Sauteed Spring Turnips and Radishes with their greens
20 min to make, feeds 4
- Remove greens from turnips and radishes and reserve
- Halve or quarter 1 bunch spring turnips 1 bunch radishes lengthwise
- Heat oil in sautee pan
- Add turnips and radishes and shaved garlic, sautee until the roots’ cut edges turn brown
- Chop greens and add to pan, cook until wilted and bright
- Season with salt
Ryeberry Salad with Spring Vegetables
45 min to make
- Rinse rye (spelt, emmer, wheat berries, etc), removing all un-winnowed chaff, grit, rocks, etc.
- Boil in well-salted water until done – about 45 min. I like mine more al dente, so they pop when I chew them, Siri likes hers softer.
- While the rye cooks, sautee radishes, turnips, kohlrabi, green garlic, kale, etc until done.
- When the rye is done, toss it with lots of olive oil, your favorite vinegar (I like sherry vinegar), and some lemon juice.
- Add cooked veggies and mix well.
- Season with fresh thyme (or marjoram) and chives, season with salt and pepper.
Springtime Pasta with Cream
30 min to make
- Sautee springtime veggies such as turnips, radishes, leeks, green garlic, etc. Morel mushrooms would be good here too.
- While veggies cook, begin cooking pasta
- Add cream or half-and-half to veggies and cook on low heat to slightly reduce cream.
- If pea vines are available, chop and add if desired.
- When pasta is done, add a splash more cream to the veggies and mix in pasta.
- Top with parmesan cheese, pepper, and salt.
- 10 min to make
- 2 packed cups arugula
- 1/2 cup walnuts or other nuts
- 1/2 grated parmesan cheese
- 1/2 good olive oil
- 1-3 cloves garlic, peeled
- salt to taste
- Combine all ingredients in food processor and blend until uniformly combined.
- Great on pasta, toasted bread, scrambled eggs or anything you like!
Can’t Fail Kale
- Strip kale leaves from stems.
- Chop stems into 1/4” pieces and roughly chop leaves.
- Heat olive oil on medium heat in a large frying pan and add stems, along with chopped garlic. Stir frequently and cook for about 10 minutes. Add a little water to the pan if it seems too dry.
- Add chopped leaves, and a little water. Stir, and cook for another 10 minutes. Taste the leaves, and continue to cook until they reach your desired tenderness. If the pan seems dry, add more water.
- Add a pinch of salt and pepper or red chili flakes.
Raw Lacianato Kale and Tahini Salad
10 min to make, feeds 4
- Strip 1 bunch kale leaves from stems.
- Cut leaves as finely as possible (chiffonade) and put into a large bowl.
- Add a generous amount of salt, plus some oil and vinegar. Toss.
- In a mason jar, mix ½ cup olive oil, 1/6 cup vinegar (balsamic, apple cider, etc), salt, pepper, and two or three tablespoons of tahini. Shake vigorously to emulsify.
- Toss kale with tahini dressing and serve.
- Add cooked French lentils to make this salad a main dish.
Grilled Romaine Lettuce
10 min to make, feeds 4
- Slice 2 heads of romaine lettuce in half lengthwise, so each half is held together by the root end.
- Coat the halves with olive oil, salt, pepper and, if you wish, lemon juice and/or anchovies.
- Over a warm grill or on hot cast iron skillet, sear the lettuce, cut edge down until the edge begins to brown and darken. Do not burn the lettuce, it smells terrible. Once the heart has begun to brown, flip the head over to just wilt the leaves.
- Arrange on a plate and dress with balsamic vinegar and shaved parmesan.
Roasted Multi-Color Potato, Sungold, and Green Bean Salad
30 min to make, feeds 4
- Chop 2 ea Blue, Red, Yukon Gold potatoes into 1 in cubes
- Roast potatoes in oven until crispy
- While potatoes cook, blanch 1/2 to 1 lb fresh beans 2 min, shock in ice water to stop cooking, cut into bite-sized pieces.
- Halve 1/2 pint Sungold tomatoes.
- Mix potatoes, beans, and tomatoes in a bowl.
- Dress with olive oil, red wine vinegar, salt, pepper
Purslane, Parsley, Cherry Tomato Salad
5 min to make, feeds 4
- Roughly chop 1 bunch purslane, put in salad bowl
- Roughly chop 1 bunch parsley, add to purslane
- Halve cherry tomatoes and add to bowl
- Dress with 3 parts olive oil, 1 part lemon juice, salt, pepper
Local Roots Farm Pizzocchieri
45 min to make, feeds 4
- Cube 2-3 medium potatoes and begin sautéing over medium heat.
- While the potatoes cook, strip leaves from stem of 1 bunch of rainbow chard.
- Chop chard stems and add to pan with potatoes.
- Roughly chop chard leaves.
- Once the potatoes and stems are cooked, add chard leaves, a splash of water, and cover while leaves wilt.
- Once the leaves are cooked, grate a generous amount of medium-soft cheese (fontina, jack, pepper jack) into the pan.
- Season with salt and pepper and serve.
Treviso Radicchio and Caramelized Onion Salad
15 min to make, feeds 4
- Sautee 1-2 bulbs of Walla Walla onions, cut into strips, until caramelized
- Mix onions into to 2-3 heads chopped Treviso radicchio
- Toss with a balsamic vinaigrette
Chioggia Beet Ceviche
5 min to make, feeds 4
- Slice 2-3 Chioggia beets into paper-thin rounds with mandoline or very sharp knife
- Lightly marinate rounds in olive oil and aged sherry vinegar
- Arrange rounds on a plate, topping with capers, pickled onions, and salt
Carrots Caramelized in Browned Butter with Fennel and Mint
30 min to make, feeds 4
- Clean 1 bunch carrots and chop into irregular-sided 4” lengths
- Brown a good sized pad of butter over medium-high heat in a pan until bubbly and golden
- Add carrots and cook, stirring often. When carrots begin to get soft, reduce heat to medium-low and cook until dark brown
- While carrots cook, roughly chop mint and cut fennel into strips
- When carrots are brown and caramelized, top with mint and fennel.
- Add salt and serve.
Roasted Sprouting Broccoli with balsamic vinegar
20 min to make, feeds 3-4
- Heat oven to 400 degrees
- Place empty cookie sheet or roasting pan in the oven
- Toss 1 lb sprouting broccoli in a high-heat oil, such as grape seed or sunflower oil, and salt
- Spread broccoli on pre-heated cookie sheet and return to oven.
- Toss or stir broccoli every 5 minutes or so, to ensure even cooking.
- When broccoli is charred and browned, remove from oven and put into serving dish.
- Drizzle with balsamic vinegar and shaved parmesian and serve.
3 Beet, Fennel, and Tarragon Salad with Sherry Vinaigrette
30 min to make, feeds 4-6
- Roast 2 ea Chioggia, Red, and Golden beets until easily pierced by knife, about 30 min, run under cold water, slipping off the skin,
- Cut beets into half-inch cubes.
- Marinate each variety of beet separately in olive oil and sherry vinegar (this will ensure that each beet maintains its color)
- Mix beets together in a bowl, shave or chop fennel into the mix, top with tarragon, season with salt and pepper.
Local Roots Wintertime Chickpea and Radicchio Salad
20 min to make (after beans are cooked)
- Soak and then cook 1 cup chickpeas (or other delicious bean). Set aside to cool.
- In a bowl, add 1-2 cups shredded carrots, and/or other slaw-able vegetables, i.e. cabbage, jerusalem artichokes, apple, etc.
- Add 1-2 heads radicciho, roughly chopped, to bowl. Cabbage would work too.
- Stir chickpeas into bowl.
- Coat with olive oil, a tablespoon of rice wine vinegar, and a tablespoon of tahini. Serve room temperature.