Recipes for what's in season
Please share your favorite recipes with us. Send them to Laura Dobson at LDobson@geaugafamilyfarms.org and we'll try to include them in an upcoming newsletter. Here are two for what you might see in your box this week.
Caesar Kale Slaw
1/4 cup fresh lemon juice
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmigiano-Reggiano, divided
Kosher salt and freshly ground black pepper
1 hard-boiled egg
14 ounces kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmigiano-Reggiano and sieved eggs.
For a more classic Caesar taste, add anchovies.
Roasted Radishes with Brown Butter, Lemon, & Radish Tops
2 bunches medium radishes (about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
In a skillet, melt butter over medium-high heat. Add a pinch of salt and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.