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spring recipe roundup

We've had an incredibly long and lovely spring this year - and all the while our boxes have been brimming with the season's treasures. Below is a recipe roundup of the season - 10 recipes people! That's breakfast, lunch, dinner, dessert, weeknight, holiday, backyard bbq, you name it - we've got you covered.

Reminder that next week is our last delivery for spring. SUMMER session begins Friday, June 28th. Sign up here to join us!



Collard greens can be sandy, so to clean them, submerge them in water to loosen any grit, then wash and dry. This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness.


1 lb. chopped collard greens

2 Tbs. olive oil

4 cloves garlic, minced (about 4 tsp.)

serves 4


Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.

Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes or until tender. Season with salt and pepper, and serve warm.

Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.


Lemony KALE Pesto

No need to wait for the basil harvest, why not make kale pesto? It takes all of 5 minutes to whip up and is handy to have for every meal. So far, I've used it on pasta, put a dollop in our scrambled eggs at breakfast, and tossed it with roasted potatoes. This version is vegan, but of course you can add parmesan cheese if desired.


½ cup almonds/walnuts

1 garlic clove, sliced

2 cups chopped kale leaves

1-2 tablespoons lemon juice, plus lemon zest, optional

⅓ cup extra-virgin olive oil, more for a smoother pesto

pinch of teaspoon sea salt, more to taste

freshly ground black pepper

grated parmesan cheese, optional


Pulse the walnuts and garlic in a food processor

Add the chopped kale and pulse again.

Add the lemon juice salt and pepper and pulse again.

While the blade is running, drizzle in the olive oil. Scrape the sides of the food processor, if necessary, and pulse again. For a smoother pesto, add more olive oil. Add parmesan if desired.

makes 1 cup pesto


BLUEBERRY Lemon Ricotta Pancakes


1 1/2 cups buttermilk, or use whole milk

3/4 cup whole milk ricotta cheese

2 large eggs

2 tablespoons salted butter, melted

1 tablespoon honey, adding in more honey if you like a sweeter pancake

2 teaspoons vanilla extract

1-2 tablespoons lemon zest and 2 tablespoons lemon juice

1 1/2 cups white whole wheat flour, or all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 1/2 cups fresh or frozen blueberries

3-4 tablespoons blueberry jam (optional)


1/2 cup real maple syrup

1 tablespoon poppy-seeds

2 teaspoons lemon zest


In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.

Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.

Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

To make the syrup, warm the maple, poppy-seeds, and lemon zest over low heat.

Serve the pancakes topped with the poppy-seed syrup, butter, and fresh blueberries, if desired.

serves 6 (2 pancakes each)


Roasted BEET and CURLY ENDIVE salad

williams sonoma


6 small beets, trimmed

3/4 cup (3 oz./90 g) coarsely chopped pecans

1/4 cup (2 fl. oz./60 ml) balsamic vinegar

1/4 tsp. salt

1/2 tsp. freshly ground pepper

2 Tbs. extra-virgin olive oil

4 cups (4 oz./125 g) torn curly endive leaves, pale inner leaves only

1 cup (1 oz./30 g) arugula leaves

1/4 cup (1 oz./30 g) grated orange zest


Preheat the oven to 350°. Wrap the beets in aluminum foil, place in a baking pan and roast, turning occasionally, until tender when pierced with a fork, 40 to 45 minutes. When the beets are cool enough to handle, peel them and cut into rounds 1/4 inch (6 mm) thick. Place in a bowl and cover to keep warm. In a small fry pan over medium-low heat, toast the pecans, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool. In a small bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is smooth. Divide the curly endive and arugula among individual plates. Top with the beet rounds and drizzle with the vinaigrette. Garnish with the orange zest and pecans and serve immediately.

serves 4




1lb rhubarb chopped into chunks the length of your thumb

3.5oz sugar 3 tbsp port (optional)

For the crumble topping 4.5 oz self-raising flour

3 oz butter chilled

2oz light brown muscovado sugar

2oz chopped walnuts (optional)


Tip 500g thumb-length chunks of rhubarb into a saucepan with sugar and 3 tbsp port, if using.

Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.

Heat oven to 375°F.

To make the topping, rub self-raising flour and chilled butter together with your fingers until you have a soft, crumbly topping.

Now add light brown muscovado sugar and chopped walnuts, if using. Mix together with your hands.

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

Serve piping hot with a big jug of thick vanilla custard.



for the dressing:

1/2 cup fresh lemon juice 1 to 2 anchovy fillets

2 tablespoons Worcestershire sauce

1 pasteurized large egg yolk

1/2 cup canola oil

1 clove garlic, minced

1 1/2 teaspoons grated lemon zest

1/2 teaspoon dijon mustard

1/2 teaspoon honey

Dash of hot sauce

1/2 teaspoon chardonnay vinegar (or other white wine vinegar)

1/2 cup freshly grated parmesan cheese

for the salad:

4 to 5 heads baby red romaine lettuce

1/2 cup freshly grated parmesan cheese

French-bread croutons for topping

Fresh lemon juice, for sprinkling


Make the dressing:

Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)

Make the salad:

Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving.


Parmesan Roasted ASPARAGUS


1 pound fresh asparagus

1 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup freshly grated Parmesan cheese

2 lemons cut in wedges, for serving


Preheat the oven to 400°. If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.


Via Carota Insalata Verde

Rita Sodi & Jodi Williams | Via Carota

This recipe is all about the dressing. So good, it's no wonder this was the most popular article in the New York Times the week it was published. This is a classic and a keeper.


2 heads butter lettuce, such as Boston or bibb 1 romaine heart 1 large Belgian endive

1 bunch watercress 1⁄2 small head frisée

for the dressing 1 large shallot, minced 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed 1 tablespoon warm water 1 cup extra-virgin olive oil 1 1⁄2 teaspoons Dijon mustard 1 1⁄2 teaspoons whole-grain mustard 1 1⁄2 teaspoons honey (optional) 2 sprigs thyme, washed and stripped 1 large clove garlic, finely grated

Salt and freshly ground black pepper

serves 6-8


Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves.

Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.

Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.

To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.

Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.


Summer BERRY Roulade

The Great British Bake-Off Big Book of Baking


4 large egg whites (room temperature) 1tsp lemon juice 8oz caster (superfine) sugar

1tsp cornstarch

31⁄2 oz ground toasted hazelnuts/ almonds/almond flour

for the filling 9oz mixed berries (strawberries, raspberries, blackberries, trimmed) 9fl oz whipping cream or crème fraîche, well chilled

for the coulis 250g (9oz) raspberries 65g (21⁄4oz) caster sugar

to decorate 7oz strawberries, stalks attached 13⁄4 oz dark chocolate (70% cocoa solids) or white chocolate

serves 8


Preheat oven to 300°. Grease an 8" x 12" Swiss roll tin with oil, cut a sheet of baking paper (not greaseproof) 91⁄2" x 131⁄2" and press it into the tin so it sticks to the bottom, sides and corners.

Make sure the egg whites are at room temperature, then place them and the lemon juice into a spotlessly clean bowl and whisk with an electric mixer until stiff peaks form.

Mix the sugar with the cornstarch and gradually whisk into the whites, a heaped tablespoon at a time. Sprinkle the ground nuts over the meringue and very gently fold in with a large metal spoon or plastic spatula, using as few strokes as possible.

When just combined, spoon the meringue mixture into the prepared tin and gently and evenly spread, right into the corners.

Bake for 45 minutes, rotating the tin after 30 minutes to ensure the meringue cooks evenly, until risen, golden and firm to the touch – it will still be slightly soft in the centre. Turn out the meringue onto a sheet of baking paper, leave to cool for 5 minutes then carefully peel off the lining paper. Leave until cold.

For the filling, quarter or halve the strawberries to roughly the size of the raspberries and gently mix all the berries together. Whip the cream until thick enough to spread but not quite at the stiff peak stage (you don’t need to whip the crème fraîche) and spread evenly over the meringue to within 2cm (1 in) of one long edge.

Scatter the berries on top, then roll up the roulade from the other long side: guide the roll into shape with one hand and with the other pull up the paper to support the meringue. Once the meringue has become a roulade, wrap the paper firmly around it to hold it in shape. Chill for at least an hour – up to 4 hours if possible – to firm up.

Meanwhile, make the coulis. Put the raspberries and sugar into a food processor and blitz to make a thick purée. Press through a fine sieve into a bowl to remove the seeds.

Melt the chocolate gently in a glass bowl over a pan of simmering water. Wipe the strawberries for decoration. Set a sheet of baking paper on the worktop and, holding each strawberry by the stalk, dip half of them in the coulis to lightly coat, then set on the baking paper.

Dip the rest of the strawberries in the chocolate and leave to set on the paper. Pour the remaining coulis into a serving jug, cover and chill. When ready to serve, unwrap the roulade and put it on a serving plate. Decorate the top and sides with the dipped strawberries and serve with the raspberry coulis.


ASPARAGUS with Parmesan & Anchovy Butter

Russell Norman | Polpo - A Venetian Cookbook


4 tbsp butter at room temp 6 brown anchovy fillets, chopped 1/2 garlic clove, chopped pinch chili flakes

3 basil leaves 20 spears asparagus parmesan for topping


For the anchovy butter - put the butter in a food processor and blend with anchovy fillets, chopped garlic, chili flakes and basil leaves. Remove this very soft butter mixture and chill.

Preheat the oven to 325o. Set up an ice bath. Trim the asparagus spears at their tough, woody ends. Blanch for approximately 3 minutes in boiling water and plunge in an ice bath to stop the cooking. Drain and set aside.

Place asparagus spears on a baking tray and heat in the oven for 5 minutes. Transfer the asparagus to serving platter and place several knobs of the anchovy butter on top. Scatter over the Parmesan and serve immediately.

serves 4

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