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John 3:16
For God so loved the world, that he gave his only begotten Son, that whosoever believes in him should not perish, but have everlasting life.

Make this Green Pasta with Ricotta and Prosciutto and get in the St. Patrick's Day spirit!

INGREDIENTS:
4 slices prosciutto
9 ounces fresh peas
1 pound asparagus, trimmed and cut into ¼-inch pieces
4 ounces haricot vert, cut into 1 ½- to 2-inch pieces
4 ounces broccolini, trimmed and cut into 2-inch pieces
1 pound gemelli pasta, or other short pasta variety
Salt and pepper to taste
3 Tbsp unsalted butter
2 lemons
1 cup ricotta cheese, full fat
Parmesan cheese, for grating
Flaky sea salt, such as Maldon
Good quality olive oil for drizzling

STEPS:
1.) Preheat oven to 350°F.
2.) Line a baking sheet with parchment paper. Place the prosciutto slices on the tray, making sure they don’t overlap. Bake for 15 minutes or until crispy.
3.) Bring a large stockpot of water to a boil. Season with salt. Make an ice bath in a large bowl.
4.) Working in batches, blanch the vegetables, starting with the peas for 1 ½ minutes. Immediately shock in the ice bath, drain and pat dry. Blanch the asparagus and haricot vert together for 1 ½ minutes, shock, drain and dry. Finish with the broccolini, cooking for 1 ½ - 2 minutes. Shock, drain and dry.
5.) Cook the pasta in the veggie water per package directions until al dente.
6.) While the pasta cooks, start to make the sauce. In a large skillet, melt the butter with the zest and juice from both lemons.
7.) Once the pasta is cooked, add directly to the skillet. Season with salt and pepper and toss together. Add the blanched veggies and basil. Toss together and cook until just heated through. Grate a good amount of Parmesan cheese over the pasta, stir and add a little more. Remove from heat.
8.) To serve, scoop some of the pasta into a shallow dish. Scoop some ricotta on top, drizzle with good quality olive oil, sprinkle with Maldon and top with the crisp prosciutto. Serve warm.

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An instance where being pulled apart is a good thing. This sweet French toast is made to share.

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INGREDIENTS

1 round loaf bread
¾ cup milk
4 Eggs
¼ cup sugar
1 tbsp vanilla extract
2 tsp cinnamon
2 tbsp butter

Toppings:

Mixed berries
Maple syrup

RECIPE

Preheat oven to 375F. Without cutting through the bottom of the bread, slice strips across the bread in one direction, and then rotate the bread to slice in another direction. This will create a crosshatch pattern. Place in a baking dish or cast iron skillet.

In a bowl, combine milk, eggs, vanilla, and half of the sugar.

Spoon mixture into the sliced bread crevices, making sure that the bread is evenly soaked. Then follow with melted butter all over the top.

Combine remaining sugar and cinnamon and sprinkle the mixture in between the slices and on top.

Bake for about 20-25 minutes, or until the edges are browned.

Serve with fresh berries and maple syrup.
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Boris makes a bread. Meat embedded.

INGREDIENTS:
some kefir for starter
1l water (40C)
up to 1.5kg rye flour
4tbsp sugar
1tbsp salt
100g bread syrup
4tbsp malt flour
1tbsp coriander
some cumin
fistful any seeds you like (pumpkin seeds or sunflower)
some smoked ham (more ham is better)
some cooking oil to lubricate the pan

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