Spring Sprouts Recipe Suggestions

Hi There!

 

Included here are Week 1

Spring Sprouts

Recipe Suggestions

 

We’ve paired recipes that flow and blend together to limit the amount of other supplies you will need to make them happen.

These are suggestions to get you started, though we encourage you to do some experimenting of your own!

 

Here’s a short list to help you at the market, though you’ll likely have most of it on hand:

New / baby potatoes

Bacon

Garlic

Celery

Greek Yogurt

1 Lemon

1 Avocado

Havarti Cheese

Eggs

 


 

 

Try your purslane first raw, then try it mixed in a salad.

Next, try it sautéed in olive oil or butter, and topped with parmesan cheese.

Yum 🙂

 

Or, try this:

 

Purslane Potato Salad

Serves 6

Adapted From:

www.wildmanstevebrill.com

  • 6 medium potatoes, sliced and cooked
  • 2 cups purslane, chopped
  • 4 scallions, sliced
  • 1 celery stalk, sliced
  • 1 cup Greek yogurt / mayonnaise

Mix together all ingredients. Serve chilled.

 

A few more suggestions:

  • Process purslane with a little cream or yogurt and make a green sauce to drizzle over fish or tofu.
  • Make green smoothies (purslane will make them creamier).
  • Make tea with the leaves; it is said to help ease headaches, bring down a fever, soothe sore throats, and combat inflammation.

 

 

Burnet isn’t just for sprinkling on salads. It can be folded into cream cheese or compound butter to brighten little tea sandwiches, or infused into a bottle of vinegar to make a zesty salad dressing. It can turn into a fresh, tangy puree for topping steamed fish and swirling into light soups. Try using it as a garnish for gin and tonics, iced teas, lemonades, or place a few sprigs and lemon wedges / wheels in a glass of cold water.
Egg Salad with Burnet

Adapted From: backyardpatch.blogspot.com

serves: 6-8

 

Ingredients:

  • 12 Eggs hard boiled
  • ½ cup mayonnaise
  • ¼ cup plain / Greek yogurt
  • 1 small celery rib, chopped fine
  • 2 Tablespoons fresh burnet, chopped fine
  • 3 teaspoon juice & 1 teaspoon zest of 1 lemon
  • Salt & Pepper to taste

Preparation:

  • Peel the eggs, chop them up then place them in a large bowl.
  • Add the remaining ingredients and mix well. Chill before serving.

 

 

Avocado & Alfalfa Grilled Cheese

Adapted From:

grilledshane.com

 

Ingredients:

  • 1 avocado
  • Creamy Havarti cheese
  • Alfalfa sprouts
  • 1 clove garlic
  • 1 small sweet onion
  • Butter
  • Good multi grain or bread of choice to enjoy it on
  • Purslane would be an interesting substitute to avocado for this sandwich!

 

Preparation:

  • Finely chop onion and garlic and sauté in butter until onion is translucent. Set aside
  • Peel & slice avocado
  • Either combine avocado with onion and garlic to make a spread, or layer avocado, then onion and garlic
  • Then layer the cheese and alfalfa sprouts on bread
  • Grill & enjoy!

 

Or, you could just add them to a salad, or something easy like that.

 

Enjoy your sprouts by themselves, briefly saute in garlic butter, put them on a burger, the possibilities go on!

 

Let us know how you decide to use them!


 

Warm Potato Salad with French Sorrel-Yogurt Puree & Bacon

Adapted From: www.sustainabletable.org

 

Ingredients:

  • 1 bunch French sorrel, leaves washed and stems removed
  • 3 oz. Greek yogurt
  • 1 tsp. extra virgin olive oil
  • 1 clove garlic, finely chopped or pressed
  • Kosher salt & fresh ground pepper
  • 1 lbs. potatoes (small Yukon Gold’s or new potatoes, if available), halved if small, quartered if large
  • 2 slices bacon, cooked until crisp and chopped into bits
  • ¼ cup parsley, chopped

 

Preparation:

  • Reserve 3-4 sorrel leaves for garnish. Blanch the sorrel leaves in a medium pot of salted water for 1 minute. Remove sorrel and place in a bowl of ice water. Using your hands, squeeze as much moisture from the sorrel as possible.
  • Puree the blanched sorrel leaves, yogurt, olive oil, garlic and a pinch each of salt and freshly ground pepper until smooth. Set aside.
  • Meanwhile, use your blanching water to just barely cover the potatoes. Bring to a boil over medium high heat, then reduce to a simmer. Cook until potatoes are tender but not falling apart. Drain and let cool slightly.
  • Roughly chop the reserved raw sorrel leaves.

In a large bowl, toss the warm potatoes with the sorrel yogurt mixture. Gently stir in the parsley, chopped raw sorrel and the bacon. Enjoy immediately.


 

You can use your Chive Blossom Apple Cider Vinegar on:

 

A nice salad

Mixed with olive oil and pepper to create a vinaigrette

Drizzled on a sandwich or blanched veggies

As a tonic to bolster the immune system (mix with honey, trust us, it tastes better than you think!)

 

Be sure to let us know what you think of the first week of the herb CSA!

 

We want to know what you liked, what you didn’t, and any suggestions you may have for us!

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