Marinated Cucumber Salad

Super simple and healthy, this salad is perfect for lunch or dinner.

Ingredients:
2 cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.

2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.

3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.

Spring Color Recipes

This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Purple Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Lemon-Lime Curd

This classic curd recipe from Gourmet magazine will soon be a new favorite!

Ingredients:
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
⅔ cup fresh lime juice
⅓ cup fresh Meyer lemon juice
3 tablespoons freshly grated Meyer lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into small pieces

Method:
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.

2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.

Smoked Salmon Pâté

This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble.

Ingredients:
8 ounces smoked salmon
4 ounces F&L herbed cream cheese
4 ounces crème fraîche
Zest of 1 lemon, plus juice from ½ of the lemon
Sea salt and fresh ground pepper

Method:
1. Combine all the ingredients in the bowl of a food processor. Pulse until a pâté forms, which still has some texture to it and is not a purée.

2. Season to taste with salt and pepper, if needed, and chill until ready to serve.

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