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This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
Use the freshest herbs you can find and whisk in a bit of goat cheese or strained yogurt to whip the filling into creaminess. The original recipe is only a couple servings, so multiple as needed for a party.
A simple milk sauce, kissed with lemon is tossed with pasta, asparagus and onions for a classy spring dish. Gluten-free pasta is certainly plausible for this dish, but long strands are especially nice with the tangles of asparagus and caramelized onions. The zest of lemon is critical for this dish and a microplane is my favorite tool for this task, but the directions have an alternative direction if you don’t have one.
Peas & ricotta are blended & stuffed into pasta for this spring pasta bake. A simple garlic-butter sauce is drizzled on or substitute a pesto or even béchamel sauce. Make it gluten-free with Tinkyada brown rice lasagna noodles.
Using leftover polenta as a porridge instead of oatmeal, you simply add toppings. For fall enjoy pears, a touch of ginger, and toasty almonds.
