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!

 

recipes

Garlicky COLLARD GREENS

vegetarian times

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.

INGREDIENTS

1 lb. chopped collard greens

2 Tbs. olive oil

4 cloves garlic, minced (about 4 tsp.)

serves 4

INSTRUCTIONS

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.

INGREDIENTS

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

INSTRUCTIONS

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

half baked harvest

INGREDIENTS

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)

POPPY SEED LEMON SYRUP

1/2 cup real maple syrup

1 tablespoon poppy-seeds

2 teaspoons lemon zest

INSTRUCTIONS

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

INGREDIENTS

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

INSTRUCTIONS

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

 

RHUBARB Crumble

Greg Wallace | BBC Good Food

INGREDIENTS

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)

INSTRUCTIONS

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.

 

Caesar Salad with RED ROMAINE