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Early Spring Produce

March brings us Spring and its longer more mild days. Plus we get the tangy rhubarb and the crisp parsley, along with these early sections of produce:
  • rhubarb
  • sardines
  • carrots
  • leeks
  • purple sprouting broccoli
  • lobster
  • sorrel
  • beetroot
  • mint
  • radish
  • parsley

Try these recipes:

  • 3/4 cup of chopped leeks
  • 8 0z cream cheese
  • 1 cup creamy dressing
  • 1 T vinegar
  • 1 T sweetener
  • 12 oz bacon bits
  • salt, pepper, and fresh chopped parsley to top
Mix all but the parsley -- chill for 2 -3 hours, then top with fresh parsley.

  • 1 T ghee
  • 2 t curry
  • 3 chopped leeks
  • 3/4 diced potatoes
  • 2 granny smith apples* OR 16oz radishes chopped OR 4-6 carrots chopped
  • 3 cups vegetable broth
  • salt and pepper to taste
  • 1/4 cup plain yogurt
  • fresh mint, chopped
Heat ghee over medium heat and stir in curry then stir in leeks, potato and apples* -- cook for 5 minutes. Pour in broth and boil. Cover, reduce heat, and simmer for 20 minutes. Puree in blender, (or such). Season with salt and pepper - - serve with a dollop of yogurt and fresh mint.

Recipe copyright retained by the Benevolent Baker as part of the Benevolent Kitchen. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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