Pasta with Pancetta, Mushrooms & Garden Herbs
Savory pancetta, earthy mushrooms, and a tumble of fresh herbs come together in this simple, deeply flavorful pasta—rustic, comforting, and perfect for a spring evening.
Ingredients:
12 ounces fresh pasta
4 ounces Norcino Salumi pancetta, diced
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil
2 cloves garlic, minced
½ cup dry white wine (optional)
1 tablespoon butter
½ cup pasta cooking water (as needed)
1 handful fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 small bay leaf
Zest of ½ lemon
Salt and freshly cracked black pepper
Grated Parmesan or Pecorino, for serving
Method:
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Reserve about 1 cup of pasta water before draining.
2. In a large skillet over medium heat, cook pancetta until the fat renders and the edges are crisp, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. Add olive oil if needed, then add mushrooms in a single layer. Let them cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender.
3. Add garlic and thyme to the pan and cook for 30 seconds until fragrant. Deglaze with white wine (if using) and let it reduce by half. Return pancetta to the pan. Add cooked pasta, butter, and a splash of pasta water, tossing to coat and create a light, glossy sauce. Add more pasta water as needed to loosen.
4. Remove bay leaf, then toss in parsley and lemon zest. Season with salt and pepper to taste. Finish with grated cheese and an extra drizzle of olive oil.
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Guinness-Glazed Roasted Carrots
Here, the stout adds a subtle depth that balances the carrots’ natural sweetness, making this simple side dish feel festive enough for a St. Patrick’s Day table.
Ingredients:
1 pound carrots, peeled and cut into thick slices or batons
2 tablespoons olive oil
Salt and freshly ground black pepper
½ cup Guinness stout
1 tablespoon butter
1–2 teaspoons honey
Fresh herbs (parsley or thyme), optional
Method:
1. Preheat the oven to 425°. Toss the carrots with olive oil, salt, and pepper and spread in a single layer on a baking sheet. Roast until tender and lightly caramelized, about 20–25 minutes, stirring once.
2. Meanwhile, combine the Guinness, butter, and honey in a small saucepan and simmer over medium heat until slightly thickened and glossy, about 5–7 minutes.
3. Transfer the roasted carrots to a serving dish and drizzle with the warm Guinness glaze. Toss gently to coat and finish with fresh herbs if desired.
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Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
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Fiddlehead & Ramp Sauté with Lemon Butter
Bright, tender fiddleheads and fragrant ramps come together in a quick sauté, finished with lemon and butter for a simple celebration of spring.
Ingredients:
1 pound fiddleheads, trimmed and cleaned
1 small bunch ramps, trimmed (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, thinly sliced
Zest of ½ lemon
1–2 teaspoons fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add fiddleheads and cook for 2–3 minutes, then drain and rinse under cold water. Pat dry.
2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and ramp bulbs, cooking until fragrant and just softened, about 1–2 minutes. Add blanched fiddleheads and sauté for 4–5 minutes, until tender and lightly crisp at the edges.
3. Add ramp greens and cook just until wilted. Stir in lemon zest and juice, then season with salt and pepper.
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Black Bean & Herb Smash
Serve this rustic, brightly-spiced bean smash with tortilla chips for dipping, spread onto warm tortillas, or use as a base for tacos, eggs, or grain bowls.
Ingredients:
2 cups cooked black beans
2 tablespoons olive oil
1–2 tablespoons fresh lemon or tangelo juice
1 tablespoon Girl Meets Dirt Chili Lime & Tomato Shrub (optional, for brightness)
2 tablespoons fresh parsley, finely chopped
½ teaspoon dried Oaxacan oregano
1 small clove garlic, minced
Pinch of chili flakes or chopped chile
Sea salt and fresh cracked black pepper
Method:
1. For a softer texture, first gently warm the beans in a small saucepan. (This makes them easier to mash and brings out their flavor.) Transfer to a bowl, then use a fork or potato masher to crush the beans to your desired consistency—chunky or smooth, depending on your preference.
2. Add olive oil, citrus juice, shrub, parsley, oregano, salt, and pepper. Stir to combine. Add garlic or chili if you’d like a little extra kick. Adjust seasoning with more salt, citrus, or olive oil until balanced and flavorful. Serve warm or at room temperature.
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Wild Mushroom & Fromage Blanc Scramble
Earthy mushrooms, soft eggs, and a swirl of tangy fromage blanc come together in this simple, elegant take on a classic scramble.
Ingredients:
2 tablespoons butter
1–2 cups locally foraged mushrooms, cleaned and sliced
1–2 cloves green garlic, thinly sliced
4–6 farm-fresh eggs
2–3 tablespoons Bellsong Creamery fromage blanc
Fresh herbs (oregano or chives), chopped
Salt and freshly ground black pepper
Method:
1. Melt butter in a skillet over medium heat. Add mushrooms and cook, undisturbed at first, until golden and tender. Stir in green garlic and a pinch of salt, cooking until fragrant.
2. In a bowl, gently whisk eggs with a pinch of salt. Pour into the pan and cook slowly, folding gently to form soft curds. Just before the eggs are set, swirl in the fromage blanc for a creamy, tangy finish.
3. Finish with fresh herbs and black pepper. Serve warm, on toast or alongside bagels.
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Roasted Romanesco with Green Garlic & Citrus
A simple way to let this beautiful vegetable shine. If you’ve never cooked romanesco before, treat it like cauliflower—but expect a slightly sweeter, nuttier flavor.
Ingredients:
1 head romanesco, cut into florets
2 tablespoons olive oil
Sea salt and freshly ground pepper
1–2 stalks green garlic, thinly sliced (white and light green parts)
Zest of ½ orange or lemon
Juice of ½ orange or lemon
Optional: shaved Parmesan, toasted walnuts, or a handful of chopped parsley
Method:
1. Preheat the oven to 425°. Toss romanesco florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast 20–25 minutes, until tender and caramelized at the edges.
3. While still warm, gently toss with sliced green garlic, citrus zest, and a squeeze of juice. Finish with Parmesan or nuts if desired.
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Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
â…“ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
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Potato-Leek Soup
This classic Julia Child recipe is always a home run; serve this with slices of this week’s Beecher’s cheese bread.
Ingredients:
2 tablespoons olive oil
1 pound baby red potatoes, peeled and cut in half if on the larger side
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable or chicken stock
1-2 tablespoons freshly squeezed lemon juice
½ cup heavy cream
½ cup crème fraîche
â…“ cup minced parsley
Sea salt and fresh ground pepper
Method:
1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 5-10 minutes (time will vary greatly depending on the surface area of the bottom of your pot).
2. Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.
3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
4. Add the cream, and season to taste with salt and lemon juice.
5. Ladle into bowls, and garnish with a dollop of crème fraîche and a healthy sprinkling of minced parsley.
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Garlic Scape Pesto
A bright, garlicky twist on classic pesto, this seasonal spread makes the most of fresh garlic scapes—perfect for tossing with pasta, spooning over grilled vegetables, or spreading on sandwiches.
Ingredients:
1 cup (about 8-10) chopped garlic scapes
1/3 cup toasted walnuts or pine nuts
½ cup grated Parmesan cheese
Juice of ½ lemon (more to taste)
½ cup olive oil (plus more as needed)
Sea salt and fresh ground pepper to taste
Method:
1. In a food processor or blender, pulse the garlic scapes and nuts until finely chopped. Add the Parmesan and lemon juice, and pulse again to combine. With the motor running, slowly stream in the olive oil until the mixture is smooth and spreadable. Add more oil if needed for a thinner consistency. Taste and season with salt, pepper, and more lemon juice if desired.
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