The pleasant days of early June practically beg for a lazy, leisurely picnic packed with farm-fresh produce such as sun-ripened cherry tomatoes and favorite bites like baby red potato salad topped with silky dressing. This week, spend an afternoon with family and friends nibbling away at a picnic-perfect quartet—smoked salmon, velvety crème fraîche, pickled red onions and Jewish Rye bread. Also included in this bright lineup: A bevy of bright salad greens and all the ingredients for a delicious fresh apricot galette.
Here are a few recipe ideas for the week:
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Rye Bread Toasts
This week’s loaf makes excellent crostini to pair with smoked salmon and lemon crème fraîche.
Lemon Crème Fraîche
This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.
Smoked Salmon Salad with Spring Greens & Lemon-Dill Vinaigrette
Tossed with a fresh lemon-dill vinaigrette, this salad exudes the light, refreshing flavors of the season.
In addition to this week’s salad, this versatile dressing pairs well with roasted baby carrots.
Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
This wonderful springtime salad gets an extra flavor boost courtesy of crunchy radish slices and zingy lemon zest.
1 cup crème fraîche or Greek yogurt
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped mint
½ bunch radishes, trimmed of greens, washed and thinly-sliced into rounds
1 pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper
1. Whisk together the crème fraîche, lemon juice and fresh mint. Season with salt and pepper to taste.
2. Fold in the radishes and snap peas, and then garnish the salad with the lemon zest. Refrigerate for 1-2 hours before serving.
It’s now officially summer, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from crunchy radishes and baby bok choy to a bright, fresh risotto crafted from our own chicken stock and tossed with sugar snap peas, fava beans, mint, lemon zest and grey sea salt butter from Cherry Valley Dairy. Pair this dish with a glass of French red wine, a beautiful summery salad and grilled Pain au Levain bread, then sit back and enjoy the flavors of the season.
Here are some recipe ideas for the week:
The ultimate summer refresher, crafted with fresh mint and lime.
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.
Risotto with Fresh Fava Beans & Sugar Snap Peas
This bright risotto is tossed with mint and lemon zest for extra flavor.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Grilled Bread with Thyme Pesto
A wonderful appetizer to this week’s risotto supper!
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.