This incredibly-satisfying pasta is very versatile: Use any combination of your favorite hearty greens!
1 pound pasta of your choice
6 cups mixed spring greens, such as a mix of this week’s micro broccoli, sunflower shoots, pea shoots
1 bunch Swiss chard, tough ribs removed and greens coarsely chopped
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
½ cup Chevre cheese, crumbled
¼ pine nuts, toasted
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the garlic and all the greens, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until greens are just wilted and tender and garlic is fragrant, about 4-5 minutes.
3. Add drained pasta to the skillet, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with crumbled Chevre and pine nuts on top.
Nothing perks up the taste buds quite like the flavors of the Southwest, so enjoy the region’s smoky, spicy style this week with fixings for a build-your-own-taco night: Skagit River Ranch’s signature chorizo sausage, locally-crafted whole-wheat tortillas and both our fresh housemade pico de gallo and Southwest Ranch dressing. Accented by radishes, turnips, avocado, limes and even the first strawberries of the season, plus multigrain bread and farm-fresh eggs, this spectacular lineup will do the Southwest proud.
Here are a few recipe ideas for the week:
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo on top!
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Charred Scallion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
This salad puts both egg yolks and whites to delicious use.
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as spinach and pea shoots and arugula
1 cup cherry tomatoes
2 hard-boiled duck egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With the processor running, slowly drizzle in the olive oil until all the oil is incorporated.
2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.
This salad is a stunner!
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
⅓ cup apple verjus
⅓ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.