Skip eating out this year for Mother's Day. Instead whip up any or all of this spring farm fresh (& foraged) menu. Enjoy our gluten free rhubarb waffles (great with traditional flour as well!), blackberry crostini, or our Paleo omelette with mushrooms, wild ramps, watercress and micro-greens. Serve it up for mom for breakfast in bed or enjoy a lazy morning of cooking together as a family.
We have included each recipe individually and also a shopping (foraging) plan at the end of this post - if you plan ahead, this will beat any restaurant brunch!
We were so excited to see the rhubarb pop up at the FruitShare farm garden, and immediately started thinking about pies and crisps, then we came up with the idea to give them a try in waffles—and it's a win! Loved them. This is our tried and true waffle recipe with a few additions. We have designated this recipe gluten free but of course it works great with good old fashioned flour as well.
Rhubarb Waffles (Belgian style) makes 4-5
We topped ours with powdered sugar, but real maple syrup, walnuts, or fresh whipped cream, or Greek yogurt would also be amazing.
1 cup Rhubarb (about 2-3 stalks). Diced into small pieces.
3 organic eggs
3 T melted butter (omit if dairy free)
3 tsp baking powder
1 pinch of salt
1 cup milk
1 cup gluten free flour mixture (with many of the mixes these days you can substitute 1:1 with traditional flour. **If there is already xanthan gum in the mix you do not need to add additional below)
1 tsp xanthan gum**
2 T sugar (we added do to the nature of rhubarb but again this can easily be omitted).
1 tsp vanilla
Whisk together in a bowl eggs, milk, vanilla and sugar. In a separate bowl combine flour, xanthan gum, salt, baking powder. Mix together and then add dry to wet ingredients and stir. Next add melted butter and finally diced Rhubarb. Do not over mix ingredients. Once everything is assembled and together let the batter stand for 10-15 minutes.
Heat your waffle iron. Spray with non stick coconut oil, and ladle 1 scoop into each waffle. **This batter has a lot of baking powder so it will expand. Careful not to overdo it as it will overflow beyond the edges :)
Cook until golden brown. Top with powdered sugar and walnuts & real maple syrup.
Superfood Blackberry Ricotta Crostini with Lemon and Local Honey
Upgrade your toast and jam to make it work for you! Start with your favorite crusty bread, toasted. Next top with fresh organic ricotta, lemon zest, and fresh blackberries. Drizzle with honey. Ricotta cheese ups the protein quotient of this meal while blackberries work as a powerful antioxidant. Local honey help your body build up its natural immunity and it may even help with allergies.
Paleo Omelette with Mushrooms, Micro-greens, and Wild Ramps
Depending upon where you live, you might be able to forage wild ramps, watercress, or mushrooms around your home (Always be sure you are knowledgeable before harvesting mushrooms and plants because many varieties are poisonous). If not you may find them at your local co-op or market.
3 organic eggs
5-6 mushrooms cleaned and sliced (Morel, Shiitake, Chanterelle, white, or 1 Portobello)
3 T water
4-5 Wild ramps sliced or substitute 1/2 mild white onion or scallions
1 T butter
1 cup micro-greens, watercress, or arugula
In a saute pan melt 1/2 T butter. Add sliced mushrooms and bulb of ramps (save some of the tops to add later) or onions. Sauté stirring until mushrooms are cooked. Remove and save.
Crack 3 eggs, scramble with fork or whisk with 3 T water. Add salt & pepper. Melt remaining butter in sauté pan and add eggs to the pan and allow to cook without stirring. As the edges cook carefully lift edge with a spatula and tilt pan to allow remaining uncooked eggs to seep under and cook.
When eggs are nearly cooked add cooked mushroom/ramps in a line along the center. Add micro-greens, ramp tops and watercress. Carefully fold omelette over on itself so fillings remain in the center and allow it to cook completely.
Remove from pan, salt & pepper, and serve with roasted asparagus.
1 lb of asparagus washed and ends trimmed.
Pre-heat oven to 400. Lay asparagus in a row and drizzle with olive oil. Sprinkle with a pinch of course sea salt.
Roast for 15-20 minutes. Occasionally check in the oven and roll the asparagus over so that it gets browned evenly.
Remove from oven an squeeze 1/2 of fresh lemon juice over it and salt to taste.
3 stalks or 1 bunch of rhubarb
1 package of micro greens or a hand full of fresh watercress or fresh greens from your garden
1 lb/bunch fresh asparagus
5-6 mushrooms or 1 package ( if using Portobellos 1 large)
1 bunch wild ramps, 4-5 if foraging, a bunch of green scallions or 1 white onion
1 1/2 pint fresh blackberries
1 cup milk (whole if you have it)
1 dozen farm fresh eggs
1 stick of butter
1 loaf of favorite artisan bread
1 container fresh ricotta cheese
Citrus to juice: FruitShare Pixies are a sweet option!
Pantry: gluten free** or whole wheat flour, baking powder, coarse grained sea salt, pepper, olive oil, local honey, sugar, coffee, cream, citrus to juice or OJ, maple syrup, optional xanthan gum.
**We prefer the flour mixtures over just say, rice flour. The mixes have been combined to help bakers get the best results in terms of texture and performance.