4 zucchinis and squashes, julienned
1 cup cashews
2 cups water
1 Tbsp lemon juice
1 tsp salt
pepper or other spices to taste
Blend all the sauce ingredients in a high-speed blender, adjusting for desired thickness and flavor. Dress “spaghetti” with the cashew sauce, garnish with finely chopped basil or cherry tomato halves and serve.
1 bunch ramps
1/2 Tbsp ghee or 1 Tbsp olive oil
Wash ramps thoroughly and cut off bottoms (just above the hairy bits, retaining most of the white of the stem). Chop roughly. Heat ghee or oil in a pan and sauté ramps for about 2 minutes or until they wilt. Remove onto a plate. Add a touch more oil to the pan and fry the egg. Once the egg is cooked, plate over the ramps, season and serve!