Archive for Spring

Dill Roasted Beets and Potatoes

February 28, 2010 · Filed under Autumn, Side/Salad, Spring, Winter · Tagged , ,

Posted by Lisa

Dill Roasted Beets and Potatoes

I love beets.  I love potatoes.  And I love dill.  Why did it take me so long to put the three together?  Beets and potatoes are both root vegetables, so it seems like a logical combination, but apparently not a common one.

I think dill weed is an under-appreciated herb.  Sure, fresh dill heads or dill seeds are well-known since they are in dill pickles, but I’m talking dill weed.  Fresh is obviously a much better choice than dried, but there’s no local, fresh dill to be found this time of year, so dried works well, too.  Dill weed has a fresh, light, grassy flavor with almost lemony notes.

The combination of the beets and potatoes was a really lovely contrast.  The beets are sweet and slippery, while the potatoes are soft and starchy.  Combined with the fresh, subtle flavor of dill, this dish was a real hit.  As with most roasted vegetable dishes, it’s a snap to prepare, but requires at least an hour of baking.

Dill Roasted Beets and Potatoes

printable recipe

  • 1 1/2 pounds potatoes*, cut into 1/2″ cubes (use whatever variety you have on hand)
  • 1 1/2 pounds beets*, cut into 1/2″ cubes
  • 1 teaspoon dried dill weed (or 2 teaspoons fresh dill weed)
  • 1 teaspoon sea salt
  • several grinds of pepper
  • 3 tablespoons olive oil, divided

Preheat oven to 400°.

Gently combine first five ingredients and 2 tablespoons olive oil in a baking dish.  A 9″ x 13″ baking dish or 12-14″ cast iron skillet will both work well.  Bake in preheated oven for 1 hour or until tender.  After you remove from the oven, drizzle with remaining 1 tablespoon olive oil and mix gently.  Serve warm.

*I don’t generally peel most root vegetables unless they have very blemished/bruised areas, but this is a personal preference.  Feel free to peel the potatoes and beets if you like.

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Potato, Leek and Dandelion Greens Soup

January 24, 2010 · Filed under Main Dish, Seasons, Spring, Winter · Tagged , , ,

Posted by Lisa

Potato, Leek and Dandelion Soup

This soup is basically a variation of my old stand-by, Potato Leek Soup.  This soup warrants its own post because of the addition of dandelion greens and extra alliums, in the form of garlic and onions.  This soup is so earthy and humble, with just a small touch of decadence, courtesy of the cream.

Dandelion greens are familiar to most people as invasive weeds, but their culinary popularity is increasing.  You can now find them at many farmers markets, or you could harvest them from your own yard in the early spring, before they flower or in the late fall after a frost, when they aren’t so bitter (provided you haven’t used chemicals in your yard).  Dandelion greens are wonderfully nutritious, with high levels of Vitamin K and A and respectable levels of Vitamin C, calcium and iron.

They are more nutritious when eaten raw, however many Americans would probably find their bitter taste slightly disagreeable the first couple of tries.  Cooking them mellows their bitterness significantly.

Potato Leek and Dandelion Greens Soup

printable recipe

  • several tablespoons of cooking fat
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 large leeks, thinly sliced
  • 2-3 pounds potatoes, 1/2″ dice (I leave the peel on mine, but you can peel yours if you prefer; you can also use any variety of potatoes you have on hand)
  • 2 teaspoons sea salt
  • freshly ground pepper
  • 1/2 tablespoon stone-ground mustard
  • 1 quart of stock (vegetable or chicken)
  • 1 bunch of dandelion greens (approximately 8 cups chopped); chop stems roughly and keep them separate from the greens which should also be chopped roughly
  • 1/4 cup of heavy cream

Heat cooking fat in a heavy-bottomed pot or Dutch oven on medium heat.  Add onions and garlic.  Cook, stirring frequently, for five minutes.  Add leeks and cook until all vegetables are tender, about five more minutes; the leeks should still be bright green at this point.  Add potatoes, sea salt, pepper and mustard.  Stir to combine and then add stock.  You may need a little more than 1 quart.  It should cover the potatoes mixture by 1/2″ inch.  Bring the soup to a simmer and add the chopped dandelion stems.  Simmer until potatoes are tender.  When potatoes are tender, add the dandelion greens and cook just until they have wilted.  Remove pot from heat and stir in cream.  Check seasonings and adjust if necessary.

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Pea and Rice Salad

July 15, 2009 · Filed under Side/Salad, Spring, Summer · Tagged , , ,

Posted by Lisa

Pea and Rice Salad

Pea and Rice Salad

This salad is a delightful and easy side dish that could easily be made into a light main dish by adding some ham or chicken.  I adapted this recipe into my version of Pea and Rice Salad.  If you’ve got fresh fava beans on hand instead of peas, feel free to substitute; I’ve done it and favas are wonderful in this dish, too.  In the late spring when favas and peas first hit the market and CSA shares, basil isn’t usually ready yet, so fresh thyme works nicely in its place.  You can serve warm, room temperature, or cold.  I find that I like room temperature the best.

Pea and Rice Salad

printable recipe

  • 1 1/2 cups long grain white rice
  • 1-1 1/2 cups shelled peas or shelled and skinned fava beans
  • 3 tablespoons lemon juice
  • sea salt
  • freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil.  Add rice and simmer, stirring frequently for 10 minutes.  Add peas or favas and cook for another 5 minutes, until rice is just barely tender.  Drain the rice and peas in a colander and rinse with cold water for 15-30 seconds.  Place rice and peas in a large bowl.

Mix lemon juice, olive oil, basil, 1/2 teaspoon sea salt, and several grinds of pepper.  Pour this mixture over rice and peas.  Add Parmesan and mix well.

Serve warm, cold or at room temperature.

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Meal Plan: 6/19-6/25/09

June 23, 2009 · Filed under Meal Planning, Spring, Summer

Posted by Lisa

I’ve got one extra meal on the plan this week, because my mom is visiting so I’m not counting on any leftovers to create a meal for one night.  This week I will be using the following from our CSA share:  beets, French breakfast radishes, peas, Asian greens mix, red Russian kale, butter lettuce, leaf lettuce, sweet onions and garlic scapes.  From the farmers market, I am using beets, lettuce, zucchini and green onions.

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Fresh Strawberry Shortcake

June 17, 2009 · Filed under Baked Goods, Spring, Summer · Tagged

Posted by Lisa
Fresh Strawberry Shortcake

Fresh Strawberry Shortcake

June is strawberry season.  My children and I anticipate the arrival of strawberries with great excitement.  We always go and pick a lot to freeze for snacking and baking throughout the year.   Strawberry shortcake is mandatory along with strawberry smoothies.  Fresh strawberries need minimal preparation to be the star in a dessert.  I slice several cups of strawberries  then stir in a couple tablespoons of sugar and about half a teaspoon of pure vanilla extract.  Let it sit and macerate for a couple hours, if possible.  Split the shortcakes in half (recipe below) and spoon the strawberry mixture in between the two halves and top with fresh whipped cream.  Whipped cream is ridiculously easy to make and there isn’t really any excuse for substituting canned whipped cream or (horrors) Cool Whip.  Place a 1/2 pint or full pint (depending on how much you need) of heavy whipping cream into a chilled mixing bowl, add one or two tablespoons of sugar and 1/2 teaspoon pure vanilla extract.  Turn your mixer on low and slowly bring it up to the fastest setting, to avoid splashing cream everywhere.  Whip it to soft peaks.  You will know it is ready when you can lift your whisk out and the peaks retain their shape.  If you over-whip it you run the risk of making butter, so stop at soft peaks.

Shortcakes

*4 cups all-purpose flour (about 8 ounces), plus more for dusting
* 2 tablespoons baking powder
* 2 tablespoons sugar
* 14 tablespoons cold butter, sliced
* 1 1/2 cups milk

To make the biscuits:  Preheat to 450 degrees F.

In a large bowl, whisk together the flour, baking powder, and sugar. Cut butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.

Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Roll the dough into a rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut more biscuits, repeating until all dough is used.3

Bake until lightly browned, about 15 minutes.

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Meal Plan: 6/12-6/18

June 16, 2009 · Filed under Meal Planning, Spring · Tagged

Posted by Lisa

This is has been a pretty crazy week.  There has been a new baby in the family resulting in an afternoon trip to Portland to visit, last minute outings to a park around dinnertime and an invitation to the coast.  All of this resulted in our eating out three nights in a row, which is really quite rare around here and resulted in not getting my meal plan together until today and grocery shopping today, four days later than I usual.  Our CSA share included:   sugar snap peas, fava beans, salad mix, red butter lettuce, spring onions and green garlic.   I got nothing from the farmers market, because in a day that fell apart, I made it to the farmers market at 6:15, thinking it went until 6:30, only to discover it actually closes down at 6:00.

The meals this week are quick and easy because we are busy preparing for out of town family visiting the end of this week through next week.

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Herb Potato Salad

June 3, 2009 · Filed under Autumn, Side/Salad, Spring, Summer · Tagged , ,

Posted by Lisa
Herb Potato Salad

Herb Potato Salad

I’ve been making Ina Garten’s Herb Potato Salad for a couple of years now.  It has become our favorite potato salad.  I still enjoy a mayonnaise based salad every now and then, but this herb potato salad is our go-to recipe.  I’d never used tarragon in a salad before, but it’s flavor pairs well with the potatoes.  I’ve taken this to many potlucks and always gotten raves and requests for the recipe.

There are several changes that I routinely make to the original recipe.  I almost never use small white boiling potatoes as is originally listed.  I’ve used Yukon golds, russets, red and purple potatoes at various times.  The russets are okay in a pinch, but rather starchy; the purples are also too starchy.  Yukon golds and red potatoes make excellent substitutes for the white.  The recipe calls for chicken stock and white wine.  I’ve made the dressing using water in place of both items when I’ve discovered I had neither.  It turns out very fine, the flavors are just a little less complex.  I’ve also substituted komubucha for the white wine, which sounds very strange, but oddly didn’t taste strange at all.

Herb Potato Salad

from The Food Network by Ina Garten

* 3 pounds small white boiling potatoes
* sea salt
* 2 tablespoons good dry white wine
* 2 tablespoons chicken stock
* 2 tablespoons lemon juice
* 2 garlic cloves, minced
* 1/2 teaspoon Dijon mustard
* Freshly ground black pepper
* 2/3 cup good olive oil
* 1/4 cup red onion, finely diced
* 2 tablespoons chopped fresh tarragon
* 2 tablespoons chopped fresh flat-leaf parsley

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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Radish Top, Potato & Sunchoke Soup

May 28, 2009 · Filed under Main Dish, Spring · Tagged , , ,

Posted by Lisa
Radish Top, Potato & Sunchoke Soup

Radish Top, Potato & Sunchoke Soup

The Victory Garden Cookbook is a wonderful resource for how to prepare a variety of vegetables.  I like it because it is organized by vegetable, in alphabetical order and each vegetable’s section starts with a history and informational segment on the vegetable followed by how to prepare it and then  some actual recipes (most with some possible variations)  at the latter part of the section.  This book was recommended by a friend and one of the recipes that she specifically recommended was Radish Top Soup.  It is a creamy potato based soup and since I  had some radish tops and some leftover potatoes and sunchokes from previous weeks’ shares hanging out in my refrigerator, I decided to alter the recipe to accomodate what I had on hand.  The resulting soup was very tasty.  The radish tops are very mild and they add pretty green specks to the creamy soup.  My family liked the contrast between the starchy flavor of the potatoes and the sweeter flavor of the sunchokes.  It was a hit and the whole pot was finished in one meal.  I served it with some grilled ham and cheese sandwiches to round out the meal.

Radish Top, Potato & Sunchoke Soup

adapted from The Victory Garden Cookbook

  • 4 tablespoons butter
  • 1/2 cup chopped onions
  • 5 cups assortment of potatoes and/or sunchokes, chopped in 1/2″ pieces
  • tops from one bunch of radishes, roughly chopped
  • 6-7 cups of liquid (water or stock), enough to cover vegetables
  • sea salt
  • 1/2 cup heavy cream or half and half
  • freshly ground pepper

Melt butter in a soup pot.  Add onions and cook until golden, about 5 minutes.  Stir in chopped potatoes and sunchokes.  Cook for 5 minutes.  Add chopped radish tops and cook until wilted.  Pour water or stock in to cover the vegetables.  Season with salt and pepper.  Simmer until potatoes and sunchokes are tender.  Remove from heat and stir in cream or half and half and adjust seasonings.  Serve hot.

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Morel and Ramps Risotto with Ramps Pesto

May 27, 2009 · Filed under Side/Salad, Spring · Tagged , ,

Posted by Lisa
Morels and Wild Ramps

Morels and Wild Ramps

Our local dairy and chicken farm had some morels and wild ramps for sale last week when I picked up our real milk.  I haven’t cooked with either of these before, but have read a lot about them, so I had to buy a bunch of ramps and a small basket of morels to give them a try.  When I Googled recipes, I found quite a few for pasta dishes, but wasn’t in the mood for pasta so I decided to try Morel and Ramps Risotto with Ramps Pesto.

The risotto was so creamy and rich but also earthy from the morels; it was delicious.  The ramps flavor wasn’t very apparent in the risotto, but was very apparent in the pesto.  Maybe a little too apparent.  I found the flavor of the pesto overpowering as an accompaniment to the risotto.  It was so sharp and vibrant with an onion-y kick.  I think it would be excellent with pasta and a good grate of Parmesan, but I personally wouldn’t serve it with the risotto again.  I also made the pesto a bit too thick, so instead of drizzling it over the risotto, I kind of had to smear it, which doesn’t do much for presentation.  (With this observation, I should probably apologize for the fuzzy and poorly presented photo accompanying this post.  Please trust that my cooking skills are far more developed than my photography skills.)

Morel and Ramps Risotto with Ramps Pesto

1/2 lb morels, quartered and cleaned (instructions)
2 bunch of ramps, white parts only, mince
2 tablespoons olive oil
1/4 cup good white wine
2 cups risotto rice
6 cups quality chicken stock
2 tablespoons butter
sea salt
cracked black pepper

Heat the olive oil and add ramps (white parts), saute until soft, about 5 minutes. Add the morels. Cook over low heat for about 15 minutes. Add the wine and cook until reduced about another 10 minutes. Remove from heat and set aside. Heat stock to boiling, reduce to a simmer. Add the risotto to the pan which you saute the ramps in. Warm the rice for about 3 minutes. Add a cup of the stock and cook until reduced. Add another cup and continue until you have a creamy rice mixture, slightly al dente. Add the butter and stir until creamy, about 3 minutes. Stir in the ramp and morel mixture.

Ramps Pesto:

2 bunch of leafy greens from Ramps
1/4 cup olive oil

Add ramps to a food processor. Blend until chopped. Slowly add olive oil and blend until smooth.

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Spring Radishes and Salad Turnips Sauteed

May 27, 2009 · Filed under Side/Salad, Spring, This and That · Tagged , ,

tunrips and radishes

Radishes are a given in spring, and if you are getting produce from local farmers, you are likely to begin seeing salad turnips in your CSA share or at farmer’s market right about now too.  Unlike the more common fall and winter purple top turnip which works its way into those cold weather roasted root vegetable dishes, salad turnips grow quickly and are sweet and tender.  After months of vegetables that are more often than not served cooked rather than fresh, spring’s first radishes and these lovely salad turnips are hard not to simply eat off the greens in the case of radishes, sliced like apple in the case of the turnips.

But maybe you don’t care for that bit of spice a fresh radish wields or you want to make the most of those sugars encircled in those sweet round turnips.  There is a simple and delicious solution to either of these dilemmas.  A quick saute of either of these spring roots or both combined softens their crunch just a bit, dissapaits the heat from the radishes, and allows for those sweet turnip sugars to caramelize, making for a great side dish or stir-fry starter.   Just start with some green garlic, garlic scapes, or storage allium and saute until translucent, add these spring eats and continue to saute until  you see the sugars from the roots begin to turn a lovely golden brown.

my children's plate Quick Post CSA harvest day dinner:

plum purple and cherry belle radishes sautéed with turnips

with chicken and hummus, salad w/ balsamic vinegar

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