Here are a few more ways to put the beautiful fresh produce that is available now to work…
Potato and Spinach Salad
I had spring onions, new potatoes, leftover pickled cucumbers and already cooked bacon in the fridge, so I made some substitutions to the first recipe. Here’s the original recipe from Michael Solomonov, chef/owner of Zahav in Philadelphia (Food and Wine Magazine)…
3 large Yukon Gold potatoes
1 large egg
1 cup packed baby spinach
2 celery ribs, thinly sliced
2 TBS minced red onions
2 1/2 TBS red wine vinegar
2 teaspoons za’atar (a mixture of thyme, sesame seed, sea salt and sumac- you could make your own version)
1/3 cup olive oil
In a medium saucepan, cover the potatoes with water, add a large pinch of salt and bring to a boil. Cook over medium heat until tender, 25 to 30 minutes. Drain the potatoes and let cool slightly, then peel and cut them into 1/2 inch dice.
Meanwhile, in a small saucepan, cover the egg with water and bring to a boil. Simmer over moderate heat for 5 to 6 minutes. Cool under running water, then peel and coarsely chop the egg.
In a medium bowl, toss the potatoes with the egg, spinach, celery, onion, vinegar, za’atar and olive oil. Season the potato salad with salt
I substituted the spring onion I had in my farm share for the red onion. I didn’t have any celery, so I substituted the pickled cucumbers that I had in the fridge. I had new potatoes in my farm share that I substituted for the Yukon Golds. The result was all good!
Red Raspberry Tiramisu in a Glass
adapted from Beatrice Peltre’s La Tartine Gourmande
Beatrice Peltre’s is a blogger with French roots who has written a beautiful cookbook called La Tartine Gourmande. Most of her recipes avoid white flour which means I often don’t have all the ingredients needed to make her recipes. If you are interested in making some wonderful meals and desserts with alternative flours, you should buy her cookbook. I have adapted her recipe to match what I have on hand and it works beautifully.
Hang with me here – this looks like a lot of steps, but it’s really not that hard, and really worth it!
For the almond crumble topping:
3 TBS almond meal (optional)
3 TBS flour
3 TBS old fashion oatmeal
3 TBS brown sugar
1 vanilla bean, split open and seeds scraped out
3/4 cup walnuts, coarsely chopped
3/4 cup unsalted pistachio meats, coarsely chopped
2 1/2 TBS unsalted butter, chilled and diced
Almond Crumble Topping
Preheat the oven to 350 degrees Cover a baking sheet with parchment paper; set aside
Toss everything except the butter in a bowl to combine. Add the butter and work with your fingertips until course crumbles form. Bake in the oven for about 10 minutes until light brown and crumbly.
For the Raspberry Sauce
12 oz raspberries
3 TBS sugar
1 teaspoon cornstarch
1 teaspoon lime juice
In a small pot, heat 7 oz of the raspberries with the sugar. Bring to a simmer and using a fork, mash the raspberries while the fruit is softening. Stir in the cornstarch and simmer for 1 minute, until the sauce thickens slightly. Remove from the heat and stir in the lime juice and set aside to cool.
For the Marscapone Cream:
9 oz marscapone cheese
2 large eggs, separated
4 TBS sugar
1 teaspoon pure vanilla extract
Pinch of sea salt
To prepare the marscapone cream: In a large bowl. use a whisk to beat the mascapone with the egg yolks, sugar, and vanilla until smooth. In a separate bowl, beat the egg whites with the sea salt until they form soft peaks. Gently fold the egg whites into the cream.
16 ladyfingers (homemade or bought)
3 TBS shelled unsalted green pistachios, roughly chopped
To assemble: Cove the bottom of the glasses with crumbled ladyfingers. divide the raspberry sauce among the four glasses. Next, divide the marscapone mixture among the glasses. Put these in the refrigerator for 1 hour to overnight to allow the marscapone to set up and the raspberry jam to soak into the ladyfingers. Decorate the tops with chopped pistachios and red raspberries. Delicious!
Red raspberries are still available at Utopia Farm’s Farmstand on Rt 133 in Manchester.