Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.
Ingredients:
4 cups mixed summer greens, washed and patted dry
½ pound green beans, trimmed
½ pound sugar snap peas, trimmed
4 hard-boiled eggs, peeled and chopped
4 anchovy fillets, minced
1 tablespoon fresh lemon juice
2 tablespoons sour cream
¼ cup olive oil
¼ cup fresh tarragon leaves
1 cup fresh parsley leaves
Edible flowers, for garnish
Method:
1. Prepare an ice-water bath. Working in batches, blanch green beans in a pot of generously salted boiling water until bright and crisp-tender, about 2 minutes. Transfer to the ice bath and let cool; remove. Return water in the pot to a boil, and blanch snow peas, in batches, about 1 minute. Transfer to ice bath until cool; remove peas, and cut in half.
2. Whisk together the anchovies, lemon juice and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper.
3. Divide the lettuce greens, green beans and peas among four plates, and top each with chopped eggs and herbs. Drizzle with dressing, season with salt and pepper, and serve garnished with edible flowers.
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Pasta with Sautéed Spring Greens & Chevre
This incredibly-satisfying pasta is very versatile: Use any combination of your favorite hearty greens!
Ingredients:
1 pound pasta of your choice
6 cups mixed spring greens, such as a mix of this week’s micro broccoli, sunflower shoots, pea shoots
1 bunch Swiss chard, tough ribs removed and greens coarsely chopped
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
½ cup Chevre cheese, crumbled
¼ pine nuts, toasted
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the garlic and all the greens, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until greens are just wilted and tender and garlic is fragrant, about 4-5 minutes.
3. Add drained pasta to the skillet, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with crumbled Chevre and pine nuts on top.
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Garlic-Herb Patty Pan Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Ingredients:
1 pound Patty Pan squash, washed and halved
2 tablespoons olive oil
3 cloves of garlic, finely minced
2 tablespoons freshly-chopped herbs of your choice, such as parsley and basil
Sea salt and fresh ground pepper
Method:
1. In a large sauté pan, heat olive oil until shimmering, then add in summer squash and garlic. Cook, tossing frequently until squash is tender and soft, and garlic is fragrant, about 4-5 minutes.
2. Remove from heat and season generously with salt and pepper, then toss with fresh herbs.
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Apple Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
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Pickled Radishes with Black Peppercorn
These crisp, zingy radish pickles are great for snacking!
Ingredients:
1 large bunch Daikon radishes
1 cup white wine vinegar
½ cup water
3 tablespoons sugar
2 cloves garlic, minced
1 tablespoon whole black peppercorns
Method:
1. Thoroughly rinse radishes and trim ends.
2. Add all remaining ingredients to a small saucepan and bring to a boil. Meanwhile, tightly pack the trimmed radishes into a glass jar and set aside (depending on the size of the radishes, you may need to use two glass jars).
3. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the glass jar, being sure to cover the radishes completely. Allow the brine to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickled radishes will keep well for 1-2 weeks.
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Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Ingredients:
4 cups assorted peppers (such as this week’s Basque and Bell peppers, plus other favorite varieties!)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds
Method:
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.
2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
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Kale Chips
These crispy chips are wonderful for snacking!
Ingredients:
1 bunch Lacinato kale
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon paprika
1 teaspoon sea salt
Method:
1. Preheat oven to 350°. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces.
2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale (you may need to use your hands to evenly distribute the spices).
3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning halfway through. Bake until just crisp, leaves should be just curled at the edges.
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Garlic-Ginger Beef & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.
Ingredients:
½ cup soy sauce
½ cup hoisin sauce
2-3 cloves garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha (optional)
1 pound stir-fry beef, thinly-sliced
2 tablespoons sesame oil or vegetable oil
8 ounces mushrooms, such as a mix of Cremini and Shiitake, washed and sliced if very large
1 bunch broccolini, trimmed of any tough ends
1 bunch Senposai greens
1 Lotus root, peeled, trimmed of root ends and thinly-sliced into rounds
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root ends and minced
Method:
1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce until combined.
2. Put the beef slices in a plastic baggie or bowl. Pour ¼ cup of the garlic-ginger sauce over the pork and mix to coat evenly. Marinate at least 1 hour or overnight in the fridge. Place remaining garlic-ginger sauce in the fridge as well.
3. In a large skillet over medium high heat, add 1 tablespoon of the sesame or vegetable oil and the pork. Cook for 5 minutes, stirring occasionally. Remove the pork from the skillet and set aside.
4. In the same skillet add the other tablespoon of oil and add all the prepped vegetables and greens. Cook 5 to 8 minutes, stirring occasionally. Add the pork and remaining garlic-ginger sauce. Cook for an additional 3 to 4 minutes. Serve with scallions and sesame seeds on top, if desired.
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Calendula-Infused Herbal Oil
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
Ingredients:
Calendula flowers
Olive oil
Method:
1. Fill a glass canning jar â…” of the way full with dried calendula flowers. If using fresh calendula, wilt for 12 hours to remove most of the moisture (too much moisture will cause the oil to go rancid) before adding to the jar.
2. Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand. Stir well and cap the jar tightly.
3. Place the jar in a warm, sunny windowsill and shake once or more daily. After about a week, strain the herbs out using cheesecloth. Pour the infused oil into glass bottles and store in a cool, dark place.
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Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 Meyer lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.
2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.
3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.
Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!
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