Kohlrabi and Carrot Summer Slaw
· 2-3 kohlrabi bulbs peeled and cut into matchsticks
· 2-3 carrots, peeled, julienned, or shredded
· 1 tart and crisp apple, cut into matchsticks
· 1 fennel bulb thinly sliced (remove the green tops just slice the white part)
· 2 green onions, thinly sliced (optional)
· 2 tablespoons chopped parsley
· 2 tablespoons olive oil
· 1 tablespoon white wine vinegar
· 1 tablespoon maple syrup, honey or sugar
· ½ tablespoon Dijon mustard
· ½ teaspoon kosher salt
Instructions
1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, fennel, apple, green onion, and parsley as noted above.
2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.
Recipe Credit: A couple cooks
Seared opah, monchong, salmon, or other favorite fish with seasonal tomato garlic butter
INGREDIENTS
1 package opah or monchong or salmon fillet thawed
olive oil
2 tablespoons garlic, finely minced
1 tablespoon lemon juice
3 tablespoons white wine
2 tablespoons parsley, chopped (2 to 3)
1 lb unsalted butter, cut into cubes, room temperature
salt and pepper, to taste
parmesan cheese, shredded
For the tomato topping:
1 pint tomatoes
2 shallots, minced
4 tablespoons unsalted butter
DIRECTIONS
Roughly chop cherry tomatoes.
Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
For the Fish:
Heat the sauté pan on medium heat until hot.
Add in oil; season both sides of fillets with salt and pepper.
Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
Remove from pan; add garlic; stir consistently.
Add tomatoes, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
On low heat, add in butter a little at a time.
Remove from heat; add in chopped parsley and season.
Recipe and photo credit lazyme
Italian Fava Beans with Tomatoes
Ingredients
2 or 3 Tbsp extra virgin olive oil
1 medium onion, diced
1 pound bag of fava beans, shelled, bean only (the outside pod isn’t edible)
1/2 pint cherry or chopped tomatoes, canned or fresh
1 ½ tsp salt
freshly ground black pepper
Instructions
Sauté the onion in the olive oil over medium high heat, adding a pinch of salt.
Once the onions are translucent and starting to brown a little, add the shelled fava beans.
Lower the heat to medium, stir, and partially cover for about 3 to 4 minutes.
Put the heat back to medium high and add the tomatoes, with more salt, and pepper if desired.
Stir and cook for another 4 or 5 minutes, uncovered, or until the fava beans are ready. Taste for seasoning and add as needed.
Remove from heat and serve hot, preferably with some fresh, crusty bread. Perfect as a vegan main dish or as a side, too.
Berry and Beet Summer Salad
Ingredients
1 bunch beets
1/4 cup balsamic vinegar
2 tablespoons walnut oil or olive oil
1 teaspoon honey
Dash salt
Dash pepper
1/2 cup sliced fresh strawberries. Add raspberries, blackberries, or blueberries if desired!
3 tablespoons chopped walnuts, toasted
1 shallot, thinly sliced
4 cups torn mixed salad greens
1-ounce fresh goat cheese, crumbled
1 tablespoon fresh basil, thinly sliced
Directions
1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender. Time will vary significantly based on how large or small your beets are, so check them regularly.
2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.
3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.
Recipe and Photo Credit: Taste of Home
Butter Poached Fish with Seasonal Summer Salad
Ingredients
1 package of halibut, rockfish, or cod thawed, rinsed and patted dry
Salt
1 yellow squash
1 large cucumber
3 to 4 French breakfast radishes
8-10 cherry tomatoes halved or quartered
1/4 cup white wine or rice vinegar
1 pound unsalted butter
Olive oil (optional)
Black pepper
Fresh herbs such as parsley, basil, or cilantro
Instructions
Season the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandolin -- although a knife is fine. Toss all the vegetables including the tomatoes, with a little salt and vinegar and set aside.
Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 5-6 minutes for every 1/2 inch of thickness. With one minute left of cooking, add in the fresh herbs.
To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.
CRISPY ROASTED TURNIPS WITH SPRING ONION BUTTER SAUCE
INGREDIENTS
· 1 bunch chopped turnips peeled and quartered (if small half or leave whole depending on size preference)
· 1-2 tablespoons avocado or olive oil
· 1/2 teaspoon Kosher salt plus more for serving
· 1/4 teaspoon black pepper
· 1 tablespoon melted butter or ghee
· 2 tablespoons minced spring onion tops
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Toss chopped turnips with oil, salt and pepper in a large bowl.
3. Spread out onto a large, rimmed baking sheet in an even layer.
4. Roast for 25-30 minutes, tossing once halfway through roasting.
5. Mix the melted butter or ghee and onions in a small bowl.
6. Transfer the roasted turnips to a serving platter and drizzle the onion butter sauce on top. Finish with a pinch of additional salt.
What is a Pineberry?!
The word “pineberry” is a fusion of the words “pineapple” and “strawberry” and refers to a relatively new pale pink or pale orange to white strawberry. The fruit produced by pineberry plants is very aromatic and has flavor that most say is reminiscent of pineapple while retaining the texture and feel of a strawberry. In my opinion, they taste like a tart strawberry with a hint of pineapple. They would be perfect in a dessert, fruit salad, or on a regular salad! We are getting these from a small local farmer and should have them consistently for the next few months because they are overbearing!
Pineberry and Poppy Seed Dressing
Ingredients
1 clamshell pineberries tops removed, halved
⅓ cup freshly squeezed orange juice
1 tablespoon honey
1 tablespoon poppy seeds
½ lemon, juiced
½ cup olive oil
Pinch of sea salt
Directions
In a food processor or blender, add all ingredients except the olive oil.
Blend ingredients while slowly adding the olive oil. Blend all ingredients until smooth and creamy.
Taste and adjust seasoning with extra honey and salt. Store refrigerated in a lidded container or jar.
Shake well before serving. Top on frisee greens or any other favorite greens!
Zucchini and Corn Fritters
INGREDIENTS
· 1 Large Zucchini or 2 Small
· 1 Egg
· 3/4 cup Fresh Corn Kernels
· 1/2 Vidalia Onion, finely diced
· 1/4 cup Cheddar Cheese, grated
· Salt and Pepper, to taste
· 3/4 cup All Purpose Flour
· 2 teaspoons Baking Powder
· Olive Oil, for frying
INSTRUCTIONS
1. Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.
2. Carefully cut the corn off the cob until to have enough to fill ¾ cup.
3. Add egg, corn, onion, cheese, salt, and pepper to the mixing bowl and stir well to combine.
4. Sprinkle flour and baking powder over the top (around the entire bowl, not just one spot) and mix until just combined.
5. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
6. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.
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NOTES
· Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don't need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.
· You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.
· Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy.
· Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
Whip up some lemon garlic aioli to serve with your fritters!
Ingredients
1 cup mayonnaise
1 tablespoon fresh lemon juice, plus more to taste
2 teaspoons fresh lemon zest, plus more to taste
1 garlic clove, finely grated
Salt
Instructions
Add mayo, lemon juice, lemon zest and garlic to a medium bowl, whisking to combine. Season to taste with salt and more lemon juice and zest (I added 1/2 tablespoon more lemon juice and 1 teaspoon more lemon zest to the batch shown here). Store aioli in fridge for up to 2 weeks.
Italian Green Bean and Tomato Salad with Balsamic Dressing
Ingredients
· 1 lb green beans, trimmed and cut into 2 inch lengths
· 2 medium vine ripened tomatoes, seeded and diced
· 4 oz fresh mozzarella, small sized balls or diced from large size
· 1/4 cup thinly sliced fresh basil
· 1/4 cup balsamic vinaigrette
Instructions
1. Fill a bowl with cold water and ice.
2. Heat a large pot of water to a boil. Add green beans and cook until tender, about 4-5 minutes.
3. Drain the beans and transfer them to the bowl of ice water to cool. Drain again and blot dry.
4. Add the cooked beans, tomatoes, mozzarella, and basil to a large serving bowl.
5. Pour the balsamic vinaigrette over the salad and toss to combine. Serve immediately.
Morel Mushrooms: A Springtime Delicacy
As the snow recedes and Spring begins, so does morel season in the Pacific Northwest. Spotting them, popping up like spongy cones among the forest duff, is the gourmet equivalent of striking gold. One of the most desired mushrooms in the world, they are praised for their flavor, texture, and appearance.
Morels are rare and unpredictable, and finding them takes knowledge, skill, and a lot of time and patience. They require very complex, symbiotic growing conditions that are not easily duplicated. For many, the thrill of the hunt is just as exciting as eating a morel. Thus foraging them has grown into a sport and a culture.
Morels, or Morchella, have been around since prehistoric times and don’t look that different from their ancestors. A study of their DNA has revealed that they have evolved little in the last 100 million years. Someone long ago must have been very adventurous to discover that morels made for a delicious springtime feast.
There are four species of morels commonly found in the Pacific Northwest. First the half-free or early morel (Verpa bohemica), while not a true morel has a similar appearance and flavor. It is usually the first to appear in the Spring but the least desired morel. It has only a bit of cap and the rest is stem, which can be on the chewy side. Black morels (Morchella angusticeps) are generally the next to appear and have been described as having a smoky flavor. Yellow Morels, or common morels, (Morchella esculenta), are a larger version and a morel lovers favorite. White morels (Morchella deliciosa) are a smaller mushroom but its size does not dampen its flavor.
The taste of morels is often described as earthy, nutty, woodsy and toasted. The flavor is rich and deep, strong and distinct but not pungent. The texture is meaty but tender.
You’ll want to eat your morels as soon as possible since they are best fresh, but if you are lucky enough to have more than you can eat in one sitting, they can be stored in the fridge for upwards of a week. Just store them in a paper bag rather than a plastic container, and don’t wash them until you’re ready to use them, as moisture speeds up spoilage.
Dirt, and sometimes bugs, can get inside the crevices of the morel cap. It’s important to wash them well but not soak them for extended periods. Soaking will cause them to draw in too much water and make them mushy when cooking. To clean morels, fill a bowl with cold water and submerge the mushrooms, giving them a shake in the water. Remove and check for dirt, then repeat as necessary until they are clean. Let the water drain from the mushrooms and pat them dry with a paper towel or clean dish towel.
Morel mushrooms cook quickly. When sautéing over high heat in butter or oil they will be ready to eat when they shrink and soften, within about five minutes.
Morels work best in recipes with light flavors that will complement their simplicity and earthiness without overpowering their delicate taste. They're great with other sautéed vegetables or cooked in butter to create a sauce to serve over roasted and grilled meats or pasta. They also make an ideal addition to mushroom soups and can be used as a flatbread or pizza topping. Treat yourself this Spring and try one of these morel recipes.
Sautéed Asparagus with Morels
4 Servings
Ingredients
1/4 pound fresh morel mushrooms
2 Tbsp extra virgin olive oil
2 Tbsp butter
1-2 green garlics, sliced (white and purple bulb, and light green stalk), (can sub shallots)
1 teaspoon herbs de Provence (can use dry thyme or a combination of thyme and dry tarragon)
1 pound of asparagus, trimmed (choose asparagus on the thin side)
Salt
1/2 teaspoon freshly ground black pepper
Directions
Prepare the morels: Slice the morel mushrooms in half lengthwise. Place in a bowl and cover with water. Agitate the water to release grit or dirt from the mushrooms. Drain. Repeat. Then slice them crosswise into 1/4-inch slices.
Boil the asparagus: Fill the bottom of a large skillet with about 1/2 inch to 3/4 inch of water. Add a quarter teaspoon of salt. Add one slice of the prepped green garlic. Bring to a boil. Add the asparagus in an even layer. Cook until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. Remove to a bowl of ice water to stop the cooking.
Sauté green garlic and morels: Heat olive oil and melt butter in a large skillet on medium high heat. Add the sliced green garlic and the sliced morels. Sprinkle with 1/2 teaspoon of salt and 1 teaspoon Herbs de Provence. Cook on medium high heat until the mushrooms start releasing their water, about 3 to 5 minutes.
Add the asparagus: While the mushrooms are cooking, cut the asparagus in 1-inch diagonal segments. Add the asparagus to the mushroom and green garlic mixture. Sprinkle with black pepper, toss to combine. Add more salt and pepper to taste. Serve immediately.
Morel Mushroom Bisque
4 Servings
Ingredients
½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper
Directions
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently until the onions have softened and turned translucent about 5 minutes.
Stir in chicken soup base and flour; cook for 1 to 2 minutes.
Pour in water and cream; bring to a simmer, and cook 5 minutes.
Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot.
Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Blog Credit: Haley Smith