I’ve been meaning to make this recipe for a while, and since it got cold out again I figured that I could just revert to cold weather food again for a day. The recipe is almost a combination lasagna (with ricotta and such) and meatloaf, then all rolled up and sliced. I served it with wild rice and a tomato-y sauce, but you could also serve it truly Italian with pasta, or go the other way with a brown sauce or glaze.
This is a Blate Sandwich. Or a Bleat Sandwich. Or even a Table Sandwich, if we were to be playing Scrabble and had the letters B L T E and A to play with. A modern interpretation of the BLT, it is a Bacon (B), Lettuce (L; I used baby arugula), Tomato (T), Avocado (A) and a couple of fried Eggs (E). Call it what you want … BLaTe, BLeaT, TaBLe or anything else, it made a yummy lunch.
Pet Peeve: The fact that Pepperidge Farms Frozen Puff Pastry comes in a package of two, and yet, they aren’t individually wrapped. The consequence of this is that you actually end up having to thaw both pieces and shouldn’t really refreeze one of them. I always ponder what to do with the second sheet, because invariably I only need one. I also ended up having some leftover mushrooms and half a bag of spinach from another endeavor, so I used the puff to make this savory strudel. Great as a brunch dish or lunch with a salad.
Things to do with Ramps, Part 4: Make hummus. Yes, still stuck on my ramps (ransoms, Bärlauch) kick and here is a quick and simple recipe that pulls out some of the suble garlicy flavor of the ramps. The grilled lemons add both acidity and sweetness. Comes together in 2-30 minutes and is a great addition to the usual pia chips or veggies. Note: I grilled the whole ramps but then only used the bulbs in the hummus, eating the greens on the side. You can use the whole ramps (bulbs and greens) in the hummus, but when I made it like that the first time, I thought that the greens actually made the hummus too green.