Asparagus & Pea Risotto with Mint
One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.
Ingredients:
1 bunch asparagus stalks, cut into 1-inch pieces
2-3 cups freshly-shelled English peas
8 tablespoons butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Method:
1. Bring a large pot of salted water to a rolling boil, then drop in asparagus and quickly blanch for about 2 minutes until asparagus pieces are bright green and just tender (you want them to still have a little bite, so watch closely.) Remove from pot, and place in an ice bath to stop cooking. Pat dry and set aside.
2. Meanwhile, in a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
4. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
5. Stir in the remaining butter and season with salt and pepper to taste. Then add the peas and asparagus to the pan. Allow to heat through, then add the cheese and mint. Stir to combine and serve immediately.
Variation: This risotto is also lovely topped with an olive-oil fried egg.
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Gemelli Pasta with Shelled Peas, Lemon & Mint
Adapted from The Smitten Kitchen Cookbook, this light and lovely pasta recipe sings of spring.
Ingredients:
1 pound fresh gemelli pasta
2 cups fresh shelled peas (from about 1 lb. in the pod)
1 cup heavy cream
3 tablespoons unsalted butter
Zest of 1 lemon
1 cup finely grated Parmesan cheese
4 tablespoons chopped fresh flat-leaf parsley
4 tablespoons chopped fresh mint leaves
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to boil. Add the pasta, and cook according to package instructions. Add peas to cook during the last 30 seconds of pasta cooking time. Reserve ½ cup cooking water, set aside. Drain the pasta and the peas together.
2. Dry out the pasta pot, and pour in the heavy cream. Bring the cream to a simmer, and cook until slightly reduced, about 4 minutes, stirring frequently. Add the butter, and stir it until it has melted. Generously season the sauce with black pepper, add a pinch of salt as well as the lemon zest. Add ¾ cup Parmesan, and stir it until the sauce is smooth; then toss in the drained pasta & peas.
3. Cook the pasta in the sauce for 2 minutes, until the sauce has slightly thickened. Add the reserved pasta water by the spoonful if needed to loosen up the sauce. Garnish with remaining Parmesan, chopped parsley and mint and serve immediately.
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Risotto with Fresh Fava Beans & Sugar Snap Peas
This bright risotto is tossed with mint and lemon zest for extra flavor.
Ingredients:
2 cups fresh fava beans, peeled and blanched (see method)
2 cups sugar snap peas, trimmed of ends and blanched along with the fava beans
4 tablespoons unsalted butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Zest from 1 lemon
2 tablespoons cultured buttered with grey sea salt
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4 tablespoons of unsalted butter and cook the shallots until soft but not brown. Add garlic and continue cooking for about 2 minutes.
3. Turn the heat up and add the Arborio rice to the pan with the shallots and garlic. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until the stock is almost gone and the rice is creamy and tender.
4. Stir in the clarified butter with sea salt and season with salt and pepper to taste. Then add the blanched peas and fava beans to the pan. Stir well and allow to heat through (the fava beans should be bright green and tender), then add the cheese, lemon zest and mint. Serve immediately
Variation: This risotto is also lovely topped with a poached or olive-oil fried egg.
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Signs of Spring Recipes
Though our days continue to be drippy, the gardens are finally beginning to show signs of new life as the first of the shelling peas, mint and microgreens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with fresh semolina pasta, pain au levain bread and locally-crafted sharp cheddar cheese all helping to accent a bevy of produce that includes red cabbage rapini, romanesco and baby Japanese turnips. Crack open a bright Spanish white wine, pop a juicy apple cake into the oven and enjoy the first taste of the season!
Here are a few recipe ideas for the week:
Gemelli Pasta with Shelled Peas, Lemon & Mint
Adapted from The Smitten Kitchen Cookbook, this light and lovely pasta recipe sings of spring.
Chilled Pea Soup
Cooking the peas briefly retains their vibrant color, while the addition of fresh herbs keeps the finished soup tasting bright.
Shelled Pea Salad with Balsamic Vinaigrette
This bright salad is beautifully balanced by fresh mint and Marcona almonds.
Butter-Braised Turnips with Greens & Baby Shiitake Mushrooms
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Arugula Pesto
This bright, flavorful pesto is wonderful drizzled over this week’s chilled pea soup or pea and mint pasta main!
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
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English Shelling Peas with Parsley Compound Butter & Mint
This beautiful spring side is accented by stewed pearl onions, fresh Romaine and bright mint.
Ingredients:
1 1/2 cups freshly-shelled English peas
6-8 pearl onions
½ cup chicken stock
1 cup thinly-sliced baby Romaine
3 tablespoons fresh mint
1 tablespoon Farm & Larder parsley compound butter, at room temperature
Method:
1. To peel onions, trim root ends of onion, and drop in a stockpot of cold water. Season with salt. Bring water to a boil, quickly blanching onions until just tender, about 1 minute. Strain and rinse onions with cold water. Gently squeeze the pointed, non-root tip of each onion, the tender flesh will pop right out.
2. Bring chicken broth to a simmer in a large saucepan over medium-low heat. Add peas and onions and simmer until peas are heated through, and onions begin to soften, about 4 minutes.
3. Add in Romaine lettuce and fresh mint. Toss to coat with parsley compound butter. Season with salt as needed.
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Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.
Ingredients:
1 bunch asparagus
½ cup toasted, chopped hazelnuts
1 tablespoon freshly-chopped mint
3 tablespoons olive oil
3 tablespoons freshly-squeezed lemon juice
2 tablespoons Champagne or apple cider vinegar
1 teaspoon honey
Grana cheese shavings
Sea salt and fresh ground pepper
Method:
1. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
2. Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Garnish with Grana cheese shavings.
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Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
1 apple, cored and sliced into matchsticks
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced radishes
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)
Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, radishes, and apples. Drizzle the remaining dressing over the top of the salad and add more salt and pepper, if desired.
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Risotto with Spring Peas & Morel Mushrooms
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!
Ingredients:
1 ½ cups Arborio rice
4-5 cups warm chicken stock
1 ½ cups shelled peas
1 ½ cups sautéed morel mushrooms
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 ¼ cup grated Tomme or Romano cheese
2 tablespoons chopped parsley
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes.
4. Turn the heat up and add the Arborio rice. Stir for about one minute.
5. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
6. Add another ladleful of stock and the wine and continue stirring – repeat until all the stock is gone and the rice is creamy and tender.
7. Stir in the remaining butter, mushrooms, peas and grated Tomme until melted.
8. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, if desired.
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Sugar Snap Pea Salad with Radishes & Mint
This wonderful springtime salad gets an extra flavor boost courtesy of crunchy radish slices and zingy lemon zest.
Ingredients:
1 cup crème fraîche or Greek yogurt
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped mint
½ bunch radishes, trimmed of greens, washed and thinly-sliced into rounds
1 pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the crème fraîche, lemon juice and fresh mint. Season with salt and pepper to taste.
2. Fold in the radishes and snap peas, and then garnish the salad with the lemon zest. Refrigerate for 1-2 hours before serving.
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Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
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