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Spring Recipes for Seasonal Eating!

By 12 April 2019

We love the season change and settling into spring at the Chico Certified Farmers’ Market. Not only is it an awakening from winter and a fresh start before summer, but because new produce means new recipes! We’re not quite out of the woods yet when it comes to cold weather, so spring is the perfect time to enjoy light and bright recipes that are still satisfying on a crisp day, all while enjoying your local fruits and veggies at their seasonal peak. 

Keep reading for some fun recipes for eating with the season, and discover an array of produce that is available right now at the Chico Certified Farmers’ Market. Stock up on produce this Saturday for a weekend of spring cooking!

Wild Rice and Golden Beet Salad

Recipe courtesy of foodandwine.com

INGREDIENTS

  • 1 cup uncooked wild rice
  • 2 medium golden beets (about 1 pound)
  • 2 medium leeks
  • 1/4 cup olive oil, divided
  • 1 tablespoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup torn fresh flat-leaf parsley
  • 1/2 cup chopped fresh chives
  • 1/2 cup toasted walnuts, finely chopped
  • 2 tablespoons Champagne vinegar

INSTRUCTIONS

  1. Preheat oven to 400°F. Cook rice according to package directions. Rinse under cool water, and drain well. Transfer to a large bowl; set aside.
  2. Meanwhile, bring 11/2 inches of water to a boil in a large pot fitted with a steamer basket. Peel beets, and place in basket. Cover and cook until still slightly firm but tender enough for a fork to slide in with ease, about 30 minutes. Remove and set aside until cool enough to handle. Cut beets into 1/2-inch pieces, and let cool completely.
  3. Rinse leeks; cut off and discard dark green tops. Cut leeks in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Toss together leeks, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast in preheated oven 12 minutes. Let cool to room temperature.
  4. Toss together rice, leeks, parsley, chives, walnuts, vinegar, remaining 3 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add beets, and gently toss.

Leek and Potato Galette with Pistachio Crust

Recipe courtesy of bonappetit.com

INGREDIENTS

Dough

  • ½ cup raw pistachios
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces

Filling and Assembly

  • 1 tablespoon olive oil, plus more for drizzling
  • 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
  • 4 ounces fresh goat cheese
  • 5 tablespoons heavy cream
  • 2 garlic cloves, finely chopped
  • Kosher salt, freshly ground pepper
  • All-purpose flour (for surface)
  • 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
  • 2 large Yukon Gold potatoes, thinly sliced
  • 1 large egg, beaten to blend
  • Crushed pink peppercorns (for serving; optional)

INSTRUCTIONS

  1. Dough: Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes. Do Ahead: Dough can be made 1 day ahead. Keep chilled.
  2. Filling and Assembly: Preheat oven to 400º. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
  3. Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
  4. Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8″ round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1″ border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
  5. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.

Asparagus and Ramp Soup with Yogurt

Recipe courtesy of seriouseats.com

INGREDIENTS

  • 2 pounds asparagus stalks, fibrous root end trimmed
  • Kosher salt
  • 1 pound trimmed ramps, divided (can substitute with 1 clove garlic and 1 bunch sliced scallions)
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 cups vegetable or low-sodium chicken broth
  • 1 cup plain yogurt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 tablespoons juice from 1 lemon
  • 2 tablespoons chopped mint

INSTRUCTIONS

  1. Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.
  2. Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.
  3. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.
  4. Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.

Creamed Chard and Spring Onion with Pasta

Recipe courtesy of smittenkitchen.com

INGREDIENTS

  • 1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
  • 3 spring onions, ends trimmed, white and some green parts sliced into thin coins
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • Salt and pepper

INSTRUCTIONS

  1. Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
  2. Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
  3. Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
  4. To make Creamed Chard and Spring Onion Pasta: Use 1 3/4 cups of milk instead of 1 1/4 cups. Stir 1/4 cup finely grated parmesan into the sauce while cooking, and keep extra on hand for serving. This should be enough to toss with about half a pound of pasta (more or less depending on how saucy you like yours).

Spring Pea Halibut Chowder

Recipe courtesy of epicurious.com

INGREDIENTS

  • 3 leeks, white and pale green parts only, tough outer layer removed
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2″ in diameter)
  • 2 tsp. kosher salt, divided
  • 1 1/2 tsp. freshly ground black pepper, plus more
  • 1 cup pure clam juice
  • 2 bay leaves
  • 1 lb. skinless halibut or cod fillet, cut into 2×1″ pieces
  • 1 cup heavy cream
  • 10 oz sweet peas 
  • 1 Tbsp. fresh lemon juice
  • Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)

INSTRUCTIONS

  1. Cut leeks into 1/4″ rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes.
  2. Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3–4 minutes. Remove from heat and stir in lemon juice.
  3. Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.
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