Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit and Cara Cara oranges!
Ingredients:
2 cups citrus fruit
6-8 baby fennel bulbs
½ cup good quality olives, green or black
4 tablespoons olive oil
Sea salt
Method:
1. Peel and slice orange or grapefruit into small segments, removing the membrane when you come across it. Reserve half to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can. Reserve some of the green fennel tops for garnish.
2. Toss the fennel, orange slices and olives in a bowl together.
3. In a small separate bowl, combine citrus juice, the extra virgin olive oil and salt and whisk to form an emulsion. Dress the salad with this mixture and garnish with some fennel tops.
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Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Ingredients:
4 tablespoons freshly-squeezed Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.
2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.
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Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!
Ingredients:
4 large red grapefruit, or a combination of grapefruit and other fresh citrus fruit
4 cups reduced-fat plain yogurt
2 teaspoons grated lime zest
2 tablespoons lime juice
3 tablespoons honey
Torn fresh mint leaves
Method:
1. Cut a thin slice from the top and bottom of each grapefruit; stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit.
2. In a large bowl, mix yogurt, lime zest and juice. Layer half of the grapefruit and half of the yogurt mixture into 6 parfait glasses. Repeat layers. Drizzle with honey; top with mint.
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Pan-Braised Radishes & Greens
Pan-braising radishes mellows their spice, lending tender texture to this side dish.
Ingredients:
1 large bunch radishes with greens*
1 shallot, minced
4 teaspoons butter
Water
Sea salt and fresh ground pepper
¼ cup fresh parsley or tarragon, chopped
Method:
1. Trim greens from radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half.
2. In a large sauté pan, melt three teaspoons of the butter and sweat the minced shallots over medium heat for a minute or so. Add radishes to the pan, season with a pinch of salt and pepper. Pour in water to almost cover the radishes. Bring to a simmer, partially cover the pan, and cook until the radishes are knife tender, about 5 to 8 minutes. Remove lid and add the greens to the pan. Cover and cook for a minute or two more, until the greens have somewhat wilted. Transfer greens and radishes to a large serving bowl, leaving juices remaining in pan.
3. Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
4. Finely chop the herbs and add it to the bowl. Pour reduced juices over top and toss to coat. Season to taste with salt and pepper as necessary.
*Feel free to use a mixture of this week’s trio of radishes for a beautiful array of color!
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Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.
Ingredients:
2 cups cooked barley*
1 tablespoon cinnamon
¼ teaspoon cloves
1 pinch salt (if you didn’t salt barley during cooking process)
2 medium apples diced
¼ cup walnuts chopped
¼ cup dried cherries
¼ cup pure maple syrup
Milk, to serve (optional)
Method:
1. Combine all ingredients in a medium sauce pot heated over medium heat.
2. Stir frequently until warmed through, about 2-3 minutes.
3. Pour into four bowls and serve with milk if desired.
*To prep barley, combine 1 cup barley with 3 cups water or stock in a saucepan, adding a generous pinch of salt. Bring to a simmer and cook for approximately 25-30 minutes, or until the barley is tender. Drain and cool until ready to use.
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How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Ingredients:
2 cups dried Mayocoba beans
1 small onion
2-3 tablespoons bacon drippings (or butter or lard)
1-2 teaspoons salt (plus more to taste)
2-3 quarts water
Pinch of Mexican oregano (optional)
Method:
1. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.
2. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2 inches above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or butter or lard).
3. Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1½-2 hours. Ensure that the water level is well above the beans by adding more water as they cook if necessary.
4. Start tasting them after 1½ hours. If they are hard or grainy they need a little more time. Once cooked add 1 teaspoon of salt and a pinch of Mexican oregano and simmer for another 10-15 minutes. Give a final taste for seasoning, adding more salt if necessary. Either serve immediately, or store for future use.
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Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Ingredients:
1 quart F&L chicken stock
3 tablespoons unsalted butter, divided
1 cup sliced ramps, thoroughly cleaned and the white and green parts divided
1 cup Arborio rice
1 cup Morel mushrooms, sautéed lightly in butter
¼ cup dry white wine
Juice and zest of 1 lemon
½-¾ cup Grana-style cheese, for grating
Sea salt and fresh black pepper
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, add one tablespoon butter and the sliced white portion of the ramps and sweat for two minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Next, add the dry white wine to the rice and cook until it has completely evaporated, then add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, lemon juice, lemon zest. Stir in the ramp greens and mushrooms and season with salt and pepper. Finally, grate cheese into the risotto and gently give the risotto one or two stirs to incorporate. Serve immediately.
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Pappardelle Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.
Ingredients:
1 pound fresh pasta of your choice, such as this week’s pappardelle
1 sweet onion, peeled and diced
4 cloves garlic, finely minced
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 tablespoons freshly-chopped herbs, such as a combination of oregano, parsley and thyme
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.
2. Meanwhile, slice the Italian sausage links into bite-sized rounds and cook in a large skillet over medium-high heat until cooked through and no longer pink on the inside. Remove the sausage to a plate and set aside.
3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in the onion and garlic and sauté until tender, about 4-5 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.
3. Add the pasta and sausage into the skillet and toss to combine with the kale mixture; season with salt and pepper as necessary. Add in the herbs and toss once more; if the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.
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Chorizo Scramble
Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo on top!
Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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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.
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