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.
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Honey Pecan Skillet Cake
Warm, tender, and lightly sweet, this rustic cake is studded with pecans and finished with a drizzle of honey—simple, comforting, and perfect for sharing.
Ingredients:
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk or buttermilk
1 egg
¼ cup melted butter
¼ cup Bella Luna wildflower honey
1 teaspoon vanilla extract
½ tsp cinnamon
¾ cup Ringold Valley pecans, roughly chopped
Method:
1. Preheat to 350°F. Grease a small skillet or baking dish.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, egg, melted butter, honey, vanilla, and cinnamon. Stir wet ingredients into dry until just combined. Fold in pecans.
3. Pour into prepared skillet and bake for 25–30 minutes, until golden and set. Drizzle with a little extra honey while warm.
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Charred Escarole Caesar Salad
This spring-inspired twist on Caesar salad pairs lightly charred escarole with creamy dressing, crunchy breadcrumbs, and jammy farm eggs for a smoky, savory salad full of texture and depth.
Ingredients:
2 heads escarole, halved lengthwise
2 tablespoons olive oil
2 eggs
½ cup fresh breadcrumbs
¼ cup grated Parmesan cheese
Sea salt and freshly cracked black pepper
Dressing:
1 garlic clove, finely grated
2 anchovy fillets, mashed (optional)
1 teaspoon Dijon mustard
Juice of 1 lemon
¼ cup mayonnaise
2 tablespoons olive oil
2 tablespoons grated Parmesan
Method:
1. Bring a small saucepan of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer to ice water, then peel and halve.
2. Heat a grill pan or cast-iron skillet over medium-high heat. Brush the escarole lightly with olive oil and char cut-side down for 2–3 minutes, until lightly wilted with golden edges.
3. In a skillet, toast the breadcrumbs in a drizzle of olive oil until golden and crisp. Season lightly with salt.
4. In a small bowl, whisk together all dressing ingredients until smooth.
5. Arrange the charred escarole on a platter and drizzle with dressing. Top with jammy eggs, toasted breadcrumbs, Parmesan, and plenty of black pepper before serving.
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Little Gem Salad with Fava Beans, Radishes & Parmesan
Crunchy Little Gem lettuce, creamy fava beans, and crisp spring radishes are tossed in a bright lemon vinaigrette and finished with shaved Parmesan in this fresh, Italian-inspired spring salad.
Ingredients:
2 heads Little Gem lettuce, leaves separated
1 cup shelled and peeled fava beans
4–5 radishes, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons chopped parsley or mint
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon honey
Sea salt and freshly cracked black pepper
Method:
1. Bring a small pot of salted water to a boil. Blanch the fava beans for 1–2 minutes, then transfer to ice water. Peel away the outer skins if desired.
2. Arrange the Little Gem leaves on a serving platter and scatter the fava beans and sliced radishes over top.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
4. Drizzle the vinaigrette over the salad and finish with shaved Parmesan and fresh herbs before serving.
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Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Ingredients:
1 pound dried Rojo Chiquito beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery ribs, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
3 tablespoons coarsely chopped parsley
1 tablespoon fresh thyme
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pound Skagit River Ranch Andouille sausage, sautéed and sliced
4 cups water
2 cups long-grain jasmine rice
Sea salt and freshly ground black pepper
Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock, plus 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. In a saucepan, bring the 4 cups of water and rice to a boil. Season with salt and pepper. Reduce heat, cover, and simmer on low heat for 20 minutes. Serve beans and sausage over the prepared rice.
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Green Garlic Salad Dressing
A bright, punchy vinaigrette—perfect tossed with this week’s peppery watercress.
Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.
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Colcannon with Spring Greens
This beloved Irish comfort dish brings together creamy mashed potatoes with sautéed cabbage and tender greens, finished with butter and fresh herbs.
Ingredients:
1½ pounds potatoes, peeled and cut into chunks
½ small green cabbage, thinly sliced
2 tablespoons butter, plus more for serving
½ cup milk or cream
2 green onions or a small handful chopped herbs (parsley or chives work beautifully)
Salt and freshly ground black pepper
Method:
1. Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15–18 minutes. Drain well and return to the warm pot.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the sliced cabbage and cook until softened and lightly sweet, about 6–8 minutes.
3. Mash the potatoes with the milk or cream until smooth and fluffy. Season with salt and pepper.
Fold the sautéed cabbage and green onions or herbs into the mashed potatoes. Taste and adjust seasoning as needed. Serve warm with a small well in the center and a pat of butter melting into the top.
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Crispy Potlatch Pilaf Grain Cakes with Chèvre & Thyme
Hearty, crisp-edged, and beautifully savory, these grain cakes turn Bluebird Grain Farms’ Potlatch Pilaf into a satisfying brunch centerpiece.Â
Ingredients:
1 cup Bluebird Grain Farms Organic Potlatch Pilaf (uncooked)
2 cups water or stock
2 farm-fresh eggs, lightly beaten
½ cup Bellsong Creamery chèvre, crumbled
¼ cup finely chopped red or yellow onion
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
Freshly cracked black pepper
Olive oil or butter, for cooking
Optional for serving: Jammy or poached eggs; radicchio with tossed dressing; wildflower honey
Method:
1. In a saucepan, bring pilaf and water or stock to a boil. Reduce heat, cover, and simmer until tender and liquid is absorbed (about 30–40 minutes). Let cool slightly.
2. In a large bowl, combine the warm (not hot) cooked grains with eggs, chèvre, onion, thyme, salt, and pepper. Stir until evenly incorporated. The mixture should hold together when pressed — if too loose, let cool a bit more. Using your hands, shape into small patties, about 2–3 inches wide and ½-inch thick.
3. Heat a generous drizzle of olive oil or butter in a skillet over medium heat. Cook cakes 3–4 minutes per side, until golden brown and crisp on the outside. Top with a soft egg and a sprinkle of fresh thyme, or pair with dressed radicchio for contrast. For a sweet-savory twist, drizzle lightly with wildflower honey.
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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.
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Radicchio Salad with Peaches & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to apricots to this week’s yellow peaches.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head endive frisée, torn into bite-size pieces
2 peaches, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and frisée and toss until coated. Add the peach slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
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