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Tag Archives | Spring 2016 Recipes

Texas Rye Punch

txRyePunch

Recipe and Photography by Meredith Steele

The Rio Grande Valley is home to one of the world’s tastiest fruits— the Texas red grapefruit. Sweet jewels like the Rio Star disappear in May so enjoy them while you can. Texas grapefruit juice is making quite an appearance on cocktail menus lately.…

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Apricot and Curry Lamb Pastries

apricotLambPastries

Recipe and Photography by Meredith Steele

These flaky little pastry pillows—stuffed with a sweet and savory mix of curry-spiced ground lamb, dried apricots and diced red pepper—are easy-to-hold appetizers packed with flavor.

Makes 36

1 tablespoon extra virgin olive oil
1 red bell pepper, seeded and finely diced
2 cloves garlic, minced
1 shallot, minced
1 pound ground lamb
½ cup dried apricots, sliced thin
2 ½ teaspoons curry powder
2 tablespoons tomato paste
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup water
2 teaspoons red wine vinegar
1 tablespoon fresh parsley, chopped
1 box (14 x 9-inch) sheets frozen phyllo dough, thawed
Melted butter or cooking oil spray (See note)

Preheat oven to 400˚F.…

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Grilled Garlic Scape-Ricotta Toasts

grilledGarlicToast

Recipe and Photography by Meredith Steele

Garlic scapes are the twisty green stems that grow from hardneck garlic plants. The edible young scapes are removed to redirect the plant’s energy to its developing bulb. If garlic scapes aren’t available at your local farmers market, green onion stems can be used as a substitute.…

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Watercress Soup with Roasted Beets and Goat Cheese

watercressSoup

Recipe and Photography by Meredith Steele

Watercress soup is springtime in a bowl— luxuriously smooth and delightfully indulgent. A scoop of roasted beets adds texture and color, and a garnish of dill pulls it all together.

Serves 8

2 medium-sized beets
1 tablespoon extra virgin olive oil
1 cup chopped yellow onion
6 cups chicken or vegetable stock, homemade preferred
¾ pound russet potatoes, peeled and cubed
2 bunches watercress (about 1 pound), chopped
1 teaspoon lemon juice
Kosher salt and black pepper
4 ounces fresh goat cheese
⅓ cup heavy cream
Optional garnish: dill and dill flowers

Preheat oven to 425°F.…

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Crispy Shallot-Topped Deviled Eggs

crispyShallotEggs

Recipe and Photography by Meredith Steele

Creamy and complex, these classic deviled eggs are elevated with touch of Dijon mustard, Champagne vinegar and a topping of crispy shallots.

Serves 8

6 large pasture eggs
2 tablespoons of quality or homemade mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon Champagne vinegar
1 teaspoon Dijon mustard
Pinch sea salt
¼ cup expeller-pressed canola or grapeseed oil
2 shallots, peeled and sliced into thin rings
Flaked sea salt such as Maldon
1 tablespoon fresh parsley, chopped

Fill a medium pot halfway with water and bring to a boil.…

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Lemon Tarragon Shrimp and Orzo

lemonOrzo

Recipe and Photography by Meredith Steele

Lightly dressed in lemon tarragon vinaigrette, this orzo pasta salad features sweet Gulf shrimp and fresh asparagus—a perfect spring pairing.

Serves 8

1/3 cup fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
½ cup plus 1 tablespoon extra virgin olive oil (divided use)
1 shallot, peeled and minced
1 pound (26-31 count) wild Gulf shrimp, peeled and deveined
1 bunch asparagus, sliced into 2-inch segments
½ cup cherry tomatoes, halved
5 cups cooked orzo
Salt and pepper to taste

In a large mixing bowl, combine lemon juice, lemon zest, Dijon mustard, tarragon, salt and pepper; whisk.…

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Strawberry and Goat Cheese Popovers

strawberryPopover

Recipe and Photography by Meredith Steele

Crispy on the outside, airy on the inside, popovers are a great garden party accompaniment, especially for brunch. With a surprise strawberry and goat cheese center, this simple-to-make bread is nothing short of impressive.

Makes 6 large or 12 small popovers

2 cups milk
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
3 eggs, at room temperature
4 ounces fresh goat cheese
2 tablespoons honey
¾ cup fresh strawberries, diced

Preheat the oven to 450°F.…

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Carrot Top Pesto

carrotTopPesto

Since discovering how to make this pesto, I no longer buy carrots without the greens. Cut them off as soon as you get them home as they pull moisture from the carrots. Blanch the greens first or the pesto will be too grassy.…

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Flank Steak with Carrot Top Pesto

carrotTopPesto

This is a simple, fabulous dinner: I just have to buy steak, carrots with the greens and some fresh thyme. The other stuff I usually have on hand. I like to marinate the steak in the morning or the night before, but if you only get in 1 hour of marinating, that’s fine, too.…

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Braised Carrots

braisedCarrots

This recipe is adapted from Mallmann On Fire, (Artisan, 2014), one of my favorite cookbooks from recent years. Save the greens for Carrot Top Pesto.

Serves 4 to 6

2 lbs. young carrots, trimmed, leaving a bit of the green, washed
3 cups vegetable or meat stock (homemade is always best)
1 cup dry white wine
2 garlic cloves, smashed and peeled
4 sprigs fresh thyme
1 bay leaf
6 black peppercorns
Salt and freshly ground black pepper to taste
Extra virgin olive oil for garnish

Preheat oven to 375˚F.…

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