Maitake Steaks with Cauliflower Purée

I am both excited and nervous to share today's recipe with you guys. Why you ask? Well because I'm pretty sure this is my first ever vegan, gluten free recipe (that's not some kind of side salad or condiment). Gasp! "But Summer, you love bread, you love cheese, and good god where is the butter?" Slightly out of my element, I know, but being pushed out of your comfort zone is a good thing. And plus, today really isn't about me.

Today is about the beautiful and talented Lindsey Love of Dolly and Oatmeal and the new life she's bringing into the world. We're celebrating by throwing her a virtual baby shower, yay! Lindsey's blog focuses on dairy free, gluten free, and largely plant based recipes that are elegant, creative, and really accessible even for people who consider themselves the staunchest of omnivores. Not to mention her absolutely gorgeous photography has been a huge inspiration of mine since this blog was born. All of that is to say: the theme of today's baby shower is the same as the theme for Dolly and Oatmeal. Lindsey is constantly inspiring us to cook healthy, wholesome meals, so we're sharing recipes that are inspired by her, for her.

Leek, Asparagus, & Ramp Quiche

Hi friends, I know it is the end of ramp season and I have been gone for a good while, but hopefully this recipe makes it to you before these beautiful alliums leave us for another year. The past few weeks, besides going to school and stressing out about the days being far too short, I have been tinkering with a recipe for a delicious, sky high, and structurally sound quiche (three things which are surprisingly difficult to achieve in harmony).

Ramps are about as fleeting as the spring season here, coming and going in a matter of weeks. So this quiche is my attempt to stuff as much spring produce as humanly possible into one recipe before it's too late. The ramps are paired with some lightly cooked leeks, fresh asparagus, and gruyere, bound together by an egg custard, and nestled in a flaky pie crust.

Pea & Leek Soup with Sourdough Croutons

There's something so amazing about the simplicity of peas. I could eat them everyday with just a little salt, pepper, and olive oil. I've always thought the television stereotype of children pushing peas around on their plate, refusing to eat them, feeding them to their dogs, and other such antics, was absurd. Who doesn't like peas?

Sourdough bread on the other hand...not a big fan unless it comes in the form of a patty melt. But in this instance, there is no better bread than sourdough to pair with pea soup. The slight sourness creates a great contrast to the sweetness of the peas, in addition to adding a nice crunch to a soup that would otherwise have the consistency of baby food (I'm doing a great job of selling this recipe to you aren't I?!?).

But no, really, it's amazing. Healthy, delicious, colorful, amazing. Makes for an elegant weeknight meal if you're strapped for time.