SPRING IS FINALLY HERE....kind of

This was the winter that wouldn't give up. We are finally seeing some nicer weather on the East Coast, as it snows in the West. That is as close as we are going to get to Spring and before you know it, Summer will be here and we will be complaining about the heat.

Now, let's talk food.

We are still seeing ramps, fiddleheads and morels.

I had the chance to work with a Certified Master Chef recently and

we used each of these ingredients which are in abundance

right now and then they will go away until next year.

And that is OK!!!

We should be looking at our food in that way, eat what is in season for the sheer fact that it so much better tasting and normally more cost effective.

Here are just a few ideas for these amazing ingredients.

ROASTED CAULIFLOWER & CHANTRELLES

1 head cauliflower, broken or sliced into florets
1/2 lb fresh chanterelle mushrooms
1 medium onion, sliced into strips
6 garlic cloves, peeled and halved
2 Tbsp olive oil
3 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red chile peppers (optional)
fresh herbs (sage, rosemary, thyme) tied into a bundle
1 tsp fresh parsley, chopped

Directions:

Preheat oven to 450.

Clean the chanterelle mushrooms by brushing away dirt & debris. Pull or slice into 1/4 inch thick pieces.

Place all ingredients, except parsley, in a large bowl and toss together well. Put the cauliflower/mushroom mixture into an olive oil coated baking dish large enough to accommodate everything without crowding.

Bake, uncovered, stirring every 10 minutes, for 40-45 minutes, or until vegetables are tender and golden. Remove herb bundle & discard, toss with fresh parsley and serve.

Scrambled Eggs with Ramps and Guanciale

Serves 2

4 eggs, beaten
1 bunch ramps
2 slices guanciale, diced

In a hot skillet, cook the diced guanciale until the fat is rendered and you are left with little salty morsels of goodness. Remove to paper towels. Drain the fat from the skillet and wipe with paper towels. Place skillet over medium-low heat and add the sliced ramps. Saute until wilted. Add eggs and cooked guanciale and scramble the way you do.