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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Fresh Apricot Compote
This tart-sweet compote is wonderful served this week’s pancake or Greek yogurt and crunchy granola.
Ingredients:
½ pound ripe, but firm, apricots
1 tablespoon fresh lime juice
1-2 tablespoons sugar
Method:
1. Combine apricots, lime juice, and sugar in a large skillet.
2. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill for at least 1 hour.
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Lemon-Dill Vinaigrette
In addition to this week’s salad, this versatile dressing pairs well with roasted baby carrots.
Ingredients:
Zest and juice of 1 large lemon
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons chopped fresh dill
Fresh ground pepper and sea salt
Method:
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill and lemon zest. Season with salt and pepper to taste.
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Roasted Baby Red Potatoes
Tossed with buttery herbs and garlic, these roasted potatoes are fantastic morning, noon or night.
Ingredients:
2 pounds baby red potatoes, washed and scrubbed clean
¼ cup olive oil
2 tablespoons butter
¼ cup freshly-chopped parsley
¼ cup snipped fresh chives
4 garlic cloves, peeled and crushed
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Quarter washed potatoes and transfer to a heavy baking sheet. Drizzle with olive oil and season generously with salt and pepper.
2. Roast potatoes until tender and golden brown, shaking the pan occasionally during cooking, about 35-40 minutes.
3. Meanwhile, in a sauté pan, melt butter over medium-low heat. Add crushed garlic and sauté until fragrant, about 2 minutes. Remove from heat, transfer to large mixing bowl and add chopped herbs.
4. Add cooked potatoes to mixing bowl and toss with garlic butter and herbs. Season with salt and pepper as needed, and serve warm.
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Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing
This beautiful salad utilizes both the bright baby beets and tender greens.
Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley
1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper
Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.
2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.
3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.
4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.
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