Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Ingredients:
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red or yellow onion, peeled and chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
Garden-Grown Delights Recipes
From the hoophouse to the herb beds, and the orchards to the vegetable plots, the Bella Luna gardens are bursting to life with fresh produce! Thus, this week, you’ll enjoy such summer ingredients as sunflower and fava shoots, red bunching onions, peppery chives, turnips, and a wealth of crisp salad greens, all served up alongside accompaniments like freshly-baked Pain au Levain bread, locally-foraged Morel mushrooms, farmstead eggs and umami-rich dulse seaweed. It’s a colorful taste of the season; enjoy!
Here are a few recipe ideas for the week:
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Fava Shoot Salad with Walnuts
This bright and fresh salad shines a spotlight on light, tender, succulent fava shoots.
Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with mixed lettuces and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.
Charred Red Bunching Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.
