Roasted Brussels Sprouts with Buttered Breadcrumbs

Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.

4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

Sauteéd Winter Greens with Buttered Baby Leeks

Sublime herb- and cheese-kissed crumbs finish these sautéed greens.

Ingredients:
1 pound braising greens, washed and trimmed of tough stalks
3 baby leeks, white and light green parts only, chopped
3 tablespoons butter
4 tablespoons olive oil
¼ cup Panko bread crumbs
1 teaspoon chopped fresh thyme
1 tablespoon grated Grana-style cheese
Sea salt and fresh ground pepper
Lemon wedges for garnish

Method:
1. Heat 1 tablespoon butter and 3 tablespoons olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Transfer the mixture into a bowl and leave to cool, then stir in grated Grana.

2. In the same frying pan, melt the additional 2 tablespoons of butter and add leeks, cooking over medium-low heat until the leeks are soft and almost caramelized. Add remaining tablespoon of olive oil, turn heat to medium-high and add in braising greens, sautéing until slightly wilted.

3. Arrange greens and leeks neatly on a warmed serving dish and scatter over the bread crumbs. Garnish with lemon wedges and serve immediately.

Italian-Stuffed Artichokes

Our Nonna Pat’s favorite way to serve artichokes!

Ingredients:
1 lemon, halved
6 whole artichokes
¾ cup fresh breadcrumbs
½ cup grated Grana-style cheese
1 garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Sea salt and fresh ground black pepper

Method:
1. To prep the artichokes, squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves and snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

2. In a small bowl, combine the breadcrumbs, cheese, garlic and parsley and then season with salt and pepper. Pull each leaf open slightly from each artichoke and stuff a little of the filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily.

3. Remove from pot and serve artichokes hot.

Spring Color Recipes

Starring a beautiful roasted carrot and ginger soup, this week’s delivery fittingly celebrates the season’s most colorful offerings, from ruby-red rhubarb and bright green asparagus to baby red beets and purple spring onions, plus fresh-cut yellow daffodils straight from the Skagit Valley. Complemented by a fruity French Sauvignon Blanc, rich and silky crème fraîche and beautiful oversize duck eggs, this color-rich lineup is fit for brunch, lunch and beyond.

Here are a few recipe ideas for the week:

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Baby Red Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!

archives