Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Ingredients:
1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt
Method:
1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)
2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
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Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Ingredients:
¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper
Method:
1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.
2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
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Breakfast Scones
These scones are wonderful topped with apple butter.
Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water
Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)
2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.
3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.
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Escarole Salad with Grana-Dijon Dressing
This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.
Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper
Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.
2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
3. Grate more Parmesan on top and serve.
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Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper
Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.
2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.
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Emmer Pancakes
Plan on 1 cup of prepared mix yielding six 4-inch pancakes.
Ingredients:
1 cup emmer pancake mix
â…“ cup milk
¾ cup buttermilk
1 large egg
2 tablespoons unsalted, melted butter or oil
Method:
1. Mix together the wet ingredients and then fold those ingredients into 1 cup of the emmer mix and whisk together.
2. Heat a griddle or waffle iron, brushing generously with oil or butter. Add desired amount of mix. For pancakes, when bottoms brown and surface starts to bubble, flip cakes and continue to heat until cooked through.
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Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Ingredients:
1 large bunch rainbow Swiss chard
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ cup grapeseed or olive oil
Dash of cayenne or red pepper flakes (optional)
Sea salt and fresh ground pepper
Method:
1. Rinse Swiss chard and pat dry with a paper towel. Trim tough stem ends as needed.
2. Cook stems in a pot of salted boiling water for about 4-6 minutes, until tender, then immediately plunge into an ice bath to preserve color. Let cool.
3. For the dressing, stir the Meyer lemon juice, sugar and your choice of spice together in a small bowl. Slowly drizzle in oil and whisk until incorporated. Season with salt and pepper to taste.
4. Once stems are cool and dry, drizzle with lemon citronette to taste. Season with salt and pepper as needed.
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Sunflower Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups arugula greens
2 cups sunflower shoots
2-3 Pink Beauty radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, sunflower shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
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How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!
Ingredients:
Boiled, braised or roasted potatoes
Speck, sliced
Pickled onions
Cornichons
Raclette cheese
Tools:
Boska Holland Mini Raclette Partyclette
Method:
1. First assemble all your prep ingredients and lay them out on the table, allowing everyone to pick their favorite options. (We recommend a little of everything included in this week’s kit!)
2. Light the tea candles that come with the Partyclette, place in the base and set it on the table, letting the flames start to heat up the pan surface. When warm, place a healthy slice or two of raclette cheese in the Partyclette.
3. Once melted, use the spatula to carefully lift out a serving of cheese and then place it atop your plate of provisions. Enjoy right away and keep on heating up cheese to add to more plates!
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Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.