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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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.
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Shaved Turnip & Pea Shoot Salad with Meyer Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Ingredients:
3-4 medium-sized turnips, peeled and thinly sliced
2 cups fresh pea shoots
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
For the Meyer Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh Meyer lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste
Method:
1. In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
2. In a large mixing bowl, combine the thinly sliced turnips, fresh pea shoots, sliced red onion, crumbled feta cheese, chopped mint leaves, and chopped parsley.
3. Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
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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.
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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.
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Fresh Mafaldine Pasta with Sautéed Porcini Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Ingredients:
1 pound fresh Mafaldine pasta
4 cups Porcini mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist. To serve, add some grated Grana cheese, a squeeze of lemon juice, and a sprinkle of fresh herbs on top.
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Pasta with Pancetta, Mushrooms & Garden Herbs
Savory pancetta, earthy mushrooms, and a tumble of fresh herbs come together in this simple, deeply flavorful pasta—rustic, comforting, and perfect for a spring evening.
Ingredients:
12 ounces fresh pasta
4 ounces Norcino Salumi pancetta, diced
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil
2 cloves garlic, minced
½ cup dry white wine (optional)
1 tablespoon butter
½ cup pasta cooking water (as needed)
1 handful fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 small bay leaf
Zest of ½ lemon
Salt and freshly cracked black pepper
Grated Parmesan or Pecorino, for serving
Method:
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Reserve about 1 cup of pasta water before draining.
2. In a large skillet over medium heat, cook pancetta until the fat renders and the edges are crisp, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. Add olive oil if needed, then add mushrooms in a single layer. Let them cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender.
3. Add garlic and thyme to the pan and cook for 30 seconds until fragrant. Deglaze with white wine (if using) and let it reduce by half. Return pancetta to the pan. Add cooked pasta, butter, and a splash of pasta water, tossing to coat and create a light, glossy sauce. Add more pasta water as needed to loosen.
4. Remove bay leaf, then toss in parsley and lemon zest. Season with salt and pepper to taste. Finish with grated cheese and an extra drizzle of olive oil.
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Black Bean & Herb Smash
Serve this rustic, brightly-spiced bean smash with tortilla chips for dipping, spread onto warm tortillas, or use as a base for tacos, eggs, or grain bowls.
Ingredients:
2 cups cooked black beans
2 tablespoons olive oil
1–2 tablespoons fresh lemon or tangelo juice
1 tablespoon Girl Meets Dirt Chili Lime & Tomato Shrub (optional, for brightness)
2 tablespoons fresh parsley, finely chopped
½ teaspoon dried Oaxacan oregano
1 small clove garlic, minced
Pinch of chili flakes or chopped chile
Sea salt and fresh cracked black pepper
Method:
1. For a softer texture, first gently warm the beans in a small saucepan. (This makes them easier to mash and brings out their flavor.) Transfer to a bowl, then use a fork or potato masher to crush the beans to your desired consistency—chunky or smooth, depending on your preference.
2. Add olive oil, citrus juice, shrub, parsley, oregano, salt, and pepper. Stir to combine. Add garlic or chili if you’d like a little extra kick. Adjust seasoning with more salt, citrus, or olive oil until balanced and flavorful. Serve warm or at room temperature.
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Jammy Eggs with Morels & Herbs on Toast
Earthy morel mushrooms, silky jammy eggs, and fresh garden herbs come together atop crisp toast in this simple spring dish that feels equally suited to brunch, lunch, or a light supper.
Ingredients:
4 slices rustic bread, toasted
2 tablespoons olive oil or butter
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
4 eggs
2 tablespoons chopped fresh herbs (parsley, chives, thyme, or mint)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Flaky salt, for serving
Method:
1. Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath and peel once cool enough to handle.
2. Meanwhile, heat the olive oil or butter in a skillet over medium heat. Add the morels and spring onions and sauté for 5–7 minutes, until tender and lightly golden. Season with salt and pepper.
3. Arrange the toasted bread on plates and spoon the warm mushroom mixture over top.
4. Halve the jammy eggs and place over the toast. Finish with fresh herbs, lemon zest, flaky salt, and a few grinds of black pepper before serving.
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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.
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