Spring Supper Recipes

As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. Thus, this week’s box features the debut of such early summer favorites as butter lettuce greens and rainbow cherry tomatoes, as well as a fresh array of spring classics to help craft a light and bright lasagna that stars spinach greens, fresh ricotta and aged Grana cheeses and our own mushroom duxelles. Also included: Creamy, sea salt-kissed butter, fresh eggs and oversize garlic scapes fit for grilling—enjoy!

Here are a few recipes ideas for the week:

Fresh Spinach Lasagna with Béchamel & Duxelles
This light and lovely vegetarian entrée is packed with spring favorites!

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s lasagna.

Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

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

Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.

Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

Rhubarb Custards

These custards from Martha Stewart Living couldn’t be easier! (Or any more delicious!)

Ingredients:
12 ounces rhubarb, trimmed and sliced
¾ cup sugar
1 cup whole milk
½ cup heavy cream
⅓ cup all-purpose flour
2 large eggs, plus 1 egg yolk
Coarse salt
Butter, for dishes

Method:
1. Heat oven to 350°. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet.

2. Toss rhubarb cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.

3. Purée milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

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