¼ cup finely chopped ramps or green garlic, scallions, bulbs and stems only
1 tablespoon finely chopped mint leaves
1/2 teaspoon finely grated lemon zest and ½ lemon
generous handful pea shoots
Preheat oven to 400 F. Lightly brush baguette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove. Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in onion, mint and lemon zest. Spread ricotta on baguette slices. Top crostini with a generous pinch of pea shoots. Drizzle with olive oil, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-11-09 09:02:432015-11-09 09:02:43Crostini with Ricotta and Pea Shoots
1-2 heads cauliflower, core removed, cut into florets
1 tablespoon olive oil
4 cups whole milk
1 teaspoon salt and 1 tablespoon unsalted butter
1/2 bunch chives, minced for garnish
Preheat oven to 350 degrees F. On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-11-09 09:01:432015-11-09 09:01:43Roasted and Pureed Cauliflower
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-11-09 09:00:592015-11-09 09:00:59Crunchy Turnip, Apple and Brussels Sprouts Slaw
Crostini with Ricotta and Pea Shoots
Crostini with Ricotta and Pea Shoots
Preheat oven to 400 F. Lightly brush baguette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove. Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in onion, mint and lemon zest. Spread ricotta on baguette slices. Top crostini with a generous pinch of pea shoots. Drizzle with olive oil, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
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Roasted and Pureed Cauliflower
Roasted and Pureed Cauliflower
Preheat oven to 350 degrees F. On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives
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Crunchy Turnip, Apple and Brussels Sprouts Slaw
Crunchy Turnip, Apple and Brussels Sprouts Slaw
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds
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