Salade Niçoise

A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Ingredients:
¾ pound green beans, trimmed
1 pound fingerling potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, basil and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)

Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.

2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.

3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.

4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.

Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.

Brunch Time Recipes

Can you feel it? The crocuses are in bloom, daffodils are popping out of the soil and we’ve even shed our jackets an afternoon or two this week: The march towards spring has begun! Celebrate the changing seasons this week with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch bacon and nutty emmer grain pancake mix to farm-fresh eggs and our own housemade apple butter to slather on your choice of biscuits or scones. Also included: Cinnamon-raisin bread, raspberry smoothies and Big Spoon Roasters’ signature peanut butter kissed with wildflower honey and sea salt.

Here are a few recipe ideas for the week:

Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Emmer Pancakes
Plan on 1 cup of prepared mix yielding six 4-inch pancakes.

Breakfast Scones
These scones are wonderful topped with apple butter.

Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes.

Fingerling Potato ‘Homefries’

These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Ingredients:
1 pound fingerling potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped

Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.

2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.

3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.

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Braised Fingerling Potatoes

Buttered and simmered in water, these rich, flavorful potatoes will wow.

Ingredients:
2 pounds fingerling potatoes
2 cups water
6 tablespoons unsalted butter
3 tablespoons chopped parsley
¾ teaspoon salt
1 teaspoon ground black pepper

Method:
1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.

2. Slice potatoes ⅛-inch thick with the slicing blade on a grater or with a mandoline. Arrange in layers in skillet. Add water, 1 teaspoon salt, and ½ teaspoon pepper. Dot top with the butter.

3. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.

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