Romano Beans with Walnut Vinaigrette
Romano beans - 1 pound
Red wine vinegar - 1 Tbsp
Dijon mustard - 1 Tbsp
Lemon juice - 1/2 lemon, freshly squeezed if possible
Lemon zest - 1/2 tsp, grated
Garlic - 1 clove, pressed
Olive oil - 3-4 Tbsp
Fresh tarragon, thyme, basil, or other fresh herb - 1 heaping Tbsp
Salt and pepper - to taste
Chopped walnuts - 2 Tbsp, gently toasted (max 2-3 minutes on medium heat in an oven, toaster oven, or skillet; they burn easily)
Boil 1 lb romanos until tender and drain. Cut into pieces that are reasonable on the end of a fork. Mix together red wine vinegar, dijon mustard, lemon juice, garlic, olive oil, lemon zest, and fresh herbs. Add salt and pepper to taste.
Gently toss the beans with the dressing, top with chopped toasted walnuts, and serve.
For a substantial summer salad, double the vinaigrette and add a can of white beans (drained) plus a generous number of halved cherry tomatoes and mix gently.
Porcini Risotto (Adapted from Food & Wine)
1 ounce dried porcini mushrooms
2 1/2 cups boiling water
3 cups chicken or vegetable stock
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 Tbsp minced fresh onion
1 garlic clove, minced
1 cup arborio rice (7 ounces)
1/3 cup dry white wine
1 small bay leaf
1 tablespoon unsalted butter
1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
1 pound fresh porcini or cremini mushrooms, thinly sliced
1 thyme sprig
Reconstitute the Dried Porcini
In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain and save the soaking liquid, allowing any sediment to settle to the bottom. Rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl.
Pour one cup of the soaking liquid into a medium saucepan (save any of the remaining porcini flavored liquid, storing refrigerated, for a future soup, broth, or gravy). Stir in the chicken or vegetable stock and season with salt and pepper. Warm the stock over low heat.
Prepare the Risotto
In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened. Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated.
Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter and cheese; season with salt and pepper and keep warm.
Adorn with Sauteed Fresh Mushrooms
In a skillet, heat the remaining 2 tablespoons of oil. Add the fresh porcini or cremini and thyme and cook over high heat, stirring, until softened and golden. Discard the thyme. Season the porcini with salt and pepper, spoon over the risotto and serve.
Fennel Cucumber Salad (Adapted from The New York Times Recipes)
small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill
Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.
To prepare morels before cooking: Immediately before cooking trim any bits of morel stem that have clumps of dirt on them. Rinse the morels under running water, or fill a bowl with water and gently swish them around to dislodge any grit. Drain in a colander. Slice the large and medium sized morels in half from peak through the stem.
Sauteed Morels with Snap Peas (or Asparagus)
Enjoy the flavors of spring! Earthy morel mushrooms paired with fresh spring snap peas is a classic and amazing combination. Another great way to do this recipe is to replace the snap peas with asparagus. This recipe is about right for two people, so double it for four.
About 1/2 pound of fresh morels
About one cup fresh green snap peas (or asparagus), cut into bite-size pieces
About 1 Tbsp of butter or olive oil for cooking (use more if needed to prevent sticking)
Salt to taste, about 1/4 tsp
Pepper to taste
Freshly grated parmesan or other hard cheese
Cooked noodles (we love making this with buckwheat noodles, but spaghetti or other noodles are also great)
Saute cleaned, halved morels in butter over medium heat and stir occasionally until they begin to brown. Add snap peas (or asparagus) and saute until tender. Add salt and pepper to taste. Mix with cooked noodles and sprinkle with freshly grated parmesan.
Delightful Dill! Featured Item for 6/5/20 Delivery
Popular in Scandinavian and Eastern European cooking, dill is useful for much more than pickles. Its delicate, feathery leaves belie its stately role as a bold, aromatic accompaniment to fish and vegetables.
Add dill to your potato salad, or simply dress up boiled or roasted potatoes or other root vegetables with butter or olive oil (or even sour cream or yogurt) and chopped fresh dill. It also makes a wonderful dill-lemon vinaigrette for sliced cucumbers or on a fresh green salad. Don’t forget to use it as a tasty garnish for vegetables or meat. Of course, if you are inclined to make your own pickles, they are great for that too. :-)
Simple Lemon Dill Sauce for Fish, Chicken, or Veggies
Juice of 1/2 Lemon (preferably fresh squeezed)
Olive Oil - About 4 Tbsp
Chopped Fresh Dill - About 4 Tbsp
Salt to Taste - About 1/4 tsp
Optional - Lemon Zest - about 1 tsp
Combine olive oil and lemon juice with fresh dill. Add 1 tsp lemon zest if you wish, and salt to taste. Whisk ingredients together and drizzle over fish or chicken after cooking, or add to cooked veggies and toss.
This sauce is perfect for boiled, steamed, or roasted potatoes, beets, carrots, or snap peas. It is also great for fresh vegetables like chopped cucumbers or green salad.
Dill Potato Salad
About 3 pounds fresh new potatoes
About 2 stalks of chopped celery
About 1/2 cup chopped red or green onion
Mayonnaise to taste (about 1/4 cup)
2 Tbsp olive oil
Juice of 1/2 lemon (preferably fresh squeezed)
About 1/4 cup coarsely chopped fresh green dill
Salt to taste
Chop potatoes into desired size and boil until just tender. Drain and cool the potatoes, and toss with the remaining ingredients.
Citrus Dressing (adaptable to taste and what you have on hand)
Lemon Juice (preferably fresh squeezed)
Any Fresh Herbs
Other Citrus Fruit, A Squeeze from Fresh Fruit
1. Start with a dressing base that is one part lemon to 2-3 parts olive oil.
2. Add a little salt, mustard, mayonnaise, and/or herbs to taste.
3. If you have it, add an extra squeeze or two of other kinds of citrus, such as lime or orange (our blood oranges or meyer lemons are great for this).
4. Shake well.
Delicious on salad or cooked greens. We also like to slice some avocado, sweet bell pepper (red, yellow, or orange) and cucumber, and toss with the dressing. Yum!
1/2 pound fresh mushrooms, any variety
2-3 Tbsp Olive Oil
1/2 tsp Salt
Fresh or Dried Herbs (Such as thyme, paprika, minced garlic, etc.)
1. Toss 1/2 pound of mushrooms with 2-3 Tbsp of olive oil and 1/2 tsp of
2. Add any other herbs or flavorings that you fancy.
3. Spread the seasoned mushrooms in a baking pan with raised edges, making sure to not to crowd them.
4. Bake at 425 degrees for 15 - 20 minutes until the mushrooms are juicy and
5. Check often to make sure they don’t over-roast and dry out.
Bonus Cooking Tip: You can also prepare spring garlic this way and roast it whole at the same time, either together or on a separate pan and toss together after roasting and chopping the fresh garlic and greens.
Toss your roasted mushrooms (and garlic if using) onto pasta or soft polenta with shaves of parmesan and eat. Warm and comforting.