Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!
Ingredients:
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
Pinch brown sugar
Pinch red pepper flakes
Olive-Oil Fried Eggs (see recipe)
Method:
1. Drizzle olive oil into medium skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add half of the turnip greens. Allow to cook down and add the remainder of the greens, and cook, tossing occasionally, until fully wilted.
3. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste. To serve, top each helping of greens with a fried egg.
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Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Ingredients:
2 heads mini cabbage, thinly sliced (about 8 cups)
1 English cucumber, peeled and sliced into thin matchsticks
½ cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
3 tablespoons fresh basil, thinly sliced
3 scallions, thinly sliced
2 tablespoons lemon juice
1 teaspoon grated ginger
2-3 tablespoons high-quality mayonnaise
4-5 tablespoons olive oil
Sea salt
Method:
1. Combine the sliced cabbage, cucumbers, almonds, sesame seeds, basil, and scallions in a large bowl. Mix together.
2. Whisk together the lemon juice, ginger, and mayonnaise. Season with salt. Gradually whisk in the olive oil until smooth.
3. Pour most, but not all, of the dressing over the cabbage mixture, and toss until lightly coated with the dressing. Taste, and add more dressing or seasoning as desired.
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Maple Blueberry Butter
Transform traditional waffles or pancakes with a pat of this seasonal butter.
Ingredients:
½ cup fresh blueberries
6 tablespoons good-quality maple syrup
1 cup salted butter, at room temperature
Method:
1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for a minute or so until blueberries are softened. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.
2. Once the berry mixture is cool, process the mixture and the butter together in a food processor (stopping to scrape the sides down as necessary) until well-combined. Serve immediately with waffles or pancakes; the butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.
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Purple String Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.
Ingredients:
1 pound purple string beans, trimmed
½ Walla Walla sweet onion, chopped
2-3 tablespoons butter
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Fill a large pot with water, bring to a boil. Drop in the beans, cook briefly until just tender, approximately 1 minute. Remove from heat, drain and rinse with cold water to stop the beans from cooking any longer. Set aside.
2. Meanwhile, in a large sauté pan, add the butter and onions, cooking over low heat until onions are tender and caramelized. Add the beans, turn heat to high and toss to combine. Season with salt and pepper and garnish with the parsley.
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Roasted Green Garlic
Roasting these garlic bulbs brings out its lovely springtime sweetness.
Ingredients:
Green garlic bulbs
Olive oil
Sea salt
Method:
1. Heat oven to 375°. Trim the green garlic, removing the roots and dark green stalk. Lay the trimmed garlic in a baking pan or on aluminum foil. Drizzle with the olive oil and sprinkle with the salt.
2. Cover the green garlic with foil and roast it for 30 minutes. Remove the foil and continue roasting until garlic is tender and browned, about 15 minutes.
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Roasted Turnips with Chanterelle Mushroom, Bacon & Apple
Seasoned with fragrant rosemary, this recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.
Ingredients:
1½ pound turnips, scrubbed and cut into 1-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter, melted
2 teaspoons fresh rosemary
1 cup sautéed Chanterelle mushrooms
¼ cup cooked, crumbled bacon
½ cup finely chopped apple
Sea salt and fresh ground pepper
Method:
1. Heat oven to 375°.
2. Put turnips and shallots into a roasting pan large enough to hold them without crowding. Toss with butter and rosemary and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes.
3. Raise heat to 425° and continue roasting until tender and evenly browned, 15 to 20 minutes. Remove from oven and toss with the mushrooms, bacon and apple. Season with salt and pepper to taste and serve hot or at room temperature.
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Moscato-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Ingredients:
6 Bosc pears
2 cups Moscato
½ cup honey
1½ cups water
Pinch of salt
Method:
1. Peel pears (optional); cut each in half lengthwise and remove cores (a melon baller works well for this).
2. In a large saucepan, combine all ingredients and bring to a simmer. Add the pear halves, and gently poach the pears until they are just tender. Remove pears to a shallow pan. Reduce the poaching liquid under medium high heat until it is a syrup, and then drizzle over the pears.* You can serve the pears immediately while still warm with a scoop of ice cream and their syrup, or they can also be served at room temperature with a small cookie and a dollop of crème fraîche.
* The pears can also be refrigerated at this point. To serve, the pears can be reheated in their syrup, or served chilled, topped with other fresh fruit and a dollop of sweetened whipped cream, crème fraîche or ice cream.
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Lemon & Butter-Braised Beet Greens
This side makes lovely use of incredibly tender, often-overlooked, beet greens.
Ingredients:
1 bunch beet leaves, washed
2 tablespoons olive oil
1 tablespoon Cherry Valley Dairy cultured butter with gray sea salt
1 garlic clove, peeled and minced
1-2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper
Method:
1. Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic. Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
2. Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
3. Remove the cover; if there’s any excess liquid, cook until it evaporates. Toss greens with the lemon juice and pepper. Taste for seasoning and add more sea salt if necessary; serve hot.
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Black Currant Sauce
This rich, luscious sauce is fantastic served with salmon or other grilled protein!
Ingredients:
1 cup chicken stock
1 shallot, peeled and minced
1 teaspoon thyme leaves
3 cups black currants
1 tablespoon honey
½ cup balsamic vinegar
1 teaspoon unsalted butter
Sea salt and fresh ground pepper
Method:
1. Pour chicken stock into a medium saucepan over medium high heat and simmer to reduce the chicken stock by half. Add the shallot to the chicken stock and cook until the shallot is soft and golden. Continue to reduce the stock for a few more minutes. Add in the thyme leaves and the currants, coating the currants with the chicken stock. Add in the honey and the vinegar.
2. Simmer the sauce over low heat for about 7 to 10 minutes, or until the black currants have softened and extruded their juices. You can use the back of a wooden spoon to press against the berries to crush them lightly. Add in the butter and melt, stirring occasionally. Season with salt and pepper as needed.
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Basque-Style Chicken with Peppers & Potatoes
A flavorful one-pot meal, accented by meaty potatoes and summery peppers.
Ingredients:
1½ pounds chicken thighs, with the skin
¼ cup olive oil
2 teaspoons piment d’espelette (or cayenne)
1 red onion, sliced
2 garlic cloves, peeled and sliced
1 Basque pepper, deseeded and sliced into 1/4-inch strips
1½ pounds fingerling potatoes, peeled and cubed
1 teaspoon salt
½ cup dry white wine
2 cups chicken stock
3 sprigs fresh parsley, plus more leaves for garnish
Method:
1. Mix together the olive oil and piment (or cayenne) in a large bowl. Add the chicken pieces, coating each in the oil as you do. Cover with plastic wrap and keep in the fridge for at least 2 hours or up to one day.
2. In a large Dutch oven set over medium-high heat, sear each piece of chicken until it is golden. You may need to do this in batches. Transfer the seared chicken pieces to a paper-towel lined plate.
3. In the same pot, fry the red onions and garlic. If you find the pot too dry, add some olive oil. Sauté until the onions and garlic have softened. Add the peppers, potatoes and salt and stir to coat. Pour in the white wine and simmer until the liquid has reduced by two-thirds.
4. Add the chicken back to the pot along with the parsley sprigs and pour in the chicken broth. Bring the pot to a gentle simmer, place the lid ajar and leave to simmer for 30-40 minutes. The liquid should reduce by about half. Check the seasoning. Remove the cooked parsley sprigs and sprinkle with some freshly chopped parsley. Enjoy while hot with some crusty bread for dipping.
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