Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!
Ingredients:
1 head of Romaine lettuce
1 head butter lettuce
1 bunch arugula
1-2 cups microgreens, such as pea and sunflower shoots
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
2 teaspoons fresh thyme leaves
1 small cucumber, peeled and seeded, and sliced
1 medium avocado
For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch of sea salt
Several grinds black pepper
1 small clove of garlic, minced
Method:
1. Combine the olive oil, vinegar, salt, pepper and garlic in the bottom of a salad bowl.
2. Wash the greens and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash herbs and spin dry. Add to top of lettuce. Add sliced cucumber slices on top.
3. Cover bowl tightly with plastic wrap and chill in the refrigerator for several hours. Just before serving, peel and slice avocado and add to greens. Toss gently, but well, and serve.
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Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!
Ingredients:
3-4 plums, seeds removed and quartered
1 orange
3 tablespoons high-quality maple syrup
½ teaspoon cinnamon
¼ teaspoon cardamom
Pinch kosher salt
Method:
1. Squeeze the juice from the orange into a medium skillet, then add the maple syrup, spices and salt. Set heat to medium and gently stir mixture until sugar dissolves. Allow the mixture to gently simmer (adjusting heat as needed) for about 5 minutes, then add quartered plums.
2. Continue to let the mixture simmer for another 5-7 minutes, or until the plums are tender, but still maintain their shape. If the liquid appear more watery than syrupy, remove plums with a slotted spoon and continue to simmer the liquid until a slightly syrupy texture is achieved, then pour over plums. Allow compote to cool to room temperature before placing in an airtight container. Refrigerate if not using right away.
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Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
Ingredients:
2 cups paella rice
4 cups chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
2 teaspoons pimentón
Sea salt and fresh ground pepper
Method:
1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.
3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the pimentón and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.
Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant or this week’s broccolini. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!
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Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up with creamy yogurt and fragrant mint.
Ingredients:
1 bunch carrots, greens removed and reserved for another use, then peeled and cut into large matchsticks
2 tablespoons butter
2 tablespoons freshly-squeezed lemon juice
Sea salt and fresh ground pepper
¼ cup Greek yogurt
2 tablespoons finely-chopped mint
Method:
1. Melt butter in a large heavy sauté pan over medium-low heat. Add the carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
2. Remove from heat and season to taste with salt and pepper, then drizzle carrots with lemon juice and toss to coat. Transfer to a serving platter and finish the dish with a healthy scoop of sheep’s milk yogurt and scattered mint over the top.
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Rhubarb-Apple Cobbler
A true spring treat—just add a dollop of crème fraîche on top!
Ingredients:
4 cups chopped rhubarb
2 cups chopped apple
F&L cobbler crust mix
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
3/4 cup milk plus 2 tablespoons
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.
2. Bring the 1 cup sugar, rhubarb, apple, and lemon juice to a boil over high heat, stirring constantly. Pour the rhubarb mixture into the baking dish and top with cobbler batter.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or at room temperature.
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Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Ingredients:
8 ounces ramps
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt
Method:
1. Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds and black peppercorns.
2. Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
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Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).
Ingredients:
1 garlic clove, finely grated
1 cup mayonnaise
½ cup finely-chopped mixed tender herbs, such as basil, chives, parsley and thyme
Zest and juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper. Cover and chill until ready to use.
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Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!
Ingredients:
2 pounds heirloom tomatoes, cored and cut into thick rounds
8 ounces fresh mozzarella cheese, cut into thick rounds
Toasted pine nuts and freshly-chopped basil leaves (optional)
For basil-pesto vinaigrette:
2 small garlic cloves, chopped
2 tablespoons toasted pine nuts
2 cups lightly packed basil
¼ cup shredded Grana-style cheese
3 tablespoons white balsamic or white wine vinegar
â…“ cup extra virgin olive oil
Sea salt and fresh ground pepper
Method:
1. Combine vinaigrette ingredients in a food processor; process until smooth. Season to taste with sea salt and fresh ground pepper.
2. On a serving platter, arrange the tomato slices and mozzarella cheese rounds in an alternating pattern. Drizzle with the pesto vinaigrette and season with additional salt and pepper as desired. Garnish with additional toasted pine nuts and additional chopped basil as desired.
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Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.
Ingredients:
4 medium-sized Walla Walla sweet onions, cut into rings
1½ cups white vinegar
½ cup sugar
3 tablespoons salt
1 teaspoon peppercorns
Method:
1. Bring all ingredients except onions to a boil in a medium sauce pan. Reduce heat and gently boil for one minute.
2. While mixture is boiling, pack onion rings into a glass jar as tightly as you can.
3. Remove boiling mixture from stove and pour most of the liquid directly into the jar. Allow bubbles to rise to the surface, then refill as needed, leaving a few centimeters of room at the top of the jar.
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Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Ingredients:
1 bunch pac choi
1 tablespoon olive oil
3 cloves garlic
â…› cup chicken stock or white wine
Sea salt and fresh ground pepper
Method:
1. Start by trimming the stem off, just the end, to ensure the pac choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
2. Finely mince garlic. Heat olive oil in wok or frying pan. Add the garlic to the heated pan.
3. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When it becomes fragrant and light golden brown, add the pac choi leaves.
4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.
*Variation: This dish is also lovely topped with sautéed mushrooms.
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