Minty Pea Soup

Photo of soup from Megan Bucknall from Unsplash

Indulge in the refreshing flavors of our minty pea soup, a perfect blend of vibrant green peas and aromatic mint. Each spoonful is a celebration of spring’s bounty, with the sweetness of peas perfectly complemented by the cool freshness of mint. Whether enjoyed as a light starter or a comforting meal, this soup offers a delightful burst of flavor that will leave you feeling nourished and invigorated.

Photo of soup from Megan Bucknall from Unsplash

Minty Pea Soup

Bon Appetit
Elevate your springtime menu with a refreshing Minty Pea Soup, a vibrant blend of tender peas and fresh mint, delicately seasoned to perfection. This light and flavorful soup offers a burst of green goodness, perfect for welcoming the season's bounty with every spoonful.
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Course Soup

Ingredients
  

  • 3 Tbsp unsalted butter
  • 1 medium onion chopped
  • 4 cups low-sodium vegetable broth divided
  • 6 cups shelled fresh peas (from about 6 lb pods) or frozen peas, thawed
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup creme fraiche or sour cream
  • 2 Tbsp heavy cream or water
  • Chopped fresh chives for serving

Instructions
 

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned. 6-8 minutes.
  • Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  • Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
  • Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.

Notes

This recipe was originally published in the April 2013 issue of Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Asparagus Risotto

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus risotto is a creamy and flavorful dish that showcases the vibrant taste of asparagus in a comforting way. With a handful of ingredients and simple cooking techniques, you can create a delightful risotto that is both satisfying and indulgent. The tender asparagus spears, combined with the creamy Arborio rice, create a harmonious blend of textures and flavors. Whether enjoyed as a main course or as a side dish, asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds. Embrace the process of making this risotto and savor its deliciousness with every luscious spoonful.

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus Risotto

Love and Lemons
Asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Main Course, Side Dish
Servings 4 servings

Ingredients
  

  • 1 Tbsp extra-virgin olive oil
  • 2 cups chopped leeks
  • 1/2 tsp sea salt (or to taste)
  • 2 cloves garlic (minced)
  • 1 cup uncooked Arborio rice (rinsed)
  • 1/2 cup dry white wine
  • 4 cups vegetable broth (room temperature)
  • 1 bunch asparagus (tough ends trimmed, stalks chopped into small pieces)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped chives
  • 1/4 cup fresh herbs (parsley, basil, tarragon, and/or dill, plus more for garnish)
  • Lemon zest (for garnish)
  • Grated pecorino cheese (optional)
  • Freshly ground black pepper (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
  • Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
  • Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.

Notes

This recipe came from the Love and Lemons blog.

French Potato Salad

Photo of roasted potatoes from Nadin from Pexels

French potato salad with tarragon is a flavorful and classic dish that combines the creamy goodness of potatoes with the aromatic touch of tarragon. With minimal ingredients and simple preparation, you can create a delightful salad that is both comforting and satisfying. The tender boiled potatoes, tossed with a tangy vinaigrette and fresh tarragon, create a harmonious blend of flavors. Whether enjoyed as a side dish or a light lunch, French potato salad with tarragon offers a delightful balance of tastes and textures. Embrace the simplicity of making this salad and savor its deliciousness with every delectable bite.

Photo of roasted potatoes from Nadin from Pexels

French Potato Salad

Taste of Home
French potato salad with tarragon is a flavorful and classic dish that combines the creamy goodness of potatoes with the aromatic touch of tarragon.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Servings 6 cups

Ingredients
  

  • 1 lb baby red potatoes
  • 1 lb baby yellow potatoes
  • 1 clove garlic
  • 1/4 cup olive oil
  • 2 Tbsp white wine or champagne vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 shallot (finely chopped)
  • 1 Tbsp each mixed fresh chervil, parsley, and chives
  • 1 tsp minced fresh tarragon

Instructions
 

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add garlic; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
  • Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, oil, vinegar, mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in remaining ingredients. Serve warm or at room temperature.

Notes

If you don't have chervil, you may substitute extra parsley and/or tarragon.
This recipe came from the Taste of Home blog.

Kohlrabi Fries

Photo of french fries from Alex Hussein from Pexels

Kohlrabi fries are a unique and flavorful alternative to traditional potato fries, offering a delightful twist on a beloved snack. With just a few ingredients and minimal preparation, you can create crispy and satisfying fries that are both nutritious and delicious. The kohlrabi, with its mild and slightly sweet flavor, transforms into crispy goodness when thinly sliced and baked to perfection. Whether enjoyed as a healthier snack option or as a tasty side dish, kohlrabi fries offer a delightful crunch and a subtle earthy taste that will please your palate. Embrace the creativity of making these flavorful fries and savor their deliciousness with every bite.

Photo of french fries from Alex Hussein from Pexels

Kohlrabi Fries

Dawn from Girl Heart Food
Kohlrabi fries are a unique and flavorful alternative to traditional potato fries, offering a delightful twist on a beloved snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2.5 lb peeled kohlrabi (about 2 medium/large bulbs or 4 pounds before peeling)
  • 3 Tbsp avocado oil (divided)
  • 1 tsp ancho chili powder
  • 1 tsp garlic powder (optional)
  • 1 tsp freshly ground black pepper
  • 3/4 tsp salt
  • sliced green onions or chives, to garnish (optional)

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Meanwhile, prepare the kohlrabi. If they have stems/leaves attached you can remove and discard. Remove the tough end. Note: If you like, you can reserve the kohlrabi leaves for use in another recipe.
  • Carefully cut each kohlrabi in half, remove/discard core (if necessary) and peel. Turn each half down so the large flat portion is on the surface and cut into ½-inch slices. Then cut those slices into fries, about ⅓-inch to ½-inch thick (refer to the body of the post above, if necessary).
  • Place kohlrabi fries in a clean tea towel to remove any excess moisture (optional).
  • Place kohlrabi fries in a bowl and toss with 2.5 tablespoons of avocado oil, garlic powder (if using), ancho chili powder, black pepper and salt, ensuring the kohlrabi fries are well coated with the oil and seasonings.
  • Grease a large sheet pan (or two smaller ones) with the remaining ½ tablespoon of avocado oil.
  • Place the kohlrabi fries onto the prepared sheet pan and spread them out in a single layer. Bake the fries for 15 minutes, then remove the sheet pan from the oven and flip the fries with a spatula (again, try to ensure that the fries are in a nice, even layer so they bake up nicely). Place the sheet pan back in the oven and continue baking the fries for another 15 minutes or until the outside of the fries is golden brown and they're tender inside.
  • Transfer kohlrabi fries to a serving dish. Garnish, if desired, with green onion. Serve and enjoy!

Notes

  • Peel your kohlrabi of the thick outer skin. It’s tough (especially tough in larger kohlrabi and does not bake up good). You’ll want to remove all of that.
  • If the core of your kohlrabi is particularly fibrous, you can cut out.
  • If the leaves are still attached to your kohlrabi bulbs (and in good shape), you can clean and reserve and use in another recipe (if you like).
  • Cut your fries into roughly equal-sized pieces so they cook evenly.
  • Mix up the spice blend with your favourite seasoning. If you want to go simple, just use salt and pepper.
  • I like to garnish with chopped green onion, but you can omit. Alternatively, try chopped chives, parsley, cilantro or grated Parmesan cheese.
This recipe came from Dawn from the Girl Heart Food blog.

Creamy Cucumber Radish Salad

Photo of harvested radishes from Kulbir from Pexels

Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes. With minimal ingredients and simple preparation, you can create a creamy and tangy salad that is both light and satisfying. The combination of the fresh cucumbers and peppery radishes creates a harmonious blend of flavors and textures. Whether enjoyed as a side dish or a refreshing snack, creamy cucumber radish salad offers a burst of freshness and a creamy dressing that complements the vegetables perfectly. Embrace the simplicity of making this flavorful salad and enjoy its refreshing taste with every bite.

Photo of salad with radishes from Wild Hearth and Home

Creamy Cucumber Radish Salad

Taesha Butler
Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 4 mini or Persian cucumbers (or 1 large English cucumber)
  • 1 bunch radishes
  • 3 Tbsp chopped fresh dill (or 2 tsp dried dill)
  • 1/4 cup chopped fresh chives (or 1/2 cup thinly sliced scallions)
  • 1/3 cup plain Greek yogurt
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar (or apple cider vinegar)
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Freshly ground black pepper (to taste)

Instructions
 

  • Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
  • Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
  • In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
  • Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
  • To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.
What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.
Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.
Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.
This recipe is courtesy of Taesha Butler at The Natural Nurturer.

Frisée Salad with Warm Bacon Vinaigrette

Photo of salad with eggs and bacon from Mateusz Feliksik from Pexels

Crafting a frisée salad with warm bacon vinaigrette at home is a gratifying and straightforward experience. This salad combines the crisp bitterness of frisée lettuce with a luscious, savory bacon vinaigrette that is gently warmed to perfection. With just a handful of ingredients, you can create a salad bursting with contrasting flavors and textures. The frisée adds a delightful crunch, while the warm bacon vinaigrette adds richness and a hint of smokiness. As you toss the salad and the vinaigrette coats each leaf, you’ll witness a harmony of flavors that will leave your taste buds satisfied. Revel in the simplicity of making this satisfying salad in your own kitchen, impressing your guests or treating yourself to a restaurant-worthy dish.

Photo of salad with eggs and bacon from Mateusz Feliksik from Pexels

Frisée Salad With Warm Bacon Vinaigrette

Molly Baz
This salad combines the crisp bitterness of frisée lettuce with a luscious, savory bacon vinaigrette that is gently warmed to perfection.
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Course Salad
Servings 2 people

Ingredients
  

  • 1/4 baguette
  • 6 oz thick-cut bacon (about 6 slices)
  • 1 large shallot
  • 1/2 small bunch chives
  • 8 cups frisee (about 1 large head)
  • 3 Tbsp extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1 Tbsp honey
  • 2 large eggs

Instructions
 

  • Bring a medium saucepan of water to a boil. Meanwhile, tear ¼ baguette into 1" irregular craggy pieces (these will be your croutons). Cut 6 oz. thick-cut bacon crosswise into ¾" strips. Peel 1 large shallot, then thinly slice crosswise. Slice ½ small bunch of chives into ¾" batons.
  • Thoroughly wash and dry 8 cups frisée. Transfer to a large bowl.
  • Heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium until shimmering. Add torn bread and stir well to evenly coat in oil. Reduce heat to medium-low and cook, stirring occasionally, until golden brown and crisp in some areas, 4–5 minutes. You aren’t looking for croutons that are crisp all the way through—just some good browning on the outside. Season with kosher salt and freshly ground black pepper and transfer to a plate. Let cool; reserve skillet.
  • Return skillet to medium heat. Cook bacon, stirring frequently, until just shy of crisp, 4–5 minutes.
  • Add shallots and ½ tsp. pepper and continue to cook, stirring occasionally, until shallots are just softened, about 2 minutes. Remove skillet from heat and stir in ¼ cup red wine vinegar, scraping bottom of skillet to collect all those yummy bits.
  • Add 1 Tbsp. honey, stirring to combine. Taste the dressing—if it feels like it needs a little bit more acidity, add a splash of vinegar. Every type of bacon will render out a different amount of fat, and it’s that fat that will balance out the acidic vinegar, so you have to use your judgement.
  • Time to poach 2 eggs! Crack each egg into small separate bowls. Working over another bowl or the sink, carefully tilt bowl into a fine-mesh sieve, allowing excess white to slip through. This leaves behind a smaller orb of egg white that surrounds the yolk and ensures that your poached eggs won't have those scraggly, tail bits. Transfer egg to a medium shallow bowl. Repeat with remaining egg and transfer to same medium bowl.
  • Carefully lower rim of medium bowl into saucepan of boiling water. Tilt bowl so each egg gently drops into the water, one by one. Turn off heat and set a timer for 3 minutes. Poaching the eggs in hot, unmoving water, allows them to cook super gently.
  • While eggs cook, toss lettuce, bacon vinaigrette, croutons, and chives to combine; season with salt. Divide salad between bowls.
  • Back to those eggs. Using a slotted spoon, scoop up each egg and lightly blot on a clean kitchen towel or paper towels to remove any water clinging on.
  • Transfer egg to top of each salad; season eggs with salt and pepper.

Notes

This recipe is courtesy of Molly Baz at Bon Appetit.

Potato Leek Soup

Photo of potato soup from Karolina Grabowska from Pexels
Making potato leek soup at home is a rewarding and effortless experience. This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness. With minimal ingredients and simple steps, you can create a hearty and satisfying dish. The creamy texture of the soup, along with the delicate sweetness of leeks, makes it a perfect choice for a cozy meal. Whether enjoyed as a starter or a main course, homemade potato leek soup is a comforting option that will warm your heart and soul. Embrace the ease of preparation and relish the delicious simplicity of this timeless soup.
Photo of potato soup from Karolina Grabowska from Pexels

Potato Leek Soup

Jenn Segal
This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6 people

Ingredients
  

  • 3 Tbsp unsalted butter
  • 4 large leeks, white and light green parts only (roughly chopped, about 5 cups)
  • 3 cloves garlic (peeled and smashed)
  • 2 lb Yukon Gold potatoes (peeled and roughly chopped into ½-inch pieces)
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped (for serving)

Instructions
 

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
  •  Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
  • Garnish with fresh herbs if desired.

Notes

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
This recipe is courtesy of Jenn Segal from Once Upon A Chef.