Category Archives: Spring

Roasted Spring Root Vegetables

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

A beautiful and simple lunch or light dinner, these roasted spring root vegetables are pleasing to the eye and are the perfect summary of the spring bounty that is now my CSA/farm shipment.

Simply find the best spring veggies you can, cut them in fairly even sizes, toss them in olive oil, salt, and pepper (or add some herbs de provence if you like), and roast them 25-40 minutes at 400 degrees on some foil (for easy clean up). Save them cold to toss into salads for the coming days or feast on them then; serve them as an appetizer with friends over on a large platter and cocktail forks. It’s a pleaser.

Use things like: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Chiogga Beets, Rutabaga, Celery Root

Leave the stems on (they are edible! and save those radish & turnip greens for a sautee, a quiche, or a pesto) but trim off any broken or decrepit parts of the stem and use a vegetable sponge to scrub the dirt from the tops and sides. Don’t peel the carrots, just scrub the dirt off. You can also roast everything whole and slice them in half afterwards for brighter centers, but you may need to separate a few trays by size of the objects to ensure even cooking.

Easy Weeknight Rack of Lamb Recipe

Weeknight Rack of Lamb

This is painfully easy; it’s shamelessly stolen from artist Joanne Ruggles who treated a whole gaggle of us to it on New Years Eve this year. I’ve been making it every few weeks since–I even took a cooler pack of lamb with the ingredients up to Orr Hot Springs and made lunch out of it on a weekday–after which several people who saw me preparing it in their wonderful kitchen asked me for the recipe. Yeah, that good!

Easy Weeknight Rack of Lamb Recipe

Rack of Lamb, however much you want, trimmed of fat (this is important! slice that stuff off or you’ll be gnawing on it)
Sweet Mustard
Montreal Steak Seasoning shamelessly purchased from Costco (Yeah, I know. This is a serious tangent from this blog).

Oven, 400 degrees. Slather that trimmed lamb with mustard, even the bones. Generously coat it in the steak seasoning. Throw it on some foil and put it in the oven for about 20-35 minutes, until medium or medium rare. If you like your lamb more cooked than that then you don’t deserve to make this.

Serve it with anything! A big salad, some couscous, zucchini, asparagus, sauteed chard or spinach..Whatever!

Truffled Romanesco with Yogurt Sauce & Pomegranate

Truffled Romanesco with Yogurt and Pomegranate

About six months ago I switched to a new CSA/Farm Shipment service–Eatwell Farms. I’ve been fantastically happy with them, and lately I’ve given a few of their suggested recipes a try. Most CSA services give recipes with their products, which I’d assume is mostly to help those who have never eaten kohlrabi, or don’t know what to do with an eggplant. That said, the recipes from Eatwell have been especially tasty ideas and have been great at combining multiple things from the shipment into one dish.

This romesco recipe is adapted from one of their more recent blog entries.

Truffled Romanesco with Yogurt Sauce & Pomegranate Recipe

1 head romanesco, green cauliflower, or cauliflower, chopped smartly and evenly
1/2 tsp ground cumin
1 tsp caraway seeds, lightly crushed
1 tsp Balti seasoning or a bit of garam masala; if you can’t get either, use more cumin and maybe a bit of paprika
1/2-1tsp kosher salt
1/2 C whole milk yogurt (I used the thin, Russian style Pavel’s)
2-3 tsp Turkish Seasoning or a mixture of oregano, garlic powder, black pepper, paprika, sumac and a pinch of cayenne
1/2 a pomegranate’s seeds (about 1/3rd cup)
2 T white truffle butter or 1 tsp truffle oil
olive oil

Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.

Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

I like to share this one as an appetizer over wine and a block of good sheep or goat’s cheese.

Truffled Romanesco with Yogurt Sauce & Pomegranate
Truffled Romanesco with Yogurt Sauce & Pomegranate
by
A fresh, easy, and impressive way to use romanesco or cauliflower, served family style, with a mediterranean edge.
Ingredients:
  • 1 head romanesco or other variety of cauliflower, chopped in nice size slices
  • 1/2 tsp ground cumin
  • 1 tsp caraway seeds, lightly crushed
  • 1 tsp balti seasoning or garam masal
  • 1/2-1tsp kosher salt
  • 1/2 C whole milk yogurt
  • 2-3 tsp Turkish seasoning
  • 1/2 a pomegranate's seeds (about 1/3 C)
  • 2 T white truffle butter or 1 tsp truffle oil
  • olive oil
Instructions:
Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.</p> <p>Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

Crostini with Green Garlic & Fava Bean Chevre Spread, Delicious Home-made Sparkling Limeade

crostini with green garlic, fava bean and chevre spread

crostini with green garlic, fava bean and chevre spread

home made sparkling limeade

Green Garlic and Fava Bean Goat Cheese Spread Recipe
makes about 2 cups

1.5-2 C shelled and blanched fava beans
1 head green garlic, peeled of any extra tough leaves, stems chopped
2 oz chevre/fresh goat cheese
1/4-1/2 C olive oil
1 T tasty light-colored vinegar of your choice
zest and juice of 1 lemon
salt & pepper to taste

Combine all ingredients in a food process or or blender. Add oil as needed to blend smoothly. Delicious as a sandwich spread as well.

Home-made Sparkling Limeade Recipe
Method using a Vita-Mix or other high powered blender
Makes about two large drinks

2 whole limes, peeled and chopped in quarters
1 T honey or agave nectar
1/2 C water
sparkling water

Combine all but sparkling water in blender. Puree until very smooth. Can reserve up to two days in refrigerator. Add sparkling water to serve, as strong or mild as you like. Consider adding fresh strawberries and ice for a strawberry-lime sparkling smoothie, or adding iced tea for a home-made lime arnold palmer.

Pan Seared Halibut on Asparagus Potato Hash

pan seared halibut on asparagus potato hash

pan seared halibut

Pacific halibut, local asparagus, capay potatoes and leeks.

Recipe: Pan Seared Halibut on Asparagus Potato Hash
For One
1/3 lb halibut filet, skinned
8 spears asparagus, chopped in 1/2 inch segments
1 leek, sliced finely
1 small spring onion, diced, tender tops chopped and set aside
2-4 T dry white wine
3 T cooked farro or other grain (rice, etc– can omit as well)
avocado oil or other mild oil

In a 8 or 9 ” cast iron skillet (or other pan), heat 1-2 tsp oil at medium heat. Add the onion and leek, cooking until tired looking. Add the asparagus and cook 2-3 minutes until deeper green. Add white wine and cover loosely with a lid, steaming through. When asparagus is tender, remove lid and add farro and onion tops, cooking until hot. Place mixture into your serving bowl or plate.

Bringing same pan to high heat, add a little more oil and fry the halibut on one side until golden. Flip, reduce heat to medium low, cover loosely with a lid and continue cooking a few more minutes until texture firms evenly and fish is cooked, about 3-5 minutes depending on filet thickness. Place on top of farro hash mixture and enjoy.