Dahi Bhel Puri with Chive Blossoms

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In a cast iron skillet, brown:
½ cup cooked chickpeas
2 T red chile

When the chickpeas are cool, add them to:
½ cup boiled potatoes, diced
¼ cup red onion, diced
¼ cup garlic scapes, sliced
¼ cup sliced almonds
½ tsp turmeric
½ tsp cumin (or a bit more)
½ tsp chile powder
½ tsp amchur
2 cup puffed rice
1 cup sev
½ cup chopped chive blossoms

Top with yoghurt, tamarind chutney and cilantro/mint chutney
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Vegetarian Lentil “Bolognese”

In a skillet, sautee:
½ stalk of celery
½ medium onion
½ medium carrot

Add:
3 T tomato paste
¾ cup masoor lentils
¾ cup French lentils
1 t Salt

In a slowcooker, add:
15 oz crushed tomatoes
All of the items from the skillet
¼ cup veggie stock
2 bay leaves
Oregano to taste
1 t salt

Cook in a slowcooker on low for 7 hrs

In a blender, combine:
8 oz white beans cooked
Vegetable stock

To finish add white bean puree and 1 Tsp pesto to the sauce.

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Ramp Gnocchi

Combine:
8 oz whole-milk ricotta cheese (that has been drained)
1 egg
¼ C grated Parmesan cheese
½ cup finely chopped ramps

Once this mixture is combined add
¾ cup flour

Work gently until a dough is formed

Let rest, roll into long snakes and then cut into bite-sized pieces. You may roll it against a fork to get the characteristic indentations.

Boil until they come to the surface—watch not to over cook them.

Dress with bacon and sautéed ramp bulbs or if vegetarian with ramp bulbs and pecorino.

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Veggie Stuffed Shells

Filling and warm.


For ½ a box of medium shells, use the following filling:

Sautee:
½ sweet onion
1 small head of chard
1 cup grated carrot
1 cup sliced mushrooms

When cool add sautéed veggies to:
1 cup ricotta
½ cup grated parmesan
½ cup fresh mozzarella pearls (quartered)
½ cup frozen peas

Stuff into shells and place in butter lined baking pan. Top with tomato sauce or cream sauce and more parmesan.

Bake at 375 for about 20 minutes until cheese looks bubbly.
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