Sprung

Spring has officially sprung when we get ramps, fresh peas, and sorrel in at the co-op. I really wanted to make a side dish that combined all three of these lovely spring vegetables- so here's my creation:

Spring Sorrel and Peas

1 Tbsp Earth Balance
6 ramps, chopped (green portion discarded)
1/2 cup fresh English peas, shelled
1 bunch sorrel (about 2-3 cups)
1 tsp. fresh thyme leaves
black pepper
sea salt
1 tsp. Veganaise (optional)

Heat the Earth Balance over medium heat in a small saute pan. Add the ramps and the English peas and cook for about 3 minutes. Then add the sorrel and thyme and cook another 3 minutes, or until sorrel has wilted. Finish with several grinds of black pepper and salt to taste. If the sorrel is too lemony-tart for your taste, try stirring in a tsp. of Veganaise. The creamy texture works well with the peas and cuts some of the tartness of the sorrel.



The surprise standout of the meal, however, was not the sorrel and peas (Duh, Liz, these kids are 8 years old).

But it wasn't the pasta and "meat" balls (made from leftover blackeyed peas and rice) either. It was the roasted green beans and carrots! We all loved these and were so sad when we couldn't have seconds...So I suggest making a lot.

Roasted Green Beans and Carrots

About a pound of green beans, trimmed and cut in half
2 carrots
2 Tbsp. olive oil
coarse sea salt
black pepper
a touch of fennel seed, crushed (optional)
1 Tbsp. balsamic vinegar

Heat the oven to 400F (perhaps for "meat" balls, too?). Cut carrots crosswise into 3 sections, then thinly slice them lengthwise. Toss the carrots and green beans with the olive oil in a cast iron skillet or other oven-safe dish. Sprinkle with sea salt, black pepper, and just a pinch of crushed fennel seed. Roast for about 5 minutes- or until carrots and green pepper are just tender. Finish with balsamic vinegar and toss to coat. Serve immediately.