Spring Delights Recipes

Just in time for your Easter weekend gatherings, this week’s lineup sings of spring with bright and fresh ingredients. Starring fixings for a homey, flavorful meal comprised of locally-smoked ham hocks, heirloom dried beans, and corn muffins, this delivery also includes multigrain bread, farm-fresh eggs, our handcrafted chicken stock and an array of fresh produce from the garden—baby golden beets to fragrant garlic and French fingerling potatoes to collard greens. Enjoy!

Here are a few recipe ideas for the week:

Smoked Ham Hocks with Braised Collard Greens & Beans
This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.

Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This side dish is bright, fresh and bursting with flavor!

Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.

Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.

Charred Spring Onion Gremolata
This smoky sauce is wonderful slathered on toasted bread.

Roasted Fingerling Potatoes with Chive Butter

A lovely side to this week’s suggested main dish.

1½ pounds fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh chives
1 clove garlic, minced (optional)
Lemon zest (from 1 lemon)
Fresh chive sprigs for garnish
Sea salt and fresh ground pepper

1. Preheat your oven to 400°. In a large bowl, toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.

2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Flip the potatoes halfway through cooking for even browning.

3. While the potatoes are roasting, prepare the chive butter. In a small bowl, combine the softened butter, chopped fresh chives, minced garlic (if using), and lemon zest. Mix until well combined.

4. Once the potatoes are roasted, transfer them to a serving dish. Dollop the chive butter mixture over the hot roasted fingerling potatoes, allowing it to melt and coat the potatoes. Garnish with additional fresh chive sprigs for a pop of color and added freshness.

German Potato Salad

This ultra-flavorful and satisfying side dish is best served warm.

1½ pounds fingerling potatoes, such as this week’s German Butterball variety, 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
Fresh chives, minced
2 tablespoons chopped parsley
Extra-virgin olive oil
Sea salt

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.

Shelled Pea, Red Spring Onion & Sweet Red Pepper Salad

A perfect summer side for grilled proteins and veggies, or even tossed with cold pasta!

1 pound shelled peas
3 red spring onions, trimmed of ends and finely diced
2 sweet red Bell peppers, seed removed and diced
¼ cup combined chopped herbs, such as parsley, salad burnet, chives and basil
2 tablespoons freshly-squeezed lemon juice

1 sweet red Bell pepper, roasted at 400° until blackened, then stripped of seeds and chopped
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons crème fraîche
1 small shallot
½ teaspoon salt
Fresh ground pepper

1. To prepare vinaigrette, purée the roasted red pepper in a food processor or blender as much as possible, then add the remaining ingredients and run the machine until the dressing is silky smooth. Adjust the vinegar level and seasonings to taste.

2. In a large bowl, combine shelled peas, diced onions and diced pepper. Toss with vinaigrette, then drizzle with the lemon juice. Garnish with the fresh herbs.

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