At a recent visit to one of my favorite local markets, Idylwilde Farms in Acton, I picked up produce for my weekly menu, making mental notes for my next shopping list and the long holiday weekend menus. Beautiful strawberries up from Virginia, local baby spinach, asparagus and goat cheese made the list for salad and dessert courses. Fresh English peas, mint and basil from my own garden are begging for some creamy ricotta and a baguette. Heirloom tomatoes from Florida and early corn out of Georgia shout summer!
After spending time with friends and neighbors watching our town's Memorial Day parade and services, we'll be headed home to our backyard to enjoy some long overdue sunshine and warmth. Our holiday menu includes:
- Pea, Mint, Basil and Ricotta Cheese on Grilled Baguette*
- Grilled Lamb Chops
- Grilled Asparagus
- Israeli Couscous with Corn, Tomatoes, Bacon and Basil
- Strawberry Spinach Salad topped with Toasted Almonds and Goat Cheese
- Strawberry-Rhubarb Crumble flavored with Aged Balsamic Vinegar*
- * recipes to follow
I hope you enjoy the recipes that follow. As you prepare your menu, think seasonally, buy locally when possible and most of all, count your blessings and share them! Remember this Memorial Day those who gave the last full measure of devotion to secure our freedom, values and liberty. Remember their families whose sacrifices are often overlooked. Take time to say a prayer, to say thank you to those who serve, and remember those honored dead whose faith in, and service to our country make our hometowns special places to be this and every weekend!
Herbed Pea and Ricotta Cheese Spread
1 pound fresh, shelled Spring peas
1/3 cup fresh basil, torn: reserve about 1 tablespoon of basil for garnish
2 tablespoons fresh mint leaves, torn (I prefer spearmint): reserve 1 tsp of mint for garnish
1 cup part skim ricotta cheese
or 1/2 cup ricotta and 1/2 cup fresh goat cheese
1 tsp freshly grated lemon zest
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
French baguette
In a small pot, bring to a boil 4 cups of water. Add a hefty pinch pf salt. Add peas and cook for 3-4 minutes, until tender, but still firm not mushy. Drain and rinse the peas in cold water to stop the cooking and preserve the bright green color. Dry the peas on paper towels.
In the bowl of a food processor, combine the herbs, zest, peas, cheese, salt and pepper and oil. Process until smooth and creamy. Taste and adjust seasonings.
Cut the baguette into 1/4 inch slices. Using a pastry brush, lightly oil both sides of the bread slices. Sprinkle one side lightly with salt and pepper. Grill the bread for about 1-2 minutes per side, or until light brown grill marks appear on the bread. Watch carefully...the bread can burn easily!
**Alternate method: after oiling and seasoning the bread, place the bread on a foil lined baking sheet. Place the bread under a preheated broiler for 1-2 minutes and turning once the bread has turned golden brown. Remove from oven when both sides are browned and allow the slices to cool slightly. Continue as follows:
Remove the bread from the grill and allow the slices to cool slightly. Spread about 1 tablespoon of spread on each baguette slice and garnish with julienned mint and basil. Drizzle with a little bit of olive oil if desired. Serve immediately.
Leftover herbed cheese mixture can be stored , covered in the refrigerator for a couple of days. Use as a creamy pasta sauce by adding 1 cup of water from pasta pot to the cheese and toss with hot pasta...add lots of cracked black pepper!
Strawberry-Rhubarb Crumble with Aged Balsamic Vinegar
1 quart strawberries, washed, hulled and sliced
2 cups rhubarb cut into 1 inch pieces
1/2 cup super fine sugar
zest of one lemon
juice of one 1/2 lemon
2 tablespoons cornstarch
2 tablespoons aged balsamic vinegar (I use 25 year old BV)
Crumble topping
1cup whole wheat flour
1/2 cup all purpose flour
1/2 Old Fashioned Rolled Oats
1 cup dark brown sugar
1 1/2 sticks COLD unsalted butter, cut into pieces
1 tsp vanilla extract
Pinch of salt
cold water
In a large bowl mix lemon juice and zest with berries and rhubarb. Add remaining ingredients, except vinegar and toss gently but mixing thoroughly. Place the mixture in a 2 quart oven safe bowl or casserole dish. Drizzle mixture with balsamic vinegar.
In the bowl of a food processor, combine flours, sugar and oats. Process until well mixed. Add butter, salt and vanilla. Pulse the processor until the mixture is, dry,coarse and crumbly. Add 1-2 tablespoons of cold water to bring the topping together so it holds its shape when a small amount is pressed into a ball.
Sprinkle the crumble topping evenly over the fruit mixture. Bake in a 350*F preheated oven for about 30 minutes or until the juices bubble through the topping. Serve warm with vanilla or caramel ice cream or fresh whipped cream.
Happy Memorial Day Weekend. Have a happy and healthy summer!
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