Smoked Salmon Pâté

This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble.

Ingredients:
8 ounces smoked salmon
4 ounces F&L herbed cream cheese
4 ounces crème fraîche
Zest of 1 lemon, plus juice from ½ of the lemon
Sea salt and fresh ground pepper

Method:
1. Combine all the ingredients in the bowl of a food processor. Pulse until a pâté forms, which still has some texture to it and is not a purée.

2. Season to taste with salt and pepper, if needed, and chill until ready to serve.

Smoked Salmon Spread

This lovely mixture from Ina Garten is fantastic served with slices of this week’s pumpernickel bread.

Ingredients:
4 ounces smoked salmon, chopped
8 ounces cream cheese, at room temperature
½ cup sour cream
1 tablespoon freshly-squeezed lemon juice
1 tablespoon minced fresh dill
½ teaspoon salt
¼ teaspoon fresh ground pepper

Method:
1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, salt and pepper and mix. Add the smoked salmon and mix well. Refrigerate until ready to serve.

Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic dinner for two. Have fun experimenting in the kitchen with all the provisions for a wild mushroom duxelles risotto accented by grilled asparagus topped with a lemon-olive oil vinaigrette, plus nutty Gruyère cheese bread, spring produce like scarlet top turnips, golden beets and baby carrots, and finally, all the fixings for a rhubarb cake to serve for dessert.

Here are a few recipe ideas for the week:

Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

F&L Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

Soup & Salad Recipes

Ward off the chill this week by tucking into a simple, satisfying meal inspired by the hearty flavors of winter, starting with our luscious Italian white bean soup and accented by a bevy of salad-ready ingredients such as baby golden beets, hearty kale, Delicata squash and Westward blue cheese. Nutty Gruyère cheese bread, apple butter and an espresso-kissed chocolate bar also add comforting appeal to this classic soup-and-salad themed box.

Here are a few recipe ideas for the week:

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on multigrain crackers.

Delicata Squash & Kale Salad
This hearty salad is also excellent topped with fresh apples!

Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

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