocado

• 1 cup pitted black olives

• 1 lemon

• 2-3 tablespoons cold water

• 1-2 cloves garlic

• 1/4 cup toasted almonds

• 2-4 large handfuls of fresh greens (I used a mixture of baby spinach, baby chard, and baby kale. Spring mix or even chopped leaf lettuce would be grand as well)

• about 1/2 a small red onion

• pepper to taste

Place almonds in food processor and pulse until they are crumbly. Not to fine, a few big chunks are good.. Remove and set aside

Roughly chop the garlic and place in the food processor (no need to clean it out after the almonds). Add in the avocado and most of the olives (leave few behind to slice up). Add in the juice of the lemon. Pulse until mixture is combined but with little specks of olive left.or completely smooth if you wanted too. Scoop out into a container. You want it to be slightly loos so it will mix well with the greens. If the mixture seems really thick, add in a a few tablespoons of cold water to thin out.

Grab the onion and remaining olives and thinly slice.

Now to assemble salad. Place a handful of clean greens into a bowl. Toss a some onions and extra sliced olives into greens. Add as little or as much olive avocado dressing as desired then sprinkle as much or as little of the almond crumbs all over that. Top with freshly find pepper

Then eat it.

Nothing here but a mere craving, the fact that I had a fresh head of cauliflower, and I really wanted tahini. TA DA. I made exactly what I wanted and it was so so sooooo good. Maple Cumin is one of those super A+++ taste pairings and anything roasted cover in tahini is basically going to be a win so I had no fear when making this dish that it was going to be anything but fanatic.

And of course I was right. It was so freaking good, like now I am going to make it again and again because I don%u2019t want make cauliflower any other way ever or at least until I get sick of it or of roasted vegetables. But that probably won%u2019t happen for a while.

So if you like cauliflower and tahini and amazingness, here, make this.

To the cauliflower

The stuff. A head of cauliflower, tahini, maple syrup, cumin powder, red wine vinegar, salt and pepper, and olive oil.

Break or cu the head of cauliflower up into florets and toss with a little oil, the maple and cumin, and a little salt and pepper.

Scatter on a baking sheet and stuff it into a hot oven.

Meanwhile mix tahini with vinegar, salt and pepper, and enough warm water to thin out.

Roasted all nice and crisp and delightful.

And now you gather up all that cauliflower and cover with all the tahini you want. Grab a bowl, or just eat off baking sheet, and get to it.

And there is no shame in eating a whole head of cauliflower because hey, its cauliflower.

-C

Makes a meal for one or a side for a few

• a head of cauliflower

• 3 teaspoons cumin

• 2 tablespoons maple syrup

• olive oil

• 3 tablespoons tahini

• 2 tablespoons red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

Preheat oven to 450

Break or cut the cauliflower into medium sized florets. Place in a bowl and drizzle with a teaspoon or so olive oil and toss around. Drizzle in maple, add in the cumin, and a pinch of salt and pepper. Toss until coated then dump the cauliflower onto a baking sheet. Place in hot oven for 25-30 minutes or until roasted to your liking.

While that%u2019s roasting, mix up the tahini, vinegar, and a pinch of salt and pepper. Add in warm water until the mixture is a drizzlable consistency.

Once cauliflower is out of oven, cover with tahini.

Now eat.

There will be no left overs so don%u2019t worry about it.