Lemon Balm and Cucumber Yogurt with Rose

The summer garden is in full swing, which means lots of refreshing herbs are now easy to come by! Lemon balm and sumac add hints of citrus while the rosewater gives just the slightest floral hint. If you cant find lemon balm, any mint would be a great substitute. This simple recipe makes a great dip for pita chips or you can use it as a mellow dollop on a spicy curry.

Lemon Balm and Cucumber Yogurt with Rose

1 cup plain, whole milk yogurt
1/4 cucumber, very thinly sliced
1/4 cup fresh lemon balm, chiffonade
1/4 tsp sumac
Zest from one lemon
2 Tbsp lemon juice
1 small spring onion or scallion, thinly sliced
1/4 tsp rosewater
Salt and pepper to taste
a pinch of dried rose petals for garnish (optional)

  1. Combine all ingredients except rose petals in a mixing bowl and stir until well incorporated.
  2. Pop the mixture in the fridge and allow the flavors to combine for about an hour if you can.
  3. Place the yogurt mix in a serving bowl and top with rose petals. This should keep in the fridge for 3 days.
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Parsley & Anchovy Dressing

Parsley DressingWith all the wonderful spring greens we’ve been getting from the CSA, it’s nice to have some simple dressings up your sleeve. This is a basic recipe that can easily be modified to utilize a variety of herbs: parsley, mint, cilantro, and lemon balm are all great choices. I’ve made a note to leave the leaves attached to the stems-  the stems have great flavor and make a delicious addition to the dressing. We’ve been enjoying it with massaged kale and beets lately. Have fun playing with all the different flavor combinations!

Ingredients:

1 garlic clove
4 anchovy fillets
1 cup plain greek yogurt
1/4 cup lemon juice or white wine vinegar
1/2 bunch of parsley or other herbs including the stems

Method:

  1. In a food processor, pulse the garlic and anchovies until minced.
  2. Add the yogurt and lemon juice or vinegar and blend until combined.
  3. Add the parsley and pulse until minced. Take care not to over process the parsley otherwise the color may change into a drab green.
  4. Toss spring greens with the dressing or use it as a dipping sauce for crudites or artichokes!

Indian Inspired Spinach, Dandelion Greens, and Potatoes

Saag

Welcome to Week 1 of the Late Spring CSA session at Jubilee! If you’re just now beginning to follow along, take some time to explore this space. The links to the right should help you find recipes for particular ingredients. If you have any questions or just want to say hi, click the contact link above! I’d love to hear from you! If you’d like more resources or websites about local food in the Northwest, check out some of the links.

Now back to our regular programming…

Dandelion greens are a nutritional powerhouse, full of Vitamins A and C, with plenty of fiber and potassium. They cook down much like spinach, so I have combined them in this recipe. If dandelion greens are not available, double the amount of spinach. You’ll notice I’ve instructed you to leave the stems on the cilantro – this is where all the flavor is, so I like to incorporate them whenever possible. If you’re not a huge cilantro fan, just use the leaves or omit them entirely.

Ingredients:
1 bunch spinach, washed, trimmed, and roughly chopped
1 bunch dandelion greens, washed, trimmed, and roughly chopped
1 large onion, peeled and cut into a small dice
2 garlic cloves, peeled and minced
6 tablespoons butter or canola oil, divided
1 jalapeno, seeds removed & finely chopped
1/2 inch ginger knob, peeled and grated
1 teaspoon garam masala spice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup water
1/2 cup plain yogurt
salt to taste
1 pound fingerling potatoes, cut into 1 inch pieces
1 teaspoon turmeric
1/4 bunch cilantro, roughly chopped with stems

Method:
In a medium pot, combine potatoes with enough water to cover by 1-2 inches and bring to a boil. Keep an eye on these. When they are easily pierced with a fork, they are done. Drain the water and set aside. In a large skillet (preferably cast iron), heat 2 tablespoons of butter or oil. Add turmeric, then add potatoes. Saute until slightly crispy on the outside. Remove from heat and set aside.

Meanwhile, in a large, non-stick skillet, heat the butter or oil over medium heat. Add the onion, garlic, jalapeno, and ginger and saute until caramelized. This should take about 15 minutes. If it gets dry add, some water one tablespoon at a time. Add the garam masala, cumin, and coriander and cook until fragrant, about 3 minutes. Add the spinach and dandelion greens, stirring well with a pinch of salt and about 1/2 cup of water. Cook for about 5 minutes. Remove from heat, stir in yogurt, and add potatoes. Serve with basmati rice and top with fresh chopped cilantro.

Pickled Beet Deviled Eggs

Deviled Eggs

Easter is this weekend and what better way to celebrate than with colorful eggs that everyone can enjoy? These are quite easy to make, delicious, and a lovely centerpiece to boot! I’ve written the recipe to make 12 servings (6 eggs), but it can easily be scaled up or down depending on how many you’re feeding.

Ingredients:

for the pickles-
3 cups of water
1 cup of white wine vinegar
1 teaspoon sugar
1 red beet, peeled and sliced
1 shallot or 1/2 an onion, sliced
5 allspice berries
1 bay leaf

for the eggs-
6 eggs at room temperature
1 tablespoon Dijon mustard
3 tablespoons mayonnaise or aioli
1/2 teaspoon paprika
6 sprigs of parsley, chives, or tarragon, chopped coarsely

Method:

  1. In a small pot, combine all pickling ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and allow to cool.
  2. Meanwhile place eggs in a large pot and cover with water (make sure the eggs are covered with 1 1/2 inches of water) and bring to a boil. As soon as the water boils, set a timer for 8 minutes. While the eggs are cooking, prepare a bowl with ice water – you’ll use this to cool the eggs and prevent them from over cooking. When 8 minutes are up, remove the eggs from the boiling water and place in the ice bath.
  3. When the eggs have cooled, peel them and place them in a jar or bowl with the beet pickles and brine. Allow to set in this solution in the refrigerator at least two hours or overnight.The longer they sit, the deeper the color from the beets will penetrate. The eggs will also take on more of the pickle flavor.
  4. When the eggs have sat in the pickles long enough for your liking, remove them and cut them in half.
  5. Use the back of a spoon to gently remove the yolks and place them in a bowl along with the mustard, mayonnaise, paprika, and half of the herbs. Mix all the ingredients together with a fork until combined. (I like to leave mine a bit chunky, so that there are a variety of textures)
  6. Use a spoon or piping bag to put the filling back into the eggs and arrange on a serving platter. Sprinkle remaining chopped herbs over the top. Voila! Party Snacks!

Chimichurri

Trout with Chimichurri

Want to know what to do with all this parsley? Try making this chimichurri sauce! It’s a delicious Argentinian sauce traditionally served over steak, but would also be great over chicken, fish, lamb, or even roasted vegetables like the squash in your box this week!

Did you know? In ancient times, parsley was not used as a culinary herb. Rather, the Greeks associated it with Persephone and utilized it in funeral rites, weaving it into wreaths to decorate tombs. How appropriate for this Halloween season!

Parsley is also an excellent digestive herb. Perhaps that is why it is often included as a garnish on rich dishes!

Ingredients:
1 cup (packed) fresh parsley
1/2 cup olive oil
3 Tablespoons red wine vinegar or sherry vinegar
Juice from half a lemon
1/4 cup (packed) fresh cilantro (not a cilantro fan? Try replacing it with oregano or marjoram! If using it on fish, like I did, feel free to substitute tarragon!)
3-4 garlic cloves, peeled
1/2 shallot, minced
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander (optional, though it will add nice depth to the sauce)
1/2 teaspoon salt

Method:
Combine all ingredients in a food processor or blend and process until combined. Feel free to purée the sauce or leave it chunky! Just don’t blend it for too long or the greens may begin to discolor. If time allows, let the sauce sit for a couple hours to allow the flavors to meld together.