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!

The Season Food Guide - Winter

I can just imagine you walking around the grocery store past anemic tomatoes, tasteless strawberries, and unripe cantaloupe thinking, "I can't wait until Spring so I can get some ripe fruits and vegetables." Don't succumb to winter vegetable doldrums. You can find produce that is at it's peak this time of year too. You just have to know what to choose.

When you think about winter produce, try to imagine a fruit cellar filled with hearty items designed to last until spring. Winter produce can be satisfying, comforting, and delicious. Seasonal crops include: avocados, broccoli, brussel sprouts, cabbage, fennel, grapefruit, greens, kale, mushrooms, oranges, pears, rutabagas, sweet potatoes, and watercress.

Here are some of my favorite ways to enjoy winter vegetables:

• Watercress Salad with Avocado and Grapefruit
  This salad is filled with bright flavors to liven a cold winter palate.
  
  Using a sharp chef's knife, trim away the peel and excess membrane from a ruby red grapefruit. Carefully remove the individual segments by slicing along both sides of the separating membranes. Set grapefruit segments aside. Halve an avocado lengthwise, remove the pit and slice the fruit into lengthwise segments. (Hint: If you aren't going to assemble the salad immediately, squeeze a little grapefruit juice from the remnants of the fruit over the avocado slices to keep them from browning.) Toss 4 handfuls of watercress, or other bitter greens, with your favorite balsamic or champagne vinaigrette. Divide greens among 4 plates. Arrange avocado and grapefruit slices on top of the greens, alternating slices for color. Top with a bit of freshly cracked black pepper and serve.

• Sautéed Brussel Sprouts with Pancetta
  Fresh brussel sprouts are nothing like the sour, overcooked vegetables of your childhood. If possible, buy them on the stalk.
  
  Blanche brussel sprouts in boiling water for about 5 minutes. Drain and set aside. Dice 4 oz. pancetta or thick-cut bacon. Sauté pancetta in 2 tablespoons of olive oil over medium heat until lightly browned. Add 1 minced shallot, about 1 tablespoon, and sauté until translucent. Use a slotted spoon to remove the pancetta and shallots from the pan and set aside. Add 1/4 cup balsamic vinegar to the pan and reduce until it is slightly syrupy, about 3 minutes. Reduce the heat to low and add 2 tablespoons of butter to the pan. When the butter is melted, return the brussel sprouts and pancetta mixture to the pan. Toss or stir to coat. Season with salt and pepper and you are done.

• Creamed Cabbage
  I learned this recipe while working at a resort on Mackinac Island after college. It's simple and tastes amazing.
  
  Sauté 1/2 cup diced red onion in 2 tablespoons of butter until translucent in a large sauté pan. Mix in 1 cup heavy cream, and white pepper and salt to taste. Simmer for about 10 minutes to thicken. Stir occasionally to avoid scorching. Shred or chop half a small head of green cabbage. Blanche the cabbage in boiling water for 1 to 2 minutes until tender. Add cabbage to the thickened cream. Finish with a touch of cracked black pepper and serve.

What are your favorite winter vegetable recipes?

The Seasonal Food Guide - Fall

Ah fall…misty afternoons, pumpkins, falling leaves, a chill in the air. I just love this time of year. Fall has always been my favorite season, not only because I think it’s beautiful but also because after all the light eating of summer I crave something hearty. I am ready for chili, stews, roasting meats, mashed potatoes and gravy, pumpkin pies and caramel apples.

It’s a wonderful time of year for food and you can still find a wide variety of seasonal produce. Among the cornucopia of autumn produce are: apples, broccoli, brussel sprouts, cauliflower, celery root, cranberries, fennel, mushrooms, pears, pomegranates, spinach, and a variety of winter squash including acorn and delicata.

Here are some delicious ways to celebrate fall:

Wild Mushroom Toasts

Clean and coarsely chop a variety of mushrooms like Chanterelles, Shitake, Cremini, Porcini or white buttons, then sauté them in some butter with a little minced garlic. When they are soft, try adding a splash of dry sherry or brandy. Let it simmer away, and then add salt and pepper to taste. Spoon some of the buttery mushroom goodness onto toasted slices of artisan bread and you’ve got a simple but elegant autumn appetizer.

Prosciutto and Pear

Try wrapping paper thin slices of Prosciutto ham around wedges of ripe pears. Sprinkle with a bit of freshly cracked black pepper and you’re done. You can offer them as appetizers or use them as a garnish for a mixed green salad with balsamic vinaigrette and toasted pecans.

Potato and Celery Root Puree

Here’s a new twist on mashed potatoes! Substitute celery root for half of the potatoes you intend to mash. Peel the celery root and boil it with a touch of salt, as you would regular potatoes for mashing. When the celery root is fork tender, mash it together with boiled potatoes, butter and cream. Add a little salt and pepper and you’ve got a delicious and different side dish. I think you’ll find the subtle celery flavor perfect with roasted pork.

Sautéed Apples

What a wonderful way to enjoy the taste of an apple pie without all the work. Sautéed apples are terrific on top of oatmeal or pancakes for breakfast, and make a delicious accompaniment to roast turkey or pork tenderloin. Slice 4 tart apples, peeled or un-peeled, and sauté in ¼ cup butter. As the apples begin to soften add ½ tsp of cinnamon, and ¼ cup brown sugar. You can also add a pinch of nutmeg if you like. Stir until the sugar has melted and you are ready to serve.

What are your favorite fall recipes? Does your family have some special side dishes that you serve for Thanksgiving?

The Seasonal Food Guide - Summer

Originally posted on shespeaks.com July 31, 2009

Summer, more than any other season, offers a variety of fresh produce options. I would argue that summer is as much about eating as the holiday season. The only difference is the type of eating we are doing.

Summer is filled with picnics, barbeques and outdoor events. Sure we might eat hot dogs and hamburgers galore, but our side dishes include green salads, and fresh fruits and vegetables.

Okay then, hurray for summer and all its abundance! Remember eating seasonally not only ensures optimal flavor and ripeness, but prices also drop when there is plenty. Some items that will be easy on your waistline as well as your pocketbook this season include: apricots, beans, berries, cherries, corn, cucumbers, melons, peaches, peppers, summer squash, tomatoes, and watermelon.

Here are a few of my favorite summer-inspired dishes:

Grilled Peaches With A Drizzle Of Aged Balsamic Vinegar And Crumbled Blue Cheese Or Feta
Cut peaches in half and remove the pit. Then, brush them with a tiny bit of olive oil just before grilling to keep them from sticking to your grill. You’ll be surprised how delicious this combination is. (If you don’t have aged balsamic vinegar, simmer any balsamic vinegar for about 10 minutes to create a thicker “balsamic syrup” for your drizzle.)

Lasagna With Shredded Zucchini Instead Of Pasta
Shred zucchini on a box grater/cheese grater and drain on paper towels for a half an hour. Assemble the lasagna as you normally would except instead of using pasta, layer shredded zucchini. By substituting the zucchini, you’ll decrease the overall calories and increase the fiber.

Shortbread Crostini
For a quick and delicious summertime dessert, combine mascarpone cheese or cream cheese with sugar and lemon zest to taste. Spread the cheese mixture on shortbread cookies and top with fresh blueberries or homemade blueberry jam. Top with extra lemon zest if you want to be fancy.

Watermelon with Mint and Feta
Here’s a new way for us to increase watermelon consumption! Cube watermelon as you would for a fruit salad. Add a handful of torn or chopped mint leaves, and crumble in a good amount of feta cheese. The mint is refreshing while the saltiness of the feta compliments the sweetness of the watermelon.

And here’s a fun watermelon fact: according to the USDA, the United States consumes about 3.9 billion pound of watermelon each year. That’s almost 13 pounds per person! If you’re filling up on watermelon, that ought to reduce your calorie intake overall.

What are some of your favorite summer recipes?

The Seasonal Food Guide - Spring

Originally posted on shespeaks.com June 11, 2009

Summer might be right around the corner, but it’s prime time to take advantage of Spring’s ripest offerings. There is a great emphasis on returning to seasonal eating these days. However, as you peruse the produce section of your local grocery store, it may be difficult to tell the difference between November and April. Tomatoes, oranges, peppers and cauliflower are available year-round so determining seasonality may be confusing.

Why concern yourself with seasonality when a world of food options is at your fingertips? Three reasons: taste, nutrition and cost. Sure you can get tomatoes in January. They might be anemic looking, tasteless, gas-ripened orbs running upwards of $4.99 or more a pound but you can get them. Let’s face it, what we are really craving is the sun-ripened tomatoes of our childhood. Plus, a sun-ripened tomato is higher in lycopene (an antioxidant associated with lower risk of prostate cancer and heart disease) than its gas-ripened counterpart. And the cost, well, if you are like me you are thinking twice about your monthly food budget these days; seasonal produce is typically less expensive than its off-season counterpart.

I challenge you to plan a menu not by flipping through your cookbooks or your old reliable standards, but by seeking what is fresh and economical for inspiration. So, let’s explore seasonal eating in spring.

Spring is transitional, maybe more so than other seasons. We are coming off the hearty vegetables of winter and not quite experiencing the bounty of summer. If you are lucky enough to have a farmer’s market close by, choosing seasonal produce is much easier. If you shop at a big box grocery store, here are a few examples of spring fruits and vegetables to look for: artichokes, arugula, asparagus, beets, berries, butter lettuce, cucumbers, mangoes, morel mushrooms, pea shoots, radishes, spinach, sugar snap peas and summer squashes (including pattypan, yellow crookneck and zucchini varieties).

The beauty of seasonal eating is that you don’t have to over-do preparation. The food you choose is at its peak. Here are a few of my favorite simple spring dishes:

Steamed asparagus, tossed with a little butter, salt and pepper and topped with lightly scrambled eggs with fresh tarragon – delicious for brunch or an appetizer.

Simple grilled steak on a bed of arugula with a wedge of lemon – the peppery arugula is a delightful compliment to steak.

Grilled artichokes with curry mayonnaise – simply mix curry powder into mayonnaise to taste.

Butter lettuce with baby beets and spring goat’s milk cheese – a delicate vinaigrette is perfect with this salad.

Where can you find seasonal produce where you live? What are some of your favorite springtime dishes?