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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Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Ingredients:
1 bunch Pink Beauty radishes, tops removed
4-6 cups mixed spring greens, such as washed and chopped Little Gem and Tom Thumb lettuces
2 tablespoons butter
2 garlic cloves, minced
Pinch fine sea salt
2 teaspoons apple cider vinegar
2 teaspoons honey
Method:
1. Slice the radishes in half lengthwise.
2. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then add the radishes, cut side down, and a pinch of salt, and sauté for about 10 minutes, until they are slightly translucent and tender, but not mushy.
3. Drizzle the vinegar over the radishes and toss quickly to incorporate. Remove from the heat and drizzle the honey over the top; toss to coat.
4. To serve, make a bed of greens on each plate, arrange a portion of the radish halves on top, and pour the pan drippings over the top to dress the salad.
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Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Ingredients:
½ bunch radishes, washed and trimmed of green tops, a thinly sliced into matchsticks
1 medium, ripe avocado, pitted
¼ cup water
1 lime, juiced
½ cup cilantro leaves
Sea salt and pepper
Method:
1. In a blender, mix the avocado, water, lime juice, cilantro and a healthy pinch of salt. Blend until completely smooth, adding more water as needed to achieve the consistency of a pourable dressing.
2. Add the radishes to a bowl, and toss with dressing. Season with salt and pepper, and an extra squeeze of lime, as needed. Set aside until ready to use.
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Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of bread for a starter or a mid-afternoon snack.
Ingredients:
1 bunch radishes
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 8-ounce block cream cheese, at room temperature
3 tablespoons crème fraîche
Zest of 1 lemon
Cracked black pepper
Flaked sea salt
Rustic bread, sliced
Method:
1. Clean, trim, and thinly slice the radishes. Place in a bowl and add the parsley, dill, and chives.
2. In another bowl, combine the softened cream cheese with the lemon zest, pepper, and crème fraîche or sour cream. Mix well.
3. Add the radish-herb mixture to the creamy spread and gently combine. Spread on toasted bread slices and garnish with sea salt and serve.
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Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.
Ingredients:
1 pound baby bok choy, cored and roughly chopped
½ pound mushrooms, such as Cinnamon Cap, washed and trimmed
1 cup thinly-sliced radishes
2-3 scallions, trimmed of root ends and chopped
1 leek, trimmed of root and tough green ends, and chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
Soy sauce
Method:
1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.
2. Add the baby bok choy, mushrooms, radishes, leek and scallions, then the water; cover and cook until vegetables are tender, 2-3 minutes. Uncover and sauté until any remaining liquid evaporates.
3. Splash vegetables with soy sauce to taste and serve.
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Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.
Ingredients:
Extra-virgin olive oil
3 ounces Cinnamon Cap mushrooms, wiped clean and trimmed
1 clove of garlic, peeled and finely chopped
2 miniature sweet red peppers, seeded and sliced
4 tablespoons ricotta, drained
A few sprouts of chives, or other combination of fresh herbs, such as parsley or lovage, snipped
Sea salt and freshly ground black pepper
4 slices Italian Rustica bread
Method:
1. Set a heavy frying pan, big enough to hold all the mushrooms in one layer, over medium high heat and add a tablespoon of extra virgin olive oil. Add the garlic and shake the pan to coat the garlic and keep it from sticking, cooking until fragrant, about 1-2 minutes. Add mushrooms and peppers, salt and pepper and fry gently for a few minutes until peppers have softened and mushrooms are golden.
2. Meanwhile, drizzle the bread slices with a bit of olive oil and toast under the broiler on both sides. When toasted, divide ricotta and sautéed vegetables between the slices. Sprinkle with the snipped herbs and serve immediately.
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Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
Ingredients:
1 cup sugar
1 cup water
1 cup packed spearmint leaves, stems removed
1 cup freshly-squeezed lemon juice
Ice
Club soda or sparkling water
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
3. To assemble the lemonade, add 1 ounce each of simple syrup and lemon juice to a tall glass filled with ice. Top with about 6 ounces of club soda or sparkling water. Stir. Garnish with fresh mint.
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Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!
Ingredients:
4 cups tomato juice
1 cup vodka
1 cucumber, peeled and seeded
â…“ cup distilled vinegar
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon freshly ground black pepper
2 medium cloves garlic, pressed or minced
¼ teaspoon salt (optional)
Lemon or lime wedges
Garnishes (choose any): Lovage stems (for straws), plus celery stalks, cherry tomatoes, dill pickle spears, pickled okra, and/or green cocktail olives
Method:
1. In a blender, combine the tomato juice, vodka, cucumber, vinegar, celery seed, Worcestershire sauce and hot sauce. Securely fasten the lid and blend on high speed until completely smooth.
2. Taste, and add more hot sauce for more heat (it will taste quite intense now, since the mix hasn’t cooled over ice yet). Add the black pepper and garlic. Securely fasten the lid and blend for just a few seconds (or longer, for a completely smooth texture). Taste, and stir in ¼ teaspoon salt for more overall flavor if you’d like. Set aside.
3. Fill the glasses with ice, and pour the Bloody Mary mix on top. Stir with a spoon, and garnish each with a lemon or lime wedge, a lovage stem for a straw and any additional garnishes of your choice. Serve immediately.
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Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
1 cup Cinnamon Cap mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
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