Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
Ingredients:
1 8-ounce block sheep’s milk feta, blotted dry with a paper towel
2 tablespoons olive oil
1 tablespoon honey
Fresh ground pepper
Grilled bread crostini
Method:
1. Preheat the oven to 400°. Place the feta in a small baking dish and drizzle the olive oil over the top. Bake until the cheese is soft to the touch, but not melted, about 8 minutes.
2. Remove the feta from the oven and preheat the broiler. Drizzle the honey over the cheese, and then return to the oven and broil until the cheese is golden brown and bubble, about 2-3 minutes.
3. Remove from the oven and season generously with pepper. Serve immediately with the grilled bread crostini.
Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups Pain au Levain bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta or goat cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the bread cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, cheese and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Variation: If you can find it, this salad is amazing topped with burrata cheese instead of the crumbled soft cheese!
Get Your Greens Recipes
We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty—from Lacinato kale and pea shoots to baby lettuces and arugula—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!
Here are a few recipe ideas this week:
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of pasta!
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!
