Radish Spread with Fresh Herbs

This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.

Ingredients:
6-8 Pink Beauty radishes
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 8-ounce block cream cheese, at room temperature
3 tablespoons crème fraîche
Zest of 1 lemon
Cracked black pepper
Flaked sea salt
Multigrain bread, sliced

Method:
1. Clean, trim, and thinly slice the radishes. Place in a bowl and add the parsley, dill, and chives.

2. In another bowl, combine the softened cream cheese with the lemon zest, pepper, and crème fraîche or sour cream. Mix well.

3. Add the radish-herb mixture to the creamy spread and gently combine. Spread on toasted bread slices and garnish with sea salt and serve.

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Buttered New Potatoes with Fresh Herbs

This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Ingredients:
1½ pounds baby red potatoes
4 tablespoons unsalted butter
¼ cup mixed fresh green herbs, such as parsley, mint, chives and dill, all chopped
Sea salt and fresh ground pepper

Method:
1. Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.

2. Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with the herbs, and serve hot.

Black Radish Cream

Substitute this zingy spread for horseradish in your favorite recipes.

Ingredients:
1 cup coarsely-grated black radish*
1 cup sour cream or crème fraîche
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano or chives, chopped
Sea salt and fresh ground pepper

Method:
1. Combine all ingredients. Check for seasoning and add salt and pepper as desired. Chill before serving.

*To grate the radish, first trim the radishes from their green tops, and then wash and scrub their tough outer skin. Then, using the large holes of a standard cheese grater, grate the radish flesh on a paper towel-lined plate. Use paper towel to then squeeze any excess moisture from grated radish, then incorporate as described above.

Baked Eggs with Crème Fraîche & Fresh Herbs

These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.

Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
Pinch nutmeg
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°.

2. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.

3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.

4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.

*This dish can also be made in a large baking dish, or even in a few smaller baking dishes. Spread a thin layer of cheese and herbs on bottom, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.

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