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

pumpkin, oat, & jam scones

migrating birds come

back to the feeder, not seen

since last October

12 servings, 184 calories

1 can pumpkin, 2 T chia seeds+1/2 c warm water, 1 T powder, 1 t kosher salt, 8 packets stevia, 1 c white whole wheat flour, 3 c old-fashioned oats, 10 oz wegmans triple berry jammin

mix all but jam, make indented balls on silpat-covered baking stone, top with jam, 400 F, 20 minutes

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

sweet potatoes with orange glaze

roast potatoes cut

side down on oiled foil

and flip if needed

source, 4 servings

4 halved sweet potatoes, roasted at 400 F with oil, s&p, until tender; glaze: zest & juice of 2 oranges, zest of 1 lemon, 3 T maple syrup, pinch cinnamon, 1 t grated ginger, 1/2 c prunes

simmer glaze until thickened, pour over potatoes, top with more orange zest

raw brussels sprouts salad

after one hour

the flavors will mature, then

pour off extra juice

source, 8 servings

1.5 lbs shredded brussels sprouts, 1 shredded apple, 1 sliced shallot, mint leaves; dressing: 2 T vegan yogurt, 1 t dijon, zest & juice of 1 lemon, 1/4 c olive oil, s&p

combine dressing ingredients, toss with all but mint, stand 1 hour, top with mint

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