Enjoy this great ‘green’ Italian feast for spring

To prepare Green Garlic, Parmesan, Goat Cheese Custard
Preheat oven to 350 degrees.
In a food processor or mixing bowl, add goat cheese, parmesan, cream cheese, eggs and chives; process until smooth.
Coat 4 ramekins with non-stick spray and divide custard evenly. Place in a baking dish. Add just enough water to cover the ramekins half way.
Bake for 25 minutes at 350 degrees or until custards are just set. Allow to cool then turn out custard from ramekin.

To assemble Salad
In a large mixing bowl, add the fresh herbs and greens, then the lemon juice, garlic, olive oil, salt and pepper; toss well. Add fiddleheads, coat well with dressing, garnish with green garlic custard, and serve immediately.

To prepare Nettle Sauce
Wearing gloves, carefully wash nettle leaves and drain. Bring 3 quarts salted water to a boil. Blanch nettle leaves for 1 minute and drain. Rough chop with fine knife.
Heat butter and extra virgin olive oil in 14-inch sauté pan. Add minced garlic, toast for 1 minute then add chopped nettle leaves. Toss, remove from heat and set aside until gnocchi is done.

To prepare Gnocchi
In a medium bowl, combine parmesan, ricotta, all purpose flour, eggs, parsley, arugula, salt and pepper. Stir together gently until soft dough forms. Add a little more flour if dough seems too sticky. Dust hands with flour and roll into balls. About 2 tablespoons of dough for each. Place gnocchi on a floured baking sheet.
Meanwhile, bring 6 quarts salted water to a boil, and gently slip gnocchi into water; cook until they rise to the surface. Remove gnocchi from water with a slotted spoon and add directly to sauté pan containing the nettles.
Reheat nettles and gnocchi together, tossing gently, plate and serve with grated parmesan.

To prepare Herb Crust
In a medium bowl, combine bread crumbs, herbs, and garlic. Drizzle with olive oil and toss to moisten bread crumbs. Season with salt and pepper. Process all together in a food processor fitted with a metal blade until crumbs are fine and green.

To prepare Rack of Lamb
Preheat oven to 400 degrees.
Season rack of lamb with salt and pepper in a 12-inch sauté pan. Heat oil over high heat, add lamb, meat side down and sear until nicely browned, about 3 to 4 minutes. Transfer pan to oven and roast for 7 minutes or until a meat thermometer inserted in the center reads 125 degrees.
Remove lamb from oven, spread mustard on top of the rack of lamb, cover with bread crumbs, pressing to make sure crumbs adhere.
Broil until crust is golden brown, about 1 to 2 minutes. Cut into double or single rib chops.

To prepare Herb Farrotto
In the bowl of a food processor, or blender, combine the chives, parsley, basil, scallions, garlic, and olive oil. Process until pureed; season with salt and pepper.
Bring 3 quarts of salted water to a boil, add farro, and cook until al dente or tender, about 10 minutes. Drain and set aside.
In a 12-inch sauté pan, heat the butter; add the cooked farro, then the chicken stock, allowing the chicken stock to be absorbed by the farro. Stir, season with salt and pepper, and serve.