Spring on a Plate

05 . 09 . 14

Happyolks | Spring on a Plate Happyolks | Spring on a Plate

It’s 3pm and raining now. I feel like Hayden’s here in the room. It’s been long time. Maybe it hasn’t. Maybe I just haven’t been present to it. If I’m honest, staying present has been difficult lately. The season has turned over so fast, it’s like I woke up this morning and the trees are just now suddenly green, tulips are blistering at their ends, and the garden has creeped back to life. Before you left, you pointed out the one tree in the back alley that is holding out. It’s naked and just barely budding while her sisters are already flanked and beaming. In my mind, I’ll pretend it has been waiting for me to stop spinning, settle my mind, and catch up to the miracle that is this season. I hate when you’re gone but I loved how quiet things were today. I’ve needed it, desperately.

When I am silent, I have thunder hidden inside. – Rumi

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Spring On a Plate

This recipe is for my mom whose beauty is matched only by her grace, passion, and strength. I am nothing without your love. Happy Mother’s Day. You are my sun and moon and all of my stars.

  • ½  lb fresh green garbanzo beans
  • ½ lb green asparagus
  • 3 stalks rhubarb
  • 2 yellow potatoes
  • ¼ lb ramps (baby leeks)
  • Handful watercress
  • (optional) heel of stale bread, ¼ cup breadcrumbs
  • ¼ cup olive oil
  • salt and pepper to taste
  • 16 oz unsweetened greek yogurt
  • ½ cup dill, minced
  • ½ cup mint, minced
  • 1/2 cup parsley, minced
  • 3 lemons, juiced
  • salt and pepper to taste
  • (optional) 7-minute egg

 

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Preparation:

Bring a small pot of water to boil. Shell the garbanzo beans and blanche in the boiling water for 2 minutes. Remove from heat and rinse with cold water. Set aside. Preheat oven for 350.’ Cut potato into small wedges and place on a baking sheet. Drizzle with olive oil and send them to a hot oven to roast for 20 minutes. Remove tough ends of asparagus, thoroughly yet delicately clean and remove roots from ramps, and cut stalks of rhubarb in half and then slice length wise into 3 smaller strips. Place in the basin of stone or glass baking dish and drizzle with olive oil and a dash of salt/pepper. Place on the available rack in the oven and bake for the remaining time on the potatoes (+/- 10 minutes).

In a medium bowl, combine yogurt, and lemon with the minced fresh herbs. Pour herb-y yogurt onto a large serving platter. Spread with a spatula to create a yogurt bed. Arrange vegetables on top of the yogurt to your liking. Garnish with watercress, blanched garbanzo beans, a sprinkle of bread crumbs, and a halved medium-boil egg.

Enjoy immediately with warm flatbread or alongside a nice lentil salad.

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  • Amazing — I’ve never seen fresh garbanzno beans, and the whole plate is just spectacular. I love your words about your mom, mine is no longer with me and I miss her every day.

  • This is completely exquisite, Kelsey! Such a beautiful way to honor the season, your mother, and the Earth mother of us all! xo Briar

  • You never fail to leave me craving beautiful greens and fresh, whole foods. And trust me, that takes a lot considering my passion for everything super sweet and unhealthy!

  • val

    lovely! great colors and beautiful photography.

  • This recipe is incredibly creative while still remaining so simple. I love the powerful words you wrote about your mom and can say I feel the same way about mine. Hope you can clear your mind in the quiet. xo

  • I’ve never seen fresh garbanzos, either… do you think some fresh favas would be an alright sub? And you have me immensely curious about savory rhubarb now. I can’t wait til my little patch beefs up a little, at least enough for me to snatch a few stalks and try this. Just gorgeous.

  • Beautiful!

  • This is exactly like you said: Spring on a plate!

  • This looks amazing! Love every single bit. The composition is amazing, the colours, the vegetables. It must be so delicious!

  • Wow, that does remind me of spring. Wish I was as good a cook as you, then maybe I could make something like this. :)

  • I loved this dish, but what I loved most were the fresh chickpeas! Last time I had them was with my late grandfather when I went to visit him in India. They’re a billion times better than the dried chickpeas. Loving the sweet and savory mix of things like rhubarb against the nutty, organic vegetables! x

  • I love the spring abundance!! This is beautiful Kelsey! This would be such an impressive platter to bring to a spring BBQ!

  • Mom

    I loved you 1st❤️
    Grateful & Honored to be your mom!

  • lovely words, stunning photos, and a delicious looking meal. Thanks for inspiring me to keep things simple and beautiful.

  • Gorgeous spring colors, and it’s set up beautifully! I love how the bright yolks stand out.

  • Those photos are downright delightful. Love all the green! Oh, greening hills, welcome welcome!
    This is my first time stumbling onto your blog (from Beth’s Inspiration page over at Local Milk). I feel cozy and warm here, and appreciate the space you’re holding in the vast world of the web. Thank you!

    Warmly,
    Lindsey

  • Kelsey, what you wrote about your mom slays me. I dream that my little girl will feel that way about me when she’s grown.
    And your fresh garbanzo, spring delight situation looks damn good!
    xo
    Erin

  • What a beautiful, yet unexpected plate of spring’s glory. I love absolutely everything about it: the rhubarb, the asparagus, the ramps… Oh my. Also, I too have had a hard time in living in the moment. Embracing the wonders of this new season. Breathing the fresh air. The green, the birds returning from their winter vacation, the light (all that light!), the spring products, the smiling faces… I need to make some room in my head for all of them. It’s too crowdy in here.

    Sending you good vibes all the way from Finland to Denver,
    Sini

  • Such beautiful fresh ingredients!

  • This is the sweetest post! I love it – amazing photography too!

  • THAT…is gorgeous!

  • Elizabeth Horner

    A perfectly balanced meal!

  • This made me say “Woah” out loud. How amazing that looks! Clearly I need to get some springier looking produce into my kitchen! Inspirational for sure.

  • Very impressive plating. looks very delicious!

  • yumm… feel like trying..

Trackbacks

  1. 4himglory: Spring on a Plate | Happy Yolks | Dieting and Fitness
  2. Vegetables and Herbed Ricotta Dumplings | Vintage Mixer

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I wish I could make coffee dates with you all. In the meantime, feel free to drop me a line with questions, comments, concerns, or just to say Hi. I like that. There is nothing more uplifting than an email from a a fresh contact or kindred spirit.

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