Ravioli with Asparagus and Morel Mushrooms
For an antipasto, Liz made fritto misto using fiddlehead ferns and stuffed green olives. We blanched the trimmed fiddleheads for a couple of minutes, drained them and patted them dry before adding them to the batter. The stuffed olives had a nice salty crunch -- a nice change of pace.
Here's a shot of the fiddleheads beforehand -- with such a short season (and shelf life) we didn't hesitate using these the day after getting them at Kent Natural Foods.
For dinner we utilized our ravioli in wanton wrappers, filled with a tofu ricotta (crumbled tofu, nutritional yeast, parsley, spinach, salt, black pepper).
The asparagus were cooked for six minutes and tossed with Earth Balance, salt & pepper.
The morel mushrooms were cut into rings, soaked and pan-fried in olive oil and seasoned with a splash of tamari and black pepper.
For dessert Liz made a quick strawberry crumble with oatmeal...
Strawberries & sugar
Adding the oatmeal topping...
..and just out of the oven, and later, topped with vanilla ice cream.