Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.
Ingredients:
1 pound sea beans
1 large garlic clove, minced
3 tablespoons olive oil, use high quality oil here
½ teaspoon red pepper flakes, or to taste
Black pepper to taste
¼ cup crumbled feta or Mexican cotija cheese
Lemon or lime juice to taste
Method:
1. Bring a large pot of water to a boil and cook the sea beans for 1 minute. Transfer them to a bowl of ice water to cool. Let them rest for a few minutes. Lay out a tea towel or other cloth towel. Pick through the sea beans to remove any stray bits of seaweed, and to remove any discolored bits or woody bottoms. Use only the top 2-5 inches of the plant. Lay the cleaned sea beans on the towel to dry.
2. Pat the sea beans dry and toss with everything but the lemon juice. Add lemon juice until the salad is as tangy as you like it. Serve cold or at room temperature. This will keep in the fridge for a couple days.
Valencia Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Valencia orange
½ pound sunflower shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a Valencia orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
Ode to the Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, as they are delicious served scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs to go along with those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: organic breakfast sausages from Skagit River Ranch, fresh Challah bread, housemade crème fraîche, and orange marmalade—plus, a bevy of fresh produce like asparagus, pea tendrils and bright citrus, this breakfast-themed box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar
Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.
2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.
3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).
