Spring Supper Recipes
As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. Thus, this week’s box features the debut of such early summer favorites as butter lettuce greens and rainbow cherry tomatoes, as well as a fresh array of spring classics to help craft a light and bright lasagna that stars spinach greens, fresh ricotta and aged Grana cheeses and our own mushroom duxelles. Also included: Creamy, sea salt-kissed butter, fresh eggs and oversize garlic scapes fit for grilling—enjoy!
Here are a few recipes ideas for the week:
Fresh Spinach Lasagna with Béchamel & Duxelles
This light and lovely vegetarian entrée is packed with spring favorites!
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s lasagna.
Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Ingredients:
6 golden beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
Sea salt and fresh ground pepper
2 tablespoons freshly chopped green herbs, such as parsley and mint
For dressing:
½ cup olive oil
¼ cup white balsamic vinegar
1-2 tablespoons honey
1 finely-minced garlic scape
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.
2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.
3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.
4. To make the vinaigrette, whisk olive oil, white balsamic vinegar, honey, salt, pepper, and garlic scapes together in a bowl until smooth.
5. Transfer carrots and beets to a serving platter and drizzle with the vinaigrette, seasoning with salt and pepper if needed. Garnish with freshly-chopped herbs; can be served either warm or at room temperature.
Spring Risotto Night Recipes
The winning combination of warm, cozy risotto, fresh bread and crisp salad always seems to soothe both body and soul—which is especially welcome with the ‘Juneuary’ weather we’ve had of late. Cozy up with a homey risotto crafted from homemade chicken stock, spring onions and garlic scapes to pair alongside Gruyère cheese bread, a smooth Chardonnay and other fresh produce that includes crisp summer greens, cherries and favorites like rainbow Swiss chard, baby green cabbages and Shunkyo hot radishes. Eat up!
Here are a few recipes ideas for the week:
Risotto with Grilled Spring Onions & Garlic Scapes
This bright risotto showcases fragrant alliums and hearty Arborio rice—just remember to keep stirring!
Grilled Spring Onions with Lemon & Herbs
Bright yet smoky from their time on the grill, these spring onions are excellent atop risotto.
Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s risotto.
Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Cabbage Salad with Radish & Turnip
A bright twist on classic coleslaw!
Sautéed Turnips with Garlic Scapes
Tossed with flavorful garlic scapes, these turnip and greens are incredibly tender thanks to a quick simmer in chicken stock.
Risotto with Grilled Spring Onions & Garlic Scapes
This bright risotto showcases fragrant alliums and hearty Arborio rice—just remember to keep stirring!
Ingredients:
1½ cups Arborio rice
4 cups warm chicken stock
8 tablespoons butter
½ cup white wine (if desired)
½ shallot, finely chopped
2-3 garlic scapes, minced
1¼ cups grated sheep’s milk Romano-style cheese
2 tablespoons chopped parsley
Grilled Spring Onions with Lemon & Herbs, roughly chopped (see recipe)
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter.
2. Add garlic scapes and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Romano until melted. Season with salt and pepper to taste. Top with the chopped grilled spring onions, parsley and additional cheese as desired and serve immediately.
