Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
**1 cup mixed fresh foraged herbs or purchased herbs-see options below
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, ladle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatula, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Place the ricotta, oil, and lemon zest in a food processor and blend until smooth. Season with salt and pepper to taste. You can use an immersion blender as well. Fill crepes with whipped ricotta and a pinch of lemon zest.

 
Foraged greens and Herbs

• Creeping jenny, dandelion, chickweed, violets (leaves and flowers), clover, purple nettle, plantain, garlic grass https://www.growforagecookferment.com/what-to-forage-in-spring/
• dill, parsley, mint, chive, scallion
  
  

 
Recipe Variations

• Add smoked salmon or smoked trout to fill your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or kale spinach sauce.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella and parmesan as above. Stack your crepes with a thin spreading of cheese between the layers. Serve as is or baked until the cheese melts.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe

​Focaccia Ingredients-just some suggestions

Vegetables for decoration
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
10 small cherry tomatoes
small zucchini-shredded w/extra water squeezed out
black olive, cut in half

Herbs
To creat stems: thin asparagus, scallions, chives, herb stems
fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
arugula leaves

Extra-virgin olive oil w/pastry brush

Equipment
​cutting board
knife for cutting vegetables
sheet pan or pizza pan to bake the focaccia on
​parchment paper (optional)
​cookie sheet or broiler pan for steam in the oven
​rolling pin

Master Recipe Olive Oil Dough
recipe by: Artisan Bread in 5 Minutes 

1 batch of dough will make enough for 4-one pound focaccias.
I prefer a thicker focaccia so I use 2 pounds of the dough to make my sheet pan focaccia. 
Note that this dough recipe can also be used to prepare calzones, pizza, and other filled breads. Go to  the Artisan Bread in 5 Minutes website for more ideas.
​
2 3/4 cups water-lukewarm
1 Tbs yeast
1 ½ Tbs course salt
1-2 Tbs sugar
1/4 cup olive oil
6 ½ cups all-purpose flour

Equipment
5-6 qt container with lid
dough whisk or spoon

Directions:
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-6 qt container.
2. Mix in the flour using a spoon. You may need to use wet hands to incorporate the last bit of flour.
3. Cover the container and let the dough rise at room temperature for 2 hours. It should double and it will collapse.
​4. Place the covered dough container into the refrigerator overnight. 

To make the focaccia:

1. Preheat the oven to 425 degrees with a rimmed baking pan on the top or bottom for steam.
2. Brush a baking pan with olive oil to evenly coat the bottom of the pan or cover it with parchment paper. Set aside.
3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece or larger as you like. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
4. Using a rolling pin, flatten it into a 1/2-3/4-inch-thick rectangle. You may need to stretch it with your hands a bit. Be careful not to use too much flour on your working surface or the dough will continue to spring back. Place the dough onto your prepared pan and brush lightly with extra virgin olive oil. 
5. When you are ready to place your toppings onto your dough, use your hands to gently push the dough back in place if it has shrunk up a bit. Press your vegetables and herbs into the surface of the dough, leaving a 1-inch border at the edge. Allow some of the dough surface to show through the vegetables (you may have some leftover at the end). You want to see some dough so your focaccia will brown nicely. Brush the vegetables and herbs with oil and sprinkle coarse salt (to taste).
6. Cover the pan with plastic wrap, and allow the focaccia to rest for 20 minutes while you preheat the oven.
7. After the focaccia has rested, place the pan in the oven. Pour 1 cup of boiling water onto the steam pan and shut the oven door. Bake for 25 minutes, or until the crust is medium brown. Be careful not to burn the vegetables. The baking time will vary according to the focaccia’s thickness. Cut into wedges and serve warm.

Serves 4-6

3 tablespoons balsamic vinegar
1/3 cup golden raisins
1 pound red cabbage, thinly sliced or shredded
1 pound beets, peeled and spiralized or shredded. Use multiple colors if you can.
¼ of a red onion sliced thinly or 1/2 cup chopped scallions
1 small red pepper, thinly sliced
¼ cup capers, drained and chopped
2 tablespoons chopped tarragon or basil
2 tablespoons chopped mint leaves
3 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper to taste
1/3 cup pistachios, lightly toasted (or pecan, walnuts, almonds, pumpkin seeds)
Garnish: edible flower petals (pansy, petunia, calendula, bachelor button, roses, marigold. Edible Flowers List)
 

1. Combine the raisins and balsamic vinegar in a bowl and let sit while preparing the salad-at least 15 minutes.
2. Combine all of the remaining ingredients except the salt and pepper and the pistachios in a large bowl. Add the soaked raisins and olive oil and toss everything well. Season with salt and pepper to taste. Sprinkle the pistachios on top of the salad and garnish with edible flowers if in season.

Variations:

• add shaved raw butternut squash
• add raw chopped broccoli

This recipe is from Food52 with a few adaptations from me. I highly recommend their site for recipes and cooking products. 

1/2 cup chopped garlic scapes
1 lemon, zested and juiced
1 large garlic clove
8 cups loosely packed arugula
1/3 cup grated parmesan cheese
3 tablespoons almonds, sunflower seeds, or pumpkin seeds
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more as needed
 

1. To make the pesto, put the garlic scapes in the bowl of a food processor. Add lemon zest, lemon juice, garlic, arugula, parmesan, nuts or seeds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
2. With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
3. Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.

 
Variations and uses:

• Instead of arugula, use spinach or a combination of spinach and basil.
• Use as a spread for toast-add a few fried eggs on top!
• Whisk with eggs and scramble.
• Use with pasta.
• Spread on chicken, pork, or steak.
• Toss with summer roasted or grilled vegetables.

Serves 4-6
 
4 cups seedless watermelon, cut into chunks
1/4 large seedless cucumber, peeled and cubed
2 tablespoons red onion, diced
juice of one lime or lemon
1 cup fresh or frozen raspberries 
1/4 cup fresh cilantro, loosely packed and chopped
Salt and freshly ground pepper to taste
Garnish options:
1/4 red, orange, or yellow pepper, diced 
1/2 cup cucumber, diced
Thinly sliced cherry tomatoes
Float on top of each bowl-Edible flower petals-calendula, bachelor button, borage, marigold, mallow (edible flowers in Liz's gardens)
 

1. Place the watermelon, cucumber, lime juice, 3/4 cup raspberries (reserve 1/4 cup for garnish), and cilantro into a food processor or blender and process to the texture you prefer.
   
2. Season with salt and pepper to taste. Finish by adding 1/4 cup whole raspberries, diced pepper and/or cucumber.  Chill and serve with edible flowers on top.

 
If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.

Makes 10-12 summer rolls
​ 
1 cup white vinegar, rice vinegar, or red wine vinegar
⅓ cup sugar
¼ teaspoon crushed red pepper
1 tablespoon loose leaf hibiscus tea (or 2 tea bags). See other tea options below.
1 package 8½ inch spring roll wrappers
4 ounces thin rice noodles or 1 package Shirataki noodles (rinsed well and drained)
2 cups shredded carrots
2 cups shaved red cabbage
2 cups thinly sliced snow peas
3 chopped scallions
¼ cup roughly chopped mint leaves
15 thinly sliced basil leaves (Thai basil or sweet basil)
¼ cup chopped cilantro leaves
1 cup edible flower petals (rose, violet, calendula, chive, pansy)
 
To prepare the dipping sauce:
Combine the vinegar, sugar, and crushed red pepper in a saucepan and bring to a simmer to dissolve the sugar, about 3 minutes. Turn off the heat and add the tea leaves. Steep for 5 minutes then strain the tea leaves from the sauce and set aside to cool. 

Prepare the noodles according to the package and run under cold water to cool. Combine the noodles, vegetables, herbs and flower petals in a bowl and toss gently.
 
To assemble the summer rolls you will need to soften the rice papers.

1. Pour 1 cup of cool water into a pie plate. Place one rice paper into the water until it is soft and pliable, about 30 seconds. Move the softened rice paper onto a clean cutting board.
2. Place a handful of the noodle/vegetable filling onto the center of the rice paper. Lift the edge of the wrapper closest to you over the top of the filling. Fold up each side and then roll into a tight log. Set aside and repeat to prepare remaining summer rolls. Serve with dipping sauce on the side. Store the summer rolls in a dish or , cover with a slightly damp paper towel and refrigerate until serving.
3. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

Variations:

• Tea options: jasmine, lemon, chai. 
  
• Any combination of shredded vegetables and leafy greens can be used. I like shredded zucchini, raw shredded beets, pea tendrils, sprouts etc.
• Shredded chicken, smoked turkey, or cooked shrimp can be added. 

Here are some slides from my program "Cooking & Gardening with Herbs". Share this post with your local library or a group you belong to. I'd love to present to them!

Enjoy these herb syrups in lemonade, limeade, cocktails, coffee drinks, tea, drizzled over fruit, and cakes.

1 cup sugar (honey can be used instead of sugar)
1 cup water
1 cup mint

1. Combine the sugar and water in a small sauce pan. Bring to a boil then reduce the heat and simmer for 3 minutes. 
2. Turn off the heat and add the mint leaves. Cool to room temperature. Strain and discard the mint leaves.
3. Add to a drink to taste.
4. Store your syrup in the refrigerator in a covered jar or squeeze bottle. Store for up to 2 weeks. 

Variations: Prepare as above using different herbs 

• Basil syrup- 1/2 cup basil leaves
• Lavender syrup- 1 tablespoon lavender petals (not leaves)
• Chamomile syrup- 1 cup of chamomile flowers-use flowers that have just opened 
• Rosemary syrup- 1 tablespoon leaves
• Lemon verbena syrup- 1/2 cup leaves
• Cilantro syrup- 1 cup leaves and stems
• Lilac syrup- 2 cups flowers-use flowers that have just opened 

Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.

 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
​    

​4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded 
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced                 
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt 4 ounces of butter in a large sauté pan over a medium- high heat.  Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes. 
   
   
2. Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes. 
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

 
Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat. 

Serves 4
​1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼  cup white wine vinegar
¼  cup walnuts, almonds, or pecans, lightly toasted
½  cup yogurt, plain-whole fat
1 tiny handful rose petals
½  tsp rose water
 
1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper.  Serve soon.

​Serves 6
¾ cup balsamic vinegar
1 teaspoon sugar
1 small seedless watermelon
1 pint cherry tomatoes (assorted colors)
2 tablespoons thinly sliced red onion or scallions
2 tablespoons chopped mint
2 tablespoons thinly sliced basil
2 tablespoons extra virgin olive oil
Kosher salt
Pepper, freshly ground
½ cup feta cheese 
½ cup assorted edible flower petals (nasturtium, calendula, garlic, chive, cherry tomato, cucumber)

1. To create the glaze, bring the balsamic vinegar and sugar to a boil in a small saucepan over high heat.  Reduce the heat to low and simmer until the vinegar is reduced and syrupy, about 20 minutes. Set aside to cool. *You can purchase a balsamic glaze if you prefer.

 

1. Remove the rind from the watermelon and slice into 1 ½- inch thick slices. Cut disks from the watermelon slices using a 2 ½- inch cookie cutter. Save the leftover melon for nibbling.
   
   
2. Slice the tomatoes in half from top to bottom. Cut the feta into tiny cubes and set aside for garnish. Combine the sliced tomatoes, onion, herbs, and olive oil in a bowl and toss gently with salt and pepper to taste.  
   ______________________________________________

To serve as a plated appetizer:
Place a watermelon disk on each plate. Evenly distribute the tomato and herb mixture onto the top of each watermelon disk and drizzle with balsamic glaze. Finish with a sprinkling of feta and flower petals.
 
To serve as a salad:
Remove the rind from the watermelon. Cut the watermelon into 1 inch cubes. Place 4 cups of watermelon into a large bowl. Combine with the tomatoes, slice onions, and herbs. Toss gently with 2-3 tablespoons of the balsamic glaze and olive oil. Season with salt and pepper to taste. Finish with flower petals and feta. Serve.    

Serves 6 as a side dish

4 ounces sugar snap peas
4 ounces snow peas, sliced on the bias
4 ounces frozen petite peas, thawed
2 scallions, about ½ cup chopped-or equal about of chives, chopped
2 cups pea shoots or tendrils-water cress or mixed greens can be substituted
2 Tbs fresh mint, roughly chopped
2 Tbs fresh flat leafed parsley, roughly chopped
optional: 2-3 radishes, thinly sliced
5 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
Kosher salt and Pepper
Ricotta salata or parmesan, shaved
Edible flowers for garnish

1. Heat a saucepan filled halfway with water and 1 tsp kosher salt. Bring to a boil. While the water is coming to a boil, prepare an ice bath with ice and cold water, set aside.
2. When the salted water reaches a boil, add the sugar snap peas and the sliced snow peas. Cook for 3 minutes. Remove the peas from the water with a slotted spoon and immediately place them into the ice bath. Once cold, drain and place on a cotton towel to pat dry-as dry as possible.
3. Prepare the dressing by combining the vinegar, Dijon mustard, and olive oil in a lidded jar. Cover and shake until combined.
4. Place the sugar snap, snow, and thawed peas, into a large bowl with the greens and optional radish slices. Add the herbs and enough dressing to lightly coat the salad and gently toss.  Season with salt and pepper to taste.  Serve immediately garnished with cheese and edible flowers.

Check out my Facebook Live cooking demo of this salad with the 3 variations below: https://www.facebook.com/thecreativefeast/videos/561124908113428/
​

Make this salad a meal: Hard boiled eggs or poached eggs with roasted potatoes and roasted radishes.

Appetizer: Dress the salad and place on top of toasted bread smeared with ricotta cheese

Pasta: Add the undressed salad to Pasta Carbonara https://www.thecreativefeast.com/recipeblog/pasta-alla-carbonara

My husband has the steak thing down! His plate was so beautiful I had to take the picture. This is a perfect dinner featuring t-bone steak cooked in the Airfryer, my salmon Gravlax (see recipe posted), and my Southwest coleslaw. This coleslaw recipe is one of my "go to " recipes for any occasion. The dressing is great on sandwiches, veggie salads, and as a sauce for chicken or fish. Make extra of the Southwest seasoning and keep it on hand for meats, poultry, fish, and veggies. Enjoy!

Serves 8-10
4 cups red cabbage, shaved thin
1 small red pepper, sliced thinly
½ cup cilantro, chopped
¼ cup onion, minced or thinly sliced (or sliced scallions)
1 cup mayonnaise (choose Sir Kensington's avocado mayonaise or make your own using avocado oil or olive oil)
3 Tbs cider vinegar
1 Tbs honey
2 tsp Southwest seasoning or to taste-see below
Fresh ground pepper
 
1. Combine the cabbage, peppers, and cilantro in a large bowl.
2.  In a small bowl combine the remaining ingredients and stir to combine.
3. Toss the cabbage mixture with ¾ to 1 cup of the dressing (save the rest for another salad).  Season with fresh ground pepper and kosher salt as needed.
 
Southwest Seasoning   
Makes ¼ cup
2 tablespoons smoked paprika-I get mine at Homegoods! You can use sweet paprika instead, but it will not have a smokey flavor-still delicious!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt

Combine all ingredients and store in an airtight container.
 
Baja Chicken Tacos: Buy small corn or flour tortillas and a roasted chicken and shred the meat. Line the tortillas with Southwest coleslaw and top with shredded chicken. Substitute the chicken with broiled white fish to make fish tacos.