Recipe: Pea Shoot Pesto with Cilantro or Mint

Pea shoots, or tendrils, are a delicious treat of spring. While we’re at the end of their season, you can easily preserve their tender pea flavor by making pesto. Below are two variations made with cilantro and lime or mint and lemon for you to choose your own culinary adventure. Pairing suggestions: Try the cilantro-lime…

Recipe: Green Shakshuka

Shakshuka is traditionally made with eggs, tomatoes and spices, but this version takes advantage of early season greens and herbs. It’s a nutrient powerhouse, so simple to make and yields a delicious dinner or hearty breakfast with little effort. You can substitute whatever leafy greens and herbs you have available, making it an easy dish…

Recipe: Lemon and Herb Pasta with Pea Tendrils

The harmony of simple ingredients in this dish is only matched by the simplicity of its preparation. Cook the pasta and combine everything, that’s it. It’s a lovely spring dish that gestures to the fresh flavors of a season to come. You can easily substitute or add on to this recipe with ingredients you have…

Recipe: Chervil Infused Icing

Since starting Smoot’s Flavor Farm, I’ve grown several herbs that were new to me. Many of these have surprised my taste buds, delighted my senses and made me wonder why they weren’t more common. Chervil is one of those herbs. Well-known to French chefs, chervil is likely a lesser-known herb due to its seasonality (only…

Recipe: Salvia Fritta (Fried Sage)

Crushed and sprinkled over squash soup or fall inspired pasta. Or try them as a tasty snack or antipasto. You can fry them straight in oil then sprinkle with salt or try them battered with this recipe below. The beer or sparkling water adds a bubbly nature to the batter resulting in a lighter, crispy…

Recipe: Ratatouille with Basil, Parsley and Fennel

Ratatouille is a perfect late summer dish, when eggplant, tomato and zucchini are coming in heavy. Fun to prepare, beautiful to serve and simply delicious. In this recipe we include fennel frond for an added anise kick. INGREDIENTS 2-4 eggplants 2-4 zucchini and/or summer squash 6 tomatoes 1 onion, diced 4 cloves garlic, plus 1…

Recipe: Fettuccine Alfredo with Mushrooms, Thyme & Parsley

Warm, creamy and comforting. This is a surprisingly quick meal to whip up. INGREDIENTS 8 oz fettuccine pasta 1/2 pound brown mushrooms, sliced 1 onion, diced 3 cloves garlic, crushed or minced 2 tablespoons fresh thyme, stripped from stems 1 tablespoon flat leaf parsley, finely chopped 2 tablespoons oil or butter 2 tablespoons flour 3/4…

Recipe: Beet and Snow Pea Salad with Sweet Marjoram

Sweet marjoram is one of my favorite herbs. Although it’s a relative of common marjoram and oregano, this herb tastes quite different. Floral, piney, citrusy–its flavor is as pinnacle summer as fresh garden corn, tomatoes and zucchini. It’s an excellent herb to pair with summer vegetables–especially root veggies like beets and carrots–it’s absolutely wonderful infused…

Recipe: Parsley-Bergamot Sauce

Wild bergamot’s flavor is reminiscent of Greek oregano–spicy, earthy and pungent. In this sauce, I combined it with parsley, a little lemon juice and browned onion and garlic to make a delightful sauce to pair with veggies, meats or as a salad dressing. Sauteing the garlic and onion slightly will soften their heat and pungency,…

Recipe: Crock Pot Beans with Epazote

Cooking beans over the stove is not exactly how I want to spend a hot summer day. But who can resist home cooked beans? This recipe is a take on Frijoles de olla, or pot beans, that are traditionally cooked in a clay pot–imparting a richer, smoky flavor. I don’t have a clay pot and…