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.
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Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.
Ingredients:
2 garlic cloves, finely minced
¼ cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt & freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Method:
1. To make the gremolata, finely chop the garlic, parsley and lemon zest together on a cutting board until well combined. Transfer to a bowl. (You can prepare the gremolata an hour or two before you cook the asparagus.)
2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
â…“ cup coarsely chopped fresh cilantro
â…“ cup coarsely chopped fresh chives
â…“ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
â…“ cup mayonnaise
â…“ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Spring Frittata with Mushrooms & Asparagus
This golden frittata folds tender morels, crisp spring veggies, and creamy eggs into one irresistible skillet meal perfect for brunch or a light supper.
Ingredients:
6–8 farm-fresh eggs
½ cup mixed jarred mushrooms
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1 small bunch baby broccoli, chopped
1 small shallot, finely diced
2 tablespoons olive oil
¼ cup whole milk or cream
⅓ cup goat cheese or grated Gruyère (optional)
Sea salt and fresh ground pepper, to taste
Fresh herbs (chives, parsley, or tarragon), for garnish
Method:
1. Preheat the oven to 375°.
2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add shallots and cook until soft, about 2 minutes. Add mushrooms and cook until tender and golden, then stir in asparagus and baby broccoli. Cook for another 3–4 minutes until just tender. Season with salt and pepper.
3. In a bowl, whisk the eggs with milk or cream, and a pinch of salt. Stir in cheese if using. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let cook undisturbed for 2–3 minutes until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and set in the center. Let cool slightly, then garnish with fresh herbs. Slice into wedges and serve warm or at room temperature.
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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
- Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
- Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chili-honey butter over parsnips and toss to coat.
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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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Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with crackers and whipped ricotta!
Ingredients:
1½ cups cherries, pitted
1 tablespoon olive oil
½ cup diced shallot
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
Method:
1. Heat the grill to high.
2. In a medium bowl, toss the cherries with oil until well coated. Carefully place the cherries onto the grill grates (or use a grilling basket) and grill until lightly charred in spots and tender, about 2 to 3 minutes. Use tongs to return the cherries to the bowl. Set aside to cool slightly.
3. Once the cherries have cooled, add the onion, garlic, vinegar and cilantro. Mix well, then season with salt and pepper.
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Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar
Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.
2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.
3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).
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Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!
Ingredients:
1 pound Italian sausage
1 pound lentils
2 tablespoons olive oil
1 onion, chopped
2 leeks, cleaned with white and light green parts chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
8 cups chicken stock
2 cans (14.5 oz) chopped tomatoes
½ cup red wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
Sea salt and fresh ground pepper, to taste
Parmesan cheese, for topping
Method:
- In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
- In the same pot, add the olive oil and then sauté onion, celery, carrot, and garlic until tender. Add stock, lentils, tomatoes, sausage, wine, sugar, vinegar, and bay leaves. Bring to a boil, then season with basil, oregano, salt and pepper. Cover and simmer for 1 and ½ hours. Ladle into bowls and top with Parmesan cheese.
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Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.
3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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