Author: Angela Smith

Spinach

Spinach

Angela Smith

Asparagus Radish Salad with Honey-Mustard Dressing // Uses Asparagus, Chives, Radishes, Spinach // Vegetarian

Baked Eggs with Spinach and Mushrooms // Uses Garlic, Spinach, Yellow Onion //Vegetarian

Easy Spinach Frittata // Uses Cherry Tomatoes, Onions, Spinach // Vegetarian

Garlic Scape Soup // Uses Garlic Scapes, Potatoes, Spinach // Vegetarian

Indian Saag // Uses Garlic, Mustard Greens, Spinach // Vegetarian

Leek and Spinach Risotto // Uses Leeks, Shallots, Spinach, Thyme // Vegetarian

Sauteed Spinach – Saute spinach until tender in a large sauté pan with olive oil, a pinch of salt, and garlic or onion. Once the color turns bright green, it’s all done. This generally takes just a matter of minutes.

Shaved Asparagus, Spinach, and Mushroom Quiche // Uses Asparagus, Spinach // Vegetarian

Spinach and Garlic Scape Pesto // Uses Garlic Scapes, Spinach // Vegetarian

Spinach and Red Pepper Frittata // Uses Garlic, Marjoram, Red Peppers, Spinach // Vegetarian

Spinach, Feta, Watermelon Radish Quiche // Uses Garlic, Leeks, Spinach, Watermelon Radishes // Vegetarian

Spinach Lasagne // Garlic, Onions, Spinach // Vegetarian

Vegan Fresh Artichoke Dip with Lemon and Garlic // Uses Artichokes, Garlic, Spinach (substitute fresh for frozen) // Vegan

Rhubarb

Rhubarb

Angela Smith

Almond Rhubarb Picnic Bars // Uses Rhubarb // Vegetarian

Easy Rhubarb Cake //Uses Rhubarb // Vegetarian
From Raleigh’s Hillside Farm

1 box regular-size yellow cake mix plus ingredients on package (eggs, oil, water)
4 cups rhubarb, cut into 1/2-inch pieces
1-1/2 cups sugar
1 cup heavy cream or half-n-half (or whole milk)

  1. Preheat oven to 375 degrees.
  2. Mix cake according to the directions on the box.
  3. Pour into greased 9×12 baking pan.
  4. Sprinkle rhubarb evenly over cake batter. Then sprinkle sugar evenly over the rhubarb. Pour cream over top of all. DO NOT STIR.
  5. Bake at 375 degrees for 45 minutes, but check after 30. If it’s browning too much, turn the oven down to 350 degrees.

French Rhubarb Cake // Uses Rhubarb // Vegetarian

Fresh Rhubarb Pie // Uses Rhubarb // Vegetarian

Rhubarb Crisp // Uses Rhubarb

Rhubarb Margaritas // Uses Rhubarb // Vegetarian

Rhubarb Muffins // Uses Rhubarb // Vegetarian

Radishes

Radishes

Angela Smith

Asparagus Radish Salad with Honey-Mustard Dressing // Uses Asparagus, Chives, Radishes, Spinach // Vegetarian

Buttered Radish Toast // Uses Chives, Chive Blossoms, Radishes // Vegetarian

Cabbage and Snow Pea Rice Bowl with Warm Coconut Peanut Sauce // Uses Napa Cabbage, Radishes, Scallions
Adapted from Bon Appetit magazine by The Leek & The Carrot

Takes 1 hour
Serves 8 to 12 (even more if eaten as a side dish only)

4-1/2 cups water
2 cups brown rice
1 teaspoon Kosher salt
1 head Napa cabbage, cleaned and thinly sliced (Slice the white stem and green leafy portion together.)
1/2 pound snow peas, ends removed and sliced
1 bunch radish, greens removed, cut in half and thinly sliced
1 bunch scallions, sliced (Use all parts of the scallions.)

Warm Peanut Sauce:
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons brown sugar
2 tablespoon soy sauce or tamari
Juice from 1 lime (or 2 tablespoons lime juice)
1 tablespoon fish sauce
1/2 teaspoon red pepper flakes
Kosher salt

  1. Bring water to a boil in a large saucepan on the stove top over high heat. Once boiling, add rice and salt and reduce heat to low. Cover and cook for 50 minutes (or less, depending on your type of rice; read the package directions).
  2. While the rice cooks, prepare your veggies. In a (seriously really) large bowl, toss napa cabbage, snow peas, radishes, and scallions together.
  3. When the rice has about 10 minutes left to cook, begin the sauce. Combine peanut butter, coconut milk, brown sugar, soy sauce or tamari, lime juice, fish sauce and red pepper flakes in a large saucepan. Whisk together until smooth. Place on stove and turn heat to medium. Whisk until smooth and hot. If it seems too thick, add a bit of water and whisk it in. You will want the dressing to be warm to wilt the greens.
  4. Serve in a bowl with the ratio of about a 1/2 cup of rice to 2 cups of veggies. Pour about 1/4 cup of peanut sauce over the greens and toss gently to coat.

Lily’s Lemony Fennel, Radish, and Kale Salad // Uses Fennel, Kale, Radishes, Snap Peas // Vegetarian

Midwest Bok Choy Ramen Salad // Uses Bok Choy, Radishes, Scallions // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4

1 head bok choy, sliced thinly (stems and greens)
1 bunch radishes, greens removed, cut into matchsticks
1 bunch scallions, thinly sliced
1/2 cup roasted and salted cashews, roughly chopped
1/4 cup white or black sesame seeds (or a mixture)
Noodles from 1 package of beef ramen

Dressing:
5 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
Flavor packet from 1 package of beef ramen
Pinch Kosher salt

  1. In a large bowl, combine bok choy, radishes, scallions, cashews, sesame seeds and ramen noodles. Toss to combine.
  2. In a small bowl, whisk together all dressing ingredients until smooth and uniform. Pour over bok choy mixture and stir well to evenly coat. Let sit 15 minutes before eating.

Radish Greens Pesto // Uses Basil, Garlic, Radish Greens // Vegetarian

Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian

Savory French Toast and Breakfast Radishes // Uses French Breakfast Radishes // Vegetarian

Simple Mizuna Salad with Radishes // Uses Mizuna, Radishes // Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chives, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

  1. Preheat oven to 375 degrees F.
  2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
  3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
  4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
  5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.
Lovage

Lovage

Angela Smith

French Salad Dressing with Lovage – This recipe comes from Erik. He made it up after discovering similar salad dressings when we were living in France shortly after we got married.

  1. Two parts vinegar (high quality white, apple cider or balsamic are all excellent options, classic French uses white wine vinegar).
  2. One part extra virgin olive oil (the higher quality, the better).
  3. About 3 tsp. of Dijon mustard per about 3/4 cup of the dressing. You can adjust to your own taste and desired consistency.
  4. Salt and pepper to taste.
  5. 1 heaping tablespoon of finely chopped lovage.
  6. Sugar or honey to taste, if desired.
  7. Optional: one finely minced garlic clove.

SHAKE WELL to get the full effect of all ingredients as you taste and tweak.

Old-Fashioned Lovage and Potato Soup // Uses Lovage, Onions, Potatoes // Vegetarian
(Add twice as much veggie stock and milk for a lighter soup.)

* You can also use lovage as a substitute for celery in pretty much any dish you’d like. You won’t need nearly as much of it as you would celery since it has a stronger taste. I substitute it for celery in my coleslaw, for instance.

Lovage is equally delicious chopped up and added to your favorite potato salad recipe.

Tarragon

Tarragon

Angela Smith

Asparagus, Goat Cheese, and Tarragon Tart // Uses Asparagus, Garlic, Tarragon // Vegetarian (I just bought regular puff pastry dough in the frozen section for this, and it was fine.)

Asparagus with Creamy Tarragon Vinaigrette // Uses Asparagus, Shallots, Tarragon // Vegetarian

Baked Asparagus Custard with Arugula and Tarragon // Uses Arugula, Asparagus, Tarragon // Vegetarian

Pan-Roasted Asparagus Soup with Tarragon //Uses Asparagus, Tarragon // Vegetarian
(Add a little sour cream, crème fraiche, or plain yogurt for a little bit of tang.)

Sheet-Pan Tarragon Chicken with Sherry Vinegar Onions // Garlic, Onions, Tarragon, Thyme

Tarragon Chicken //Uses Tarragon

White Bean and Asparagus Salad with Tarragon-Lemon Dressing // Uses Asparagus, Garlic, Tarragon // Vegetarian