June 22, 2018
Napa Red Dragon Cabbage
Sugar Snap Peas
Farm Fresh Eggs
*standard and family shares only
Bruschetta with Ricotta & CHERRY Salsa
photo Peden + Munk
6 scallions, white and green parts separated, thinly sliced on a steep diagonal
5 tablespoons fresh lemon juice
12 ounces fresh cherries (about 2 1/4 cups), pitted, cut into 1/3-inch-thick slivers
1/2 cup olive oil, plus more for brushing
Kosher salt, freshly ground pepper
1 baguette, sliced in half lengthwise
12 ounces whole-milk fresh ricotta (or soft goat cheese)
Flaky sea salt
Toss white parts of scallions and lemon juice in a medium bowl to coat and let sit 10 minutes.
Add scallion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.
DO AHEAD: Cherry salsa can be made 6 hours ahead. Cover and chill.
photo Marcus Nilsen
½ cup wild rice
1 cup basmati rice
1 dried Iranian lime (optional)
1 cup fresh shelled fava beans (from about 1 lb. pods) or frozen, thawed or fresh or frozen peas
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
½ teaspoon Iranian lime powder or 1 finely grated lime zest
Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.
Meanwhile, combine basmati rice, lime, if using, and 1½ cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.