Spring Delights & Delicacies Recipes
From red radishes and asparagus to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with such complementary provisions as farm-fresh eggs, Italian black Nerone rice, rosemary organic honey, and Piranske sea salt. Add to this a loaf of Pain au Levain, baking chocolate, flavorful salad greens, fragrant herbs and Meyer lemons, and let the flavors of spring delight everyone at the table (especially Mom on her special day!).
Here are a few recipe ideas for the week:
Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Mint Simple Syrup
It’s going to get warm this weekend: splash a dash of this simple syrup into a glass of lemonade for a sweet cool-down.
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Ingredients:
2 medium cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe summer melon, seeded and cut into 1-inch chunks
1 garlic clove, peeled and crushed
¼ cup mint leaves, torn
1 heaping tablespoon finely-chopped scallion tops
1 tablespoon white wine vinegar
1 tablespoon high-quality olive oil
¼ cup crumbled feta cheese
Sea salt and fresh ground pepper
Method:
1. Sprinkle the cucumber with salt, roll up the pieces in a double thickness of paper towel and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.
2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, scallions, vinegar and 1 tablespoon of oil. Gently combine. Season to taste with more oil or vinegar, salt and pepper.
3. Top with the crumbled cheese and eat immediately.
Cucumber Bird’s Eye Smash
A spicy, herbaceous cocktail crafted with this week’s fiery hot sauce.
Ingredients:
½ cucumber, washed and cut into bite-sized chunks
4-6 basil leaves
Dash of simple syrup
1.5 ounces dry gin
Juice of 1 lime
Dash of Cucumber Bird’s Eye hot sauce
Method:
1. Muddle the basil leaves and cucumber chunks in a cocktail shaker along with about a half tablespoon of simple syrup. Add the gin, lime juice, and a few drops of the hot sauce and shake with ice. Strain into a glass over fresh ice and enjoy!
