keep cool summer recipes
July 13, 2018
Farm Fresh Eggs
*standard and family shares only
KALE Market Salad with SCALLION dressing
1/4 cup scallions (or 2 stalks green garlic),
rinsed and chopped
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste
1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the scallions, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This salad is best heavily dressed. Add the avocados and almonds and give one last gentle toss.
Chilled CUCUMBER and avocado soup
Photo: Yunhee Kim
2 cups buttermilk
2 tbsp fresh lemon juice
1 clove garlic chopped fine
2 handfuls of ice
1/2 - 1 cup cold water
1/2 tsp salt
1/4 cup chopped dill
Halve and pit two avocados. With a spoon, scoop out flesh of one and a half avocados and transfer to a blender. Peel then halve the cucumbers. Scoop and discard seeds, chop roughly and transfer to blender with buttermilk, lemon juice, garlic, 2/3 of dill, salt, and ice. Puree until smooth. Thin with water to desired consistency. Dice the final half avocado, and garnish each serving with remaining dill and diced avocado.
Herby ZUCCHINI with Semolina Porridge
3 1/2 tbsp unsalted butter
5 garlic cloves, peeled and thinly sliced
2.5 lb large zucchini, trimmed, cut in half lengthways, then thinly sliced widthways
Salt and black pepper
1/2 lb frozen peas, defrosted
handful of basil leaves, roughly shredded
leave from 2 stems of tarragon
Finely grated zest of 1 lemon
2 tbsp pine nuts, lightly toasted
1 tbsp olive oil, to serve
For the semolina porridge
4 cups whole milk
1 cup plus 1 tbsp semolina
1/4 cup pecorino, grated
Put the butter in a large saute pan for which you have a lid, and put it on a medium-high heat. Once the butter has melted, add the garlic and fry for a minute or two, until it starts to brown.
Add the zucchini, three-quarters of a teaspoon of salt and a good grind of pepper, and cook for five minutes, stirring often, until zucchini start to soften. Reduce the heat to medium-low, cover and leave to cook for five minutes. Stir in the peas and warm through for a minute, until the peas are cooked, then take off the heat, stir in the herbs and lemon zest, and set aside while you make the porridge.
Put the milk and 2.5 cups water in a medium saucepan, and add three-quarters of a teaspoon of salt and a generous grind of pepper. Bring to a boil on a medium-high heat, then add the semolina and whisk continuously for three to four minutes, until smooth and thick, like porridge. Turn off the heat and stir in 3/4 of the pecorino.
Divide the porridge between shallow bowls and top with the zucchini and peas. Finish with the pine nuts, a sprinkling of the remaining pecorino and a drizzle of oil.