Strawberry-Rhubarb Crisp with Thyme
Sweet strawberries and tart rhubarb bake beneath a buttery oat topping scented with fresh thyme—a cozy dessert that tastes like spring.
Ingredients:
Filling:
3 cups sliced strawberries
3 cups chopped rhubarb
½ cup sugar
2 tablespoons flour
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves
Topping:
¾ cup rolled oats
¾ cup flour
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon salt
½ cup cold butter, cubed
Method:
1. Preheat oven to 375°. Butter a baking dish.
2. Toss strawberries, rhubarb, sugar, flour, lemon zest, and thyme together and spread into the dish. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Scatter topping over fruit and bake 35–45 minutes until bubbly and golden brown.
3. Cool slightly before serving. Excellent warm with whipped cream or vanilla ice cream.
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Guajillo Chile Sauce
Smoky, silky, and full of depth—this foundational sauce brings rich Southwestern flavor to everything from eggs to enchiladas.
Ingredients:
6–8 dried guajillo chiles, stems and seeds removed
2 cups hot water
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried Oaxacan oregano (or Mexican oregano if you have it)
1 tablespoon apple cider vinegar or white vinegar
½ teaspoon sea salt (plus more to taste)
Fresh cracked black pepper
Method:
1. To prep the chiles: Heat a dry skillet over medium heat. Add the guajillo chiles and toast for 20–30 seconds per side, just until fragrant and slightly softened—be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 10–15 minutes, until softened.
2. Add the softened chiles, garlic, oregano, vinegar, salt, and about 1 cup of the soaking liquid to a blender. Blend until smooth, adding more soaking liquid as needed to reach a pourable, sauce-like consistency.
3. Heat olive oil in a small saucepan over medium heat. Pour in the sauce (it may sputter a bit) and simmer for 5–10 minutes, stirring occasionally, until slightly thickened and the flavors have mellowed. Taste and adjust seasoning with additional salt and pepper as needed.
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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 Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Ingredients:
1 bunch beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara or Navel orange
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Peel the beets with a vegetable peeler.
3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.
warm.
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Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple, and fresh.
Ingredients:
½ red onion, minced or thinly sliced
¼ cup red wine vinegar
6 winter oranges, a mix of what looks good (Cara Cara, Navel, Blood, Valencia, etc)
1 grapefruit
12 Castelvetrano olives, pitted and finely chopped
⅓ cup pistachios, shelled and chopped
6 tablespoons extra-virgin olive oil, plus more if needed
Sea salt and freshly ground pepper
Chopped parsley, for garnish
Method:
1. In a small bowl, combine the onion with the vinegar and season with salt and pepper. Let stand at room temperature while you prepare the rest of the salad.
2. Using a sharp knife (serrated works great here), peel all of the citrus. First, cut off a thin piece from the top and bottom of the orange so it can sit flat on the cutting board. Then, cutting from top to bottom and following the curve of the fruit, remove the peel and white pith. Slice the oranges about ¼” thick, remove seeds and arrange on a platter. For the grapefruit, cut into segments and pile on top of oranges.
3. Drain the onions, reserving 2 tablespoons of the red wine vinegar, and scatter over the citrus slices along with the olives and pistachios.
4. Whisk together the reserved vinegar and olive oil. Taste and adjust with more vinegar, olive oil, salt and/ or pepper if needed. Drizzle half of the dressing evenly over the salad, garnish with parsley and serve with remaining dressing on the side.
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Winter Vegetable Gratin
Enjoy as a hearty side with roasted meats or a simple fried egg on top for a cozy winter main.
Ingredients:
2 carrots, peeled and sliced into thin rounds
1 fennel bulb, trimmed and thinly sliced
1 cup Cremini mushrooms, sliced
1–2 cups winter chicories (radicchio, Castelfranco, Treviso), roughly chopped
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1 cup cream or milk
1 tbsp flour (optional, for thickening)
¼ cup grated Parmesan or other hard cheese (optional)
1 tablespoon Häxan vinegar
Method:
1. Preheat the oven to 375°. Toss the carrots, fennel, and mushrooms with olive oil, thyme, salt, and pepper. Spread in a baking dish and roast for 20 minutes until starting to soften.
2. Meanwhile, in a small saucepan, heat the cream over medium heat. If you’d like a slightly thicker sauce, whisk in the flour until smooth. Season with salt and pepper.
3. Remove roasted vegetables from the oven, layer in chopped chicories, then pour the warm cream over the top. Sprinkle with Parmesan if using. Return to the oven and bake for 20–25 minutes, until the top is golden and the vegetables are tender.
4. Allow to cool for a few minutes. Drizzle with a touch of Häxan vinegar just before serving to add brightness and a subtle tang.
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Morel & Ramp Toasts
Buttery morels and fragrant ramps piled onto toasted sourdough—simple, savory, and perfect for soaking up every last bit of spring.
Ingredients:
4 slices caramelized onion & thyme sourdough, toasted
1 cup fresh morel mushrooms, cleaned and halved if large
1 small bunch ramps, trimmed and sliced (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, minced
Splash of white wine (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Optional: Soft egg or shaved cheese (or both) for topping
Method:
1. Toast sourdough slices until golden and crisp. Set aside.
2. Heat olive oil and butter in a skillet over medium heat. Add morels and cook until tender and lightly browned, about 4–5 minutes. Stir in garlic and ramp bulbs, cooking until fragrant and softened, about 1–2 minutes. Add a splash of white wine and let it cook down briefly.
3. Add ramp greens and cook just until wilted. Finish with a squeeze of lemon juice and season with salt and pepper. Spoon the warm morel and ramp mixture over toasted bread. Top with a soft egg and or grated cheese, if desired.
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Braised Baby Artichokes
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Ingredients:
1¼ pounds baby artichokes
1 lemon, halved
½ cup chicken stock
¼ cup dry white wine
3 tablespoons olive oil
2-3 cloves garlic, minced
Method:
1. Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
2. Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally until artichokes are tender and golden and liquid has completely evaporated, about 12-15 minutes. Add minced garlic, toss and sauté until garlic is fragrant, about 1 minute. Season with salt and pepper, and serve immediately. If desired, top with toasted, buttered bread crumbs for an added crunch.
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Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1 clove garlic, chopped
- ½ teaspoon thyme, chopped
- 1 tablespoon butter
- 6 ounces wild mushrooms, halved or quartered depending on size
- ¼ cup white wine, or broth
- ½ cup heavy cream
- 4 slices multigrain bread, lightly toasted
- 12 spears asparagus, blanched
- 4 eggs
- Sea salt and fresh ground pepper
Method
- Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes, then add the garlic and thyme and cook until fragrant, about a minute. Add the butter and allow it to melt, then toss in the mushrooms and cook until they release their moisture, about 3-5 minutes.
- Add the wine or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low.
- Meanwhile, bring a large pot of water to a boil and reduce the heat to medium. Swirl the water in the pot. Crack an egg into a bowl and gently pour the egg from the bowl into the water. Repeat with another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes then fish them out. Repeat with remaining two eggs.
- To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.
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Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)
Ingredients:
12 ounces rhubarb, trimmed and sliced
¾ cup sugar
1 cup whole milk
½ cup heavy cream or crème fraîche
⅓ cup all-purpose flour
2 large eggs, plus 1 egg yolk
Coarse salt
Butter, for dishes
Method:
1. Heat oven to 350°. Butter six, 5½ -inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet.
2. Toss rhubarb with the sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave the oven on.
3. Purée milk, cream or crème fraîche, flour, eggs and yolk, remaining ½ cup sugar, and ½ teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
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