Risotto with Fresh Fava Beans & Sugar Snap Peas
This bright risotto is tossed with mint and lemon zest for extra flavor.
Ingredients:
2 cups fresh fava beans, peeled and blanched (see method)
2 cups sugar snap peas, trimmed of ends and blanched along with the fava beans
4 tablespoons unsalted butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Zest from 1 lemon
2 tablespoons cultured buttered with grey sea salt
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4 tablespoons of unsalted butter and cook the shallots until soft but not brown. Add garlic and continue cooking for about 2 minutes.
3. Turn the heat up and add the Arborio rice to the pan with the shallots and garlic. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until the stock is almost gone and the rice is creamy and tender.
4. Stir in the clarified butter with sea salt and season with salt and pepper to taste. Then add the blanched peas and fava beans to the pan. Stir well and allow to heat through (the fava beans should be bright green and tender), then add the cheese, lemon zest and mint. Serve immediately
Variation: This risotto is also lovely topped with a poached or olive-oil fried egg.
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Smoked Salmon with Shaved Fennel
Seasoned with bright lemon and dill, this shaved fennel dish beautifully balances tender smoked salmon.
Ingredients:
2 bulbs baby fennel, sliced very thin
6-8 ounces smoked salmon
2 teaspoons dill, chopped
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, dill, lemon zest, and lemon juice together in a medium-sized bowl. Season with salt and pepper to taste.
2. Lay smoked salmon out on a serving tray, and top with the fennel mixture. Finish by drizzling olive oil over the top.
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Grilled Scallions with Lemon & Thyme
Topped with olives, this recipes elevates green onions from garnish to a stunning side dish.
Ingredients:
1 bunch scallions, trimmed and rinsed
¾ cups pitted olives, such as Picholine
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
2. Grill onions until the whites are soft and the tops go brown. Remove from grill and toss with olives. Squeeze a little more lemon juice on and garnish with the thyme.
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Pioppino Mushroom Burgers
This fun patty recipe from our friends at Cascadia Mushrooms is sure to perk up your next barbecue.
Ingredients:
½-1 pound Pioppino or other wild mushroom, finely chopped
1 pound ground beef*
½ sweet yellow onion, finely chopped
1-2 garlic cloves, peeled and minced
2 tablespoons fresh herbs, such as parsley, oregano or thyme, chopped
1 egg
Sea salt and fresh ground pepper
Method:
1. Dry sauté the mushrooms in a medium-sized skillet until most of the moisture has evaporated. Add the onion and garlic and continue cooking for 3-5 minutes. Add a pinch of salt and remove from the heat.
2. In a large bowl, combine the sautéed mushrooms, garlic and onions with the ground beef, herbs, egg and dash of salt and pepper.
3. Once all ingredients are mixed together, form into patties and grill.
*This recipe also works well with ground turkey.
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Grilled Fingerling Potatoes
Buttery fingerlings are excellent on the grill—just add fresh dill for a unique finishing touch!
Ingredients:
3 pounds fingerling potatoes, halved lengthwise
4 tablespoons butter, softened
¼ cup dill, chopped
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for medium heat. In a large bowl, toss potatoes with oil, salt and pepper.
2. Set out 4 sheets heavy-duty foil. Oil foil; divide potatoes among sheets, arranging them cut side down in a single layer on the short half of each sheet. Fold other half of each sheet over potatoes and crimp edges to seal.
3. Grill packets, crimped sides up, covered, rotating halfway through, until potatoes are tender when pierced through foil, 20 minutes. Open packets; if potatoes aren’t brown on cut sides, cook longer.
4. Transfer potatoes to a large bowl. Toss with butter and dill. Arrange on a platter; sprinkle with coarse sea salt if you like.
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Sautéed Asparagus with Pancetta
Paired with buttery leeks and delicate pine nuts, tender-crisp asparagus is topped with Italian pancetta for extra wow.
Ingredients:
1 pound asparagus, trimmed and sliced into 2-inch pieces
4 ounces pancetta, diced
1 tablespoon butter
1 ¼ cup leek, thinly sliced
2 cloves garlic, minced
1 tablespoon lemon zest
1 teaspoon orange zest
2 tablespoons toasted pine nuts
Sea salt and fresh ground pepper
Method:
1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
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Poached Duck Egg Salad
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad.
Ingredients:
3-4 cups baby lettuce greens
2 duck eggs
2 teaspoons white wine vinegar
Sea salt and fresh ground pepper
2-4 tablespoons olive oil
Freshly-squeezed lemon juice
Toasted pecans (optional)
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 it’s 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 3 minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Divide the spinach greens onto two plates, then add a poached egg to each. Season the salads with salt and pepper, then drizzle lightly with olive oil and lemon juice. Top with a generous helping of toasted pecans, if using. Serves 2, but can easily be doubled or tripled for more portions.
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Purple Cauliflower with Golden Raisins & Almonds
This beautiful side from Martha Stewart is topped with a delightful combination of juicy raisins, crunchy almonds and sherry vinegar.
Ingredients:
2 heads purple cauliflower, cored and cut into florets
½ cup golden raisins
¼ cup olive oil
¼ cup raw almonds, coarsely chopped
2 tablespoons sherry or cider vinegar
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°, with racks in middle and lower third.
2. Place raisins in a measuring cup and cover with very hot water. Arrange cauliflower on two rimmed baking sheets. Toss with oil and season with salt and pepper. Bake 10 minutes.
3. Turn cauliflower and top with almonds. Bake until cauliflower is browned and tender and almonds are toasted, 10 minutes. Drain raisins. Transfer cauliflower to a serving dish; top with raisins and drizzle with sherry vinegar.
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Shaved Kohlrabi & Arugula Salad with Roasted Garlic Dressing
This crisp, crunchy salad from Martha Stewart is beautifully balanced in flavor.
Ingredients:
2 mediums heads garlic
Zest and juice from 1 lemon
½ teaspoon Spanish smoked paprika
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 medium purple kohlrabi, trimmed
1 ½ cups arugula greens
¼ cup toasted almonds
Sea salt
Method:
1. Preheat oven to 400°. Remove 1 garlic clove from 1 head, and very finely grate, setting aside ⅛ teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
2. Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, ½ teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
3. Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with ½ teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.
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Risotto with Spring Peas & Morel Mushrooms
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!
Ingredients:
1 ½ cups Arborio rice
4-5 cups warm chicken stock
1 ½ cups shelled peas
1 ½ cups sautéed morel mushrooms
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 ¼ cup grated Tomme or Romano cheese
2 tablespoons chopped parsley
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes.
4. Turn the heat up and add the Arborio rice. Stir for about one minute.
5. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
6. Add another ladleful of stock and the wine and continue stirring – repeat until all the stock is gone and the rice is creamy and tender.
7. Stir in the remaining butter, mushrooms, peas and grated Tomme until melted.
8. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, if desired.
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