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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
Pinch nutmeg
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°.
2. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.
4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.
*This dish can also be made in a large baking dish, or even in a few smaller baking dishes. Spread a thin layer of cheese and herbs on bottom, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.
Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
8 ounces smoked salmon, flaked
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°.
2. Season the crème fraîche with salt and freshly ground pepper.
3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt and pepper. Repeat with remaining ramekins.
4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with a helping of smoked salmon and additional chopped herbs.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful spring side is accented by stewed pearl onions, fresh Romaine and bright mint.
Ingredients:
1 1/2 cups freshly-shelled English peas
6-8 pearl onions
½ cup chicken stock
1 cup thinly-sliced baby Romaine
3 tablespoons fresh mint
1 tablespoon Farm & Larder parsley compound butter, at room temperature
Method:
1. To peel onions, trim root ends of onion, and drop in a stockpot of cold water. Season with salt. Bring water to a boil, quickly blanching onions until just tender, about 1 minute. Strain and rinse onions with cold water. Gently squeeze the pointed, non-root tip of each onion, the tender flesh will pop right out.
2. Bring chicken broth to a simmer in a large saucepan over medium-low heat. Add peas and onions and simmer until peas are heated through, and onions begin to soften, about 4 minutes.
3. Add in Romaine lettuce and fresh mint. Toss to coat with parsley compound butter. Season with salt as needed.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Fingerling Potatoes with Pancetta
An easy and delicious way to prepare these tiny potatoes!
Ingredients:
10-12 fingerling potatoes
1 – 2 tablespoons olive oil
1-1/2 teaspoons sea salt
Fresh ground pepper
Pancetta or bacon (if desired)
1-2 tablespoons of finely chopped fresh parsley or other fresh herbs
Method:
1. Preheat the oven to 350° to 375°.
2. Toss the potatoes with the olive oil, salt, and pepper until coated. Place on a baking sheet and put in the oven.
3. Roast the potatoes, shaking the pan occasionally, until they are tender and browned, approximately 35 to 45 minutes or until tender.
4. Leave whole or cut in half. They are ready to serve, but you can jazz them up with one of these ideas:
5. Sauté pancetta or bacon with a little olive oil until crispy – toss with the roasted potatoes and fresh parsley or other fresh herbs.
Add a dash of cayenne to spice things up, or toss with other roasted vegetables, like sautéed mushrooms, or spinach with a squeeze of lemon juice or splash of sherry vinegar.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Asparagus & Potatoes with Preserved Lemon Vinaigrette
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.
Ingredients:
1 pound asparagus stalks, trimmed of tough ends
1 pound fingerling potatoes, washed, scrubbed and cut in half
¼ cup olive oil
¾ cup preserved lemon vinaigrette (see recipe)
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat a charcoal or gas grill, brush grate lightly with olive oil. On a large sheet pan, spread out asparagus and potatoes. Drizzle with olive oil and season generously with salt and pepper.
2. Over medium heat, grill asparagus and potato halves (cut side down) until tender and just slightly charred, about 8-10 minutes, turning and flipping as needed.
3. Remove from the grill and transfer to a serving platter. Toss with the preserved lemon vinaigrette and fresh parsley, seasoning with more salt and pepper, as needed.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Ingredients:
4 tablespoons freshly-squeezed Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.
2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Root Vegetables with Balsamic Vinegar
Tossed with fresh thyme, parsley and butter, plus a splash of balsamic vinegar, this recipe works well with any number of root vegetables.
Ingredients:
2 cups Chantenay carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
1 cup purple Daikon radish, trimmed of greens, then scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil
1 tablespoon finely-chopped thyme
1 tablespoon freshly-chopped parsley
1 tablespoon butter
1-2 tablespoons balsamic vinegar
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 400°.
2. Using your fingers, toss the vegetables with the oil, salt and pepper in a bowl and then transfer to a baking sheet.
3. Place the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Transfer vegetables to a large serving bowl and add in fresh thyme, parsley and butter, tossing to coat, then drizzle the dish with balsamic vinegar. Taste for seasoning and add additional salt and pepper as desired. Serve warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Crisp Cucumber & Cherry Tomato Salad
This cool side is tossed with spring onions, a medley of herbs and our blood orange-white balsamic vinaigrette.
Ingredients:
1 slicing cucumber, peeled and cut into bite size pieces
1 pint cherry tomatoes, washed and sliced in half
½ cup spring onion, thinly-sliced into rounds
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Farm & Larder white balsamic-blood orange vinaigrette
Fresh cracked pepper
Method:
1. Toss cucumber pieces, cherry tomato halves and sweet onion slices in a large bowl along with fresh herbs.
2. Drizzle with about ½ cup of the vinaigrette, adding more to taste, and combine all ingredients, allowing to sit for a few minutes for flavor to meld. Season with fresh cracked pepper as desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.