Recipe Links: Wisconsin Week 1
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Chinese cabbage, romaine lettuce, asparagus, potatoes, farmstead pickles, Iglheart cherry tomato plant, cilantro, bunching onions, spicy greens mix, lettuce mix.
Egg dishes
Spring vegetables pair really nicely with eggs--especially if those eggs happen to be wholesome farm eggs delivered fresh from Scotch Hill Farm, *nudge nudge*. Think of all the spring vegetable frittatas (way easier than they sound), quiches, and omelettes! I seldom follow recipes for egg dishes, but they can be helpful for getting a baseline and some basic techniques.
Omelette with goat cheese, asparagus and onions After a visit to the farm yielded some early asparagus and eggs, we made a dinner omelette using goat cheese, asparagus, and onions. To make the filling, I caramelized some leftover red onion I had in the fridge, then in the same pan I braised the asparagus with a little vermouth and a couple of bay leaves. With the filling ready, I whisked together a 5 eggs (enough to make 2 omelettes), a little half n half, and salt. Then, I melted pats of butter in two cast iron skillets, poured in the egg, let it cook until almost set, then added the veggie filling (sans liquid) and drops of goat cheese to one half of the egg. Once the egg had set, I flipped the unfilled side over the veggies and slid the omelettes onto their plates. They weren't perfect looking, but they were tasty!
Frittata with asparagus, spring greens, and fontina cheese This or any version of a frittata would be a great weeknight meal for this share. The spicy greens, potatoes, onions, and asparagus would all make excellent additions to a frittata.
Tortilla española: A Spanish tortilla would be a lovely dish for some farm eggs and this week's potatoes. Or, take a cue from the flavors in this recipe and make a simpler frittata with potatoes and onions, maybe even cook the potatoes in a good bit of oil like this recipe recommends before adding them to your frittata.
Another take on a salade nicoise from earlier this year
Salads
Fresh salad greens are back, which means it's time to brush up on your salad fixin' skills. These tasty spring greens call for homemade salad dressings and creative veggie additions.
Salade nicoise(ish): With the lettuce, potatoes, and asparagus this week, I'm thinking about a salade nicoise-inspired salad. I must confess, I'm more than a little obsessed with dishes that combine egg and tuna; it's a rich, but healthy combination of proteins. Although a traditional nicoise doesn't have lettuce, it would be a shame not to feature these early spring greens. So, I'm thinking lettuce, boiled potatoes tossed in vinaigrette, raw asparagus, mostly-hard boiled egg, olives, and tuna.
Kitchen sink salad: This article runs through some key ideas in pulling together delicious salads from spontaneous combinations of whatever it is you happen to have on hand.
Caesar salad: Use that romaine lettuce in a traditional Caesar salad with homemade dressing (please don't skimp on the egg and anchovy; they're the best parts!) and stove top croutons. I use Martha Stewart's recipe for the dressing and make croutons by cubing bread and frying it in butter in a skillet.
More ideas
Braised asparagus with spring onions This recipe from Deborah Madison's Vegetable Literacy exemplifies everything I love about the recipes in that book: they're simple, honest, and veggie forward. I've made this recipe many times since I first discovered it and it's lovely every time. Do take the author's advice and have something on hand to soak up the delicious sauce. You won't regret it.
Fettucini with asparagus One night a few weeks ago, I was stuck working late on a rush editing request and Blake made this delicious pasta dish for dinner. I'd never thought to put nutmeg with asparagus, but the combination is fantastic. I'd recommend using RP's pasta if you can get your hands on it. (They make a GF version as well!)
Cilantro sauce, served with rice, grilled chicken thighs, red pepper, mango, and green onion
Garlic cilantro sauce & Grilled spring onions In case you happen to be grilling out as often as we are during these early summer days, I should recommend this cilantro sauce I pulled together for dinner the other night. I chopped up a bunch of cilantro (about as much as we received in our shares), a couple cloves of garlic, and a chili pepper from my freezer (I freeze them whole during the summer for use later in the year) and stirred it all together with some olive oil, a splash of lemon, a smaller splash of red wine vinegar, and a healthy pinch of salt. And as long as you're grilling, toss those spring onions on the grill for a minute or two, just until they wilt a little. They make a great side item for other grilled veggies or proteins.
Don't forget to transfer those adorable little cherry tomato plants! I can't wait to snack on its fruit later in the summer!
