Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.
Ingredients:
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons combined chopped fresh herbs of your choice, such as parsley, oregano and basil
Method:
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped herbs and lemon zest. Season with salt and pepper to taste.
Forager’s Delight Recipes
From watercress and morel mushrooms to pea shoots and Swiss chard, spring produce continues to abound this week, both in the garden and foraged from the wild. Thus, this lineup sings with additional highlights like golden oregano, green spring garlic and mojito mint; combine these beauties with such provisions as freshly-made pappardelle pasta, rye bread, smoked salmon and duck eggs, and let the flavors of spring delight everyone at your table.
Here are a few recipe ideas for the week:
Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.
Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!
Spring Color Recipes
Starring a beautiful roasted cauliflower-leek soup, plus handmade pappardelle pasta and our own spring nettle pesto, this week’s delivery fittingly celebrates the season’s most colorful offerings, from purple-topped turnips and sprouting broccoli to fragrant mint and vitamin-rich salad greens, plus fresh-cut yellow daffodils and even edible turnip flowers. Complemented by creamy, locally-crafted chevre cheese, ruby-red rhubarb-strawberry compote, Pain au Levain bread and our signature lemon olive oil cake mix, this color-rich lineup sings of spring—so dig in!
Here are a few recipe ideas for the week:
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.
Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.
Lemon Olive Oil Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Honey-Lemon Dressing
This bright and light dressing is wonderful tossed with spring spinach greens, or even with roasted veggies for an unexpected touch!
Ingredients:
½ cup crème fraîche
2 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons honey
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the yogurt, olive oil, lemon juice and honey. Taste for seasoning and add sea salt and fresh-cracked pepper as necessary. Can be used immediately or refrigerate for a later use.
