"This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don't let it sit around on the stove too long after making it, as the greens will turn to sludge. My rendition of this recipe calls for fewer anchovies and a pinch of red pepper flakes; adjust both according to your own taste."
A simple and filling dish that highlights seasonal produce.
A meal in itself!
The fresh, summery flavor of snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.
A decadent yet simple springtime dish.
“Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”
A radish curry? What a delightful combination!
"This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese."
These delightful rolls are simply slices of prosciutto wrapped around a bit of lightly dressed arugula salad - an easy and tempting appetizer.
The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.
Quick, easy and tasty!
A quick dinner utilizing quintessential WI spring produce: fiddleheads and ramps.
A delicious springtime tart, perfect for a weekend brunch!
“This is a really easy way to enjoy ramps (also known as wild leeks) in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”
“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com
Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!
A quick and delightful meal!
Enjoy this savory miso soup as an appetizer or a main course. The tofu makes this dish more substantial, while the snow peas give it a springtime flavor that is sure to make your taste buds happy!
“Perfect to celebrate the first mushrooms of spring.” – Sarah Myers
This springtime risotto is totally worth the effort of cooking it.
Spring is in the air and I for one am ready to head outside and fire up the grill! Be sure to hold onto this gem for more grilling throughout the summer.
When making this soup, keep in mind that the spicy flavors will increase as time goes on!
Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.
A longtime Deli favorite!
This recipe is intended to be paired with the other March 2011 $16 square recipe for Risotto with Lacinato Kale.
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. The cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate.
An awesome homemade Reuben Sandwich.
This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.