I could just eat a bowl of the croutons with dressing, but adding greens makes me feel better about myself. My go to summer salad.
Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Caramelized Lemon
1 large piece of ciabatta with crust
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons olive oil
Flake sea salt
Coarsely ground black pepper
6 ounces arugula (preferably wild, about 10 cups packed)
3 ounces aged Parmesan cheese, shaved into strips with vegetable peeler
Preheat oven to 400°F. Line a baking sheet with foil. Rub crust of bread with garlic clove and tear bread into medium-sized chunks. Place bread on baking sheet and toss with 1/4 cup olive oil and a heavy sprinkle of salt and pepper. Arrange in a single layer and bake until golden and crisp (about 10 minutes). Cool and set aside.
Cut lemon in half and place flesh side down in a skillet over high heat. Cook until caramelized on the bottom.
In a large mixing bowl, add arugula. Toss with juice from lemon and 3 tablespoons olive oil. Sprinkle with salt and pepper. Add 1/2 of the croutons and 1/2 of the Parmesan cheese and toss.
Transfer the salad to individual bowls or a serving bowl and add remaining Parmesan cheese and croutons over top.
When the spring peas make an appearance, my go to dish to make is this soup. Really, there is no soup easier, more beautiful and more delicious. The strawberry garnish is everything!
Sweet Pea Soup
What you need:
2 tablespoons unsalted butter
2 leeks (white and light green parts), roughly chopped
1 sweet yellow onion, roughly chopped
4 cups chicken stock
2 (10-ounce) packages frozen peas
2 tablespoons honey
1/3 cup chopped fresh mint leaves, loosely packed
Flake sea salt
Coarsely ground black pepper
1/2 cup Greek yogurt
Pea shoots for garnish (optional)
Sliced strawberries for garnish (optional)
Chopped chives for garnish (optional)
What to do:
In a large saucepan over medium-low heat, add butter, leeks and onion. Cook, stirring, until onions are translucent and leeks are tender (about 5-10 minutes). Add the chicken stock, increase the heat to high and bring to a boil. Add the peas and honey, then cook for 3 minutes, until the peas are tender. Remove from heat and add the mint. Salt and pepper to taste.
Working in batches, place 1 cup of the soup in a blender, place the lid on top and puree on low speed. With the blender still running, open the vent hole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed.
Just before serving, warm soup over low heat and stir in yogurt. Spoon the soup into bowls and garnish with pea shoots, sliced strawberries and chopped chives.
Grove Point dinner by Libbie Summers, Spring, Strawberries
The beauty of the lotus root.
Peel, slice, fry, salt, repeat.
Lotus root…before. Lotus root…after. Spiced Lotus Root Chips (try with any of the finishing salt recipes below)
What you need:
1 lotus root, peeled using a vegetable peeler
juice from one lemon
canola oil for frying
Dry Herb Finishing Salt (recipe to follow)
Chai Spiced Finishing Salt (recipe to follow)
Sweet Onion Finishing Salt (recipe to follow)
Coriander and Pepper Finishing Salt (recipe to follow)
What to do:
Line a baking sheet with paper towels and set aside.
Squeeze lemon into a medium mixing bowl filled halfway with water. Set aside.
Slice lotus root into 1/8-inch thick slices (we used a mandoline). Place in the lemon water while your oil is heating up.
Heat oil in a wok or heavy pan until it is hot, but not smoking (approximately 300 degrees F.) Working in batches, pat dry lotus root slices before lowering into the hot oil. Fry lotus root slices until golden brown, turning as needed. Remove with a spyder or slotted spoon to the paper-towel lined baking sheet and immediately sprinkle with a Finishing Salt. Allow to cool before storing in an airtight container.
Dry Herb Finishing Salt In a small bowl, stir together 1 tablespoon dried oregano, 1 tablespoon dried dill, 1 tablespoon dried parsley flake and 1 teaspoon flaked or kosher salt.
Chai Spiced Finishing Salt In a small bowl, stir together 1/2 teaspoon ground cloves, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon turbinado sugar and 1 teaspoon flaked or kosher salt.
Sweet Onion Finishing Salt In a small bowl, stir together 1 tablespoon dehydrated onion, 1 teaspoon turbinado sugar and 1 teaspoon flaked or kosher salt.
Coriander and Pepper Finishing Salt In a small bowl, stir together 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper and 1/2 teaspoon flaked or kosher salt.
Recipe and Styling by Libbie Summers Photography by Chia Chong
Spring Onions…after. Savory Spring Onion and Pancetta Waffles (maple butter, sea salt)
makes 5/serves 4 for breakfast or dinner/serves 20 for an appetizer
Ingredients: 1 packet active dry yeast
1 cup warm water
½ teaspoon sugar
3 cups All-Purpose flour
½ teaspoon salt
½ teaspoon pepper
1 ¼ cups milk
½ cup melted butter
3 eggs, separated
4 ounces diced and cooked pancetta
3 spring onions diced, green and white parts
Maple Butter (recipe to follow)
Sea salt for sprinkling
In a small mixing bowl or glass measuring cup, dissolve the yeast in the water. Stir in sugar and allow mixture to sit until it begins to bloom (foam). In a large mixing bowl, stir the flour with the salt and pepper. Whisk in the yeast mixture, milk, butter and egg yolks until smooth.
In a medium mixing bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes. Just before cooking, fold in the pancetta and spring onions.
Preheat the oven to 200ºF
Prepare a waffle iron by spraying with non-stick cooking spray and heat. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven to keep warm. Repeat with the remaining batter. Serve with a dollop of Maple Butter on top and sprinkle with sea salt.
Maple Butter yields about 1 cup
1 cup Irish butter, room temperature
2 tablespoons good maple syrup
Directions: In a small mixing bowl, stir all ingredients together. Serve with warm Savory Spring Onion and Pancetta Waffles.
Moving to rural North Carolina from the ever hip and haughty Vail, Colorado, was a lesson in the proper way to eat humble pie. I opened my heart and mind to things that were “precious”—a word that Southerners use interchangeably with the phrase “bless her heart.” Hell, I even added the word precious to my vocabulary. I slowed down long enough to recognize that the bag of still-warm duck livers left on my doorstep by my duck-hunting neighbor was a precious gift, that being alone in a handmade canoe as dawn broke on the river was a precious moment. And discovering that the pickles you get on the side of your North Carolina barbecue are fried—now, that that was a precious surprise!
What You Need
1(46-ounce) jar whole dill pickles, drained and patted dry
1⁄2 pound hot Italian sausage, casings removed, chopped, and fully cooked
2 cups self-rising flour
1 tablespoon sugar
1⁄2 teaspoon kosher salt, plus more for sprinkling
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup buttermilk
1 cup Budweiser beer (or your choice beer)
1⁄2 teaspoon Texas Pete hot sauce
Peanut oil for deep-frying
Sweet Horseradish Dipping Sauce (recipe follows)
Slice 1/4 inch off both ends of each pickle. Working on one end of each pickle at a time, use a paring knife (working it like a corkscrew) to carefully hollow out half of the pickle. Repeat from the other end. Transfer the insides to a cutting board and finely chop.
In a medium mixing bowl, stir together the finely chopped pickles and the sausage. Stuff each hollow pickle with the sausage mixture and set aside.
In a medium mixing bowl, whisk together 1 cup of the flour, the sugar, salt, and pepper. Whisk in the buttermilk, beer, and hot sauce and continue whisking until the batter is smooth. Let the mixture sit at room temperature while the oil is heating.
Heat the oil in a Dutch oven or deep-fryer to 360 ̊F. Line a baking sheet with paper towels and set aside.
Pour the remaining flour into a medium mixing bowl. Working in small batches, dredge the stuffed pickles in the flour and shake off any excess. Dip the floured pickles into the batter and shake off any excess. Gently slide the pickles into the hot oil and cook until lightly browned. Remove to the prepared baking sheet to drain. Sprinkle with salt while the pickles are hot. Serve warm with Sweet Horseradish Dipping Sauce.
Sweet Horseradish Dipping Sauce yields scant 2 1/2 cups
2 cups sour cream
1/4 cup honey
3 tablespoons prepared horseradish
Pinch of kosher salt
Combine all the ingredients in a small mixing bowl and stir well. The sauce will keep, refrigerated, for 1 week.