Sautéed Pea Vines with Garlic
This incredibly simple recipe from Bon Appetit boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Ingredients:
1/4 pound pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola 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 cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.
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Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
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 greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.
3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.
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Artichokes with Parsley & Lemon Pesto
Tossed with a fragrant spring pesto, this side dish pairs wonderfully with this week’s pasta main.
Ingredients:
4 medium artichokes
½ cup Italian parsley
3 cloves garlic
Zest from 1 lemon
1 tablespoon olive oil
1 teaspoon sea salt
Method:
1. Trim the artichokes of their leaves, the choke, and the tough woody exterior of the stem. Rub the cut areas once in a while with the cut side of a lemon to prevent discoloration.
2. When the artichoke is trimmed, cut it into small chunks (¼-inch dice). Pulse parsley, garlic, lemon zest and salt together on in a food processor until just slightly chunky. (Chopping the salt with the other ingredients makes the mixture less sticky.)
3. In a medium skillet, heat about a tablespoon of oil over medium-high heat. Sauté artichoke pieces until they are softened and beginning to brown.
4. Add the pesto, mix thoroughly, and sauté for another minute or two until fragrant. Also wonderful topped with a fresh goat cheese crumbles.
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Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.
Ingredients:
4 cups mixed summer greens
6-8 ounces smoked salmon
1 tablespoon French tarragon, finely chopped
F&L mustard vinaigrette
2 bulbs fennel, sliced very thin
1 teaspoon finely grated lemon zest
2 teaspoon fresh squeezed lemon juice
2 teaspoons olive oil
Sea salt and fresh ground pepper
Method:
1. Toss fennel, lemon zest, and lemon juice together in a medium-sized bowl. Season with salt and pepper to taste.
2. In a small bowl, combine the French tarragon with about 1 cup of F&L mustard vinaigrette; whisk to combine and set aside.
3. In a large serving bowl, combine the summer greens with the smoked salmon and then toss with the mustard-tarragon vinaigrette. Top with the fennel-lemon mixture; season to taste to with additional salt and pepper and serve.
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Marinated Labneh with Lemon & Herbs
Flecked with herbs and drizzled in olive oil, this creamy cheese is a wonderful appetizer; just pair with smoked salmon, fresh bread or crackers.
Ingredients:
2 cups Farm & Larder Labneh
½ cup high-quality olive oil
3 tablespoons minced fresh herbs, such as mint, parsley and thyme
½ teaspoons grated lemon zest
Sea salt and fresh ground pepper
Method:
1. Roll cheese into ½-inch balls. Place in small jar or bowl.
2. Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper.
3. Pour mixture over cheese in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
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Roasted Broccoli with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds Piracicaba sprouting broccoli, trimmed of tough ends and cut into florets
4 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the broccoli in the pan and season generously with salt and pepper, tossing to coat the broccoli in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3-5 minutes or until the broccoli just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of broccoli with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
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Braised Fava Greens with Roasted Turnips
The tender, succulent greens are lovely simply sautéed in butter and topped with roasted turnips.
Ingredients:
1 bunch fava greens
1 pound Hakeuri turnips, washed, scrubbed and cut into 1-inch pieces
¼ cup olive oil
2 tablespoons butter
Sea salt and fresh ground pepper
Freshly-squeezed lemon juice
Method:
1. Preheat oven to 400°. In a large baking sheet, toss turnips with olive oil and season with salt and pepper. Transfer to oven and roast until tender and golden, about 20 to 25 minutes.
2. Meanwhile, thoroughly clean greens, trimming of any tough stems.
3. Heat a large sauté pan over high heat. Once warm, add butter to melt, then add in greens. Cook, stirring occasionally, until greens are wilted about 3 minutes.
4. Remove from heat, season with salt and a squeeze of lemon juice. Transfer to a serving platter and garnish with roasted turnips.
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Apricot Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Ingredients:
Farm & Larder galette dough, chilled
6-8 ripe apricots
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Peel, halve and pit the apricots and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the apricot slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the fruit to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the apricots are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with a dollop of creme fraiche if desired.
Variation: This tart would also be lovely with pitted cherries added in!
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Fennel-Lemon Crush
This spritzy drink is fit for a lazy morning, with muddled mint, fennel syrup and lemon.
Ingredients:
1 cup San Pellegrino sparkling water
½ cup fresh-squeezed lemon juice
4 tablespoons Farm & Larder fennel simple syrup (to taste)
2-3 fresh mint leaves
Sugar
Ice
Method:
1. In the bottom of a shaker, muddle the mint leaves with a dash of sugar. Add the lemon juice and syrup, and muddle well. Let this mixture sit a few minutes to steep.
2. Add San Pellegrino and ice, and shake well. Strain into a cocktail glass and garnish with fresh mint.
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Lemon Crème Fraîche
This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.
Ingredients:
1 cup crème fraîche
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped herbs, such as parsley and mint
Method:
1. Whisk together the crème fraîche, lemon juice and fresh herbs. Season with salt and pepper to taste.
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