Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Ingredients:
1 bunch radishes
3 large shallots
1 tablespoon butter
2 tablespoons balsamic vinegar
½ cup chicken stock or water
½ cup fresh Italian parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Thoroughly wash radishes. On a cutting board, trim each radish top, leaving about ½-inch of the green stem for color. Slice each radish in half from top to bottom. Peel shallots and slice into thin rings.
2. Heat butter in a large skillet over medium heat. Once it has melted, add the shallots and cook, stirring, until they begin to brown slightly. Add the radishes, placing each cut-side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.
3. Add the balsamic vinegar and the water or stock (the liquid should just come up around the sides of the radishes). Cover, lower heat, and simmer for about 10 minutes.
4. Remove the cover and continue to simmer for about 3-4 minutes, or until the liquid has reduced into a syrupy sauce. Add the parsley and sauté for about a minute, until wilted.
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Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.
Ingredients:
10 eggs
8 ounces breakfast sausage
½ pound fingerling or baby potatoes, washed and thinly-sliced into rounds
4 cups packed arugula
½ cup Grana-style cheese, grated
¼ cup milk
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.
2. In an ovenproof fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Toss potato rounds into the pan and sauté until tender, seasoning generously with salt and pepper Add sausage meat to pan and cook, breaking up the meat into small pieces, until nicely browned and cooked, 3-4 minutes. Add the arugula and stir just until evenly wilted, about 1 minute. Add the sausage-potato mixture to the bowl with the egg mixture.
3. Wipe the pan clean and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and spread to coat the pan bottom. When the oil is hot, pour the egg mixture into the pan and smooth the top, making sure the potato slices lay flat.
4. Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in the pan. Carefully run a paring knife or sharp-bladed spatula around the inside edges to release the frittata. Cut into wedges and serve warm or at room temperature.
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Sautéed Broccolini
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.
Ingredients:
1 bunch broccolini
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
Sea salt and fresh ground black pepper
Method:
1. Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
2. Melt the butter in a large sauté pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes.
3. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
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Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.
Ingredients:
3-4 peaches, pitted and quartered
¼ cup plus 1 tablespoon olive oil
1 clove garlic, minced
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup Marcona almonds
3 cups loosely-packed arugula
1 cup crumbled Westward blue cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the grill to medium heat.
2. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for about 2-3 minutes, flesh side down, until peaches are slightly softened and have grill marks.
3. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining ¼ cup olive oil. Season with salt and pepper, as desired.
4. Gently toss the warm peaches in the dressing. Serve over a bed of arugula and sprinkle almonds and blue cheese over the top.
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Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Ingredients:
4 cups Farm & Larder chicken stock
¾ cup long-grain white rice
2 eggs
Juice of 2-3 lemons
Chopped fresh parsley
Sea salt and fresh ground pepper
Method:
1. Bring stock to a boil in a large pot over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
2. Whisk eggs and juice in a separate bowl until frothy, add 1 cup of the simmering stock and whisk to combine, then transfer all the contents of the bowl back into the pot.
3. Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.
Variation: This soup is lovely with shredded roasted chicken added in. Roast the breasts separately, rubbed with olive oil, sea salt and pepper, in a 400° oven for 15-20 minutes or until cooked through. Allow to cool, then shred and add to the soup at the end of cooking.
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Baked Orzo with Spinach, Feta & Lemon
Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.
Ingredients:
1 pound orzo pasta
1½ cups crumbled feta cheese
2 cups baby spinach
1 large garlic clove, minced
5 tablespoons olive oil
2 teaspoons freshly-chopped thyme
Zest of 1 lemon
¾ cup Panko-style breadcrumbs
Sea salt and fresh ground pepper
Method:
1. Position a rack in the center of the oven and preheat oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
2. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Season with salt and pepper and remove from the heat.
3. Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the spinach mixture, feta, 2 more tablespoons of olive oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining tablespoon of oil, the remaining thyme, and a pinch of salt. Sprinkle on top of the pasta.
4. Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes before serving.
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Cauliflower Pesto
Serve this ingenious spread from The Smitten Kitchen Cookbook atop slices of toasted Kalamata olive bread.
Ingredients:
4 heads baby cauliflower
1 medium shallot
Pinch of red pepper flakes
½ cup toasted almonds
¼ cup Grana-style cheese
4 sun-dried tomatoes, dry variety
1 tablespoons drained capers
2 tablespoons chopped fresh parsley
½ cup olive oil
1 teaspoon sherry vinegar
Sea salt and fresh ground pepper
Method:
1. In a small bowl, place sun dried tomatoes and add boiling water to cover. Let stand 5 minutes to soften, then drain.
2. Rinse the cauliflower, cut off the leaves and hard stalks. Cut the rest into chunks, and put in the bowl of a food processor fitted with the steel blade. Process until florets are thoroughly chopped, about the size of couscous. Transfer to a bowl.
3. Without rinsing the bowl of the processor, add the shallots, pepper flakes, almonds, cheese, drained and chopped sun-dried tomatoes, capers and parsley. Process until fine. Add oil and vinegar and pulse until a paste forms.
4. Transfer to the bowl with the cauliflower, mixing gently. Check for seasonings, adding more salt and pepper as necessary. Refrigerate in a covered container until ready to use.
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Roasted Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Ingredients:
1 sprig fresh rosemary, leaves removed from stems and coarsely chopped
1½ pounds baby red potatoes, washed
½ cup feta cheese
6 tablespoons olive oil, divided into 3-tablespoon portions
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Use a fork to poke a few holes in the potatoes. Lay them on a foil lined baking sheet with the holes facing up. Drizzle 3 tablespoons of the olive oil over the potatoes and bake for 45 minutes.
2. Remove the potatoes and using a knife, cut an ‘x’ into each potato. Use a bottom of a clean mug to gently push down on the potatoes and lightly smash, exposing some of the cooked flesh. Season generously with salt and pepper, then drizzle the additional olive oil over the potatoes and sprinkle with the feta cheese and rosemary leaves. Return to the oven and bake for another 10-15 minutes until cheese is bubbly and golden. Serve hot.
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Grilled Salad Onions with Lemon & Oregano
This recipe elevates spring salad onions from garnish to stunning side dish.
Ingredients:
1 bunch salad onions, trimmed of root ends
1 lemon
2 tablespoons fresh oregano, chopped
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
2. Grill onions until the white flesh is soft and just beginning to char. Remove from grill and squeeze a little more lemon juice over top and garnish with chopped oregano.
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Sautéed Baby Shiitake Mushrooms with Pea Vines and Garlic
This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Ingredients:
2 cups baby Shiitake mushrooms, washed and sliced in half if large
1 bunch pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola, vegetable or olive oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.
2. Add pea shoots and mushrooms and cook, tossing often, until pea stems are crisp-tender and leaves are just wilted and the mushrooms are soft and golden, about 1-2 minutes; season with salt and serve.
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