Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Ingredients:
1½-2 pounds asparagus, trimmed and peeled
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon salt
¼ teaspoon fresh ground pepper
Method:
1. Preheat oven to 250º. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven.
2. In a small saucepan, heat the butter with ¼ cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
3. Beat the remaining ¾ cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.
Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.
Ingredients:
24 freshly-picked fiddlehead fern fronds
2-3 tablespoons unsalted butter
1 tablespoon lemon juice Sea salt and fresh ground pepper
Method:
1. Remove the dry, sheath-like papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
2. On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
3. Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
Spring Delights Recipes
Just in time for your Easter weekend gatherings, this week’s lineup sings of spring with bright and fresh ingredients. Starring fixings for a homey, flavorful meal comprised of locally-smoked ham hocks, heirloom dried beans, and corn muffins, this delivery also includes multigrain bread, farm-fresh eggs, our handcrafted chicken stock and an array of fresh produce from the garden—baby golden beets to fragrant garlic and French fingerling potatoes to collard greens. Enjoy!
Here are a few recipe ideas for the week:
Smoked Ham Hocks with Braised Collard Greens & Beans
This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.
Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This side dish is bright, fresh and bursting with flavor!
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.
Charred Spring Onion Gremolata
This smoky sauce is wonderful slathered on toasted bread.
