Recipes to Enjoy Some Fresh Spring Veggies




Roasted Asparagus with Goat Cheese and Fresh Dill

Yields: 4 servings as side dish.

1 bunch of asparagus (roughly 1 lb)

Olive oil

Salt and pepper

Goat cheese (to taste)

Dill (to taste)

Preheat oven to 350F.

Gently bend asparagus spears and snap off the bottom where they break easily.

Drizzle with olive oil and sprinkle with salt and pepper.

Toss to coat, and spread asparagus in an even layer.

Bake until crisp-tender, 20 to 30 minutes.

Top with goat cheese crumbles and chopped, fresh dill.

 

 

Simple Arugula Salad with Lemon Vinaigrette

Yields: 4 to 6 servings

For the vinaigrette:

2 tsp grated lemon zest

½ cup lemon juice

4 Tbsp white wine vinegar

1 Tbsp minced garlic

1 tsp salt

½ cup extra virgin olive oil

Combine everything in a jar with a lid, cover and shake well.

For the salad:

3 cups fresh arugula (add additional spring
   vegetables for flavor and color: sliced
   radishes, fresh scallions, spring peas)

Place all ingredients in a bowl and toss to combine.

Pour in about ¼ cup of dressing, grind in some black pepper, and toss well from the bottom, so that everything gets evenly coated. Drizzle in small amounts of additional dressing as needed.

 

White Pizza with Ramps

Yields: 3 to 4 servings

Pizza dough
    (homemade or store-bought)

1 bunch wild ramps (about 9-10)

Olive oil for brushing

Salt and pepper

1 cup mozzarella

¼ cup grated
   Parmigiano-Reggiano cheese

Place a pizza stone or inverted baking sheet into the oven and preheat to 500° F for at least 30 minutes.

Chop the ramps into 1-inch pieces separating the leaves from the bulbs.

On medium high, drizzle olive oil into pan and sauté the bulbs for 2 minutes.

Add greens and cook to wilt for 1 minute. Set aside.

Roll out the dough to a 12-inch round, about 1/8 inch thick.

Transfer the dough onto lightly floured pizza stone or an inverted baking sheet.

Work quickly to brush the dough with olive oil and sprinkle on the mozzarella in an even layer.

Scatter the ramps over the mozzarella and season lightly with salt and pepper.

Top the pizza with the Parmigiano-Reggiano cheese.

Bake for about 8 minutes, until the cheese has melted and the pizza crust is browned and crisp on the bottom.

Transfer the pizza to a work surface, cut into wedges and serve.

 

Recipes courtesy of Jen Miller, Prairie Wind Family Farm, which grows a wide variety of certified organic vegetables, pasture-raised hens for eggs and provides fresh fruit to CSA members.
For more information and to sign up for the 2017 CSA season, visit PrairieWindFamilyFarm.com.

 

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