I know it isn't quite broccoli season...but I had a request for this recipe so here it is!

1 head broccoli, washed, and cut into small florets
1 cup chick peas
1/4 cup dried currants
1 red pepper, diced small

1 cup yogurt
1 cup feta cheese
1 tbsp lemon juice
salt
pepper
2 large cloves fresh garlic, pressed

In a food processor or blender combine yogurt, lemon juice, half of the feta cheese,and pressed garlic. Blend until smooth. In a small bowl combine blended yogurt with the rest of the feta cheese and season to taste with salt and fresh ground pepper.

In a large bowl combine broccoli florets, chick peas, and diced red pepper. Pour yogurt dressing over vegetables and stir until combined. This salad can be eaten right away or can be made ahead.

Here's a great quiche recipe that will utilize the wild leeks (ramps) that are in season right now, as well as asparagus. You can also use local free range organic eggs and raw milk cheese made from grass fed cow milk sold at Mildred's Meadows to make this dish with almost all local ingredients.

1 bunch wild leeks (cut off greens halfway down & freeze for use in stock), washed and sliced thin
1 1/2 cups shredded cheese of your choice (sharp cheeses taste best)
4 eggs
1 lb soft tofu (or if you prefer the traditional quiche recipe, 2 cups heavy cream. Yeah, I didn't think so)
1/2 lb asparagus, washed and cut into spears
olive oil
1/2 tsp salt
dash cayenne pepper

In a medium frying pan heat 2 tsp olive oil and cook leeks until soft. Add asparagus and cook 1 minute longer. Remove from heat and cool slightly.
In a blender or food processor mix together eggs and tofu until smooth. Pour mixture into a bowl and mix in the shredded cheese. Add the cooled vegetables and mix until combined. Season with salt and pepper and pour into a glass pie dish coated with olive oil. Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean.