Enjoy your first box of fresh yummy greens! Here are a few ideas (and awesome websites) that can help you branch out with your spring recipes! We recommend looking at some of these sites to give you even more ideas. You can also save these recipes for later boxes.
Rhubarb Caramel Cake
Source: The Farmstead Chef (our good friend, Lisa Kivirist)
INGREDIENTS Cake ½ C butter (one stick) softened 1 ½ C sugar 1 egg 1 tsp. vanilla 1 tsp. baking soda 1 tsp. salt 2 ½ C flour 1 C buttermilk 4 C fresh rhubarb, chopped into ½ inch pieces 1 C brown sugar, packed Topping ½ C sugar ½ C brown sugar, packed ½ C butter 2 T. milk 1 tsp. almond extract 1 tsp. vanilla | DIRECTIONS Cake Preheat over to 350 degrees. Lightly oil a 9 X 13 pan. In a large bowl, cream butter and sugar until fluffy. Beat eggs and vanilla. In a separate bowl, mix baking soda, salt, and flour. Alternately add flour mix and buttermilk to butter/sugar mix. Blend well. Fold in rhubarb. Pour mix into prepared pan and sprinkle brown sugar evenly on top. Bake for about 50 minutes, or until toothpick inserted into center comes out clean. Topping In a small saucepan over medium heat, combine sugar, brown sugar, butter, and milk and bring to a boil. Remove from heat and stir in vanilla and almond extracts. Pour hot sauce over center of cake as soon as it is removed from oven. Allow sauce to sink in. Spoon any extra liquid from sides into center of the cake to allow more to sink in. Serve immediately, or allow cooling. |
Spinach-Sorrel Tarts
Source: Martha Stewart
INGREDIENTS Black-Pepper Pate Brisee 2 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon coarse salt 1 1/2 teaspoons coarsely ground pepper 1 stick cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Filling 1/4 cup extra-virgin olive oil 3 1/2 cups thinly sliced onions (1 pound) 1 1/2 tablespoons minced garlic (4 cloves) Pinch of red-pepper flakes 1/2 pound spinach, stems removed 1/2 pound sorrel Assembly All-purpose flour, for rolling Coarse salt 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces | DIRECTIONS Black-Pepper Pate Brisee Preheat oven to 400 degrees, with rack in lowest position. Pulse flour, sugar, salt, and pepper in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water over mixture. Pulse until mixture holds together when pressed between 2 fingers. If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate dough until firm, at least 1 hour and up to 2 days. Filling Heat oil in a large saute pan over medium heat. Cook onions, garlic, and red-pepper flakes until onions are softened and just starting to turn golden, about 10 minutes. Add spinach and sorrel, and cook, stirring with tongs, until greens just wilt, about 2 minutes. Let cool. Assembly Roll out each piece of dough to an 11-by-14-inch rectangle on lightly floured parchment, and transfer to 2 baking sheets. Divide filling between rectangles, leaving a 2-inch border all around. Season filling with salt, and fold in edges of dough. Refrigerate 1 tart, and bake the other until edges are golden, about 35 minutes. Place half the cheese on top of filling, and bake until cheese is melted, 5 minutes more. Bake remaining tart in same manner. Serve tarts warm or at room temperature. |
Braised Radishes with Butter and Sorrel
Source: Food & Wine
INGREDIENTS 1 C vegetable stock or water 1 T. unsalted butter 2 pounds radishes with their greens, radishes quartered Salt and fresh ground pepper ½ ounce sorrel leaves, stemmed and thickly sliced (1 packed cup) | DIRECTIONS In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and then transfer to a shallow bowl. Scatter the sorrel over the top and serve. |
Braising Mix with Warm Honey Mustard Dressing
Source: Two Farm Shares
INGREDIENTS 1 large clove garlic. minced 1/4 cup extra virgin olive oil 2 T prepared mustard 1 T honey 4 tsp apple cider or sherry vinegar salt and pepper to taste 1/2 bag Braising Mix | DIRECTIONS Braising Mix is often pretty ‘stemmy’. After a thorough washing and spinning dry, take a moment to line them up with the stems pointing in one direction, a few hands full at a time, and chop the stems into approximately 1″ sections. This will let them add flavor and crunch to your finished dish, without sticking someone with a mouthful of long, chewy stem. Heat oil in a small, heavy pan over medium heat. Add minced garlic and sizzle gently to cook the garlic a bit. Do not brown the garlic. Stir in the honey and mustard until blended in. Stir in the vinegar, salt and pepper, sizzle for just a moment to ensure all it quite hot, but not enough to cook off the vinegar. The mixture will still look somewhat separated. Immediately, toss the hot dressing into the Braising Mix until thoroughly blending and wilted a bit. |
Lovage Soup
Source: Nourished Kitchen
INGREDIENTS 2 T. butter 1 bunch green onions (white and light green parts chopped) 1 medium yellow onion 2 quarts chicken stock 3 medium Russet potatoes (peeled and chopped) 1 bunch (1oz) lovage leaves (chopped fine) Heavy cream (to serve) | DIRECTIONS Melt the butter in a heavy-bottomed stock pot over medium-high heat. When it froths, reduce the heat to medium and stir in green and yellow onions. Fry until fragrant, about five minutes. Pour in chicken stock and stir in chopped potatoes. Simmer, covered, about thirty minutes or until potatoes are tender. Stir in lovage and simmer, covered, a further five or six minutes. Remove from heat and blend with an immersion blender until smooth. Season with unrefined sea salt and freshly ground pepper. Stir in a spoonful of heavy cream and serve. |
Leek, Potato, and Ricotta Pizza with Sorrel Puree
Source: Aida Mollenkamp
INGREDIENTS Dough 1 1/3 cups water 1 teaspoon granulated sugar 1 packet (1/4-ounce) active dry yeast 4 cups all-purpose flour 2 teaspoons kosher salt 3 tablespoons olive oil, plus oil for drizzling Sorrel Puree: One garlic clove 1/3 cup pine nuts 1/3 cup olive oil Kosher Salt and Freshly Ground Black Pepper 2 cups (about 2 ounces) packed sorrel leaves 1 teaspoon freshly squeezed lemon juice Zest from 1/2 medium lemon Pizza 2 tablespoons olive oil, plus more for drizzling 1 medium leek, ends trimmed Kosher Salt and Freshly Ground Black Pepper 8 ounces baby red potatoes, thinly sliced into 1/4-inch rounds 1 pound fresh whole wheat pizza dough 1/4 cup finely grated Pecorino cheese 8 ounces whole milk ricotta cheese | DIRECTIONS Dough Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes. Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired. Sorrel Puree * The sorrel puree be made up to 5 days ahead. Store refrigerated in an airtight container with plastic wrap against the surface until ready to use. Combine garlic, pine nuts, olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor. Process until mixture is smooth and emulsified. Add sorrel leaves and lemon juice puree until smooth. If the mixture is thick, add a few tablespoons of water, and pulse until lighter in color and well mixed. Stir in lemon zest, taste and add more salt or pepper, as desired. Pizza Heat oven to 425°F and arrange and a rack in the middle. Drizzle the baking sheet with some olive oil and place it on the rack while oven heats up. Cut the leeks in half lengthwise and then slice them into 1/4-inch thick half moon shapes. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. When oil shimmers, add leeks and season with salt and freshly ground black pepper. Stir to coat in oil then add potato slices. Cook, stirring rarely, until potatoes are slightly softened and golden, about 5 minutes. Remove from heat and reserve. Meanwhile, place dough on lightly floured parchment paper, and, using a lightly floured rolling pin, roll to an 12-by-10-inch rectangle. Pierce the dough in several places to prevent it from bubbling up unevenly. Scatter Pecorino evenly over the dough, leaving a 1-inch border. Evenly distribute leek mixture then top with dollops of ricotta every few inches. Brush the border of the pizza crust with oil and drizzle the top with a few spoonfuls of olive oil. Using the parchment paper to help, carefully place the pizza (with the parchment paper) on the hot baking sheet in the oven. Bake until crust is crispy, cheese is melted and starting to brown, and underside of dough is golden brown, about 15 to 20 minutes. Remove from oven, slice into pieces, top each piece with a spoonful of the sorrel puree, drizzle with additional olive oil, top with a sprinkling of salt, and serve immediately. |
Roasted Broccoli Raab
Source: Circle M
INGREDIENTS Large bunch of broccoli raab (1 1/2 pounds), washed but left whole 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 teaspoons fresh lemon juice 1 teaspoon minced shallot 2 tablespoons freshly grated Parmigian cheese | DIRECTIONS Preheat the oven to 400°. On a large baking sheet, toss the broccoli raab with 2 tablespoons of the olive oil ( you can just use a spray olive oil for this) and season with salt and pepper. Roast the broccoli raab in the oven for about 30 minutes, tossing halfway through, until browned and tender. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve. |
Garlicky Broccoli Raab with Pasta
Source: The Smitten Kitchen
INGREDIENTS 1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe) 1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length) 1/2 cup olive oil 5 garlic cloves, peeled and minced or pressed 1/2 teaspoon red pepper flakes, or more or less to taste About 1 heaping teaspoon Kosher salt (or more to taste) | DIRECTIONS Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once. |
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