Spring Color Recipes
This week’s lineup is truly color-rich, from fresh-picked rainbow Swiss chard, purple kohlrabi and red cherry tomatoes to beautiful lemon, lime and Cara Cara citrus fruits and pickled carrots from the farmhouse kitchen. Accompanying this bright roster are tangy sheep’s milk feta cheese, a crisp rosé wine, multigrain bread and sweet Kugelhopf cakes to help polish off your spring feast.
Here are a few recipe ideas for the week:
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.
Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.
Charred Green Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Lemon-Lime Curd
This classic curd recipe from Gourmet magazine will soon be a new favorite!
Cara Cara Orange Compote
This tart-sweet spread is lovely served alongside this week’s Kugelhopf cakes.
Beet Salad with Arugula, Apples and Blue Cheese
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Cameo apple, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
