Spring Vegetable Frittata
Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.
Ingredients:
8 eggs
5 small purple potatoes, washed and thinly-sliced
4 sweet mini peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
½ cup mustard greens, torn into bite-size pieces
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, leeks, spinach, mustard greens and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from skillet.
3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Variation: For added bite, try adding ¼ cup crumbled feta cheese to the egg mixture and then bake as directed.
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Honey-Kissed Baby Turnips & Greens
The real star of this simple side are the tender greens!
Ingredients:
6-8 baby Tokyo Market turnips with greens
1 tablespoon butter
1 tablespoon olive oil
2 teaspoon honey
Sea salt and fresh ground pepper
Method:
1. Wash turnip bulbs and trim tops and tails. (They do not need to be peeled.) Cut into quarters. Then, wash green tops, separating out and discarding any yellowed leaves. Spin or shake off excess water and chop greens.
2. In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and shake pan to coat with oil and butter. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.
3. Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute.
4. Toss in greens. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper.
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Signs of Spring Recipes
Though our days continue to be drippy, the gardens are finally beginning to show signs of new life as the first of the shelling peas, mint and microgreens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with fresh semolina pasta, pain au levain bread and locally-crafted sharp cheddar cheese all helping to accent a bevy of produce that includes red cabbage rapini, romanesco and baby Japanese turnips. Crack open a bright Spanish white wine, pop a juicy apple cake into the oven and enjoy the first taste of the season!
Here are a few recipe ideas for the week:
Gemelli Pasta with Shelled Peas, Lemon & Mint
Adapted from The Smitten Kitchen Cookbook, this light and lovely pasta recipe sings of spring.
Chilled Pea Soup
Cooking the peas briefly retains their vibrant color, while the addition of fresh herbs keeps the finished soup tasting bright.
Shelled Pea Salad with Balsamic Vinaigrette
This bright salad is beautifully balanced by fresh mint and Marcona almonds.
Butter-Braised Turnips with Greens & Baby Shiitake Mushrooms
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Arugula Pesto
This bright, flavorful pesto is wonderful drizzled over this week’s chilled pea soup or pea and mint pasta main!
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
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Casarecce Pasta with Sautéed Fiddleheads
This light spring pasta is kissed with fiddleheads, fresh green garlic and parsley butter for a delightfully-fresh flavor.
Ingredients:
1 pound Lagana Foods casarecce pasta
¼ pound fiddleheads, thoroughly washed and trimmed
3 bulbs green garlic, minced
4 tablespoons olive oil
2 tablespoons Farm & Larder parsley compound butter
Pinch red pepper flakes
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to a boil, then add the pasta. Cook until casarecce is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, heat olive oil in a skillet over medium heat. Once warm, add the fiddleheads and green garlic, tossing to coat with oil. Season with salt, pepper and just a pinch of red pepper flakes, then cover and sweat until ferns are tender and garlic is fragrant, about 5-7 minutes.
3. Add drained pasta to the skillet with the fiddleheads and garlic, then toss with the parsley compound butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed.
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Butter-Braised Turnips with Greens & Baby Shiitake Mushrooms
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound baby turnips, green tops removed and then washed and patted dry with a paper towel
2 cups baby Shiitake mushrooms, washed thoroughly
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, reserved turnip greens and baby Shiitake mushrooms, as well as a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by vegetables. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
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Stracciatella Soup
Accented with our kale-hazelnut pesto, this nourishing soup is incredibly light and silky.
Ingredients:
8 cups Farm & Larder chicken stock
3 eggs
4 tablespoons Grana-style cheese, grated
1 jar Farm & Larder kale-hazelnut pesto
Sea salt and fresh ground pepper
Method:
1. Bring chicken stock to a boil in a large sauce pan over medium-high heat. In a bowl, whisk the eggs, cheese and kale-hazelnut pesto to blend.
2. Reduce the heat to medium-low. Stirring the broth in a circular motion, gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup, to taste, with salt and pepper.
3. Ladle the soup into bowls and serve with extra Grana and sliced Italian Rustica bread.
Variation: This soup is also delicious with 1 cup fresh spinach added at the end.
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Shelled Pea Salad with Balsamic Vinaigrette
This bright salad is beautifully balanced by fresh mint and Marcona almonds.
Ingredients:
2 cups freshly-shelled peas, blanched until just tender
2 cups mixed greens, such as microgreens and arugula, washed
¼ cup fresh mint leaves, chopped
¼ cup toasted Marcona almonds
For vinaigrette:
1 large garlic clove, minced
3 tablespoons balsamic vinegar
½ cup olive oil
Fresh ground pepper
Method:
1. In a small bowl, whisk together the vinaigrette ingredients until the oil and vinegar are emulsified. Set aside.
2. On a large serving platter, arrange the greens and the peas, tossing gently to combine. Drizzle with the vinaigrette, toss to coat and then garnish with the fresh mint and Marcona almonds. Season to taste with additional fresh ground pepper, as desired.
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Spring Greens with Easter Egg Radish Rounds
This refreshing salad boasts a delightful crunch courtesy of spring-fresh radish slices.
Ingredients:
1 pound mixed frilly mustard greens and Oak Leaf arugula
1 bunch Easter Egg radishes, sliced into thin rounds
Farm & Larder creamy balsamic dressing
Grana-style cheese, for grating
Fresh ground pepper
Method:
1. In a large bowl, combine greens and radish slices. Drizzle with Farm & Larder balsamic dressing, toss to coat, and season to taste with fresh ground pepper. Grate a few tablespoons of Grana over the salad if desired.
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Chilled Pea Soup
Cooking the peas briefly retains their vibrant color, while the addition of fresh herbs keeps the finished soup tasting bright.
Ingredients:
4 cups chicken or vegetable broth, divided
6 cups shelled fresh peas
3 tablespoons unsalted butter
1 sweet onion, chopped
¼ cup fresh Italian parsley leaves
¼ cup fresh mint leaves
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Sea salt and fresh ground pepper
Chopped fresh chives (for serving)
Method:
1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes.
2. Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper. Chill until ready to serve.
3. Whisk crème fraîche and cream in a small bowl to blend. Serve chilled soup topped with chives, passing crème fraîche mixture alongside for spooning over.
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Spaetzle with Fresh Parsley
Simply dressed in butter and parsley, these little dumplings are supremely comforting.
Ingredients:
1 cup all-purpose flour
¼ cup milk
2 eggs
¼ teaspoon ground nutmeg
Pinch ground pepper
½ teaspoon salt
2 tablespoons butter
2 tablespoons fresh parsley, chopped
Method:
1. Mix together flour, salt, pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Transfer dough to a large plastic bag, cutting off one corner to leave an opening the size of a dime. Squeeze out small bits of dough through the open corner, pressing dough through a large holed sieve to create bite-sized dumplings.*
3. Once finished creating the spaetzle, it is time to quickly boil them. Drop a few at a time into a pot of simmering salted water. Cook 5 to 8 minutes. Drain well.
4. Sauté cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
*We’ve had good luck crafting spaetzle by squeezing the dough either through the larger holes of a cheese grater or a metal colander. For either approach, spread out a large piece of parchment paper on a work surface, then, over the parchment, feed the dough through your selected sieve by squeezing it through the cut-corner of a gallon-sized plastic bag. Using a pair of kitchen shears, trim the dumplings into small, 1-inch pieces as they are fed through, letting them drop onto the parchment.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.