Category: Recipes

Fennel

Fennel

Angela Smith

Braised Red Cabbage and Fennel // Uses Fennel, Onion, Red Cabbage // Vegetarian

Fennel Salad // Uses Cucumbers, Dill, Fennel, Onion // Vegetarian

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

Roasted Chicken with Clementines and Arak // Uses Fennel, Thyme

Sauteed Fennel with Garlic // Uses Fennel, Garlic // Vegetarian

Shaved Apple and Fennel Salad // Uses Fennel // Vegetarian

Takes 15 minutes
Serves 2-4

1 Granny Smith apple
1 large fennel bulb
Apple maple vinaigrette (below)
Pinch red pepper flakes
1/2 cup halved walnuts, toasted

  1. Cut unpeeled apple into 1/8-inch thick slices (with a mandoline or fancy knife skills). I sliced one side until I reached the core and then continued on another side and continued all the way around the apple until only core remained. This yielded slightly different size pieces, but it didn’t seem to matter much.
  2. Cut the stems and base off your fennel so that you are only left with the bulb. Cut it in half lengthwise and remove the core (it will be in the middle and kind of triangular; it will be much harder than the rest of the fennel and pretty obviously inedible). Cut each half into 1/8-inch thick slices (again mandoline is preferred but fancy knife skills will work too).
  3. Throw apple and fennel into a medium bowl. Toss with half of the vinaigrette and red pepper flakes. Taste and add more vinaigrette according to your preference. Add toasted walnuts and serve at room temperature or cold.

Apple Maple Vinaigrette
2 tablespoons olive oil
2 apple cider vinegar
2 tablespoons maple syrup
1/2 tablespoon lemon juice
1/2 teaspoon stone-ground mustard
1/2 teaspoon Kosher salt
Few grinds of black pepper

  1. Combine all ingredients in a small bowl. Whisk vigorously until well-combined and slightly opaque in color (this means it’s emulsified!).
  2. Taste and adjust seasonings to your preference. Don’t forget that the apple will add quite a bit of tartness and sweetness to the overall salad.

Steak Sandwiches with Fennel Slaw // Uses Cilantro, Fennel, Red Onion

Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian

Snap Peas

Snap Peas

Angela Smith

Arugula Salad with Ginger-Thyme Vinaigrette // Uses Arugula, Garlic, Red Peppers, Sugar Snap Peas, Thyme, Yellow Squash // Vegetarian

Beet, Sugar Snap Pea, and Avocado Salad // Uses Beets, Snap Peas // Vegetarian

Burrata with Charred and Raw Sugar Snap Peas // Uses Snap Peas // Vegetarian

Green Beans with Cilantro Pesto // Uses Cilantro, Garlic, Green or Yellow Beans, Snap Peas // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Makes enough for 4 as a side (or 1-2 as a meal, as it is for me often)

4 cups green or yellow beans, ends trimmed
1 cup snap peas, ends trimmed, optional

Cilantro Pesto (makes approximately 2/3 of a cup):
3 cloves garlic, minced
1/4 cup toasted almonds
1/4 cup parmesan
1 cup cilantro (stems and leaves are fine; it was just about 1 bunch for me)
1 tablespoon lemon juice, fresh if you’ve got it
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

  1. Bring a large pot of water to boil on the stove. Blanche (submerge in boiling water) beans for three minutes. Remove from water and cover with ice cubes or place hot beans in an ice bath to stop the cooking immediately. This will help keep their crispness. Blanche the snap peas for 1 minute, if using. Remove to an ice bath or cover with ice cubes. Strain the beans and peas in a colander and shake a few times to make sure most of the water is removed.
  2. Prepare the pesto by pulsing garlic and almonds in a food processor until very fine. Add cilantro. Pulse until the mixture resembles a course meal. Add lemon juice, salt, red pepper flakes and pepper. Turn the food processor on and slowly add the olive oil. You may need to scrape down the sides of the food processor occasionally.
  3. Add 1/4 cup of cilantro pesto to the cooled and dried beans and peas. Save the rest in the fridge for some other use. Add more salt and/or red pepper flakes to taste.

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

Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo by Lauren Rudersdorf // Uses Rainbow Card, Snap Peas, Garlic Scapes // Vegetarian

(Takes 20 minutes (plus time to make sauce); makes 4 servings)
8 ounces dry linguine pasta
1 cup Garlic Scape Alfredo
3 rainbow chard leaves, stems removed
1 cup sliced snap peas
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon Kosher salt

Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook for 8-9 minutes until just al dente. Heat alfredo sauce over medium low heat in a large skillet. Once pasta is cooked, remove pasta with tongs and place in alfredo pan, reserving the cooking liquid. Add chard, snap peas and 1/4 cup of the pasta water. Stir to combine and cook until chard is wilted and peas are bright green, about 5 minutes. Add additional pasta water to loosen sauce if necessary. Finish with Parmesan cheese and salt. Serve hot.

Snap Pea Salad with Chard and Pistachio Pesto // Uses Chard, Snap Peas // Vegetarian Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4 as a side + lots of leftover pesto for your fridge

4 cups snap peas or snow peas, ends trimmed
2 tablespoons Chard and Pistachio Pesto (see below)
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper

  1. Bring a large pot of water to a boil over high heat. Blanche peas for two minutes, drain and rinse with cold water.
  2. Add peas to a small bowl with remaining ingredients and toss to coat evenly. Enjoy warm or cold.

Chard and Pistachio Pesto:
1 bunch rainbow chard (5-6 leaves)
1/2 cup shelled and toasted pistachios
2 garlic cloves
1 teaspoon Kosher salt
1/2 cup olive oil
1-3 teaspoons lemon juice

  1. Prepare rainbow chard. Remove stems and roughly chop. Set aside. Tear leaves into small pieces.
  2. In a food processor, chop pistachios until finely ground. Add garlic, salt and chard stems. Process until consistent in size and then add leaves. Continue to puree until leaves are all finely chopped, you may have to scrape down the sides occasionally.
  3. Turn the food processor on and run it while you drizzle in the olive oil. Process until smooth. Add lemon juice to taste.

Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian

Summer Squash Stir Fry with Sugar Snap Peas and Parmesan // Uses Scallions, Snap Peas, Summer Squash // Vegetarian

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.