Find this recipe and more in From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, available for sale at Linden Hills Natural Home.
2 bunches watercress, think stems removed
green leaves from 2 bunches of radishes
2 tablespoons butter
1/3 cup minced shallots or chopped green onions
4 cups chicken or vegetable stock
1/2 cup heavy cream (optional)
salt and pepper to taste
3 radishes, very thinly sliced
Like the traditional party mix, but with a more natural twist!
This easy appetizer is quick to prepare and looks lovely, served on a bright round platter.
Trim the base of the endive; remove as many whole leaves as needed for your crowd. Wash and dry the leaves carefully, and arrange on serving platter in a fan or sunburst shape.
Toast walnuts over medium-high heat in a dry skillet, shaking until the walnuts begin to brown slightly. Immediately remove from heat and allow to cool.
This super healthy recipe comes to us courtesy of Shirley Zuanich from Pure Alaska Salmon Company. Shirley recommends bringing out the flavor of the nuts by first toasting them in a 325 degree oven for 5 to 7 minutes, stirring frequently.
2 7.5oz cans ThinkPink Salmon, chilled, drained & flaked
1 cup celery, chopped fine
1/2 cup unpeeled apple, chopped medium
1/2 cup coarsely chopped pecans or slivered almonds (optional)
1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon cider vinegar
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper, or to taste
Agave nectar is naturally low-glycemic, meaning it won’t spike your blood sugar levels and won’t cause ups and downs in your mood and energy like sugar does. Find agave nectar on aisle 3.
1/3 cup flavored agave nectar
(Irish Crème, Hazelnut, Amaretto or Vanilla)
2 cups heavy whipping cream
Using an electric mixture, beat whipping cream to soft peaks. Add agave nectar and continuing whipping until you reach the desired consistency. Serve with coffee, desserts or fresh fruit.
_Chanterelles are highly prized wild-harvested mushrooms. With a delicate flavor and hearty texture, they’re the perfect accompaniment to Sunrise Creative Gourmet (Hibbing, MN) fettuccini.
Morels are only around for a short time. This is a great way to enjoy this springtime delight.
1 ½ pounds fiddleheads, steamed for 20 minutes
1 tbsp cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
¾ teaspoon lemon juice
3 sprigs fresh tarragon leaves, minced
Salt & pepper to taste.
Stirring often, cook cornstarch and butter milk over medium heat in a small saucepan until thickened. Remove from heat; stir in mustard, lemon juice, tarragon and pepper. Serve over steamed fiddleheads.
Recipe adapted from Heidi Swanson’s Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Your Cooking, available at Linden Hills Natural Home. Serve fig spread with walnut bread or as an accompaniment to cheese.
1 ½ lbs ripe fresh black Mission figs
(stemmed and cut into ¼ inch dice)
¼ cup freshly squeezed lemon juice
1/3 cup honey
¼ tsp freshly ground black pepper, plus more as needed
¼ cup toasted unhulled sesame seeds
Toss the chopped figs and lemon juice together in a large bowl.
This recipe comes from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets, available at Linden Hills Natural Home. You’ll find orange flower water at Middle Eastern specialty stores.
12-16 ripe figs, a mixture of varieties or just one type
1 prebaked Tart Shell (click here for Deborah Madison’s recipe)
1 egg yolk
½ cup crème fraiche
2 ½ tablespoons light brown sugar
2 teaspoons orange flower water
Preheat the oven to 375 degrees.