Local Lamb Barbecue!

When I lifted the lid from the simmering pot of lamb and BBQ sauce, clouds parted and a ray of sunlight beamed into the kitchen. I think I may have even heard singing. Special thanks to East Fork Farm for lovingly raising such wonderful meat! Balsamic BBQ sauce and slow cooking made this a dish to remember!

Local Lamb Barbecue:

*1 pastured lamb foreshank

*1/2 cup balsamic vinegar

*1 Tbsp. mustard

*2 tsp. honey

*1 garlic clove, minced

*1 Tbsp. organic ketchup

*1/8 cup water

*pinch fresh grated ginger

Rinse foreshank and towel dry. Place a heavy skillet over medium heat with a small amount of olive oil or butter. Salt and pepper the lamb. Sear all sides briefly. Remove from heat. Set aside.

In a medium saucepan, whisk together the balsamic vinegar, garlic, mustard, honey, ketchup, water and ginger over medium heat. Bring to a simmer. Reduce heat to low. Add the lamb. Turn shank to coat in the sauce, cover and simmer for 2 hours (approximate depending on thickness of shank), turning occasionally. Juices from lamb will add volume to the sauce.

Using 2 forks, separate the meat from the bone and cook an additional 30 minutes in sauce. Remove from heat and continue to pull the meat apart with forks, discarding any connective tissue. Meat should soak up all sauce at this stage.

Serve with slaw or whatever your heart desires.

Coconut Mango Ice Cream!

Another spell of unseasonably warm weather has inspired companionship in the form of something cool and creamy. Coconut milk, canned mango, and cold churning offer sublime balance!

Coconut Mango Ice Cream:

*1 can coconut milk

*1 can organic mango chunks in unsweetened mango juice

*1/4 cup shredded coconut

*1/2 cup raw cane sugar or sweetener of your choosing

Whisk all ingredients together, including juice from mango, in a large mixing bowl. Add to prepared ice cream maker (I am a fan of Cuisinart's model, about $45). Allow to churn until desired consistency. Scoop into bowls and savor!

*If you do not have a ice cream maker, you can freeze mixture overnight in a flexible container, and thaw slightly to soften before scooping into bowls.

Linguine with Garden Asparagus and Marinated Artichoke Hearts!

I have been waiting three years for our asparagus, (about how long it takes to colonize the plants for a substantial harvest), and after gathering our first bunch last evening, I remembered what I was waiting for. This tender spring veggie is without a doubt the most vivid taste of spring thus far. It is so fresh and flavorful during this brief moment in the season, to eat it any other time of the year would be less than memorable in comparison. Gently sauteed with onion and garlic, and tossed with linguine and marinated artichoke hearts, I am pleased to say, the long, cold winter is but a far distant memory!

Linguine with Garden Asparagus and Marinated Artichoke Hearts:

*1 pkg favorite linguine (I used Ezekiel brand, sprouted grain..very good)

*1 cup marinated artichoke hearts

*1/4 cup marinated red bell pepper, sliced

*1 Tbsp olive oil

*1 fresh bunch asparagus, rinsed and chopped into 2 inch pieces

*2 garlic cloves, minced

*1/2 sweet onion, sliced

*1 cup fresh arugula

*sea salt and pepper

*parmesan

Bring a large pot of salted water to rolling boil. Add pasta and cook until al dente. Meanwhile, saute onion and garlic in olive oil over medium heat until tender. Add the asparagus and saute for about 2 minutes. Remove from heat and stir in the marinated artichokes and bell pepper including the liquid.

Drain pasta and transfer to a large mixing bowl. Add the sauteed veggies, and arugula. Salt and pepper to taste. Plate and sprinkle with fresh parmesan.

Asparagus is LOADED with essential nutritional properties. Here is the list:

Vitamins:

A

B1 (thiamine)

B2 (riboflavin)

B3 (niacin)

B6

B9 (folic acid)

C, E, and K

Minerals and Other Beneficial Elements:

potassium

copper

phosphorus

manganese

selenium

iron

calcium

magnesium

zinc

dietary fiber

rutin (beneficial flavonoid)

asparagine (amino acid)

Research this combination of listed properties, and you will find that eating asparagus does your body a tremendous favor....and of course the taste alone is a favor unto itself. Enjoy!

Herbal Highball!

The highball part was just to grab your attention, and now that you're here I will tell you... this is really herbal iced tea. I suppose you could add something a little stronger if it's that sort of "teatime" but this particular recipe is just good old clean fun. A blend of 10 herbs, fresh water and sun will provide you with the most refreshing afternoon brew.

Herbal Highball:

*2 Tbsp local "Blessed Botanicals" tea blend (crafted here in Mars Hill, NC) of:

-organic red rooibos,

-green rooibos,

-buchu leaf,

-lemon balm,

-oat straw,

-cinnamon bark,

-orange peel,

-pink peppercorns,

-and hibiscus.

*1/3 cup dried lemon verbena

Place herbs in a quart ball jar. Fill with pure water. Cover with a lid and set in the sun for about 2 hours. Shake occasionally. Strain and serve over ice, maybe with a sprig of fresh mint if you have one.

Cheers!

Local Grass-Fed Steak Tacos

Yesterday we experienced one of those warm spring evenings that made it difficult to come inside. With temperatures in the 70's and that classic Carolina blue sky above, it was time to get out the grill. Here we have local grass-fed skirt steak rubbed with spices and lime, avocado, slaw, slow cooked adzuki beans, roasted sweet potato, arugula, and a chili lime coconut sauce...oh and sprouted whole grain tortillas to carry it to your mouth. Ahhh, spring!

Skirt Steak Rub:

*1 Tbsp. paprika

*1 tsp. oregano

*1/2 tsp. cumin

*1/2 tsp. sea salt

*1 clove garlic, minced

*1 Tbsp. olive oil

*zest from 1 lime

*1/4 tsp. fresh ground black pepper

Mix all ingredients together in a small bowl. Rinse skirt steak and pat dry. Massage rub onto all surfaces of the steak. Sear on a hot grill to medium rare. Allow to rest before slicing into strips for tacos.

Coconut Chili Lime Sauce:

*1/2 cup coconut milk

*squeeze of fresh lime

*1 clove garlic, pressed

*pinch of cumin

*chili powder

*sea salt

This proportions of the ingredients depends entirely on preference. Play around and taste as you go. You can add red pepper flakes or cayenne for more heat. Mix all ingredients together and spoon over tacos.

Tacos:

*small sprouted grain tortillas (Ezekiel brand is very good)

*avocado slices

*lime wedges

*cooked beans of your choice

*baked sweet potato sticks

*shredded greens or baby arugula

*grilled skirt steak, cut into thin strips

*coconut chili lime sauce

*slaw *optional

*anything else you like on a taco

Preheat oven to warm. Wrap tortillas in a damp kitchen towel. Place in oven for a few minutes. Assemble tacos and bring some chairs outside.

Violet Salad

Eating flowers may be one of the most sensual means to experience the plant world, minus wearing perfume, or drinking essences.

There is something about edible blooms that brings the mood of gastronomy to a whole different level. To prove my point, just try and have a cloudy thought while eating a violet salad? It's virtually impossible.

Violets also happen to contain high levels of vitamin A and C. Look out in your yard right about now, and it could save you a trip to the market for salad greens. The blooms and heart shaped leaves are so tender you can harvest them with nothing more than your fingertips.

Violet Salad:

*1-2 cups violet flowers and leaves

*1/4 cup high quality olive oil

*1/4 cup balsamic vinegar

*1 tsp honey

1/2 tsp mustard

*1 garlic clove

*sea salt and pepper

*small lemon wedge

*2 Tbsp sunflower seeds

Submerge violets in a bowl with cold water. Gently agitate. Lift greens and blooms from water with your hands into a salad spinner. Spin until dry.

For dressing, combine olive oil, vinegar, honey, mustard, garlic (pressed through a garlic press), sea salt and pepper to taste, and juice from lemon wedge in a small jar with a lid. Shake well. Taste and adjust seasonings.

Drizzle over violets in a small mixing bowl, being careful not to over dress. Plate and sprinkle with sunflower seeds.

Roasted Melody

Remember the chickweed pesto from a few posts back? Here it reappears on roasted sweet potatoes and cauliflower. Delicious warm or cold!

Roasted Melody:

*2-3 sweet potatoes

*1 cauliflower crown, chopped into bite sized pieces

*1/3 cup chickweed pesto or other herb pesto

*salt and pepper

*olive oil

*parsley

Preheat oven to 375. Rinse sweet potatoes and cauliflower. Cut into bite sized pieces and arrange on a lined baking sheet. Drizzle with olive oil and toss using your hands. Sprinkle with salt and pepper. Bake until slightly browned and cooked through. Remove from oven and allow to cool slightly. Place in a bowl. Add pesto and gently toss to coat with some chopped parsly. That's it, you're done.

*You can add any root veggie to this melody, such as parsnips, carrots or sweet onion. Try serving over wilted or fresh greens in the morning with a fresh poached egg. Enjoy!