Midsummer Splendor Recipes
As summer produce continues to ripen apace in the garden—from fennel and zucchini to crisp lettuces and fragrant fresh herbs—this week’s box puts the seasonal bounty to delicious use in a salad-ready menu starring Lummi Island Keta smoked salmon and our own housemade mustard vinaigrette, plus all the ingredients for a show-stopping appetizer of stuffed and fried squash blossoms. Pain au Levain bread, rich, silky duck eggs and an easy-drinking Italian wine also help to anchor this summery menu.
Here are a few recipe ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.
Roasted Broccoli with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic.
Herbed Turnip & Beet Chips
Substitute these crispy, herb-coated vegetables for potato chips at your next barbecue!
Tarragon-Lemon Aioli
This bright aioli is fantastic served with grilled vegetables!
Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.
3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.
Butter-Braised Turnips with Greens & Baby Shiitake Mushrooms
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound baby turnips, green tops removed and then washed and patted dry with a paper towel
2 cups baby Shiitake mushrooms, washed thoroughly
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, reserved turnip greens and baby Shiitake mushrooms, as well as a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by vegetables. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Spring Risotto Night Recipes
The winning combination of warm, cozy risotto, fresh bread and crisp salad always seems to soothe both body and soul—which is especially welcome with the ‘Juneuary’ weather we’ve had of late. Cozy up with a homey risotto crafted from homemade chicken stock, spring onions and garlic scapes to pair alongside Gruyère cheese bread, a smooth Chardonnay and other fresh produce that includes crisp summer greens, cherries and favorites like rainbow Swiss chard, baby green cabbages and Shunkyo hot radishes. Eat up!
Here are a few recipes ideas for the week:
Risotto with Grilled Spring Onions & Garlic Scapes
This bright risotto showcases fragrant alliums and hearty Arborio rice—just remember to keep stirring!
Grilled Spring Onions with Lemon & Herbs
Bright yet smoky from their time on the grill, these spring onions are excellent atop risotto.
Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s risotto.
Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Cabbage Salad with Radish & Turnip
A bright twist on classic coleslaw!
Sautéed Turnips with Garlic Scapes
Tossed with flavorful garlic scapes, these turnip and greens are incredibly tender thanks to a quick simmer in chicken stock.
