Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.
Ingredients:
1 pint heirloom cherry tomatoes, washed and cut in half
2-3 spring onions, trimmed and finely diced
½-1 jalapeño pepper, depending on taste, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Juice of 1 lime
Sea salt
Method:
1. Combine tomatoes, onion, and jalapeno pepper in a medium bowl. Add herbs, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 ounces mushrooms, such as this week’s blue Oyster and King Trumpet varieties, cut into evenly sized pieces
- 3 garlic cloves smashed
- 5 sprigs of thyme
- 2 tablespoons grass-fed butter
- Sea salt and black pepper to taste
Method
- Heat the olive oil in a large, heavy skillet over medium high heat.
- Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.
- Add the butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
- Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
| Ingredients | |
|---|---|
| 10 | ingredient |
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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
⅛ 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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Greek Village Salad
Ingredients:
4 ripe heirloom tomatoes, cut into bite sized chunks
2 Persian cucumbers, peeled and cut into bite sized chunks
½ cup red onion, peeled and thinly sliced
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the tomatoes, cucumbers and red onion in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Ingredients:
8 ounces ramps
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt
Method:
1. Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds and black peppercorns.
2. Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Blueberry-Peach Crumb Bars
A just-right mix of chewy and crispy, these bars travel well—perfect for summer picnicking!
Ingredients:
CRUMBLE:
3 cups all-purpose flour
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
¾ cup plain yellow cornmeal
1 teaspoon kosher salt
½ teaspoon ground cinnamon
Zest of 1 lemon
1½ cups cold unsalted butter, cubed
2 large egg yolks
¾ cup sliced almonds
FILLING:
2½ cups sliced peeled fresh peaches
2 cups fresh blueberries
½ cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
Method:
1. Preheat the oven to 375°. Line a 13×9-inch baking pan with parchment paper, and spray lightly with baking spray.
2. For crumble: In the work bowl of a food processor, place flour, sugars, cornmeal, salt, cinnamon, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add egg yolks, pulsing until a loose dough forms. Stir in almonds. Firmly pat 4 1⁄2 cups mixture into the bottom of the prepared pan. Reserve remaining crumble.
3. Bake until lightly browned, about 10 minutes.
4. For filling: In a medium bowl, stir together peaches, blueberries, sugar, cornstarch, and lemon juice. Pour over the crust; top with reserved crumble.
Bake until golden brown, about 45 minutes. Let cool completely on a wire rack.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Ingredients:
6-8 mixed summer squash, washed, halved and thinly sliced
2 tablespoons olive oil
1 tablespoon fresh green garlic
2 tablespoons freshly-chopped herbs of your choice, such as parsley, basil and mint
Sea salt and fresh ground pepper
Method:
1. In a large sauté pan, heat olive oil until shimmering, then add in summer squash and green garlic. Cook, tossing frequently until squash is tender and soft, and garlic is fragrant, about 4-5 minutes.
2. Remove from heat and season with salt and pepper, then toss with fresh herbs.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.