Lemon Gnocchi with Spinach and Peas

Every time I cook with cream, I swear to myself that I will cook with it more than I do. It's just plain awesome. I know, I know...fat content, calories, blah blah blah. But every once in a while I encourage you to go for it. I met a man this weekend whose most famous quote is "Have you every just enjoyed a big glass of cream?" If there are people doing that, you can handle a few tablespoons.

One of my favorite spring recipes is Lemon Gnocchi with Spinach and Peas.

http://www.epicurious.com/recipes/food/views/Lemon-Gnocchi-with-Spinach-and-Peas-240959

 It's a simple recipe that works with fresh or frozen peas. Simmer one cup of peas with 1/2 cup of cream, a dash of red pepper flakes, and chopped garlic until they are cooked. Add 3 cups of spinach and stir  until they wilt. Take the pan off the heat and add zest from one lemon and a few teaspoons of lemon juice. Toss with Parmesan cheese and a bit of water from the cooked gnocchi.

The best part of cooking with cream is you are bound to have leftovers for indulgent cups of coffee, whipped cream with strawberries or a cream based soup. Or you could just drink it.

Carmelized Tofu on a Brussel Sprout Slaw

Sounds weird, right? So does the Foie Gras Fluffernutter sandwich I mentioned a few weeks ago and that was amazing! I wasn’t up for trying to replicate that over-the-top sandwich, but I have had a craving for salty sweet ever since.

Ironically, this vegetarian tofu recipe hits the same notes. Start by sautéing tofu in a bit of peanut oil. Once it browns up a bit, add two minced garlic cloves and a healthy handful of nuts. After a few minutes, toss in about 3 tablespoons of sugar and stir until it’s dissolved. Remove from heat and mix in some chopped cilantro.

Add a bit more oil to the pan and sauté half a pound of finely sliced brussel sprouts. Once they start to brown nicely, remove and top with the tofu mixture. Sprinkle with salt. Voilà. It’s practically a Foie Gras Fluffernutter sandwich.

http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html