Thursday, May 8, 2014
Thanks to the dozens of kids who cooked with us at the Club Sprouts tent at Green City Market's opening day on May 3. Our recipe featured spring stars like purple asparagus and ramps from Mick Klug, lime mint from Growing Power and Nordic Creamery's parmesan. We love local!
The Minty Asparagus Quinoa Salad was a hit among kids and parents alike. Feel free to go off script and swap out asparagus for sugar snaps, fava beans, english peas or edamame. And when ramps aren't around anymore, you can use scallions or red onions. We love how well raw asparagus works in this dish, but you can also roast it for a different flavor.