Trust me, THIS will be your go to dip/spread recipe! Make any multiples of it you like. It just keeps getting bigger and better!
What you need:
1 clove garlic
1/4 t ground cumin
1/4 t flake sea salt
1 ripe avocado
3 T lime juice
4 ounces goat cheese
4 ounces cream cheese
What to do:
In a bowl combine avocados, garlic, cumin and salt. Use a molcajete, blender or food processor to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.
By Libbie Summers Photography byChia Chong Wine Pairingby@grapefriend
A burger that celebrates Spring! Lamb and Feta Burgers (sweet pea mint sauce) serves 4
What you need: 1 pound ground lamb
4 ounces feta cheese, crumbled
½ teaspoon cumin
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
4 Sandwich buns, split
Sweet Pea and Mint Sauce (recipe to follow)
2 tomatoes sliced
What to do:
Heat grill to medium high heat.
In a large mixing bowl use your hands to mix together the lamb, feta, cumin, parsley, salt and pepper. Form mixture into 4 equal size patties and allow to rest while grill is heating up. Brush grill with the vegetable oil and grill burgers 4 to 5 minutes per side. Remove from heat and allow to rest while making the Sweet Pea and Mint Sauce.
To Assemble. Place one burger on each bun and top with a dollop of Sweet Pea and Mint Sauce and top with tomato slices. Serve immediately.
Sweet Pea and Mint Sauce makes about 1 cup
What you need:
1 cup sugar snap peas, shelled and blanched
1 tablespoon chopped mint leaves
2 tablespoons vegetable oil
salt and pepper
What to do:
Add the peas and mint to the bowl of a food processor or blender and pulse until just smooth. With the motor running, add the vegetable oil until combined. Salt and pepper to taste. Serve with Lamb and Feta Burgers.
Wine Pairing: You’ve gotta go red with the lamb, but nothing too, too huge. In a Bordeaux, the predominant grapes are Cabernet and Merlot. The bigger and bolder tannins in Cabernet are balanced out with the softer, lusher Merlot. Think Tom Brady’s brawn with Gisele’s curves. So any Cab-Merlot blend (Bordeaux or not) will be great. Some Cabs even have a little minty, menthol element which will be perfect with the peas.
I’ve been making fresh bagels since my family and I lived on our sailboat for two years. I’d make a jar of Everything Bagel Topping to have on hand for those special Boat Bagel Breakfasts when we were feeling a little homesick.
Now, it’s both funny and fantastic to see Everything Bagel Topping mixes on sale in groceries across the United States. It really is the perfect topping for everything from bagels to baked potatoes –the trick is in the toasting! My family also loves it on popcorn and it makes one hell of a cracker spread in a pinch when mixed into softened cream cheese. Everything Bagel Topping makes 2 cups
What you need:
1/3 cup sesame seeds
1/3 cup dried minced garlic
1/3 cup flake sea salt or Kosher salt
1/3 cup black sesame seeds
1/3 cup poppy seeds
1/3 cup dried minced onions
What to do:
Preheat oven to 350 degrees F.
Pour ingredients onto a baking sheet and mix together with your hands. Spread out in an even layer and bake until golden brown (8-10 minutes).
Allow to cool. Store in a sealed jar for up to 3 months. Uses:
1. Sprinkle on Avocado Toast that’s been decorated with watermelon radish and edible flowers.
2. Make Everything Bagels!! Get my Boat Bagel recipe HERE.
3. Sprinkle on popcorn.
4. Sprinkle on a baked potato (sweet potatoes too).
5. Sprinkle over steamed rice.
6. Sprinkle over cottage cheese and tomatoes for a quick breakfast.
7. Eggs…no brainer there.
By Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower
Rhubarb is no different than any other fruit and vegetable in season. It comes all at once and you don’t always know what to do with it. This puree is perfect for keeping in your freezer and mixing in a variety of desserts (like my Rhubarb Profiteroles or Ginger Rhubarb Pie). For now, just make a puree so you can raise a glass this weekend.
makes about 3 cups
3 cups fresh or frozen rhubarb pieces (leaves removed)
1 cup light brown sugar
Juice and zest of 1 large orange
In a large heavy-bottomed saucepan add all the ingredients and cook over medium-high heat until the rhubarb is tender (about 15-20 minutes). Remove from heat and allow to cool. Add cooled mixture to the bowl of a food processor or blender and process until smooth.
Rhubarb Puree will hold refrigerated for 10 days or frozen for 120 days.
2 ounces fresh Rhubarb Puree (recipe above)
3 ounces Prosecco or sparkling wine, chilled
Rhubarb stalks to stir (optional)
Add Rhubarb Puree to the bottom of a champagne flute or other small glass. Pour Prosecco or sparkling wine over. Stir and serve.
Grandma had a sunporch that was nearly falling off the southeast side of her old farmhouse. Each year, after the late-summer cucumber harvest, a rickety shelf running along the ceiling of the sunporch was lined with jars of the most unnaturally green sweet pickles a child could imagine. The same nuclear green pickles could be found in the refrigerator, for the grandkids to help themselves to. It was not unusual to be playing ball outside each summer and notice the players on both teams had green-stained fingertips. When I ate my first hot dog in Chicago, I finally came face to face with another relish as green as Grandma’s. I was relieved to know my grandma wasn’t the only crazy green pickle maker in the nation. Thank you, Vienna Beef. I’m forever grateful. Green Grass Refrigerator Pickles yields 2 quart jars
What You Need
4 large cucumbers, skin left on
2 banana peppers
1 medium white onion
1 teaspoon kosher salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seeds
4 drops green food coloring (optional)
Slice the cucumbers and peppers into thick slices, and the onion into thin slices.
Put the sliced vegetables in a large mixing bowl and sprinkle with the salt. Toss to coat and let rest for 1 hour at room temperature.
In a medium mixing bowl, whisk together the sugar, vinegar, celery seeds, and 1 cup water.
Add the green food coloring, if using, to the vinegar mixture. Whisk until the sugar is dissolved.
Transfer the cucumber mixture to 2 clean quart jars or other glass containers.
Pour the brine over the cucumber mixture, cover, and refrigerate for 2 days before eating.
Pickles are ready to eat. They are best when eaten within 2 weeks.