Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.
1 pound sunchokes, rinsed and trimmed of any dark spots
6-8 tablespoons canola or other neutral oil for frying
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving
Method:
1. In a medium saucepan, cover the sunchokes with cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
2. Drain sunchokes using a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
3. In a large cast iron or other heavy bottomed skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Add more oil, if needed. Flip sunchokes, then add butter to the pan and allow to melt. Add half of the thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Ingredients:
1½-2 pounds asparagus, trimmed and peeled
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon salt
¼ teaspoon fresh ground pepper
Method:
- Preheat oven to 250º. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven.
- In a small saucepan, heat the butter with ¼ cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
- Beat the remaining ¾ cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Ingredients:
4 leeks, trimmed and sliced lengthwise
1 tablespoon extra-virgin olive oil
½ cup vegetable or chicken broth
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. In oiled roasting pan with sides, brush leeks with oil. Sprinkle with salt and pepper. Roast leeks until tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep them moist.
3. Remove from oven and serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
- Preheat the oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
- Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Ingredients:
1 bunch bok choy
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh grated ginger
â…› cup dry white wine
Sea salt and fresh ground pepper
Method:
1. Start by trimming the stem off, just the end, to ensure that the bok choy 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 garlic and ginger to heated pan.
3. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves.
4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Ingredients:
½ pound mushrooms, such as Cremini, halved lengthwise if large
1 tablespoon capers, rinsed and chopped
2 large garlic cloves, minced
1 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450° with rack placed in middle.
2. Toss mushrooms with capers, garlic, salt and several grinds of black pepper in a small 1½- to 2-quart shallow baking dish.
3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 ounces mushrooms, such as this week’s blue Oyster and King Trumpet varieties, cut into evenly sized pieces
- 3 garlic cloves smashed
- 5 sprigs of thyme
- 2 tablespoons grass-fed butter
- Sea salt and black pepper to taste
Method
- Heat the olive oil in a large, heavy skillet over medium high heat.
- Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.
- Add the butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
- Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
| Ingredients | |
|---|---|
| 10 | ingredient |
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Carrot & Cherry Tomato Agrodolce
A sweet-sour Sicilian-inspired side dish with roasted roots and juicy summer tomatoes.
Ingredients:
1 bunch baby carrots, scrubbed and halved lengthwise
1 cup mixed cherry tomatoes
2 tablespoons olive oil
Kosher salt and freshly cracked pepper, to taste
For the agrodolce glaze:
1½ tablespoons red wine vinegar or sherry vinegar
1 tablespoon honey
1 small garlic clove, finely grated
1 tablespoon olive oil
Optional: 1 teaspoon finely chopped fresh herbs like thyme or basil
Method:
1. Preheat the oven to 400°F. Toss the carrots and cherry tomatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 20–25 minutes, until the carrots are tender and beginning to caramelize, and the tomatoes are blistered.
2. Meanwhile, whisk together the vinegar, honey, grated garlic, and 1 tablespoon olive oil in a small bowl. Remove the vegetables from the oven and transfer to a serving platter. Drizzle with the agrodolce glaze and toss gently to coat. Sprinkle with fresh herbs if using. Serve warm or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound turnips, green tops removed, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then and add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.