Selective Palate

So summer is officially here and so is my local farmers market. Even though it is still early in the growing season for Vermont we have had quite a nice bounty. The local farmers have also been dropping off their goods to our local coop so I don’t have to wait all week! A while back I just happened to stumble on a bunch of beautiful ramps. Without even thinking I grabbed 2! Knowing the season is super short I just had to grab them without even thinking about what to make. When I got home I laid them out on the counter. What to do? PESTO!

Ramp Pesto with Asparagus tossed with Spaghetti

Ingredients:
1 bunch wild ramps (leaves an d bulbs)
handful blanched almonds (about ¼ cup)
¼ cup Parmesan cheese
salt and pepper to taste
enough olive oil to bring it all together plus 1 T.
1 bunch Asparagus cut in 1 inch pieces
1 lb spaghetti

Recipe:

In a blender place first 4 ingredients with the motor running stream in enough olive oil till the sauce comes together . Set aside. Make pasta to package directions. While that is boiling heat up a sauté pan with about 1 T. olive oil and quickly sauté the asparagus until tender crisp or however you like them. Add cooked pasta to sauté pan with asparagus and toss. With heat off mix in the pesto thoroughly, add some pasta water if you need to thin it out and gently heat the pesto. Serve immediately with some fresh parm!

This is a really yummy, satisfying, fresh and pretty dish! I served it for company and everyone loved it. It went great with both the chardonnay and pinot noir I served plus since we all ate it the garlic breathe was canceled out!

So I have some pretty big news that I have neglected to tell you all. While innocently working I got recruited to cater a small bridal luncheon. It’s nothing too big, maybe 10 people, but I am kind of psyched! So after meeting with the bride and her mother we came up with a nice menu and since then I have been recipe testing. This morning I went to town on 1 of the small sandwiches I will be offing; an open face Caprese sandwich on crusty ciabatta bread.

Recipe:

Ingredients:
1 Lg Fresh Tomato
4 oz Fresh Mozzarella
10 Leaves Fresh Basil
1 Loaf Fresh Ciabatta
Pesto – see recipe below

This is a very simple sandwich so the ingredients are key, make sure you look for quality in all your ingredients, it really makes a difference. First the prep. Pluck off 10 of the nicest basil leaves; I like them on the larger side. Slice your tomatoes and mozzarella about 1/4 inch thick and mix up your pesto (below). Assembly is easy. Slice your loaf in about 5 equal pieces and then slice them in half to create 2 bottoms. Spread your pesto in a thin layer on the bread then top with 1 slice of cheese , 1 slice tomato and 1 basil leaf. Top each sandwich with a light sprinkle of sea salt and drizzle of good quality olive oil. That’s it but boy is it good.

Pesto:

Ingredients:

1 Lg Bunch Fresh Basil Leaves
1/4 Cup Good Olive Oil
1/4 Cup Pine Nuts (toasted)
1 Inch Cube of Parmesan Cheese
1/2 Clove Garlic (you can use more depending on taste, since this is going to be for a bridal lunch I went easy on the garlic but feel free to punch it up!)
Salt & Pepper

In a blender/food processor combine all but the oil. With the machine running drizzle in the oil until it all comes together in a nice paste. I like mine with a little texture and bright green color. To aid the green along I throw in a small bit of fresh baby spinach. It adds a a bright green color and it helps freshen and brighten the flavor but without tasting “spinachie”. And that’s it a perfect pesto every time! Great for the sandwiches or pasta or even a nice dip!