Savory Asparagus Custard, Radish and Pea Shoot Salad

Peach Greens Smoothie

 

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Peach Greens Smoothie

Course Breakfast

Ingredients

  • 1 cup frozen local peaches
  • 2-3 handfuls of chard, spinach or microgreens
  • 6 oz Five Freedoms Dairy Greek yogurt
  • 1/2 cup Oatis Oats oatmilk
  • 1 tbsp Highland Honey

Instructions

  • Place peaches, oat milk, and yogurt into blender. Blend until all ingredients are well incorporated.
  • Add in spinach and blend until well combined.
  • Add Spark+ Honey granola if desired. Enjoy!

Grilled Japanese Turnips

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Grilled Japanese Turnips

Author Eric Skokan chef, farmer, & owner Black Cat Farm Table Bistro

Ingredients

  • 1 bunch Hinona Kabu turnips
  • 1 bunch Magenta turnips
  • 1 bunch Hakeri turnips
  • 1 bunch asparagus
  • 1 red onion
  • 2 stalks green garlic
  • 1 bunch parsley
  • 1/2 lemon
  • olive oil, to taste
  • salt and pepper, to taste

Instructions

  • Remove the greens from the turnips. Keep the greens in a plastic bag for a later date. Cut onion and round turnips in half. Keep them large, so they don't fall through the grill.
  • Lightly brush all vegetables with olive oil. Put on the grill and flip every 5 to 8 minutes to allow for dark grill marks, or until cooked to desired texture.
  • Chop full bunch of parsley and all grilled ingredients roughly. Toss in the desired amount of olive oil. We did a quarter of a cup. Squeeze the juice of half of a lemon and toss with salt and pepper. Voila!

Savory Asparagus Custard, Radish and Pea Shoot Salad

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Savory Asparagus Custard, Radish and Pea Shoot Salad

Author Chef Paul C. Reilly, Coperta and beast + bottle

Ingredients

  • 1 lb asparagus
  • 1 spring onion, sliced
  • 2 tsp green garlic, minced
  • 4 cup heavy cream
  • 4 eggs
  • chili flakes
  • garnish radish slices and pea shoots
  • boiling water

Instructions

  • Preheat oven to 350 degrees.
  • Sauté the asparagus, then add spring onion, green garlic, and a light pinch of chili flakes. After a couple of minutes, add the heavy cream. Bring to a boil, then lower the heat and simmer for 10 - 15 minutes, until tender.
  • While asparagus simmers, whisk 3 eggs in a large bowl.
  • Once asparagus cream mixture is tender, blend it in a high-powered blender, then pass the puree through a strainer.
  • Slowly add the strained asparagus puree to the large bowl of eggs, whisking constantly. Season to taste.
  • Spray 4 oz ramekins with non-stick spray and pour 3 oz asparagus cream into each ramekin, filling ramekins about 3/4 full.
  • Place ramekins in a large roasting pan, pour in boiling water until water level is halfway up ramekins. Cover with foil and bake for 20 - 30 minutes, until custard is fully set (checking every couple of minutes after 20 minutes in the oven).
  • When custard is set, refrigerate them until cold, then remove them from their ramekins and place them on each plate.
  • Garnish with radishes and pea shoots.