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.

Fresh Spinach Lasagna with Béchamel & Duxelles

This light and lovely vegetarian entrée is packed with spring favorites!

6 cups milk
1 cup butter
1 cup flour
¼ cup olive oil
2 cloves garlic, minced
2 cups yellow onion, chopped
1 bunch spinach, thoroughly washed and dried
F&L duxelles
¾ cup fresh parsley, chopped
1 pound ricotta cheese
2 eggs
2 cups grated Grana-style cheese
2 cups grated mozzarella cheese
1 package lasagna noodles, cooked very al dente and drained
Sea salt and fresh ground pepper

1. For the sauce: Heat the milk in a small saucepan until it is almost boiling. In another small saucepan, melt the butter and whisk in the flour. Cook this mixture for 3-4 minutes, stirring constantly. Slowly add the milk to the flour mixture. Stir vigorously until the sauce thickens. Season to taste with salt and pepper and set aside.

2. For the lasagna: Preheat oven to 350°. Heat the oil in a sauté pan over medium-high heat, then add the garlic and onions and sauté until the onions are translucent. Add the spinach, duxelles and ½ cup of the parsley and cook until well-combined, pressing any excess moisture out of the spinach greens as you go. Set this mixture aside.

3. In a medium-sized bowl, combine the remaining parsley, ricotta cheese, eggs and ⅔ cup of the Grana-style cheese.

4. Oil a large baking pan. First, layer 1½ to 2 cups of the béchamel, followed by a layer of noodles, then half of the spinach mixture and all the mozzarella cheese. Next, add another 1½ to 2 cups of the béchamel, another layer of noodles, all of the ricotta mixture, and the remaining spinach mixture. Finally, add the rest of the béchamel, the remaining noodles and sprinkle the remaining Grana-style cheese over top. Bake, covered, for 45 minutes. Uncover the lasagna and cook for another 10 minutes. Allow the lasagna to cool for about 15 minutes prior to serving.

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!