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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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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Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.
Ingredients:
1 Walla Walla sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro
Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.
2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.
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Peach Habanero-Garlic Hot Sauce
This spicy hot sauce is made with fiery roasted peppers and plenty of garlic, ideal for spicing up your favorite foods.
Ingredients:
6-8 habanero peppers, stemmed and halved
2 tablespoons olive oil
1 cup water (for thinning the sauce to your preferred consistency)
4 cups white vinegar
20 garlic cloves, peeled and coarsely chopped
1 onion, chopped
1 tablespoon sugar or to taste
3 teaspoons Worcestershire sauce
½ cup lime juice
1 teaspoon ground cumin
1 teaspoon salt
Method:
1. Preheat the oven to 425°. Set peppers on a baking sheet and drizzle with the olive oil. Roast in the oven for 15-20 minutes or until soft and skins begin to blister.
2. Meanwhile, heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer for about 20 minutes, or until onion and garlic soften. Add roasted peppers and simmer for about 5 minutes.
3. Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot. Return to the pot and simmer for another 5-10 minutes. Serve, or strain into sterilized bottles until ready to use.
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Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Ingredients:
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as sunflower and pea shoots, plus arugula
1 cup cherry tomatoes
Vinaigrette:
2 hard-boiled duck egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper
Method:
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With the processor running, slowly drizzle in the olive oil until all the oil is incorporated.
2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.
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