Savoring Spring - Recipes for our Springtime Favorites

Check out some of our favorite tried and true recipes to get the most out of the spring bounty.  Roasted Baby Radish, Swiss Chard Quesadilla, and Wilted Bok Choy Salad

Roasted Baby Radish                               From Grace and Gratitude Farm

2 bunches radishes, greens and taproot trimmed

1-2 tablespoons extra-virgin olive oil

1 teaspoon chopped fresh herbs (thyme, chives, and za’atar are our favorites)

salt to taste

1/2 lemon, juiced (optional)

1.             Preheat oven to 450 degrees F.

2.              Baby radishes work well for this recipe; we leave radishes whole if they are less than an inch diameter. Cut large radishes into halves or quarters.

3.              Tear a piece of aluminum foil large enough to line a baking sheet. Spread radishes on aluminum foil and drizzle with olive oil.  Sprinkle with herbs and salt.

4.             Gather edges of the aluminum foil to make a pouch around the coated radishes. Give a few gentle shakes to make sure they are evenly coated.  (Alternatively, you can toss radishes with oil and herbs in a bowl).

5.              Roast in the preheated oven until fork tender but still firm in the centers, tossing every 5 minutes.  They take about 15 to 20 minutes. Drizzle with lemon juice to serve.  They are great hot out of the oven, or as a cold snack!

1.  Coarsely chop all the Chard greens and the stems of half of the bunch. (Save the rest of the nutrient-packed stems for another stir-fry. For this recipe, half the stems make for an ideal greens-to-stems ratio!)

2.  Heat olive oil over medium heat in a large frying pan.  Throw in the stems and sauté for about 1 minute.  Add minced garlic and spring onion, followed by greens.  I find it easiest to add a handful of Chard at a time, give it a quick stir to allow it to wilt, and then add another handful.  Season to taste.

3.  Once all the chard has been wilted, remove the pan from heat. 

4.  Heat another large pan over medium heat (or transfer sautéed Chard and rinse pan). 

5.  Add just enough butter to coat pan.  Lay a large tortilla in the pan for about 30 seconds, and then flip it over.

6. Immediately sprinkle half the cheese to cover tortilla, and spoon half your sautéed Swiss Chard onto one half of the tortilla.  Fold the tortilla in half using your spatula, and then remove from the pan. 

7.  Repeat steps 5 and 6 for your second tortilla.  Cut each into 4 wedges and serve.   

My favorite trick for great greens: If you find fresh spinach and chard particularly “earthy” tasting, try soaking for about 15 min. in acidulated water, or water you’ve added an acid to, for about 15 minutes before cooking. I prefer to use lemon juice, 3 tbsp for every 1 quart water, just like you’d do to keep sliced apples from turning brown.  This helps neutralize the oxalic acid that makes greens taste bitter.

1. Separate the thick white bok choy stems from the greens.  Slice the stems into pieces about ½ in thick.  Chop greens separately and leave the stems and greens divided. 

2. Melt 1 tbsp butter in a large frying pan over medium heat.   Crumble Ramen Noodles into the pan (no seasoning packet) and toast them until they are brown and crispy, tossing regularly so they do not burn.

3.  Remove toasted Ramen Noodles from the pan and set aside.  They will be added back in at the end.

4. Add sesame oil, olive oil, and soy sauce to the pan, along with boy choy stems.  Sauté until stems start to become tender, approx 5 min. 

5.  Remove the pan from the heat, immediately add bok choy greens and stir to wilt the greens.  Add back in the toasted Ramen Noodles and serve immediately.