Spring in Abundance Recipes

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All signs point to spring—budding trees in the orchard, tulips blooming in the fields and the arrival of fresh garden greens such as dandelion, kale rapini and arugula. Spring fare takes center stage in this week’s basket, too, with a fresh multigrain loaf and rich sheep’s milk yogurt and feta cheese to help accent a bevy of carrots, leeks, radishes and spring red onions. Crack open a bottle of Spanish red wine, whisk up some salad dressing and pop a fresh rhubarb crisp in the oven, then enjoy all that the season has to offer!

Here are a few recipes ideas for the week:

Honey-Lemon Yogurt Dressing
This bright and light dressing is lovely tossed with spring greens, or even with roasted beets or radishes for a unexpected touch!

Braised Carrots with Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.

Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots is lovely tossed with pasta, smeared on toasted bruschetta or served as a dip with crudité.

Baked Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!

Braised Red Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side dish.

Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Sunday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Red Russian kale and kale rapini, plus garden-fresh herbs and a blooming shamrock plant to enliven your home. Complementing this bounty are all the ingredients for an Emerald Isle-inspired feast: hearty Irish sausages, imported cheddar cheese and soda bread kissed with raisins and caraway seed.

Here are some recipe ideas for this week:

Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these small tarts from Martha Stewart, just the right size for appetizers.

Dublin Coddle
Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.

Baked Potatoes with Irish Cheddar
Finished with flavorful Irish cheddar cheese, this casserole boasts a lovely creamy texture.

Mashed Turnips & Potatoes
This side dish is rich and comforting, thanks to the combination of Gilfeather turnips, red potatoes and fresh herbs.

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Braised Kale Rapini with Sautéed Leeks & Garlic
This healthy, hearty side is tossed with olive oil-kissed garlic and leeks.

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