MENU: Summer Luncheon for Friends

After spending the beginning of this season's farm year testing new recipes, I created this menu using those recipes to celebrate a friend who is one of the founding members of our CSA.  Most of the work can be done the day before, leaving only a few last minute tasks for the event.

 

All the dishes are not pictured below as the zucchini roll, meatballs, and green beans were cooking while we were eating the appetizers.  The zucchini roll went on the rectangular plate on the left, cut into slices which we topped with smoked salmon, avocado or cucumber.

The meatballs and green beans were served directly from their pans to keep them hot.

Summer Luncheon for Friends Menu 

Cucumber Elderflower Spritzers

Peony Spritzers made with Peony Syrup* and Soda

Deviled Eggs with garlic scapes, shallots, chive blossoms and cucumber garnish

Nasturtium Pesto and Quark Dip

Zucchini Roll served with Smoked Salmon and Avocado**

Green Beans with Brown Onions and Dill

Lamb Meatballs with Scallions, Parsley, Fresh Garlic, and Croissant Crumbs

 

Early spring tasks:

Make the Peony Syrup

*If you aren't able to do that this year, use wild hibiscus flowers in syrup instead! 

Two days before:

Make the nasturtium pesto (it needs time to mellow)

Make the cucumber juice and ice cubes

Hard boil the eggs and make the mayonnaise

Clean the salmon (I remove the blood line)

 

One day before:

Peel the eggs, halve them, and make the filling.  Chill the egg halves on paper towels to absorb moisture.  Chill the filling separately.

Mix the pesto with the quark, and slice the carrots.  Store the carrots in water, in the fridge.

Precook the green beans, slice the onions, and mince the dill.

Mix the meatball ingredients and store in the fridge to rehydrate the croissant crumbs.

 

Four hours before your guests arrive:

Take all the meal ingredients EXCEPT THE SALMON** out of the fridge and allow to come to room temperature.

Get out the serving dishes and arrange the table. 

 

Two hours before your guests arrive:

Slice the cucumber for the stuffed eggs (put the extras in a small bowl to serve with the zucchini roll)

Fill the eggs and arrange them on their platter.

Garnish the nasturtium dip with fresh leaves and flowers, and arrange the carrot slices around the bowl.

 

One hour before your guests arrive:

Start making the zucchini roll - sweat the zucchini, assemble and precook it.  Don't undercook the zucchini, make sure it's tender where the slices overlap before you remove it from the oven!  

Once your guests arrive:

Once your guests have their beverages and are nibbling on the cold appetizers:

Add the cheese to the zucchini roll and bake it.  Let it rest 5 minutes before serving.** 

While the zucchini roll is baking, slice the avocado and remove the salmon from the fridge.  

I allow my guests to assemble their own because some people like more salmon, some people like less.  Some people prefer avocado, others prefer cucumber.

While your guests are eating the zucchini roll:

Put the meatballs into the oven

While the meatballs are cooking, saute the beans. 

NOTE:

I don't normally make or serve dessert because I try to limit the amount of sugar I consume, but if you WANT dessert, these Zucchini Brownies would be perfect!  Or, you could serve a Berry Crumble!

**The zucchini roll is much better when served warm, with the cold salmon on top.  Don't let it rest for too long!

RECIPE: Summer Lamb Meatballs with Scallions, Parsley, Garlic and Croissant Crumbs

I created this recipe to serve with my favorite green bean recipe Green Beans with Brown Onions and Dill, and it was so good I had to share it!  The meatballs are savory, juicy (from the croissant crumbs), and perfect with the beans.  There are TONS of green onions in the farm store, as well as parsley, garlic scapes, dill and green beans!

Summer Lamb Meatballs with Scallions, Parsley, Garlic and Croissant Crumbs

Makes about 50 one-inch meatballs

INGREDIENTS:

• 1 pound ground lamb
• 1 large fresh garden green onion (or 2 smaller), using the white and light green parts, finely minced (about ¾–1 cup)
• ½ cup finely chopped fresh parsley, packed
• 3 cloves garlic, minced or grated, or 1/4 cup minced garlic scapes
• 1 tsp finely grated lemon zest
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1½ tsp himalayan pink salt
• ½ tsp freshly ground black pepper
• ½ heaping cup fresh croissant crumbs
• 2 eggs

INSTRUCTIONS:

Mince the green onions, parsley, and garlic in a food processor.

Add the eggs and puree.

Add the spices, lemon zest and breadcrumbs and puree.

Add the lamb and pulse briefly to combine - do not overmix!

Cook a little bit, taste and adjust seasoning.  

Chill for 2 hours, or overnight, to allow the breadcrumbs to hydrate.

Preheat oven to 400F

Using a disher, make small 1" meatballs.

Bake for 8-10 minutes until the outside is a little browned in spots but the inside is still juicy.

Serve with Green Beans with Brown Onions and Dill!

RECIPE: Nasturtium Pesto and Quark Dip

This might be my favorite dip ever!  Nasturtium flowers have a unique spicy flavor that (I think) you either love or hate.  I love it. The leaves, flowers and seeds are all edible so I harvest them all and make Nasturtium Pesto using cashews, pecorino, avocado oil, and lemon zest.

 

You can use the pesto wherever you use basil pesto.  In this recipe I stirred it into quark for an unusual dip that's perfect with carrot dippers.

Nasturtium Pesto and Quark Dip

Makes 10 ounces, a little less than a cup.

INGREDIENTS:

• 4 ounces Nasturtium Pesto, about 1/4 cup
• 6 ounces quark cheese
  
• 1/4 t. salt
• 1 T. fresh lemon juice
• Garnish: nasturtium flowers and leaves
• For serving: carrots, peeled and cut on the diagonal into 1/8" slices

INSTRUCTIONS:

Mix the pesto, quark, salt and lemon juice in a small bowl.  Taste!  You might like more of any one of the ingredients! 

Chill overnight to meld flavors.

Serve garnished with fresh nasturtium flowers and leaves, and with carrot dippers.

 

RECIPE: Deviled Eggs with Garlic Scapes,Shallots,Chive Blossoms and Cucumber Garnish

Last month, I made the best mayonnaise I can remember making - with garlic scapes, grey shallots, and chive blossoms.  I wanted to use it in something special and came up with this recipe.  It was so rich and creamy, though, that it needed something to cut through the richness and cucumber was the perfect foil.

Deviled Eggs with Garlic Scapes,Shallots,Chive Blossoms and Cucumber Garnish

Makes 16 deviled egg halves (8 eggs)

INGREDIENTS:

• 8 hard-boiled eggs
• ¼ cup Garlic Scape–Grey Shallot–Chive Blossom Mayonnaise
• 1 teaspoon Roland Organic Extra Strong Dijon mustard
• 1½–2 teaspoons fresh lemon juice
• ½ teaspoon Himalayan pink salt, or to taste
• 2 teaspoons warm water (to loosen the filling, if needed)
• Up to 2 tablespoons additional mayonnaise, if needed for the final consistency
• 16 slices from a small (pickling) cucumber cut 1/8" thick
  

INSTRUCTIONS:

Peel the eggs, rinse away any shell fragments, pat dry, and cut in half lengthwise.

Remove the yolks and place them in a bowl.

 
Mash the yolks thoroughly with a fork or the back of a spoon until as smooth as possible.

 
Stir in the 1/4 c. mayonnaise, the mustard, lemon juice and salt.

Continue mashing and stirring until thoroughly combined.

 
If the filling becomes too stiff, stir in 2 t. warm water or 2 T. additional mayonnaise

Once the filling is smooth and creamy, taste it and adjust the seasoning.  

 

You now have two options:

1. fill the egg halves immediately and serve them
2. chill the halves and the filling separately until shortly before serving.

I like to do the prep beforehand so I chill everything and serve it the next day.  This also allows the flavors in the filling to meld.

 

The whites should be placed in a glass container lined with a paper towel.  If you need to stack them, place two pieces of parchment between each layer and put another paper towel under the second layer of whites.  The filling should be chilled in a separate container.

About 30 minutes before serving, bring everything to room temperature.  Using two small spoons, or a piping bag, fill each egg white half with about 2 teaspoons of filling and shove a cucumber slice into the center.  

NOTES:

Make sure the eggs are HARD boiled.  If the yolks are slightly undercooked they will be hard to mash.   

The cucumber slices are more than a garnish - they cut through the richness of the filling.

RECIPE: Berry Crumble Gluten Free and Low Glycemic

This is the final iteration of my attempt to make a low-glycemic berry crumble that my husband enjoys.

Although we don't need to avoid gluten, sprouted oats are better for blood sugar, and they taste wonderful.  One Degree brand is tested glyphosate free. I now use organic Allulose because all Allulose is corn-based and conventional corn is loaded with glyphosate.  Swerve is also corn-based.

Original recipe: Berry Crumble

Berry Crumble Gluten Free and Low Glycemic

Makes one 8x8 container, four 3x4 containers, or eight 3x2" containers

INGREDIENTS:

Oat crumble topping:

• 1/2 c. sprouted oat flour
• 1 cup sprouted rolled oats
• 1/4 c. Organic Swerve brown sugar
• 1/2 c. Organic Allulose minus 2 T. 
• 1.5 t. Ceylon cinnamon
• 1/2 t. salt
• 1/2 cup cold butter, cur into 1/2" cubes

Berry Filling:

• 5 cups mixed berries of choice (fresh or frozen) - I use blackberries, blueberries, raspberries, strawberries, and dried currants
• 3 T. tapioca or 3 T. sprouted oat flour
• 1 T. lemon juice plus the zest from the lemon 
• 2 T. Organic Allulose
• Pinch salt

INSTRUCTIONS:

Pre-heat the over to 375F (350F convection bake).  Set out the pan(s) you'll be using.

Make the crumble topping: Mix the flour, oats, sugar, cinnamon and salt  in a glass bowl and whisk to insure there are no lumps.  Add the cold cubed butter and rub it in with your hands until the mixture resembles large bread crumbs.

In a mixing bowl, combine the berries, tapioca, lemon juice, and salt and mix gently.  Distribute them evenly between the baking dish(es).

Top the berries with the crumble, spreading evenly

Bake until the crumble is golden and crispy.  The 8x8 dish was done in 40 minutes, the smaller containers in 30.

Serve warm with heavy cream.

I bake these in small stainless containers with plastic lids that I buy on Amazon.  I freeze them in those containers and my husband can take one out whenever he has a craving.  They heat up well in the toaster oven. 

Berry Crumble before baking

RECIPE: Moroccan Lamb Meatballs

Yes, another Moroccan meatball recipe!  I was going to make the Moroccan Kefta recipe that's been on this site since 2019, but I was running late, rushing, and didn't notice the recipe was for 2 pounds of meat when I only had one pound.  I made a few other changes, and the result was so good I had to post it.  I served it with Carrot-Cilantro-Chickpea Pancakes and a Moroccan salad with oranges and pistachios.

Moroccan Lamb Meatballs

Serves 4

• 1 pound ground lamb
  
• 1/4 c. ground chia seeds 
• 1/4 c water
  
• 2 eggs
• 1 cup sliced green onion white and light-green parts
• 1/2 c. coarsely chopped parsley leaves and small stems
• 1/3 c. coarsely chopped fresh cilantro leaves and small stems
• 2 T. fresh mint, chopped
  
• 1/2 t. dried Moroccan mint
• 1/4 t. dried marjoram or 2 t. fresh
• 1 t. ground cumin
• 1 t. ras el hanout
• 1 heaping t. harissa (or to taste, based on your heat tolerance)
  
• 1 t. himalayan pink salt

In the bowl of a food processor, process the onions and fresh herbs until both are finely minced.

Add the chia, 1/4 c. water, eggs and spices.  Puree.

Add the meat and pulse to combine and grind the meat a little finer.  Don't  overdo it - the meat shouldn't be mush!

Set aside for at least 1 hour to let the flavors ripen.  Cook a small amount, taste, and adjust seasoning.

Preheat oven to 400 F and position rack in center.  Line a jell roll pan with parchment or Silpat.

Using a 1.5" disher, drop meat mixture onto the lined pan.  By placing them fairly close together I can get 44 meatballs onto the 10 x 11 pan that fits in our toaster oven (they're going to shrink, so they can almost touch).

Bake for 10 minutes. 

Moroccan lamb meatballs

Remove and let cool for a minute or two, then serve.  We like to dip them in Cilantro Jalapeno Sauce or harissa mayonnaise.

RECIPE: Zucchini Roll Sandwich that Actually Holds Together

I haven't finished testing this, but I'm putting it out there as a 'non-recipe' to inspire others to be creative with the zucchini in the farm store these days. 

There are so many YouTube and Instagram videos on making a zucchini roll sandwich, and I have tried several of them, but they always fall apart!  I developed this recipe, which is more complicated than the videos, but it actually holds together.  I make it with yellow zucchini (also called yellow summer squash) because I like the flavor better, but green zucchini will work, too. 

The recipe is written for the small 10" x 11" tray that fits in our toasted oven.  I used that to insure the recipe would work.  Not only did it work beautifully, it's the right size for two people.  I will update the recipe the next time I make it in a half-sheet pan.

TRICKS: the tricks that make this work are (1) sweat the zucchini to release moisture, (2) shingle at least 30%, (3) brush with beaten egg white to 'glue' the slices together, (4) prebake the zucchini before adding the cheese and finally, (5) let the roll cool slightly before trying to roll it.

Zucchini Roll Sandwich that Holds Together

Serves 2-4

INGREDIENTS:

• Zucchini Base

• 3 medium yellow zucchini
• Himalayan pink salt, for drawing out moisture
• 1 egg white, lightly beaten
• 1 Tbsp butter
• 2 Tbsp sliced fresh garlic
• Freshly ground black pepper

• Cheese Layer

• 2 cups grated Oaxaca cheese (8 ounces)
  
• ½ cup finely grated Parmesan
• ¼ tsp Mexican oregano
• 1 cup sliced green onions (white, light green, and dark green parts)

• Toppings

• Warm cooked chorizo, well drained (taco-seasoned ground beef would also work)
• Shredded lettuce
• Avocado slices or guacamole
• Ripe tomato, chopped
• Red onion, thinly sliced or minced
• Reserved green onion tops, thinly sliced
• Sour cream (optional)
• Lime wedges

INSTRUCTIONS:

1. Using a mandoline or Benrinner, slice the zucchini lengthwise into 1/16-inch slabs. Arrange on a dish towel, sprinkle lightly with salt, and let stand about 30 minutes to release moisture. Begin blotting after about 20 minutes.  I used paper towels so I could see how much moisture was released, and I continued blotting every 5 minutes until there was little moisture left.

   

   Sweat zucchini on dish towel, then soak up moisture with paper towels.
   

   
   
2. Do not over-dry the zucchini or it will take longer to cook and it won't adhere - you just want to remove some of the internal water, not all of it.  
3. PREHEAT OVEN TO 375F.
4. Melt the butter and gently sweat the garlic over medium-low heat until fragrant and softened. Do not allow it to brown.  Set aside.
   
5. Line a 10 × 11-inch baking tray with 3 layers of parchment paper.  This will insure you have a sturdy underlayer with which to flip the roll, if you choose to do that.
   
6. Arrange the zucchini in overlapping shingles, completely covering the pan.  Overlap each layer at least 1/3.  There should be 2/3 showing, 1/3 covered with the next layer.  Overlap the sides about 1/8 inch.  
7. Brush evenly and generously with the beaten egg white and allow 5 min or so for the egg white to seep between the layers.

   

   Shingle zucchini, then brush with beaten egg white.
   

   
   
8. Scatter the sweated garlic over the zucchini and season lightly with freshly ground black pepper.
   
9. Bake at 375°F for 8–12 minutes, or until the egg white is set and the zucchini is tender.  It's important the zucchini is cooked through or it won't create a cohesive sheet or adhere to the cheese.
10. Combine the Oaxaca, Parmesan, Mexican oregano, and sliced green onions. Spread evenly over the zucchini.
11. Bake an additional 3–4 minutes, until the cheese has melted.  If the cheese cooks for too long, the fat will separate and it will become a greasy mess.
12. Switch to broil for about 2 minutes, watching carefully, until the cheese develops light golden-brown spots.
13. While the cheese browns, reheat the cooked chorizo in a skillet, allowing excess fat to render. Drain well.
14. Remove from the oven and let the flatbread rest 5 minutes.
15. Cut into four squares. The flatbread should lift cleanly from the parchment.  We could have rolled this, but choose to use it at "bread" instead.
    
16. Top each serving with shredded lettuce, warm chorizo, avocado, tomato, red onion, green onion tops, and sour cream. Serve with lime wedges.

    

    Zucchini-cheese covered with chorizo, lettuce, avocado
    

    
    

NOTE: If you want to roll this:  Cover a cutting board with a sheet of parchment.  After letting the roll cool for 5 minutes, flip the zucchini-cheese sheet onto a cutting board.  Spread the filling onto it, then roll it LENGTHWISE using the parchment to lift it.  It will be easier to roll with the zucchini inside the roll and the cheese will hold the slices together. 

OTHER FILLING OPTIONS:

Burger

• Ground beef
• Cheddar instead of oaxaca
  
• Lettuce chiffonade
• Thinly sliced tomatoes
  
• Thinly sliced dill pickles
  
• Sport peppers
  
• Mayonnaise
• Mustard

Mediterranean

• Grilled chicken
• Cherry tomatoes
• Kalamata olives
• Fresh basil
• Feta instead of oaxaca
  
• Lemon zest
• Tzatziki on the side

Greek

• Lamb
• Feta instead of oaxaca
  
• Cucumber
• Red onion
• Dill
• Mint
• Tzatziki

Moroccan

• Lamb 
• Roasted red peppers
  
• Harissa
• Dates
• Mandarin oranges
  
• Red onion
• Mint

Breakfast

• Crisp bacon or breakfast sausage
• Scrambled eggs
• Chives
• Cheddar instead of oaxaca
  
• Hot sauce