I made my first trip to the farmer’s market in Evanston last Saturday. The beautiful colors and smells of the market make me very happy. I love wandering through the farmstands, talking to farmers, deciding which of the beautiful produce I want. I always buy too much. I usually go every other week for that reason.
There were lots of beautiful spring vegges last week, and I bought a lot of them. Here is a recipe I made that I ate for several days because it was so delicious. I also had enough pesto left to eat with some gluten-free pasta. I’m going to make some more pesto today–this time with watercress and nettles. I’ll let you know how it turns out.
In the meantime, here are the recipes. If you’re making them together, it will be most efficient to do them in this order.
- Roasted spring vegetables (very similar to roasted asparagus, but with more veggies). You can use any veggies that you want or have on hand that you think would taste good roasted.
roasted spring vegetables
- 3 small bunches asparagus
- 2 medium beets
- 3 purple (or any color) potatoes
- olive oil
- preheat oven to 425
- prepare asparagus–break off ends where they break naturally
- lay in single layer on baking pan
- beets and potatoes–chop into cubes around 1 inch square. The size doesn’t matter, except that they’ll cook faster if they’re smaller. You can peel the veggies first if you want. I don’t if they’re organic.
- If you’re using other vegetables, prepare in the same way. You could try onions, carrots or any root vegetables, peppers cut into strips, cauliflower, whatever you like.
- Put all the vegetables on a tray in a single layer–it’s a good idea to put the root veggies on a different tray,as they might cook at a different speed.
- Drizzle them all with olive oil
- Roll (or stir) them so they are coated with oil.
- Put them back in a single layer, if needed.
- Sprinkle with salt.
- Place in oven
- Check after 15 minutes and every few minutes after that until the veggies are soft in the middle.
- Some may cook faster than others, so check all of them each time and remove when done. (Mine all miraculously finished at the same time, just over 20 minutes.)
2. Springtime Pesto–this one is a riff on this pesto that I posted a recipe for last year.
- 4 ounces nettles*
- 4 ounces spring oregano*
- 1/2 cup olive oil, or more, if needed
- juice from 2 lemons
- 1 teaspoon salt
- 5 ramps (or 6 cloves garlic)
- 1/4 cup sunflower seeds
*you can use any combination of fresh leafy herbs you like or have on hand
- chop fresh herbs, if necessary. Be careful with the nettles–they might sting! You can wear gloves or use a scissors to chop off the leaves if the stems are hard. If the stems are soft, just chop them up and throw them in the blender.
- Put everything in the blender. I used my Vitamix. It was really full at first, but quickly compacted as the leaves got chopped.
- If it’s too thick, add a little more olive oil.
- Taste and add more salt or lemon juice, if desired.
3. Garbanzo flour pancake. I think I saw a recipe for this somewhere, but when I couldn’t find it, so I just winged it.
garbanzo flour pancake
- 1/3 cup garbanzo (or chickpea) flour
- 1/3 cup water
- pinch of baking soda
- pinch of salt
- for cooking–1/2 Tablespoon coconut (or other) oil
- Mix together flour, water, baking soda and salt
- Heat oil in a frying pan
- When oil is melted (or hot if it’s already liquid), pour in batter
- Cook first side until the top looks pretty dry
- Flip and cook the other side until it’s pancake-y instead of batter-y
- Remove from pan
If you’re making the whole thing, assemble by putting the pancake on a plate. Top it with some pesto and arrange the roasted vegetables on top.
Enjoy! It’s really delicious!!
That’s it for now. Happy spring.
Thanks for stopping by.