Fresh Fourth Recipes
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.
April Showers Recipes
The saying seems to be holding true this month, with both drippy showers and beautiful flowers gracing us in abundance at the farm. Thus inspired by our mercurial spring weather, this week’s menu includes a comforting cauliflower soup freshened up with dried Porcini mushrooms, plus Gruyère cheese bread and robust salad greens topped with our housemade blue cheese-hazelnut vinaigrette. A wide assortment of produce, from English shelling peas and arugula rapini to beautiful purple baby artichokes, rounds out this springtime-fresh box.
Here are a few recipe ideas for the week:
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful side is accented by stewed pearl onions, fresh Romaine and bright mint.
Baby Romaine Salad with Blue Cheese-Hazelnut Vinaigrette
Scattered with toasted hazelnuts and marbled blue cheese crumbles, this salad is incredibly satisfying.
Roasted Baby Carrots with Parsley Compound Butter
Sweet baby carrots are roasted and tossed with our signature compound butter for this simple side.
Braised Baby Artichokes with Garlic
This colorful dish embraces spring with fresh garlic and purple baby artichokes.
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful spring side is accented by stewed pearl onions, fresh Romaine and bright mint.
Ingredients:
1 1/2 cups freshly-shelled English peas
6-8 pearl onions
½ cup chicken stock
1 cup thinly-sliced baby Romaine
3 tablespoons fresh mint
1 tablespoon Farm & Larder parsley compound butter, at room temperature
Method:
1. To peel onions, trim root ends of onion, and drop in a stockpot of cold water. Season with salt. Bring water to a boil, quickly blanching onions until just tender, about 1 minute. Strain and rinse onions with cold water. Gently squeeze the pointed, non-root tip of each onion, the tender flesh will pop right out.
2. Bring chicken broth to a simmer in a large saucepan over medium-low heat. Add peas and onions and simmer until peas are heated through, and onions begin to soften, about 4 minutes.
3. Add in Romaine lettuce and fresh mint. Toss to coat with parsley compound butter. Season with salt as needed.
Risotto with Spring Peas & Morel Mushrooms
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!
Ingredients:
1 ½ cups Arborio rice
4-5 cups warm chicken stock
1 ½ cups shelled peas
1 ½ cups sautéed morel mushrooms
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 ¼ cup grated Tomme or Romano cheese
2 tablespoons chopped parsley
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes.
4. Turn the heat up and add the Arborio rice. Stir for about one minute.
5. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
6. Add another ladleful of stock and the wine and continue stirring – repeat until all the stock is gone and the rice is creamy and tender.
7. Stir in the remaining butter, mushrooms, peas and grated Tomme until melted.
8. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, if desired.
