Smoked Salmon & Baby Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!
Ingredients:
2 tablespoons olive oil
4 baby leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper
Method:
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.
2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.
Weekend Brunch Recipes
Rise and shine! Gather around the table this weekend and rid yourself of the rainy day blues with a satisfying meal featuring such housemade provisions as apple cake mix with walnuts and cranberries, crunchy pickled carrots and freshly-made apple butter to slather on toasted multigrain bread. Complemented by other brunch-ready ingredients such as smoked salmon, Italian Prosecco and, of course, farm-fresh eggs, this week’s box also includes Cara Cara oranges, McIntosh apples and a truly-special new variety of beet—so pour yourself a mimosa and enjoy!
Here are a few recipe ideas for the week:
Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!
Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, cranberries and a sweet-savory dressing.
Parmesan-Roasted Cauliflower
This fragrant and flavorful cauliflower is also wonderful served over pasta.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Roasted Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted multigrain bread.
F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!
Spring Picnic Recipes
The pleasant days of early June practically beg for a lazy, leisurely picnic packed with farm-fresh produce such as sun-ripened cherry tomatoes and favorite bites like baby red potato salad topped with silky dressing. This week, spend an afternoon with family and friends nibbling away at a picnic-perfect quartet—smoked salmon, velvety crème fraîche, pickled red onions and Jewish Rye bread. Also included in this bright lineup: A bevy of bright salad greens and all the ingredients for a delicious fresh apricot galette.
Here are a few recipe ideas for the week:
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Rye Bread Toasts
This week’s loaf makes excellent crostini to pair with smoked salmon and lemon crème fraîche.
Lemon Crème Fraîche
This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.
Smoked Salmon Salad with Spring Greens & Lemon-Dill Vinaigrette
Tossed with a fresh lemon-dill vinaigrette, this salad exudes the light, refreshing flavors of the season.
Lemon-Dill Vinaigrette
In addition to this week’s salad, this versatile dressing pairs well with roasted baby carrots.
Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Apricot Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Smoked Salmon Galette Tart with Crème Fraîche
This beautiful brunch-ready dish can be served warm or at room temperature.
Ingredients:
F&L galette dough, chilled
4 eggs
1 cup whipping cream, half and half, or whole milk
4 ounces smoked salmon, chopped in large pieces
¼ cup crème fraiche
2 tablespoons fresh dill
2 tablespoons chopped green onion
½ teaspoon kosher salt
Method:
1. Preheat the oven to 375°. Lightly flour a work surface and roll out the galette dough. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or tart pan. Trim any excess so the dough flush with the top of the sides.
2. Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the dough and gently molding it around the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.
3. Meanwhile, in a bowl, whisk the eggs, cream and salt. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill. Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.
