Category: Recipes

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

Asparagus

Asparagus

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 Pesto //Uses Asparagus, Garlic // Vegetarian

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

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.)

Potato Asparagus Salad with Green Garlic // Uses Asparagus, Green Garlic, Potatoes // Vegetarian

Roasted Asparagus (You can drizzle olive oil on the asparagus if you don’t have olive oil cooking spray. Once you drizzle it on, move the asparagus around until it’s coated in the oil, and voila!)

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

Spring Lettuce Salad with Roasted Asparagus // Uses Asparagus, Lettuce // 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.

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

Chard

Chard

Angela Smith

Chard Cauliflower Carrot Wraps // Uses Carrots, Cauliflower, Chard, Cilantro // Vegetarian

19 Swiss Chard Recipes That Will Make You Wonder “Spinach, Who?”

Rainbow Chard and Carrot Hash // Uses Carrots, Garlic, Onion, Rainbow Chard (could also substitute Garlic Scapes for garlic cloves) // Vegetarian

Sausage, Greens, and Beans Pasta // Uses Rainbow Chard (can also use kale)

Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo // Uses Garlic Scapes, Rainbow Card, Snap Peas // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm

(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

1. 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.
2. 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.
3. 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.
4. Add additional pasta water to loosen sauce if necessary.
5. 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.

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

Zucchini, Swiss Chard, and Chickpea Stew // Uses Garlic, Onions, Swiss Chard, Summer Squash (called Yellow Zucchini in recipe), Thyme, Zucchini // Vegetarian

Honey bee on garlic chive flowers.
Garlic Chives

Garlic Chives

Angela Smith

Broccoli and Anchovy Orecchiette // Uses Broccoli, Garlic; Substitute Gai lan instead of Broccoli, Can Throw Garlic Chives in here, too

Chinese Chives and Eggs Stir Fry // Uses Garlic Chives // Vegetarian

Mapo Tofu // Uses Garlic, Scallions. Add Steamed Gai-lan or Broccoli and White Rice, Throw Garlic Chives in here, too.

Salted Chili and Chinese Chive Frittata // Uses Garlic Chives (called Chinese Chives in this recipe) // Vegetarian

Vegetable Dumplings // Uses Cabbage, Carrots, Garlic Chives, Onions // Vegetarian