RECIPE: Spring Peas, Asparagus, and Lettuce Sauteed with Shallots, Lemon, and Parmesan

PEAS!  The U-Pick peas are ready to pick!  In 2023, I cooked them with shallots and mint and they were delicious!  This year, I needed a more filling "dinner", rather than a side, so I combined them with asparagus and lettuce.  It was so good, my husband had THIRDS!  The recipe comes together quickly once you start sauteing, so make sure all your prep is done before you start!  Also...don't stir the asparagus while sauteing it, so it will brown.

Spring Peas, Asparagus, and Lettuce Sauteed with Shallots, Lemon, and Parmesan

serves 3-4

INGREDIENTS:

• 1 pound (about 4 cups shelled) spring shelling peas (or one bag frozen petite peas, defrosted)
• 2 pounds THIN asparagus (asparagus must be thin, thicker stalks won't cook through)
  
• 2 medium heads butter lettuce, washed and spun dry
• 1/4 cup shallots, sliced very thin (I used freshly harvested grey shallots) 
• 1/4 cup ghee, divided
• 1 lemon, zested
• 3 T. mint chiffonade (sliced into very thin strips)
• salt and pepper to taste
• 1 cup grated parmesan or parmesan and pecorino combined
• OPTIONAL, for serving:
• lovage oil
  

INSTRUCTIONS:

If you're using frozen peas, defrost them and allow any liquid to drain away.  If you're using farm peas, you may need to blanch them first, depending on how old they are.  Small young peas can be eaten raw, but larger/older peas might take 7-10 minutes in simmering water to loose their bite.  

Remove the tough ends from the asparagus (you can save them to make soup!).  Cut the asparagus into 1" pieces and separate them into the bottom third, the middle third, and the tops. (If you can't find thin asparagus, you might want to slice the thicker stalks in half lengthwise to encourage them to cook through while they brown.  I have not tried this, but it's what I would do....)

Slice the lettuce leaves in half lengthwise, then slice them into 1/4" strips.  You should have about 8 cups of strips.

Grate the cheese; zest the lemon, chiffonade the mint; and slice the shallots.

Mise en place for this recipe:

Notice how the asparagus was sliced so I can easily separate the bottoms from the tops.

In a large saute pan, over medium-high heat, melt 2 T. of ghee and add the asparagus pieces from the bottom third of the stalks - the toughest pieces.  Spread them out in one layer and do not stir until the bottoms are starting to brown, about 3-4 minutes.  Once they're brown, they should be almost cooked.

Push them to one side of the pan, add another tablespoon of ghee, and the middle third of the asparagus stalks.  Spread them out in one layer and do not stir until the bottoms are starting to brown, about 2-3 minutes.

Push them to the side of the pan with the bottoms, add another tablespoon of ghee, and add the top third of the asparagus stalks to the pan.  Spread them out in one layer and do not stir until the bottoms are starting to brown, about 1-2 minutes.  

Turn the heat down to medium.

Push all the asparagus to the side of the pan and tilt it so the remaining ghee falls to the opposite side.  

Put the sliced shallots into the remaining ghee and cook, undisturbed, until they're starting to brown.  (You can spread out the asparagus to fill the pan if there is room.)

Browned asparagus pushed to one side, shallots browning in ghee on the other.

Add the peas on top of the shallots and stir to combine.  When the peas are hot, stir the peas and shallots into the asparagus and spread the mixture out evenly.  While the asparagus come back to temperature, add salt and pepper to taste.  

Add the lettuce to the pan, stir quickly to combine, and turn off the heat.  Continue to stir until the lettuce is wilted.  

Sprinkle the mint over all.  Sprinkle the lemon zest over all.

Cut one side off the lemon, remove any pits, and squeeze about 1 T. of juice over all.  

This is how I slice the lemon

Sprinkle 1/2 cup of the cheese over all, then gently stir to combine.  Taste and adjust seasoning.

Serve with additional cheese and lovage oil on the side.   

Here's a photo without the parmesan, so you can see the lemon zest and mint chiffonade.  it also shows more clearly that the asparagus is browned, and so tasty, but the peas are barely cooked and not wrinkled!

Before I added the cheese, you can see the vegetables much better.

RECIPE: CROISSANT Croutons

I don't know why I never thought of this before!  These were out-of-this-world delicious!  

Croissant Croutons

serves 2-4

INGREDIENTS:

• two old croissants - I used one that was 3 days old and one that was 12 days old!
• 2 T. ghee, melted
• salt and paprika to taste

INSTRUCTIONS:

Preheat a toaster oven to 325F

Slice the croissants horizontally into 4 slabs

Slice each slab into 3/8" cubes

One croissant, sliced into 3/8" cubes

Transfer to a toaster oven tray and drizzle with the ghee.  Toss with your hands to distribute it evenly.

Sprinkle with salt and paprika.

Croissant cubes before and after baking.

Bake for 7-8 minutes.

Enjoy!!!

RECIPE: Garlic Scape, Grey Shallot and Chive Blossom Seed-oil-free Mayonnaise

My husband grew French grey shallots again this year, and we just harvested one bunch.  I made this to help us determine whether to dry them like we did last year (they don't last long, even dried) or to eat them all fresh.

Garlic Scape, Grey Shallot and Chive Blossom Seed-oil-free Mayonnaise

Makes 3 cups

EQUIPMENT

• One 24oz wide mouth ball jar
• Immersion blender
• Small sauce pan
• Small heat-proof pitcher, at least 12oz

INGREDIENTS

• 1/4 cup chopped garlic scapes
• 1 large fresh French grey shallot, green ends removed (they're tough), the neck and bulb minced
• 3/4 t. himalayan pink salt
• 1 t. Dijon mustard (optional)
  
• 5 T. water
• 3 T. lemon juice
• 3 duck egg YOLKS or 6 chicken egg YOLKS from WASHED eggs.
  
• 12 ounces butter or ghee (3 sticks of butter) 
• 1/4 cup chive blossoms
  

INSTRUCTIONS

Add the water, lemon juice, salt and mustard to your jar.  Add the garlic scapes and shallot.

WASH THE EGG SHELLS with soap and hot water and dry them BEFORE REMOVING THE YOLKS!!  You must do this even if the shells look clean.

Separate the yolks into your jar, saving the whites* and the shells* for another use.

Everything EXCEPT the butter and chive blossoms.

Heat the butter or ghee in a small sauce pan until it's totally melted and small bubbles appear.

Pour the butter/ghee into the small pitcher.

Insert the immersion blender into the jar and turn it on.

With the immersion blender running, S_L_O_W_L_Y pour the melted fat into jar.  Raise the blender to the top of the liquid occasionally and then push it back to the bottom.  

When all the fat has been added, the mixture will still be very runny.  This is how it should be!  When it cools, it will be the consistency of mayonnaise.

Put the lid on the jar and transfer it to the fridge for 1-2 hours until cold.  

If it's still too thick, you can stir in warm water, 1 T. at a time, until it's the consistency you prefer.

Stir in the chive blossoms with a spoon or spatula.  Don't add them before you emulsify the mayonnaise or they will disintegrate and not be visible in the finished product. 

This recipe keeps for WEEKS in the fridge.

*I throw out the whites, because my husband can't eat them, but I keep the shells because they're a good soil amendment for tomato plants.  If you CAN eat the whites, then save them for keto flatbread, or add them to your next batch of scrambled eggs. 

 

RECIPE: Broccoli Roasted with Garlic Scapes and Parmesan

I have a BUSHEL of garlic scapes to play with!  Yesterday I put them in Finger Millet Cakes and garlic scape cream sauce, today I added them to roasted broccoli and mayonnaise, tomorrow I'll make garlic scape butter.  

The Finger Millet Cakes need some tweaking, and the mayo needs to cool before I can photograph it, so here is the recipe for the broccoli. 

Broccoli Roasted with Garlic Scapes and Parmesan

Serves 4

INGREDIENTS:

• 32 ounces frozen broccoli florets, defrosted
• 1/2 cup garlic scapes sliced 1/4" thick (about 4-5 medium scapes)
• 1/4 c. olive oil, divided
• 1 t. cayenne pepper (or a milder pepper like paprika if you can't tolerate heat)
• 1/2 c. parmesan or other grated melting cheese
• Himalayan pink salt to taste

INSTRUCTIONS:

Preheat your over to 400F and place a rack in the center.

Remove the blossom end from the garlic scapes, and about 6" from the other end.  Slice the middles 1/4" thick until you have 1/2 cupful - use a 1/2 cup measure to insure you have enough.  Drizzle 1 T. EVOO over them (in the 1/2 cup measure) and set them aside. 

Spread the broccoli florets on a half-sheet pan and drizzle the remaining EVOO over them.  Toss to coat evenly and spread out again.  Sprinkle with salt.

I intentionally didn't toss the garlic scapes with the broccoli because I didn't want them to fall to the bottom of the pan and steam there - I wanted them on top where they would brown.

Grab handfuls of the garlic scapes and drizzle them over the broccoli.  Sprinkle with the red pepper, then sprinkle with the cheese.

Broccoli and garlic scapes on the right, with the parmesan on the left 

before going in the oven.

Roast for 17 minutes (more or less depending on your oven) until lightly browned.

Serve immediately, with additional salt and parmesan if necessary.  You could also serve it with Garlic Scape and Parmesan Cream Sauce (recipe coming soon)!

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RECIPE: Tzatziki Chickpea Salad

We harvested garlic scapes today!  I brought a few home with me and wanted to use them right away, so I decided to make this recipe.  There is no longer garlic in the farm store so I used garlic scapes instead.  The recipe came together quickly and we both had seconds!

I didn't have any Greek yogurt so I poured 1.3 cups of regular yogurt into a strainer lined with cheesecloth and let it sit until 1/3 cup of whey had drained out.  It was perfect for this dish.

Original recipe: Tzatziki Chickpea Salad

Tzatziki Chickpea Salad

Serves 4

INGREDIENTS:

• 1 cup Greek yogurt
• 1 garlic clove grated, and/or 1/3 cup thinly sliced garlic scapes
• 2 T. olive oil
• 2 t. honey
• 1 lemon, halved
• 1 pound Persian cucumber (I used one English cucumber)
• 1 28oz can chickpeas, drained
• Big handful dill, chopped
• Big handful mint, chopped
• 2 scallions, thinly sliced. 

INSTRUCTIONS:

In a small bowl, whisk together the yogurt, garlic (if using), olive oil, honey and the juice of half the lemon.  Surprisingly, this will thicken the yogurt.  Season with salt and pepper (I used 1.5 t. himalayan pink salt and 1/4 t. black pepper).

Using a vegetable peeler, shave away alternating strips of the cucumber peel.  Halve the cucumber lengthwise, halve each half lengthwise, then slice each piece into 1/4" pieces.   

In a large bowl, combine the chickpeas, cucumber, herbs, scallions, and garlic scapes.  Toss.

Add the yogurt mixture to the vegetables and toss to coat.  Taste and add additional salt, pepper and lemon juice if necessary.

NOTE: This does not keep well!  After one night in the fridge, the cucumber exuded some liquid and diluted the sauce.  It still tasted good, but it lost its creaminess.  I added some yogurt to make it creamy again, but that diluted the flavor.  

 

RECIPE: Spicy Spanish Tuna Melt or Lettuce Wrap

We haven't had tuna in ages, and this recipe called to me because I love spicy, I love piquillo peppers, and I love tuna melts!  My first attempt was too bland and too acidic so I made some adjustments and now it's perfect!  If I want a quick meal, I eat the tuna salad wrapped in lettuce leaves.  If I have more time, I'll make a tuna melt.

Original recipe: Spicy Spanish Tuna Melt

Spicy Spanish Tuna Melt or Lettuce Wrap

Serves 2

INGREDIENTS:

• 1 6.7oz jar Tonnino Yellowfin Tuna in water
• 4 T mayonnaise
• 2 T. EVOO or 2 additional T mayonnaise (my husband prefers this)
• 4 T. finely chopped roasted red peppers, preferably Piquillo
• 2 T. finely chopped hot green pepper like serano or jalapeno*
• 2 t. fresh lemon juice
• 2 T. finely chopped shallot
• 1/2 t. paprika, hot if you can tolerate it
• 1/4 t. himalayan pink salt
• For the Tuna Melt:
• 2 large slices of rustic bread sliced 3/8" thick**
• 6 oz or roughly 2 cup Manchego cheese, grated
• 1 c. finely shredded lettuce

INSTRUCTIONS:

In a medium bowl, combine all the tuna salad ingredients and mix until combined.  Taste and adjust seasoning.  Eat as is, rolled into lettuce leaves.  

If you're going to make a melt: preheat the broiler to high and line a baking sheet with parchment paper.

Place the bread on the baking sheet and add grated cheese to both SLICES (not both sides!).  Broil until lightly toasted.

Remove from broiler and top one slice with lettuce, then top the lettuce with the tuna salad, adding additional paprika if desired.  Top with the other slice of toast and slice on the diagonal to yield two sandwiches.

First attempt - not enough seasoning!

Second attempt with more of everything!

*I have made this with home canned (water bath) sport peppers that my husband grew, which are similar to the Piparra called for in the original recipe.  If you use canned peppers, eliminate the lemon juice accordingly. 

**Or, 4 smaller slices, and then don't slice the sandwiches in half.

RECIPE: Chicken Breasts in Garlic Honey Lemon Brine

I developed this recipe to serve with Asparagus and Saffron Risotto, but it's good with Greens and Beans, too!  The chicken is so tender we can cut it with a spoon.  It's dead easy, too.  

Chicken Breasts in Garlic Honey Lemon Brine

Serves 4

INGREDIENTS:

• 1 pound of skinless-boneless chicken breasts
• 2 T. himalayan pink salt 
• 2 cups of water 
• 1/2 t. whole peppercorns or 1/4 t. coarsely ground
  
• 6 small cloves of garlic, pressed or minced
• 2 T. lemon juice
• 2 T. honey.
• 2 T. ghee, melted

INSTRUCTIONS:

If the breasts are very large, cut the thickest part in half horizontally so that all pieces are the same thickness.  Slice them all into 1/2" pieces across the grain.  If they're present, leave the tenders whole but remove the white tendon that runs down the center.  

Combine the salt, pepper, water, garlic, lemon juice, and honey in a glass container large enough to hold the water and the chicken. Mix well to dissolve the salt and honey.  Toss chicken into the mixture and let it marinate for 4 hours at room temperature (or, overnight in the fridge).

Two huge chicken breasts, halved horizontally, then sliced against the grain; tenders left whole.

As you can see in the photo above, when I clean chicken I lay down a sheet of plastic wrap (you can see it crumpled on the left), cover that with a sheet of parchment, and then clean the chicken on the parchment.  Whatever I remove - tendons, gristly bits, etc... - goes into a small container for the dog (you can see that at the top center).  When I'm done, I wrap the parchment in the saran and dispose of the bundle.  This prevents me from having to sanitize the cutting board. While I am confident that our farmer's chicken is salmonella-free, I am not confident that their butcher is, so I take precautions.

When you're ready to cook the chicken, pour the contents of the container into a sieve and allow the marinade to completely drain away.  Transfer the chicken to a dishcloth or paper towels and dry thoroughly, leaving behind as much garlic as possible.   

At this point you can either saute it in the ghee, on medium heat, until it's cooked through, about 7 minutes per side.  OR, you can toss the chicken with the melted ghee and roast it in a shallow pan at 425F for 15 minutes.    

RECIPE: Beans and Greens

As much as I love salad, sometimes I prefer my greens warm, as in sauteed.  I usually serve them as a side, as in this recipe, but tonight I wanted them to be a "meal," so I combined them with beans and this delicious recipe was born!  My husband and I both enjoyed it and we both had seconds!

I used green butter lettuce and arugula but you can use whatever greens you have available.  While this is a great way to use old greens, fresh greens would be even better!   The lemon is crucial - don't leave it out!

Beans and Greens

Serves 2-3

INGREDIENTS:

• 1/4 - 1/2 cup olive oil
• 1/2 cup thinly sliced shallots
• 2 T. minced garlic
• 1/4 - 1 t. hot pepper flakes based on your heat tolerance
  
• 2 15-oz cans of white beans (I used Great Northern), drained reserving 1/4 cup of liquid
• about 10 cups of greens, washed and dried
  
• 1 lemon, zested, halved, half cut into wedges and the other half juiced
• 1/2 - 1 cup grated parmesan
• himalayan pink salt and freshly ground black pepper

INSTRUCTIONS:

Slice the greens.  I sliced the thick bottoms of the butter lettuce off, and then sliced them into 1/4" chiffonade.  The large butter lettuce leaves I cut into 4 strips and then sliced each strip into 1" pieces.  The arugula I chopped into 1" pieces.

arugula, butter lettuce, and butter lettuce chiffonade

In a large saute pan over medium-high heat, heat 1/4 cup of the olive oil.  Add the shallots and saute for a minute to soften.  Add the hot pepper and garlic and stir to incorporate.  

Add the beans and stir to incorporate the aromatics.  Add salt to taste (I added 2 t.).  Push the beans to the side of the pan and add another T of oil to the center.

Add the most robust greens to the pan - I added the butter lettuce first - and saute for a minute turning them often to insure they touch the hot pan.  Push the wilted greens to the side with the beans.

Add another T oil to the pan and add the next most robust green - I added the arugula.  Saute for a minute, turning often, to insure it all touches the hot pan.  Push the wilted greens to the side.

Continue in this manner until all the greens are wilted.

Stir everything together.  If it appears to be dry, add a tablespoon or two of the reserved bean liquid. 

I sprinkled the butter lettuce chiffonade over all which made it look nice!  

Drizzle the lemon juice over all, sprinkle the lemon zest, and grind black pepper over the top.

Serve with grated Parmesan (if you prefer, you can stir in the Parmesan, which will create a creamy sauce) and with the lemon wedges on the side.

Beans and greens, with red pepper and parmesan sprinkled on top.

RECIPE: Sauteed Greens: Augula, Lettuce, Mizuna, Escarole, Endive or Kale

Our farm store is FULL of greens now, more than we can manage to eat raw, so I cook them!

This is sort of an un-recipe as there are no measurements.  If you love garlic or hot pepper, use more, if you don't, use less.  The photo below is sauteed lettuce, but any salad green can be treated this way.

Sauteed Greens: Augula, Lettuce, Mizuna, Escarole, Endive or Kale 

INGREDIENTS:

• Greens - arugula, lettuce, mizuna, escarole, endive or kale
• Olive oil
• Garlic, thinly sliced or minced
• Hot pepper flakes
• Salt and freshly ground pepper
• Optional: balsamic vinegar. 

INSTRUCTIONS:

Wash and dry the greens.  If they're wet when you add them to the pan they will sputter!

On medium-high, heat the olive oil in a saute pan large enough to hold the greens.

Add the hot pepper flakes and the garlic.  Saute until the garlic is starting to brown. If you sliced the garlic you can let it get light brown and crispy and then remove it from the oil, which will now be garlic-flavored.

Add the greens and saute, turning often, until wilted.  Kale will take longer than tender greens.

Serve immediately with salt and freshly ground pepper. If you made browned sliced garlic, crumble it over the greens.

You can also drizzle a bit of balsamic over it.