Foraged Greens Infographic
Fiddlehead Fried Rice
Fiddlehead Fried Rice
1 cup prepped Ostrich fern fiddleheads
2-4 cups leftover rice–whatever you have
Chopped vegetables of your choice
2-3 T. oil such as canola or sunflower
2-3 cloves garlic minced
1 tsp. peeled ginger minced
Soy sauce or tamari sauce
1 or 2 eggs
Prep the fiddleheads and chop some vegetables. I like to use shredded carrot, chopped celery or bok choy, and red pepper. Broccoli, asparagus, or other Chinese vegetables are also good. Just don’t overpower the fiddleheads so they can be the star of the dish. In a wok or cast iron pan, heat 2-3 T. oil. Add 2-3 cloves minced garlic and about 1 T. minced ginger and stir fry. Add the rest of the vegetables and fiddleheads before the garlic browns. Stir fry them briefly and add the leftover rice. Let the rice crisp a little on the bottom of the pan so don’t stir it much at first. Add 1 T. of soy sauce or tamari then start moving the rice around to heat through. The last step is to make a well in the rice on the side of the pan, and crack an egg or two into that space. Scramble the egg mixture well and continue to stir it until cooked. Once the egg is cooked, mix it into the rice. Add more soy sauce or salt and pepper to taste. If you want a little more protein, add cooked shrimp, chicken, or tofu when you are frying the rice.
Beer-Battered Fiddleheads
Beer-Battered Fiddleheads
8 cups canola oil
8 ounces fiddleheads, trimmed
¾ cup all-purpose flour
2 tsp. baking powder
1 tsp. garlic powder
¾ tsp. freshly ground black pepper
½ tsp. salt
⅛ tsp. dry mustard
¾ cup IPA beer, such as Fiddlehead
1 large egg, lightly beaten
2 T. club soda
Heat the oil in a large, heavy-bottomed saucepan over medium high heat to 350 degrees. (The oil should measure about 3 inches deep.) Wash the fiddleheads under cold running water and dry thoroughly with paper towels. In a medium bowl, stir together the flour, baking powder, garlic powder, pepper, salt and dry mustard. Add the beer, egg and club soda and stir until just combined. Quickly dip each fiddlehead into the batter, soaking about 5 seconds. Drop small batches into the hot oil and fry until golden brown, turning occasionally to brown on all sides, 1 to 2 minutes Using a slotted spoon, remove the fiddleheads and drain on paper towels. Serve immediately.
Milkweed Buds with Ginger & Soy
Milkweed Buds with Ginger & Soy
12 milkweed buds with stems
Salt
1 T. coconut or unscented oil
1/2 thumb-size piece of ginger, peeled and very thinly sliced into matchsticks
1 T. soy sauce
1 T. fresh lemon juice
1/4 tsp. sugar
Freshly ground black pepper
In a saucepan, bring enough salted water to a boil to cover the milkweed. Blanch the buds and stems for a minute to dispel the latex. Drain and refresh under cold water and pat dry very, very well with a dishcloth or paper towels— the buds tend to absorb a lot of water. In a saucepan over medium heat, heat the oil. Add the ginger and sauté gently for a few minutes until cooked through. Increase the heat and add the soy sauce, lemon juice, and sugar, stirring briskly to dissolve the sugar. Add the blanched milkweed. Toss several times to heat through and coat with the glaze, and season with pepper. Serve immediately.
Corn with Mexican Mint Marigold Butter
Corn with Mexican Mint Marigold Butter
1/2 cups unsalted, softened butter
2 green onions with tops, chopped
1/2 tsp. dried chile árbol, ground
Salt and pepper to taste
2 T. minced Mexican mint marigold
1 Zest of a lime
2 tsp. fresh lime juice
For each ear of unhusked corn:
1 T. Mexican mint marigold butter
A few sprigs Mexican mint marigold
Sprinkling of salt and pepper
2 Green onions, chopped
1 pinches dried red chile árbol
Fresh Corn, still in husk
Combine ingredients (except corn) in a small bowl. Chill for several hours, or overnight. (Keeps several days in fridge.) Preheat grill or oven. Peel back corn husks and remove corn silk, but don’t remove husks. Spread about 1 T. of butter on each ear of corn, then close the husk around the kernels. Wrap each ear tightly with foil, and grill or bake until tender (15 to 20 minutes).
Beet Bread
Beet Bread
3¼ cups bread flour or all-purpose flour
1¼ cups whole-wheat flour
2 tsp. instant yeast
2 tsp. salt
1½ cups water, 95°F
2¼ cups grated raw beets, small or medium, scrub skin, trim top and bottom
1 T. unsalted butter, melted
Vegetable oil
Preheat oven to 400°F. In a large bowl, stir together the flours, yeast and salt. Pour the water into the bowl of a stand mixer; add the beets, butter and then the dry ingredients. Use the dough hook attachment and mix on low speed for about a minute, until the ingredients come together in a shaggy mass. Mix the dough on medium speed for 3–5 minutes, until it forms a smooth but sticky ball in the center of the bowl. Place the dough into a clean, lightly oiled bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about 1 to 1½ hours in a warm, draft-free place. Turn the dough out onto a lightly floured work surface and gently fold it like a business letter. Allow it to rest, covered with plastic from bowl or dish towel, for about 10 minutes. Shape the dough into round or torpedo loaf or loaves and place on a lightly floured baking sheet, or into 2 lightly oiled loaf pans. Cover and allow to proof until doubled in size, about 45 minutes. The bread is ready to bake when an indentation made by pressing a moistened finger lightly into the dough does not spring back. Slash the dough with a very sharp knife or blade, if desired. Bake for 45 minutes, or until browned and hollow sounding when thumped underneath. Cool on a wire rack.
Sunny Lemon-Honey Chicken Thighs
Sunny Lemon-Honey Chicken Thighs
1½ T. olive oil
8 skinless, boneless chicken thighs
¾ tsp. kosher salt
¼ tsp. black pepper
¼ cup thinly sliced shallots
2 T. water
1 T. fresh lemon juice
1 T. honey
1 T. chopped fresh oregano
Heat a large skillet over medium-high heat with oil, coated evenly. Sprinkle chicken with salt and pepper; add to pan. Cook 4–5 minutes on each side, or until browned. Transfer to a plate and keep warm. Add shallots to pan; reduce heat to medium. Cook 2 minutes, stirring frequently, until beginning to brown and soften. Add 2 T. water, lemon juice and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen any browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano and serve immediately.
Potted Pork with Mace and Mustard
Potted Pork with Mace and Mustard
2 pounds skin-on pork belly
kosher salt
black pepper
2 ounces pork fat
4 bay leaves
1 tsp. mace
1½ tsp. Colman’s mustard
Salt pork belly thoroughly and bring to room temperature. Cut pork into 2-inch-wide strips. In a cast-iron skillet, melt pork fat over a low flame. Add pork belly pieces to pan, keeping flame as low as possible. Tuck bay leaves among the pork pieces. Gently cook over low flame for 5 hours, turning occasionally to cook evenly on all sides. Pour off and reserve excess fat as needed, about once per hour. Do not allow meat to brown. Remove meat to a cutting board. When cool enough to handle, remove tough outer pork skins, leaving about ¼-inch of fat on each piece of skin. Preheat oven to 325°F. In the bowl of a food processor, pulse pork belly, mace, mustard and black pepper until smooth, adding reserved pork fat as needed to create a spreadable texture. Taste for seasoning. Rub strips of pork skin with salt and bake at 325°F for an hour, or until golden and crispy. Eat immediately. Spoon pork into clean jars or ramekins, leaving ¼ inch at the top and taking care to spread evenly, avoiding air pockets. Seal pork in containers with reserved fat and refrigerate at least 1 day to age, and up to 6 months.
Franny’s Bucatini with Ramps
Franny’s Bucatini with Ramps
6 ounces young ramps, 1/8 to ¼ inch thick, ends trimmed
6 T. unsalted butter
Kosher salt
½ tsp. chili flakes
1 pound bucatini
¼ cup finely grated Parmigiano-Reggiano
About 3 T. finely grated pecorino Romano, plus more if desired.
Rinse the ramps under cold running water to remove any grit and dry them well on paper towels. Separate the leaves from the bulbs. Cut the dark green leaves into 3-inch pieces and leave the bulbs whole. In a very large skillet, melt the butter over high heat. Add the ramp bulbs and cook until golden, 2 to 3 minutes. Season with a large pinch of salt and the chili flakes. Add the ramp greens and toss until wilted, about 1 minute. Add 2 T. water to the pan. Remove from the heat. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain. Toss the bucatini into the skillet with the ramps, along with the Parmigiano-Reggiano. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Divide the pasta among four individual serving plates or bowls and finish each with 2 tsp. or more of pecorino Romano.
Sorrel Crackers
Sorrel Crackers
1⅔ cups gluten-free flour (I used ½ cup almond flour, ½ cup quinoa flour, and ⅔ cup ivory teff flour)
½ tsp. baking powder
1 tsp. salt
2 tsp. olive oil
½ cup water
1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)
Preheat oven to 325° F. Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together. Add the sorrel purée and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight. Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired. Bake at 325° F for 20–30 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200° F, or on the warm setting in oven, making sure they do not overbrown.
Polish Kotlety (Mielone)
Polish Kotlety (Mielone)
1 pound (500 g) ground pork or turkey approx. 7% fat
1 small stale bun or ½ large, plus water for soaking,
1 small onion
1 medium egg
⅔ tsp. fine sea salt and ½ tsp. pepper
3-4 T. breadcrumbs for coating
2 T. vegetable oil for frying
Prepare bun: Place in a bowl, cover with water and set aside for 10 minutes (if the bun floats on top cover it with a small plate, or similar, to make sure it’s fully immersed in the water). Drain then squeeze excess water from the bun (do this thoroughly). Shred the bun (it will be very soft). Prepare onion: Either chop very finely by hand, grate or blend in a food processor (recommended). Make kotlety mixture: Combine the meat, shredded bun, egg, onion and seasoning. Using your hands mix the ingredients together until thoroughly incorporated, the mixture is smooth and doesn’t stick to your hands as much (do this for 3-4 minutes). It will feel very soft. Refrigerate for 10 minutes, if possible. Form kotlety, coat in breadcrumbs: Remove the mixture from the fridge. Form round (or oval shaped) patties, place in the breadcrumbs and coat thoroughly. They will be soft, but this is good as it means they will have a soft texture. You should get about 10 patties. Fry: In a large non-stick pan heat up 2 T. of oil and fry the kotlety over a medium heat for 5-6 minutes on each side until nicely browned (be careful not to brown them too quickly). Do not overcrowd the pan. Remove bits of breadcrumbs from the pan (and add more oil) before frying another batch. Serve immediately or briefly place on top of a paper towel sheet to remove excess oil (if necessary).
No-Churn Pineapple Ice Cream
No-Churn Pineapple Ice Cream
2 cups heavy whipping cream (cold)
1 can 14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 T. lime juice
1 tsp. lime zest
1 can 16 oz. canned crushed pineapple (drained)
In a large bowl, add the whipping cream, and using a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes. Next, add sweetened condensed milk, zest, juice, and vanilla. Beat on medium speed until fully combined, stop to scrape the sides and bottom of the bowl a few times. Using a rubber spatula, fold in the crushed pineapple. Pour the ice cream mixture into a freezer-safe dish, and cover with plastic wrap or a lid if available. Freeze for 6 to 8 hours or overnight.
Nasturtium Chips
Nasturtium Chips
Nasturtium Leaves
salt, pepper, garlic pepper
And the nasturtium’s iconic round leaves can be baked to create chips that are similar in shape and size to classic potato chips and carry a brittle crunch like seaweed snacks.
You can use all sizes of nasturtium leaves for the chips, but the fresher, the better. Once you gather the desired amount of leaves from your garden, rinse them off and preheat the oven to 275 F. Spread out the leaves on a cutting board for a few minutes to dry out—nasturtium leaves are unique because most of the water will collect in droplets and roll off, so you won’t have to wait long. Once dry, lightly brush both sides of the leaves with olive oil and sprinkle with a light amount of salt, pepper, and garlic powder. You can also add dried calendula petals and basil if desired. Place the seasoned leaves on parchment paper and only bake for 3 to 5 minutes or until crispy; just be sure to pull them from the oven before getting a burnt look. A delicious snack suited for any picnic, porch, or garden party, nasturtium chips are a delightful way to add more local greens to your seasonal menu and dazzle your guests. Enjoy!
Pistachio Rice Krispie Treats with Dark Chocolate
Pistachio Rice Krispie Treats with Dark Chocolate
¼ cup salted butter
10 ounce bag mini marshmallows
5 cups rice krispies cereal
3.5 ounce box instant pistachio pudding mix
½ cup dark chocolate, melted
In large pot, melt butter over medium heat. Add marshmallows and continue stirring until completely smooth. Remove from heat. Add dry pistachio pudding mix. Fold in with spatula. Add in cereal. Mix completely. Pour into a parchment paper lined 9-inch square baking dish. Allow treats to cool and set at least one hour. Remove from dish, remove parchment paper. Cut into 16 squares. Drizzle with melted dark chocolate, allow to set, about 15 minutes. Enjoy (these are great in the fridge)!
Ramen with Beef, Shitakes, and Spinach
Ramen with Beef, Shitakes, and Spinach
12 ounces blade steak; sliced into thin strips
8 tsp. Soy sauce
2 T. Vegetable oil
8 ounces Shiitake mushrooms; stemmed and sliced thin
3 cloves Garlic; minced
1 T. Fresh ginger; grated
3 1/2 cups low-sodium chicken broth
4 packages ramen noodles; seasoning packets discarded
3 T. Dry sherry
2 tsp. Sugar
6 ounces Baby spinach
Sauté beef: Pat beef dry with paper towels and toss with 2 tsp. of soy sauce. Heat 1 T. of oil in 12-inch nonstick skillet over medium high heat until just smoking. Ad beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl. Saute Mushrooms and aromatics: Add remaining T. of oil to skillet and return to medium high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Simmer ramen: Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes. Finish: Stir in remaining 2 T. soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.
The Lavender Daisy
The Lavender Daisy
10 fresh blueberries (3 reserved for garnish), rinsed
½ tsp. fresh (or ¼ tsp. dried) lavender flowers
1 ounce fresh lemon juice
1½ ounces Bombay Sapphire Gin
Sparkling water
1 ounce honey syrup*
In a highball glass, muddle 7 blueberries with lavender blossoms and honey syrup. Add ice, fresh lemon juice, gin and top with sparkling water. Garnish with 3 blueberries. * Combine 1 cup local honey and 1 cup water in a saucepan over low heat and stir until honey dissolves. Cool and pour into a clean glass bottle. Refrigerate up to 2 weeks.
Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives
Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives
½ cup heavy cream
1 T. buttermilk
Fresh juice of ½ lime
1 pound whole carrots, washed, not peeled, ends trimmed (tops washed and reserved if fresh)
Kosher salt
1 tsp. red wine vinegar
Extra-virgin olive oil
1 T. capers
1 shallot, finely minced
1 bunch chives, washed and chopped
One day ahead, make the crème fraîche by combining heavy cream, buttermilk and lime juice in a small nonreactive bowl. Leave covered at room temperature for 24 hours, then refrigerate. Preheat oven to 350°F. Place carrots in a large bowl and toss with salt, red wine vinegar and drizzle with olive oil. Transfer carrots to a sheet pan and roast for 45 minutes, or until just tender. (You can otherwise use a smoker to smoke the carrots until just tender, about 30 minutes.) Remove from oven and let cool completely. Put carrots through a meat grinder and set aside. (Otherwise, roughly chop carrots, place in a food processor and pulse to mince.) To serve, add 2 T. crème fraîche, capers, shallots, chives and a pinch of salt to the ground carrots and mix well using a wooden spoon. Adjust the seasoning with salt. Divide carrot tartare among 4 plates and garnish with chopped carrot greens or microgreens. Serves 4 as a first course or 2 as a main course.
Cinco de Mayo Green Chile Cheese Puffs
Cinco de Mayo Green Chile Cheese Puffs
3/4 C. whole milk
5 T. unsalted butter, cut into small pieces
1/2 tsp. salt
3/4 C. all-purpose flour
Pinch cayenne pepper
3 large eggs
1/4 C. chopped green chilies
1 C. grated Monterey Jack or Jalapeno (Pepper) Jack cheese
1/2 C. grated Parmesan cheese
1 egg, beaten with 1 tsp. water – for the egg wash
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. Combine the milk and butter in a saucepan and bring to a boil over medium heat. Combine the salt, flour and cayenne in a small bowl. As soon as it boils, remove the milk from the heat and add the flour mixture. Place the pan back on the heat and cook for about 1 minute, stirring with a wooden spoon, until the mixture thickens and pulls away from the sides. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, jack cheese and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Stir in the diced chilies. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-inch wide and 1-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash. Bake the puffs until golden brown, about 15 to 20 minutes. Serve immediately. Makes about 2 Dozen Cheese Puffs
DIY Brownie Mix
DIY Brownie Mix
1 C. Sugar
½ C. Flour
1/3 C. Cocoa
¼ tsp. Salt
¼ tsp. Baking Powder
Mix these ingredients together and store in labeled container. When ready to cook:
2 Eggs
½ C. Vegetable Oil
1 tsp. Vanilla
Add these ingredients to the baking mix and spread in square pan. Bake at 350 for 20-25 minutes.
Easy Calzone Rolls
Easy Calzone Rolls
2 loaves frozen bread dough, thawed
1/2 pound sliced ham
1/2 pound sliced hard salami
2 cups shredded mozzarella cheese
1 cup jarred marinara sauce
Roll each loaf of dough into a rectangle about 8 inches by 12 inches. Layer ham and salami down the center of each rolled loaf lengthwise. Top meats with 1 cup shredded mozzarella for each roll. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown. Cut each roll into 8 slices and serve with marinara for dipping.
Peruvian Sauces
Ají Verde (Peruvian Green Chile Sauce)
1/2 cup mayonnaise
1 jalapeno chile, stemmed, seeded, and chopped coarse
3 T. minced fresh cilantro
2 T. grated cotija cheese
2 T. lime juice
1 T. jarred huacatay paste
1 garlic clove, minced
Combine all ingredients in blender and process until smooth. about 1 minute. (Sauce can be refrigerated for up to 1 week.)
Ají Amarillo (Peruvian Yellow Chile Sauce)
1/2 cup mayonnaise
2 T. aji amarillo paste
1 T. lime juice
1 garlic clove, minced
1 tsp. jarred huacatay paste
Combine all ingredients in blender and process until smooth, about 1 minute. (Sauce can be refrigerated for up to 1 week.)
Shortcut Senate Bean Soup
4 chicken-flavored bouillon cubes
2 1/2 C. finely diced or shredded ham (or meat from smoked turkey leg)
1/2 cup (1 stick) butter
3 ribs celery, chopped
1 medium-size onion, chopped
1 tsp. minced garlic
4 cans (15 ounces each) navy beans, with their liquid
1 tsp. salt
1 tsp. ground black pepper
1 cup instant mashed potato flakes
Place the bouillon cubes and ham in a medium-size stockpot, add 6 C. water, and set over medium heat. Bring to a boil, then reduce the heat and simmer, uncovered, to produce a flavorful stock, 30 minutes. Melt the butter in a small skillet over medium heat. Add the celery, onion, and garlic and sauté until lightly browned, 4 to 5 minutes. Scrape the sauteed vegetables into the broth in the stockpot, add the beans, salt, and pepper, and return the soup to a boil. Reduce the heat to low and simmer the soup, uncovered until thick, 20 to 30 minutes. Stir in the potato flakes and let simmer 5 minutes more. Serve hot.
Warm Citrus & Fennel Olives
Warm Citrus & Fennel Olives
When olives are warmed in a skillet with a bit of oil, they take on robust and meaty flavor. Add a squeeze of fresh orange juice and slivers of fresh fennel and their scent and taste are unforgettable. You may want to double or triple this recipe.
1 cup/250 g mixed olives, rinsed and drained, 1 T. juice reserved
2 T. fresh orange juice
4 pieces orange peel, each about 1 in/2.5 cm long and 1/4 in/6 mm wide
1/2 bulb fennel, trimmed, cored, and thinly sliced lengthwise
1/2 tsp fennel seed
1/2 tsp extra-virgin olive oil
Put the olives and reserved juice in a skillet. Add the orange juice, orange peel, fennel, fennel seed, and olive oil and place over medium-low heat. Cook, stirring occasionally, until the juices begin to simmer and then reduce slightly. Transfer to a small serving bowl and serve warm, or remove from the heat, cover, and reheat the olives gently just before serving. Serve with toothpicks. Be sure to have small bowls handy for olive pits.
20 flavorful Oatmeal Toppings
Wild Mushroom Confit with Garlic and fresh herbs
Wild Mushroom Confit with Garlic and fresh herbs
1 lb (455 g) assorted wild mushrooms (shiitake, oyster, Chanterelles, morels, black trumpet…) – medium in size
2 C. extra virgin olive oil
8 large garlic cloves – peeled and halved
12 large sage leaves
4 rosemary sprigs
6 thyme sprigs
8 winter savory sprigs
2 fresh bay leaves
2 tsp. whole black Tellicherry peppercorns
1 tsp. sea salt
1 1/2 T. aged sherry wine vinegar
Brush the mushrooms clean and trim the stems, but keep the mushrooms whole. Set aside. Heat a large non-stick skillet over medium-high heat. (I recommend a 12″ skillet.) Add 1/3 cup of oil and the mushrooms, toss carefully, and sauté undisturbed for 2 minutes until the mushrooms begin to brown. Toss again and continue to sauté until the mushrooms are golden-brown, about 4 to 5 minutes, tossing only from time to time. Add the garlic pieces and sauté for 1 minute, until the garlic is golden but not brown. Reduce heat to medium, add the balance of the oil and the herbs and peppercorns, and gently heat until the oil reaches 170ºF (80ºC) (use a thermometer). Once the oil has reached the desired temperature, continue poaching the mushrooms for 6 to 7 minutes, maintaining the temperature at 170ºF (80ºC), until the herbs are crisp and have turned a shade darker. Transfer the mushrooms, herbs and oil into a large bowl. Stir in the salt and vinegar and allow to cool to room temperature. To serve, scoop out the mushrooms with a slotted spoon and place in a serving bowl. Cook’s note: Once cooled, the mushrooms can be refrigerated in their cooking oil for up to 1 week. (Make sure they are covered with the oil.) Bring to room temperature before serving. To serve as a side dish, gently heat the mushrooms in their oil, drain, remove the herbs and peppercorns and serve warm.
Tip: Once you’ve consumed all these amazingly delicious mushrooms, don’t throw the oil away. Strain it through a fine sieve and use it to make another batch of the mushroom confit; or use it to make vinaigrettes, to drizzle over roasted or grilled vegetables, to sauté vegetables or to make sauces. It’ll bring beautiful aromas and flavors to anything you cook with it. Refrigerate the strained oil for up to 1 month.
Simmered Fish with Tomatoes & Bacon
Simmered Fish with Tomatoes & Bacon
4 slices bacon
1 red onion, halved and thinly sliced
Kosher salt
Freshly ground black pepper
1/2 tsp. crushed red pepper flakes, optional
One 28-ounce can whole peeled tomatoes
1 1/2 pounds firm white fish, such as halibut, cod, or pollock
Olive oil for drizzling
Chopped fresh chives or parsley, for serving
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 5 to 7 minutes. Transfer to a plate. Increase the heat to medium high. To the drippings in skillet, add the onion and season with V2 tsp. salt and several grinds of black pepper. Cook, stirring occasionally, until the onion starts to brown, about 4 minutes. Add the crushed red pepper flakes, if using, and the tomatoes, breaking up with your hands or a spatula to bite-size pieces; season with V2 tsp. salt and more black pepper. Bring to a simmer. Season the fish all over with salt and pepper and nestle in the sauce. Drizzle with oil and cover the skillet. Reduce the heat to low and cook, covered, until the fish is just cooked through, 3 to 5 minutes depending on thickness. Uncover, top with chives, and crumble bacon overtop.
Monte Cristo Breakfast Casserole
Monte Cristo Breakfast Casserole
1 (16-oz) loaf French bread
⅓ cup honey mustard dressing
20 slices Canadian bacon
20 slices very thin Swiss cheese slices (Sargento’s)
8 eggs
2 C. half-and-half
1 cup milk
2 T. sugar
1 tsp. vanilla
Powdered sugar
Raspberry jam
Slice French bread into 20 slices, 1-inch each. Brush both sides of bread slices with honey mustard and arrange the slices in the baking dish in 2 rows, overlapping the slices. Place one slice of cheese and one slice of Canadian bacon between each slice of bread. Whisk together eggs, half-and-half, milk, sugar, and vanilla. Pour over bread slices. Cover with plastic wrap or foil and refrigerate overnight. Preheat oven to 350ºF. Remove casserole dish from refrigerator and uncover. Bake uncovered for 45 to 55 minutes, until slightly puffed and eggs are set. Sprinkle casserole with powdered sugar and top with raspberry jam, if desired.
Quickles
Quickles
Choose any one of the following (the quantity of which doesn’t matter that much, just chop or slice enough to comfortably fit in your jar with a little bit of room at the top):
4 to 6 celery stalks, cut to fit the size of your jar
1 English cucumber or 3 Persian cucumbers, thinly sliced or cut into spears that fit your jar
1 red onion, beet, or fennel bulb, thinly sliced
1 bunch radishes, thinly sliced
4 to 6 fresh chilies, sliced
1 1/2 C. raisins or other dried fruit
1 cup cider, white wine, or rice vinegar
1 T. kosher salt
1 T. mustard, coriander, or cumin seeds
1 T. sugar
1/2 tsp. crushed red pepper flakes, optional
Freshly ground black pepper
Place the vegetables, chilies, or dried fruit in a large resealable container (preferably glass). Combine the vinegar, salt, seeds, sugar, crushed red pepper flakes, if using, and several grinds of black pepper in a small saucepan and bring to a simmer. Give the pan a swirl or two to help the sugar and salt dissolve, then pour the mixture over the vegetables. Add water to cover and let cool to room temperature. Cover tightly and refrigerate up to a month. You can mix your vegetables when you pickle them if you like. Just remember that if you add chilies everything will be spicy; if you add a beet everything will be red, etc.
Green Garlic Soup
Green Garlic Soup
5 T. unsalted butter
24 young garlic plants, white part only, halved lengthwise (about 8 ounces worth)
3/4 cup water
1 1/2 pounds (22 ounces) small red potatoes, peeled and quartered
6 cups (1 1/2 quarts) chicken or vegetable broth
1/2 cup heavy cream
1 1/2 tsp. salt
2 to 2 1/2 tsp. white wine vinegar, to taste
ground pepper to taste
thinly sliced garlic scapes, olive oil, and watercress, for garnish (optional)
Melt butter in large, heavy bottomed stock pot. Add garlic and 1/4 cup of water. Bring to a simmer, then cover and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 more minutes. Allow to cool slightly. Puree the soup in batches in a blender for 2 minutes until smooth. If a smoother texture is desired, pass the puree through a medium-fine sieve and return to saucepan. Stir in the cream and salt. Add the vinegar, 1 tsp. at a time, tasting the soup after each addition, until it tastes good to you. Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.
Watercress and Poached Egg Toast
Watercress and Poached Egg Toast
2 Slices of Whole Grain Bread
2 Island Fresh Eggs
8 – 10 Sprigs of Fresh Watercress
Salt and Pepper to Taste
Lemon
Olive Oil
1 Whole Garlic Clove
Brush the bread with olive oil and toast on an open face grill. Rub the surface of the toast with cut garlic clove, then cut diagonally, and set aside. Poach the two eggs and remove them from water using a slotted spoon. Drain on a clean, dry towel. Dress the watercress with olive oil, a squeeze of lemon, and salt and pepper to taste. Arrange toast on a plate, add the watercress and poach eggs. You can also add sliced avocado, fresh tomato, a dollop of plain yogurt, or even sliced strawberries.
Chive-Dill Batter Bread
Chive-Dill Batter Bread
Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.
1 pkg. or 1 scant active T. Active Dry Yeast
¼ C. Warm Water (105-115F)
2 T. Sugar
1 tsp. Salt
1 ½ dried Dill
2 T. finely chopped Fresh Chives
2 T. Butter
1 C. lower fat Cottage Cheese
1 large Egg, lightly beaten
2 C. Flour
Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.
Spring Salad with Ramps and Herbs
Spring Salad with Ramps and Herbs
1 bunch ramps
Handful sugar-snap peas
Handful lovage
Several sprigs tarragon
Several sprigs dill
Sage flower (or other edible herb flowers)
Salt
Olive oil
Cut the roots off the ramps and wash them, along with the peas and herbs. I like to cut a few of the snap peas lengthwise to open them up, but you don’t have to. Toss the ramps, peas, herbs and flowers together. Sprinkle with salt and a few drops of olive oil and a generous amount of egg yolk. Serve with fish or poultry.
Mango and Roasted Red Pepper Chutney
Mango and Roasted Red Pepper Chutney
2 pounds Mangoes peeled and diced
½ cup white balsamic Vinegar
¼ cup Honey
¼ cup dried cherries
Salt to taste
2 tablespoons vegetable Oil
1 medium onion, chopped
1 (1-inch) piece fresh Ginger, minced
3 Garlic Cloves, minced
1 Teaspoon ground cumin
1 Teaspoon ground Coriander
1 Teaspoon chili powder
1 roasted red bell pepper, diced
Toss together mangoes, balsamic vinegar, honey, cherries, and salt. Set aside. In a medium sauce pan over medium heat add the oil and onions, sauté stirring occasionally, until cooked, about 5 to 7 minutes. Add ginger, garlic, cumin, coriander and chili powder. Reduce heat to low and cook, stirring for about 1 minute Stir in mango mixture and simmer, stirring occasionally, until mangoes are tender, about 15 to 20 minutes. Add the roasted red pepper cook for one minute. Serve cold.
One Pan Spinach Artichoke Baked Pasta
One Pan Spinach Artichoke Baked Pasta
12 oz gemelli, fusilli, or rotini pasta
3 cups whole milk
8 oz cream cheese
1 can artichoke hearts, drained and roughly chopped
3 cloves garlic, minced
8 oz fresh baby spinach leaves
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. dried basil
Zest of 1 lemon
1 1/2 cups mozzarella cheese, freshly grated
1/2 cup parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!
Raspberry Chia Yogurt Pops
Raspberry Chia Yogurt Pops
1 C. Raspberries
1 ½ T. Honey
1 T. Chia Seeds
1 ½ C. Whole Milk Vanilla Yogurt
½ C. Plain Greek Yogurt
Put the raspberries and honey into a small saucepan over medium heat. As the berries warm and the honey melts, give it a stir with a fork. Continue to cook, stirring regularly and mashing the raspberries with the fork. After about 3 minutes, the berries will be melted and the liquid will begin to boil. Once it boils, remove the pan from the heat, add the chia seeds, and stir. Put the pan into the fridge to cool completely, about 1 hour. Put the vanilla yogurt and Greek yogurt into a medium bowl, ideally one with a spout for pouring, and stir with a whisk until smooth and well combined. Spoon the chilled raspberry sauce over the yogurt and stir gently several times to mix it into the yogurt. It doesn’t need to be completely incorporated, just stirred enough so that the raspberries are distributed throughout. Pour the yogurt mixture into pop molds and freeze.
Chicken Salad Sandwich Board
Chicken Salad Sandwich Board
Chicken Salad
Croissants
Romaine Lettuce Leaves
Roasted Asparagus
Roasted Grapes
Other Snacks: olives, pickles, cheese, charcuterie, vegetables, crackers, etc.
Place the chicken salad in a bowl and set on a board. Serve with crisp romaine lettuce leaves, bread and extra mayo, for people to make their own sandwiches. Add roasted Asparagus and roasted grapes, and other snacks to the board to round out the party at your table.
Arriba! Pasta Salad
Arriba! Pasta Salad
8oz penne pasta
2 cups frozen corn
15oz can black beans, drained & rinsed
1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained
4oz can sliced black olives
½ cup cheddar cheese, finely shredded
1/3 cup Greek yogurt (or mayonnaise)
2 T. lime juice
2 T. Arriba Seasoning
Cook pasta according to package directions, drain and rinse. Set aside. In a large bowl, whisk all the dressing items until well combined. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives, and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. Serve immediately or refrigerate until ready to serve.
Skillet Blackberry Cobbler
Skillet Blackberry Cobbler
1 stick (1/2 cup) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus extra for sprinkling on blackberries if they’re a little too tart
1 cup unbleached all-purpose flour
2 tsp. baking powder
Pinch of fine sea salt
1 cup whole milk
1 tsp. vanilla extract
Ice cream or whipped cream (optional)
Preheat oven to 350ºF. Melt the butter in a large cast iron skillet or a 9×13 inch baking dish. Takes about about 5-7 minutes. Meanwhile, using a potato masher, mash the berries in a large bowl to release some of their juices. If the berries taste too tart, sprinkle on a little bit of the sugar. In another large bowl, whisk together the flour, baking powder and salt. Add in 1 cup of the sugar, the milk and the vanilla and stir until well blended. Once the butter has melted, remove the skillet or pan from the oven and pour the melted butter into the batter. Stir to mix. Then pour the batter all at one time into the skillet and add the blackberries into the center. Do not spread out. Bake for about 1 hour until the cake is golden brown and a cake tester inserted into the cake part comes out clean. Serve immediately or let cool to room temperature. Tastes great on its own or with a scoop of vanilla ice cream or whipped cream.
Lamb Chops with Lovage and Ramps
Lamb Chops with Lovage and Ramps
8 lamb chops
Salt and pepper
1–2 T. olive oil, divided
16 ramps
2 handfuls lovage
½ green apple
1 clove garlic
¼ tsp. chili flakes
Salt and pepper the chops generously then throw them on the grill on medium-high heat for 3 minutes on each side. Drizzle olive oil and some salt onto the ramps and grill for 1 to 2 minutes until they are soft and slightly charred. Pulse the lovage, apple, garlic and chili flakes in a food processor until coarse, slowly add the olive oil until you have a thick chimichurri-like sauce. Add salt and pepper to taste. Serve the chops with the ramps on the side and a generous drizzle of the sauce.
Spring Greens Infographic
