Poached Duck Eggs over Sautéed Beet & Turnip Greens

This elegant presentation is sure to wow any dinner guest.

Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.

3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.

Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.

Garlic-Sautéed Kale Rapini

Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.

Ingredients:
1 large bunch kale rapini
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper

Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the rapini into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).

2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove kale rapini greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.

Variation: This dish is also delightful with the addition of ¼ cup raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.

Sautéed Fava Greens with Garlic

Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.

Ingredients:
4 cups fava greens, washed and coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves garlic, peeled and minced
Sea salt and fresh ground pepper

Method:
1. Gently warm the butter and olive oil in a sauté pan over medium-low heat. Soften garlic in warm oil for 2-3 minutes (do not allow garlic to brown).

2. Turn heat up to medium-high, and add fava greens, salt and pepper and sauté, stirring frequently for 3 minutes, or until the greens are wilted. Season with additional salt and pepper if needed and serve.

Cajun Spice Recipes

From fresh cornbread and whipped honey butter to red beans and basmati rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like purple sprouting broccoli, leeks and Lacinato kale raab. This boldly-assertive menu also features fresh citrus, housemade pickled okra, sweet challah bread and espresso-infused dark chocolate bar to serve alongside these Cajun favorites.

Here are a few recipes ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with whipped honey butter.

Braised Southern Greens
This traditional side dish can be prepared with pretty much any hearty green.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Lemon-Mint Spritzer
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.

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