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
⅔ 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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Roasted Red Peppers, Potatoes & Onions with Rosemary
This easy roasted side dish is fragrant with fresh rosemary.
Ingredients:
1-1 1/2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
2-3 Bullhorn peppers, seeded and cut into large chunks
½ red onion, sliced into rounds
1 sprig rosemary, leaves removed and finely chopped
1-2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Using a large bowl, toss vegetables in oil and spices to coat evenly. Place potatoes, peppers, onion, and rosemary in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.)
2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.
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Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!
Ingredients:
1 cup hotcake mix
1 cup water
Method:
1. Mix together mix and water in a large bowl.
2. Heat skillet over medium-high, adding a dab of butter to grease the pan. Spoon a scant ¼ cup hotcake mixture into the pan. Cook 3-4 minutes, then flip and continue cooking until browned on both sides. Set aside and repeat process; mix should yield 12-14 hotcakes.
3. Top with maple syrup and sautéed apples and enjoy!
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Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.
Ingredients:
2 pounds Tokyo bekana (or any Asian green)
4 tablespoons light sesame oil
2 tablespoons sesame seeds
4 teaspoons peeled and minced ginger
2 cloves garlic, minced
2 tablespoons soy sauce, divided
4 teaspoons rice vinegar
Method:
1. In a wide heavy sauté pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and sauté for 1 minute.
2. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and sauté for 1 or 2 minutes more, until the greens are tender but still bright green. Stir in more soy sauce and vinegar to taste, and serve immediately.
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