Cooking with This Week’s Box!
The asparagus kicked into high gear with the warm temperatures we had over the weekend, so this week’s box has a nice sized bunch! Lets start off with a recipe that just popped into my inbox this week from the Dishing Up The Dirt blog. Andrea Bemis shared a very seasonal recipe for Herb Roasted Chicken with Asparagus and Green Garlic. This recipe will take about 40-50 minutes to prepare, but your entire dinner will be done in one pan and most of the time is just waiting for the chicken to cook!
|Credit: Andrea Bemis|
This is the last week for our overwintered spinach and I’ve had enchiladas on my mind. I like this recipe for Spinach Enchiladas with Lentils featured at NaturallyElla.com. This recipe is written for 2 servings of enchiladas, however the sauce part of this recipe is enough to make 4 servings. While you’re making a mess, you might as well double the enchilada part and use all the sauce! There are several variations at the end of the recipe, so adapt it to your liking!
|Credit: Naturally Ella|
The pea vine in this week’s box brings a refreshing new flavor to the table. I am going to use it to make the Pea Vine & Green Onion Pasta Salad with Ginger and Lemon featured in this week’s vegetable newsletter. Serve it at room temperature with a piece of seared salmon for dinner and then enjoy any leftovers as a cold salad for lunch the next day with any leftover protein mixed in!
The Charred Scallion Butter recipe in this week’s newsletter is super-easy to make and can be used in multiple ways throughout the week. This is part of a feature on Bon Appetit that features 32 recipes using scallions….all applicable to the Egyptian Walking onions in this week’s box. This recipe calls for two bunches of onions, but can easily be cut in half if you’re using one of your bunches for another recipe. Spread this butter on your morning bagel or toast and dip it into the soft yolk of an over easy egg. Spread it on crusty French bread and top it with a few stalks of roasted or grilled asparagus and some freshly chopped chives for a quick dinner or lunch option. Still have a little left? Use it to saute some fresh mushrooms and then toss in some cooked fettuccine. Garnish with a little shredded cheese and you have a quick dinner option to enjoy with a crispy lettuce salad.
Lettuce!! Aren’t the head lettuces in this box beautiful! These tender heads of lettuce don’t need much beyond a simple vinaigrette….such as Jamie Oliver’s Honey and Lemon Juice Dressing. Add some freshly chopped chives and chive blossoms and you have a simple, yet tasty salad. The lettuce leaves in these mini heads are also great to use as a wrap. Fill them with your favorite filling or turn them into a taco!
Last but not least, this is probably our last week for chives and I can’t believe I almost forgot to remind Richard to make a batch of Chive Parmesan Popcorn!! Kick back for movie night or invite some friends over for popcorn on the patio.
Have a delicious week! —Chef Andrea
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin
― Laurie Colwin
Charred Scallion Butter
Yield: 1 cup
2 bunches scallions or green onions, trimmed, halved crosswise
2 tsp finely grated lime zest
1 tsp fresh lime juice
1 cup (2 sticks) unsalted butter, room temperature
Salt and freshly ground black pepper, to taste
1. Heat a large cast-iron skillet over high heat until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8-10 minutes. Transfer to a cutting board and let cool; coarsely chop.
2. Mix scallions, lime zest and lime juice into butter in a medium bowl until evenly blended; season with salt and pepper
|Credit: Bon Appetit|
Note: Butter can be made 2 weeks ahead. Cover and chill.
Recipe by Alison Roman as featured at bonappetit.com
Pea Vine & Green Onion Pasta Salad
with Ginger & Lemon
Yield: 6-8 servings
12 oz pasta (macaroni, fusilli, penne or other small pasta)
5 Tbsp apple cider vinegar
1 tsp minced fresh ginger
1 Tbsp honey
Pinch of red pepper flakes
1 bunch green onions
5 Tbsp peanut oil or sunflower oil
1-2 Tbsp toasted sesame oil
Juice and zest of 1-2 lemons (approximately 4 Tbsp juice)
1-2 Tbsp fresh mint, thinly sliced
1 cup finely chopped pea vine
Salt & black pepper, to taste
- Cook pasta in a pot of salted, boiling water until al dente. Drain the pasta and rinse with cold water. Place pasta in a large mixing bowl.
- While the pasta is cooking, combine the apple cider vinegar, ginger, honey and a pinch of red pepper flakes in a small saucepan. Bring the mixture to a simmer over medium heat. Simmer for just 1-2 minutes, stirring to ensure the honey is dissolved. Remove from heat and pour over the drained pasta. Stir to combine.
- Remove the root end from the green onions and cut apart the green tops from the white base of the onion. Finely chop the white portion and thinly slice the green tops.
- Add the peanut oil, sesame oil, lemon juice & zest, mint, green onions and pea vine to the bowl with the pasta. Stir well to combine. Season with salt and pepper and set aside for about 30 minutes to allow the flavors to develop before serving. This salad may also be made in advance and refrigerated overnight. Before serving, adjust the seasoning to your liking by adding more lemon juice, salt and/or black pepper. Serve either cold or at room temperature.
Recipe by Chef Andrea Yoder, Harmony Valley Farm.