Black Bean, Broccoli and Rice Casserole

Husband-Tested Recipe from Alice’s Kitchen

6 Servings

It was one of those lucky days when I had just the right ingredients on hand (most of which were left over from another meal.)  I had extra broccoli left over from making a batch of No Crust Mini Quiche and some leftover Indian Yellow Rice (recipes on this blog.) We always have canned beans around.  So, I thought I’d put them all together for a satisfying Meatless Monday dinner. (See Note)  All of the ingredients are available at our favorite community-owned grocery store, Lost River Market & Deli.

1 Tablespoon mayonnaise

1 large egg

Approx. 3 cups chopped broccoli, blanched

1 can (about 15 oz.) black beans, rinsed and drained

½ cup cooked rice (I used leftover Indian Yellow Rice I had made the day before.)

1 can of cream of mushroom soup (I used Amy’s Organic Cream of Mushroom Soup.)

5 Tablespoons unsalted butter, melted

½ large onion, chopped (or substitute chopped ramps, leaves and all)

3 stalks celery, chopped

1 cup shredded sharp cheddar cheese (I used ½ cup of Habanero cheese because I like things a bit spicy.)

Preheat oven to 350°F.  Beat together the mayonnaise and egg.  Put the mayo and egg mixture plus the remaining ingredients in a 9” x 12” casserole dish.  Mix well so that all the ingredients are evenly distributed.  Bake uncovered for 30 to 40 minutes or until hot and bubbly.  Allow to stand for about 10 minutes before serving.

Note:  We try to always have cooked rice or other grains, rinsed and drained canned beans, cheese and blanched vegetables in the fridge so that we can easily make quick, healthy, meatless meals.

Wild Ramp Wrap

Wild Ramp Wrap Under Construction

Husband-Tested Recipe from Alice Wootton

Wild Ramp Wrap Ready to Eat!

This wrap will liven up your lunch box!  All the ingredients can be found at Lost River Market & Deli!  Make this for a great Meatless Monday meal!

Place a whole wheat lavash on a plate.  Smear one heaping Tablespoon of Wild Ramp Pesto over the lavash. Sprinkle on ¼ cup or so of shredded pepper cheese (We used habanero cheese!) Add about 1/3 cup cooked rice (We used leftover Yellow Indian Rice.) Sprinkle on about ¼ cup black beans, rinsed and drained.  Top it all off with a small handful of fresh watercress or baby spinach.  Pop it in the microwave for about 10 seconds to make the lavash more pliable.  Roll the whole thing up like a soft taco. Cut it in half crossways to make it easy to eat.

Note:  You could add a bit of cooked chicken or salmon to this wrap if you wish, but it’s pretty hearty as is.

Wild Ramp Pesto

Recipe from Food52.com

Husband-Tested in Alice’s Kitchen

The Food52 website where I found this recipe correctly describes this pesto as “fiery and bright.”  You know me….I love spicy foods, so this turned out to be right up my alley.  No kisses for you after eating a bit of this earthy, oniony pesto, but if you feed it to your loved one too, you’ll both have spicy kisses, so it’ll be just fine and dandy.  Serve this over pasta. Dollop a bit over some potato soup or vegetable soup. Or make Wild Ramp Wraps!

1 bunch of ramps (about 4 cups or so)

1/2 cup walnuts (toasted)

1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)

1/2 cup grated Parmesan cheese

Kosher salt and freshly ground pepper, to taste

juice of ½ of a fresh lemon

Bring a saucepan of water to a boil.  Add a generous pinch of Kosher salt.  While the water is heating up, trim off the roots of the ramps and discard.  Cut off the green leaves of the ramps and set aside.  Place the white part of the ramps into a food processor.  When the water comes to a boil, plunge the ramp leaves in boiling water. Prepare an ice bath which is just a big bowl of ice water set near the stove. After the leaves boil a few minutes and turn a vivid green, remove the leaves from the boiling water and plunge them into the ice bath to stop the cooking.  Drain the leaves well.

Chop the ramps, the leaves and walnuts in your food processor.

Add the cheese and a good dash of salt and pepper.

Pour the olive oil in slowly through the feeding tube.  Process the contents until they combine and look, well... pesto-y.  Taste for seasoning and add a good squirt of lemon.

Scoop out the pesto into a jar and cover with a lid.  Keep refrigerated or freeze. 

Scalloped Potatoes and Ramps

Recipe from About.com

Husband-Tested in Alice’s Kitchen

Serves 6 to 8

I found out this spring morning that I had a secret admirer!  Good news indeed since my admirer sent me a large bag filled with just-harvested ramps.  Rather than my husband showing signs of jealously, he asked me what I was going to make with them.  Since I had all the ingredients for this dish in my pantry, I decided to begin with this one.  I fervently hope that my secret admirer still admires me next spring when ramps are up because it turns out that I admire ramps! Serve these along with a spring salad for a nice Meatless Monday meal.  (This recipe can be easily halved.  Cooking time will remain the same.)

Ingredients:

6 cups thinly sliced potatoes

3 cups ramps or wild leeks (I left the ramps whole.  They looked quite pretty in the dish, but they made for messy serving.  Next time, I’ll cut the ramps into smaller pieces.)

Kosher salt and freshly ground pepper, to taste

1/2 cup vegetable broth

3/4 cup heavy cream

1 1/2 cups shredded cheddar cheese

Preparation:

Place a layer of sliced potatoes in a buttered 1 1/2-quart casserole, follow with a layer of ramps and a sprinkling of salt and pepper. Repeat layers, ending with potatoes. Combine vegetable broth and heavy cream; pour over potatoes and ramps. Bake at 375° for 45 minutes.  Top with grated cheese. Return to the oven for about 15 to 20 minutes, or until the potatoes are tender.