wheel pasta with tomatoes & white beans

a black-throated blue

warbler eats seed from the ground

the next day he’s gone

source, 3 servings

8 oz wheel pasta, cooked al dente; 1 chopped onion, 2 t minced garlic, 1 can diced tomatoes & juice, 1 can small white beans, rinsed; 2 t sugar, s&p, 2 T basil, 3 T olive oil

heat onion, garlic, s&p in oil, cook until browning; add tomatoes, sugar, simmer 20 minutes, mashing some & adding pasta water; add beans, basil, remove from heat, add pasta, stand 5 minutes

baba ghanouj

use small eggplants to

maximize the ratio

of burned outer skin

4 small eggplants, halved, grilled until black on both sides; 1/2 c tahini, 1/4 c-1 c lemon juice, 1 t smoked paprika, pinch sea salt, 1 t minced garlic; garnishes: smoked paprika, lemon juice, parsley, olive oil

immersion blender, adding lemon as needed; top with garnishes

charred eggplant & crusty bread

without oranges

and jam to eat, oriels

eat hummingbird food

4 servings

2 large eggplants, halved lengthwise, olive oil, sea salt; toppings: balsamic vinegar, chipotle tabasco, lemon juice, herbs

grill eggplants topped with oil & salt, with hickory grilling chips, until black on both sides & falling apart; divide into bowls, add toppings, serve with bread

stuffed flatbread

white throated sparrows

say “old peabody;” their heads

come in two colors

source, 6 servings

dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil

stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes

smoky beans & green rice

kale from the freezer,

cilantro, basil, parsley

from little herb pots

5 servings, 500 calories

2 c wild rice, 1 c greens+herbs, 1/4 c lemon juice, pinch kosher salt; 1 lb black beans, soaked overnight in 2-inches water+1 t soda+1 t kosher salt, simmered until tender; 2 T adobo paste, 1/4 c maple syrup

cook rice with 2 c water, greens, salt, lemon; cook beans down with adobo, maple; serve with vegan cheese, kimchi

savory toasted oatmeal with chili crisp swirl

toast the oats and the

tomatoes in a dry pan

then add the water

1 serving

1 c oats, 2 c water, 1 c dry-packed sundried tomatoes, sea salt & pepper, 2 T miyokos roadhouse cheddar, 1 T chili crisp, 1 T herbs, kimchi

toast oats, salt, tomatoes in dry pan, add water, cook until done, pour into bowl; add cheese, chili, herbs, to middle; stand 3 minutes, swirl cheese; top with pepper, kimchi

smashed pea & smoked cheddar quesadillas

delicate spring herbs:

basil, parsley, cilantro,

chives, mashed with green peas

1 serving

2 small tortillas, 2/3 c frozen peas+sea salt+lemon juice+herbs+red pepper flakes, 2 slices miyokos smoked english farmhouse cheese

microwave pea mixture until warm, mash with fork; divide peas & cheese between tortillas, cook on panini press

cauliflower & pesto

after a spring snow

the fields are white but steam comes

from the flowing pond

source, 4 servings

1 cauliflower rubbed with olive oil, s&p; 1 T olive oil, 2 sliced onions, s&p; pesto: zest & juice of 1 lemon, 1/2 c cilantro & parsley, 1/4 c olive oil, 1/4 c walnuts, 1 clove garlic, kosher salt & pepper

in a cast-iron pan, heat onion, oil, salt, cook 10 minutes, add 3/4 c water; add cauliflower, wrap with foil, 400 F, until soft; make pesto in food processor; uncover cauliflower, 450 F, until browned, basting with juices; top with pesto

maple pinto beans & rice with spring herbs

small yellow globes of

flower buds will be covered

with snow tomorrow

4 servings

2 c wild rice, cooked with a pinch of sea salt; 1 lb pinto beans, soaked overnight in 2 inches water+1 t sea salt+pinch soda, simmered until tender; 1/4 c maple syrup, 1/4 c spring herbs

cook down beans and syrup, allowing a bottom crust to form; serve with rice, top with herbs