Poached Duck Eggs with Asparagus
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 cups morel mushrooms, thoroughly washed and dried
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
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Smoked Salmon Salad with Spring Greens & Preserved Lemon Vinaigrette
Tossed with a Meyer lemon vinaigrette, this salad exudes the light, refreshing flavors of the season.
Ingredients:
1 smoked salmon fillet, chopped into bite-size pieces
4 cups mixed greens, such as Mesclun and spinach greens
Preserved lemon vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
Olive oil
Sea salt and fresh ground pepper
Chopped tender herbs, such as chives, lovage and French tarragon
Method:
1. On a large serving platter, arrange the salad greens, then top with the smoked salmon and parsley.
2. Toss with desired amount of dressing, then taste for seasoning and add sea salt and pepper as needed. Garnish with freshly-chopped tender herbs of your choosing.
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Rigatoni with Chicken Italian Sausage, Swiss Chard & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Ingredients:
1 pound rigatoni pasta
1-2 red peppers, seeded and chopped
1 Walla Walla sweet onion
1 bunch rainbow Swiss chard, removed from tough rib ends and then roughly chopped
4 cloves of garlic, finely minced
2 tablespoons freshly-chopped parsley
2 cups chicken stock
1/2 cup white wine
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Cook rigatoni 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, cook the chicken Italian sausage in a large skillet over medium-high heat until no longer pink, breaking the sausage apart with a wooden spoon or spatula. 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 garlic, peppers and onions and sauté until all the veggies are tender and begin to brown in spots, about 5-7 minutes. Add in the chopped chard and wine and continue to sauté, stirring until chard is just wilted.
4. Add the pasta and chicken sausage to the skillet and toss to combine with the veggies; season with salt and pepper as necessary. Add chicken stock and simmer for two minutes or until slightly reduced. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.
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Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble.
Ingredients:
8 ounces smoked salmon
4 ounces F&L herbed cream cheese
4 ounces crème fraîche
Zest of 1 lemon, plus juice from ½ of the lemon
Sea salt and fresh ground pepper
Method:
1. Combine all the ingredients in the bowl of a food processor. Pulse until a pâté forms, which still has some texture to it and is not a purée.
2. Season to taste with salt and pepper, if needed, and chill until ready to serve.
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Preserved Meyer Lemon Vinaigrette
This bright vinaigrette is extremely versatile; try it on greens, vegetables or fish!
Ingredients:
1 tablespoon diced preserved lemon
1 teaspoon freshly-chopped chives
1 teaspoon sugar
½ teaspoon salt
¼ cup Champagne vinegar
â…” cup olive oil
Fresh ground pepper, to taste.
Method:
1. Whisk together all ingredients in a small bowl. Check for seasoning and add additional ground pepper, as needed.
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Smoked Salmon Spread
This lovely mixture from Ina Garten is fantastic served with slices of this week’s pumpernickel bread.
Ingredients:
4 ounces smoked salmon, chopped
8 ounces cream cheese, at room temperature
½ cup sour cream
1 tablespoon freshly-squeezed lemon juice
1 tablespoon minced fresh dill
½ teaspoon salt
¼ teaspoon fresh ground pepper
Method:
1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, salt and pepper and mix. Add the smoked salmon and mix well. Refrigerate until ready to serve.
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Farro Orzo with Peppers
Tossed with a bevy of fresh herbs, garlic and cherry tomatoes, this is one satisfying side dish.
Ingredients:
2 cups orzo, cooked
3 tablespoon butter
3 tablespoon olive oil
2 cloves garlic, minced
2 teaspoon each chopped fresh tarragon, parsley and thyme
3-4 Bullhorn peppers, seeded and finely diced
2 red onions, trimmed of root end and finely diced
2 cups heirloom cherry tomatoes, halved
¼ cup Grana-style cheese, freshly grated
Sea salt and fresh ground pepper
Method:
1. Cook the orzo according to package directions. Drain and set aside.
2. Melt the butter over medium heat and add olive oil, garlic, herbs, onions and peppers. Sauté for about 2-3 minutes, until onions and peppers are softened and herbs are fragrant.
3. Add the orzo and mix to blend, heating thoroughly. Add the cherry tomatoes and Grana cheese and toss to blend. Season generously with salt and pepper.
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Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.
3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.
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Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
3-4 cups rhubarb, washed and chopped
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L almond crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the rhubarb, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
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Grilled Asparagus & Potatoes with Preserved Lemon Vinaigrette
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.
Ingredients:
1 pound asparagus stalks, trimmed of tough ends
1 pound fingerling potatoes, washed, scrubbed and cut in half
¼ cup olive oil
¾ cup preserved lemon vinaigrette (see recipe)
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat a charcoal or gas grill, brush grate lightly with olive oil. On a large sheet pan, spread out asparagus and potatoes. Drizzle with olive oil and season generously with salt and pepper.
2. Over medium heat, grill asparagus and potato halves (cut side down) until tender and just slightly charred, about 8-10 minutes, turning and flipping as needed.
3. Remove from the grill and transfer to a serving platter. Toss with the preserved lemon vinaigrette and fresh parsley, seasoning with more salt and pepper, as needed.
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