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