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Beet Greens with Bacon
Beet Greens with Bacon
Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.
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Chive Blossom Vinaigrette over Butterhead Lettuce with Tomatoes
Chive Blossom Vinaigrette over Butterhead Lettuce with Tomatoes
Place all the ingredients but the oil into a bowl and whisk to combine. Whisk in the oil and serve. This is a temporary emulsion which means you will need to whisk it before using as it will separate. Serve over torn butterhead lettuce and tomato wedges.
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Goat Cheese Scalloped Potatoes with Chive Blossoms
Goat Cheese Scalloped Potatoes with Chive Blossoms
Preheat oven to 350°F. Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper. Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.
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