Fresh Fourth Recipes

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Fire up the grill and gather family and friends round this week for a flavorful Fourth of July spread highlighted by crisp, cool summer salads. With produce ranging from sweet red peppers and rainbow cherry tomatoes to fresh fennel and juicy blueberries, this heat-beating menu also features housemade chevre and crème fraîche, a refreshing white wine from France and a light and moist lemon olive oil cake kissed with polenta. Shake up a summery cocktail, sit back and enjoy your Independence Day!

Here are a few recipes ideas for the week:

Lavender-Infused Lemonade
This cool beverage will be a hit with your guests.

Mint & Citrus White Wine Sangria
Sweetened with anise hyssop simple syrup, this citrus-kissed beverage is incredibly refreshing!

Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish even veggies!

Grilled Bread
These smoky charred slices are an excellent base for bruschetta, fresh cheese, or any other topping you can dream up.

Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with lime, cilantro and mint.

Beet Salad with Fresh Chevre & Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.

Escarole Salad with Radish & Spring Onion
This salad is packed with bold flavor, drizzled with a Parmesan-Dijon dressing.

Rosemary Roasted Potatoes
Easy to prepare ahead, these fragrant potatoes are excellent served at room temperature.

Lemon Olive Oil Cake
This simple, rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Mother’s Day Brunch Recipes

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Show Mom some love this weekend with a fresh and easy brunch highlighted by crisp spring produce including asparagus, pea vines and tart California apricots. Serve up these bright vegetables with an airy oven pancake topped with mixed berry preserves, smoky all-natural bacon and baked eggs accented by silky crème fraîche and herbs while Mom sits back and relaxes with a glass of Rosé. Enjoy!

Here are a few recipe ideas for the week:

German-Style Oven Pancake
This puffy, light pancake is fit for a crowd—top with our mixed berry preserves and a generous dollop of crème fraîche.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Roasted Baby Red Potatoes
Tossed with buttery herbs and garlic, these roasted potatoes are fantastic morning, noon or night.

Fennel-Lemon Crush
This spritzy drink is fit for a lazy morning, with muddled mint, fennel syrup and lemon.

Fresh Apricot Compote
This tart-sweet compote is wonderful served this week’s pancake or Greek yogurt and crunchy granola.

Roasted Baby Red Potatoes

Tossed with buttery herbs and garlic, these roasted potatoes are fantastic morning, noon or night.

Ingredients:
2 pounds baby red potatoes, washed and scrubbed clean
¼ cup olive oil
2 tablespoons butter
¼ cup freshly-chopped parsley
¼ cup snipped fresh chives
4 garlic cloves, peeled and crushed
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Quarter washed potatoes and transfer to a heavy baking sheet. Drizzle with olive oil and season generously with salt and pepper.

2. Roast potatoes until tender and golden brown, shaking the pan occasionally during cooking, about 35-40 minutes.

3. Meanwhile, in a sauté pan, melt butter over medium-low heat. Add crushed garlic and sauté until fragrant, about 2 minutes. Remove from heat, transfer to large mixing bowl and add chopped herbs.

4. Add cooked potatoes to mixing bowl and toss with garlic butter and herbs. Season with salt and pepper as needed, and serve warm.

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