Early Spring Recipes
Asparagus Galette
Ingredients:
Crust:
2 ½ cup all-purpose flour
2 tsp. sugar
1 tsp. Kosher salt
1 1/4 cup unsalted butter, chilled, cut into 1-inch pieces
1/4 cup ice water
Filling:
1 bunch asparagus, ends removed, roughly chopped
1 lemon, zested, juiced
1/2 cup goat cheese, crumbled
1 tsp. garlic powder
1 egg yolk, beaten
Salt and pepper
Instructions:
Crust:
Whisk the flour, sugar, and salt in a large bowl. Using your hands, smash the butter into the flour until no more large chunks. Move to work surface. Drizzle ice water over flour mixture. Gather and knead dough until shaggy mass. Divide in half. Wrap each individually in parchment paper. Press into puck-like shapes. Refrigerate for at least two hours.
Galette:
In a small bowl, toss asparagus, lemon zest, and lemon juice, then season with salt and pepper. In another small bowl, season cheese with garlic powder, salt, and pepper. When it is time to cook, preheat oven to 400 degrees and roll out one puck on a lightly floured surface until about 12 inches in diameter (saving second for a later date). Transfer to parchment-lined baking sheet. Add cheese to center of dough, leaving a 2-inch edge. Top with asparagus mixture. Fold the dough edge over the filling. Bake for one hour. Let cool. Slice and serve.
Add a drizzle of local honey, too!
Spring Chicken with Alliums
Ingredients:
1 lemon, thinly sliced
1 three-pound chicken
Salt and pepper
1 bunch spring onions
½ cup olive oil
½ cup unsalted butter
1/4 cup parsley, chopped
Instructions:
Preheat oven to 350 degrees. Place chicken in cast-iron pan. Salt and pepper all over, inside and out. Drizzle with half of the olive oil and half of the butter, placing the rest of each in the bottom of the pan. Scatter alliums and lemon over chicken and around pan. Roast in oven until breast registers 160 degrees, tossing alliums and lemons occasionally and basting chicken with pan dripping, about 2 hours. Transfer chicken to cutting board. Slice, serve with roasted alliums and lemon, and top with pan drippings. Dip in crusty bread.
Add potatoes or other left-over winter root vegetables to the bottom of the pan, too!
Swiss Chard Frittata
Ingredients:
1 bunch of Swiss chard, washed and patted dry
1 medium garlic clove, minced
8 eggs, beaten
2 Tbsp. olive oil
Salt and pepper to taste
Instructions:
Stack the chard leaves, cut off the very tips of the stems, and discard. Chop the rest of the chard stems into 1/4” slices. Set aside.
Pile and roll the remaining leaves lengthwise and slice into 1/4” ribbons.
Heat a skillet over medium heat and add olive oil. Sauté the stems. Once tender, add the garlic and stir, then add the leaves. Salt and pepper to taste.
Once the leaves wilt, add the eggs, making sure to get some underneath the vegetables using a spatula. Reduce the heat to medium-low and cook for 2-4 minutes. As the frittata cooks, use the spatula check that the bottom is not burning.
The frittata is ready to flip when you can wiggle it (don’t be afraid to give it a good shake) from the pan. Using your cutting board, slide the frittata out of the pan and flip it back into the pan, with the bottom now upright. Cook for 2 minutes.
Slide the cooked frittata out of the pan and back onto the cutting board. Slice and serve with salsa or hot sauce.
Add sautéed mushrooms or crumbled sausage, too!