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 egg
1/2 Tbsp ghee or 1 Tbsp olive oil
sea salt
pepper
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!