This ultra-flavorful and satisfying side dish is best served warm.
1½ pounds baby red fingerling potatoes, washed and cubed into 1-inch pieces (no need to peel)
8 bacon slices, diced
1 yellow onion, diced
2 cloves garlic, minced
½ cup chicken stock
¼ cup apple cider vinegar, or F&L apple cider vinaigrette
Fresh chives, minced
2 tablespoons chopped parsley
Extra-virgin olive oil
1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just barely fork tender, about 10 minutes. Drain and reserve the potatoes.
2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is getting brown and crispy, toss in the onions and cook until they are very soft and aromatic, 7 to 8 minutes ; add the garlic and cook until soft but not browned
3. Add the stock and vinegar. Toss in the cooked potatoes while they are still warm; mix together and cook until the liquid has absorbed into the potatoes. Taste and season with salt and pepper if needed. Garnish with chives and parsley and serve warm or at room temperature.
This light and bright dressing is the perfect compliment to peppery chicory greens.
6 cups chicory, leaves separated and torn
1 cup pecans
¼ cup sherry vinegar or red wine vinegar
¼ cup whole grain mustard
2 tablespoons honey
¼ cup thinly sliced chives
¼ cup goat cheese
Extra-virgin olive oil, for drizzling
Sea salt and fresh ground pepper
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
2. Whisk vinegar, mustard, and honey in a large bowl to combine. Add chicory, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans and goat cheese.
From watercress and morel mushrooms to pea shoots and Swiss chard, spring produce continues to abound this week, both in the garden and foraged from the wild. Thus, this lineup sings with additional highlights like golden oregano, green spring garlic and mojito mint; combine these beauties with such provisions as freshly-made pappardelle pasta, rye bread, smoked salmon and duck eggs, and let the flavors of spring delight everyone at your table.
Here are a few recipe ideas for the week:
Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.
Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!
This incredibly-fresh salad should be made right ahead of serving.
2 pints cherry tomatoes
1 tablespoon sugar
2 tablespoons minced fresh chives
1 tablespoon minced fresh mint leaves
2 tablespoons olive oil
Sea salt and fresh ground pepper
1. With a knife, cut the peel and white pith from lemons; discard. Cut each lemon crosswise into thin slices; remove seeds if necessary.
2. In medium bowl, toss lemon slices, tomatoes, and remaining ingredients, seasoning generously with salt and pepper. Serve immediately.