Breton Coco Shelling Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Ingredients:
1½ pounds fresh Breton Coco shelling beans in pod
2 tablespoons salt
¼ cup extra-virgin olive oil
1-2 tablespoons fresh lemon juice, to taste
2 tablespoons combined chopped basil and parsley
Fresh ground pepper, to taste
Method:
1. Shell beans. In a large saucepan of boiling water, cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl.
2. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.
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Radicchio Salad with Fresh Chevre & Marcona Almonds
This salad is crisp and colorful, complete with blushy radicchio and juicy citrus.
Ingredients:
1 head Chioggia radicchio, torn into bite-size pieces
4 cups mixed salad greens
1 orange, removed of peel and any pith, and sliced into thin rounds
1 blood orange, removed of peel and any pith, and sliced into thin rounds
½ cup top-quality olive oil
4 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup Marcona almonds, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and greens to a large salad bowl, and drizzle with about half the vinaigrette and toss until coated. Add the orange slices, goat cheese and hazelnuts, drizzle with additional vinaigrette, and season the salad with salt and pepper. Toss gently together once more and serve.
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Orchard Fruit & Blue Cheese Salad with Fall Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups Mizuna greens
1 Manon pear, cored and thinly sliced
1 Arkansas Black apple, cored and thinly slice
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine Mizuna greens and apple and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top, season generously with black pepper and serve.
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Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Ingredients:
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
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Zucchini Blossom Frittata
A rustic garden dish that celebrates the fleeting charm of summer blossoms.
Ingredients:
8 large eggs
¼ cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 baby zucchini, thinly sliced into rounds
1 small shallot, thinly sliced
1 garlic clove, minced
½ cup grated Pecorino Romano or Parmesan
8–10 fresh zucchini blossoms, stems removed and gently opened
Optional garnish: fresh basil, chive blossoms, or microgreens
Method:
1. Preheat oven to 375°F. Whisk the eggs in a large bowl with the cream, salt, and pepper until light and frothy. Stir in the grated cheese and set aside.
2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the shallot and garlic and cook for 1 to 2 minutes until fragrant. Add the zucchini rounds and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Pour the egg mixture over the sautéed vegetables, gently swirling the pan so everything distributes evenly. Let cook undisturbed for 1 to 2 minutes, until the edges just begin to set. Carefully arrange the zucchini blossoms on top, pressing them slightly into the eggs. Continue to cook on the stove for another 2 minutes, or until the frittata is set around the edges but still jiggly in the center.
3. Transfer the skillet to the oven and bake for 8–10 minutes, or until the frittata is fully set and lightly puffed. If using the broiler, broil for 2–3 minutes, watching carefully, until the top is just golden and cooked through. Let the frittata rest for 5 minutes before slicing. Garnish with fresh herbs or edible flowers, if desired. Serve warm or at room temperature.
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Warm Greens with Garlic & Chili Oil
A quick sauté that brings out the bold character of bitter greens with the heat of chili and depth of olive oil. Pro tip: Try these greens spooned atop pizza slices!
Ingredients:
2 cups Chioggia radicchio, sliced into ribbons
1 cup red-veined sorrel, stems removed and leaves roughly torn
2 cups mixed baby lettuces
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes (or to taste)
Pinch of sea salt
Lemon wedge, for finishing (optional)
Method:
1. In a large sauté pan, heat the olive oil over medium heat until shimmering. Add the sliced garlic and chili flakes, cooking for 30–60 seconds, just until fragrant—do not brown the garlic.
2. Add the radicchio and sorrel to the pan and sauté for 1–2 minutes, stirring gently, until just wilted. Add the baby lettuces last, cooking for another 30 seconds to 1 minute until barely softened.
3. Season with a pinch of sea salt and finish with a squeeze of lemon juice if desired.
Serve warm as a side dish or spoon over grilled bread for a rustic bruschetta.
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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.
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Radicchio Salad with Peaches & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to apricots to this week’s yellow peaches.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head endive frisée, torn into bite-size pieces
2 peaches, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and frisée and toss until coated. Add the peach slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
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Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt
Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
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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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