My week in food and plate sizes
After a very busy weekend it is nice that it is Monday again and I can get some work done;-)
We have all heard that portion sizes has increased over the years and it is not only the portion sizes the actual plate size has increased too. To the left you see a dinner plate from 2008 and to the right a plate from the beginning of 1900. We ate on the old ones for Friday dinner and it felt like we were eating on appetizer plates. It is a big difference and if you fill up the plate to the right it is a lot more food than fits on the other. Something to think about if you are trying to loose weight, use a smaller plate and trick your self.
My first visit to the farmers market yesterday and I came home with some spring treasures. Fresh ramps and asparagus. The asparagus we had for dinner last night, just quickly boiled with some olive oil, salt, pepper and grated Parmesan cheese. I will use the ramps in tonight's meatless dinner. I also bought some herbs to plant.
I was listening on the radio to a food show with Melissa Clark New York Times food columnist and she recommended this ramp recipe which I thought sounded delicious and I will have to try it soon before the ramp season is over.
Ramp and Ricotta Crostini
Yield: 4 servings
1 bunch ramps (about 4 ounces), long white bulbs separated from the green leaves
1 cup good quality whole milk ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, more as needed
Large pinch red chili flakes
1 tablespoon extra-virgin olive oil, more for drizzling
Slices of crusty bread, toasted and still warm
1 large garlic clove, halved
Lemon wedges, optional
1. Thinly slice the white ramp bulbs into rounds. Mince enough of the ramp greens to yield 3 tablespoons. Tear the rest of the ramp greens into large pieces.
2. In a bowl, stir together the ricotta, Parmigiano cheese, minced ramp greens, pepper, salt, and chili.
3. Heat a medium skillet over medium-high heat. Once hot, add the oil and swirl the pan until the oil thins out to coat it. Add the sliced ramp bulbs and a pinch of salt and sauté until the ramps are golden, about 2 minutes. Add the torn ramp leaves and sauté until they are wilted and tender, 2 minutes longer. Season with more salt as needed.
4. Rub the toast with the cut side of the regular garlic clove, then drizzle with a little olive oil. Spoon on the ricotta cheese mixture, then top with the sauteed ramps. Season with lemon juice if you like and serve.
We had so much left overs yesterday that we had to eat and my son got very disappointed that he didn´t get his meat loaf (which is his favorite dish) so we will have it this week instead.
Tuesday Spaghetti with home made pesto
Wednesday Swedish meat loaf, potatoes/cauliflower mash, Lingon berries
Thursday Potato and leek soup, served cold it is warm outside.. If I serve the soup cold I sometimes add some milk which makes it a bit milder.
Saturday Pre-summer party potluck I will bring a creamy potato salad and a green salad
Sunday Sriracha teriyaki patties, brown rice, steamed bok choy