Stir-Fried Spring Vegetables

Serve this colorful stir-fry with this week’s noodle bowl!

Ingredients:
1 pound asparagus, trimmed of tough ends, and cut into 1-inch-long pieces
½ pound snow peas, washed and trimmed
2-3 spring onions, trimmed of root and tough outer ends and roughly chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
Soy sauce

Method:
1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.

2. Add asparagus, snow peas and spring onions, then the water; cover and cook until vegetables are tender, about 3-4 minutes. Uncover and sauté until any remaining liquid evaporates.

3. Splash vegetables with soy sauce to taste and serve.

Grilled Spring Onions with Lemon & Thyme

This recipe elevates spring salad onions from garnish to stunning side dish.

Ingredients:
4-6 spring onions, rinsed and trimmed of roots and tough outer ends
1 lemon
2 tablespoons fresh thyme
½ teaspoon red pepper flakes
Olive oil
Sea salt and fresh ground pepper

Method:
1. Heat grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.

2. Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.

Chorizo Scramble

Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and hot sauce on top!

Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.

3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.

Escarole Salad with Grana-Dijon Dressing

A wonderful side salad!

Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper

Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.

2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Grana cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.

3. Grate more Grana on top and serve.

Variation: Excellent topped with grilled bread croutons for extra texture and crunch.

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