Farmers Market-Inspired Spring Dinner

Last Sunday I took a walk through my local farmers market. We've had a mild winter and warm spring up here in the northwest and I wanted to see what was fresh. Among the many flower stalls, fish mongers, and bakeries were the first signs of spring. I found a plethora of spring greens including mizuna, arugula, and mache. Herbs were in abundance - fresh chives, sorrel, mint, and chervil, to name a few. There were a variety of new potatoes as well including dutch babies, red-skinned, and fingerlings.

I also found some young, tender leeks. We don't eat leeks as often in America as they do in Europe. It's a shame because they are a delicious vegetable; an elegant member of the onion family. Their flavor is more subtle and sophisticated than their strong cousins. Leeks are also an excellent source of vitamin c, iron, and fiber.

Inspired by my experience, I started to envision a spring menu. The lovely leeks, fresh spring herbs and greens, baby potatoes...the menu practically wrote itself.

Farmers Market-Inspired Spring Menu

Braised Leeks

Mixed Spring Greens with Fresh Goat Cheese
Steamed Baby Potatoes with Mint Butter

Herb-Crusted Rack of Spring Lamb

 

Braised Leeks
Ingredients
8 small to medium leeks
1/2cup finely diced onions
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 Tbsp. butter
1 cup chicken broth
4 slices of French bread, optional
kosher salt and pepper to taste






Directions
Preheat the oven to 350 degrees F.

To prepare the leeks, trim off the dark green stalks. Without cutting entirely through the root, slit the leeks lengthwise and rinse under cold water to remove all of the dirt.

Blanch leeks for about 30 seconds and shock in an ice bath. Cut through the remaining tip of the leek and remove the roots.

Next, melt the butter in a small sauté pan. Add the onions, carrots and celery and cook over medium low heat until the onions become transparent, about 10 minutes. Spoon the cooked vegetable mixture into a medium-size casserole dish (one just large enough to accommodate your leeks). Place the blanched leeks on top of the vegetables and then add the chicken stock, and salt and pepper to taste. Cover with the French bread (delicious when the dish is finished) or foil. Bake until leeks are tender, about 35 minutes.

To serve, lift off the toasted bread, and spoon the leeks onto plates. Garnish by spooning the chopped vegetables over the leeks. Serve with the toasted bread. Serves 4.

Have you visited a farmers market yet this year? What inspired you? Please share your favorite spring dish or menu idea!

Savory Cheesecake Bites

These little cheesecakes a easy and elegant way to start a meal.  Top them with the Spiced Rhubarb Compote recipe below or use them as a garnish on a mixed baby green and herb salad.

Savory Cheesecake Bites
Makes 24

Ingredients
1 cup chopped, toasted walnuts
3 tbsp melted butter
8 oz goat cheese, at room temperature
8 oz cream cheese, at room temperature
2 large eggs
1/2 tsp dried thyme
1/4 tsp white pepper
1/2 tsp kosher salt

Directions
Preheat the oven to 325 degrees F. Using 1 tbsp melted butter, brush the cups of a 24-cup mini muffin pan (1 3/4" x 3/4" cups) and set aside.

Place walnuts in a food processor and process until the walnuts are finely chopped. Pour the finely chopped walnuts into a small bowl, drizzle the remaining 2 tbsp of butter over the nuts and mix until thoroughly combined. Spoon 1 tsp of the mixture into each muffin cup. Using your fingers or the back of a spoon, press the walnut mixture into the bottom of the muffin cups to make the crust.

Beat the goat cheese and cream cheese with a mixer until smooth. Add the eggs, 1 at a time, beating well. Add the thyme, white pepper and salt and combine well. Spoon mixture into the prepared pan.

Place the prepared pan in a roasting pan or deep sheet pan. Fill the roasting pan with boiling water half way up the muffin cups. Bake 15 to 20 minutes until the cheesecakes are set.
Remove from the oven and cool to room temperature. To serve, run a thin sharp knife around the sides of each cheesecake.  Serve as an appetizer (see the photo below) or garnish for a salad.