Marin Roots Farm brought baby radishes and radish flowers to the market this week.  They were exceptionally fresh and flavorful.  So flavorful, in fact, that I didn’t want to waste one single bite of the roots or of the greens.   Making pesto from the leaves is one of my favorite ways to showcase the spicy green tops.  This pesto is delicious when served as a topping for bread or with pasta. 

Ingredients
2 handsful of radish greens, washed and patted dry
1/4 cup radish flowers (optional)
1 clove garlic, minced
1/3 cup chopped roasted almonds
1/3 cup freshly-grated parmigiano regianno cheese
1/4 cup rehydrated sundried tomatoes, diced (optional)
Extra-virgin olive oil
Sea salt
Freshly-cracked black pepper

You will also need:
Food processor with bottom blade attached

Instructions
Drop the radish leaves and flowers into the food processor and process for a few seconds until finely chopped. 

Add the minced garlic, the almonds, the cheese and the diced sundried tomatoes, if using them.  Process for a few seconds until everything is well-combined.  Drizzle in enough olive oil to make a nice paste.  Season with sea salt and pepper to taste.  Serve as an appetizer with sliced bread or with pasta.

I like to serve the baby radishes themselves with a dish of fleur-de-sel (sea salt) for dipping.

Fava beans are appearing now in our local Bay Area farmers markets.  They are so fresh-tasting and delicious.  You do have to shell them, cook them and peel them before serving.  However, they are so worth it – and it really takes only a few minutes. 

When choosing fava beans, go for the pods that are smaller, uniformly green and crisp. The beans inside should be green, too. Avoid the larger pods that have yellowing beans inside.

Start by shelling the fava beans. Remove the stem end and pull off the string that runs lenghwise along the pod.  Open the pod and remove the beans inside.  Discard the pods. 

Cook the beans until they are just tender. To do that, put them into a saucepan and cover them in water. Bring the water to a boil and let the beans cook for only 1-2 minutes, until they are just stating to get tender and the skins loosen up. Remove the beans from the heat and drain them immediately. Fill the pot with cold water to stop the cooking of the beans. Drain again and let them rest until they are cool enough to handle.

The fava bean must then be popped out of its skin. Grasp it between your thumb and forefinger and push. The whole bean should pop out. Discard the skin and keep the naked bean.

Now that the beans are shelled, cooked, skinned and ready to go, put them onto some decorative salad plates, drizzle them with a really nice olive oil, sprinkle with a coarse sea salt (such as fleur de sel) and finish with a bit of fresh lemon zest (Meyer lemon, if possible). Add some shaved parmigiano reggiano, some fresh burrata or fresh mozarella for an extra-decadent treat.

Here are more recipes that feature fava beans:  Crostini of Fava Beans with Meyer Lemon, Seared Salmon with Fava Beans and Truffle Oil and Seared Dayboat Scallops with Fava Beans.

Artichokes are in full season right now and can be found in our Bay Area farmers markets.   If you want to see how artichokes grow, take a trip down to the Castroville area right now.  The roads are lined with fields of artichokes.  In fact, 80% of the artichokes that are grown commercially come from Castroville, California. 

Artichokes are members of the thistle family.  I know from experience that if you leave an artichoke on the plant too long, it will turn into a gorgeous purple flower.   

When choosing an artichoke at the market, look for those that are dark green with tight leaves.   If the leaves are opened up, they might be too tough for eating. 

My favorite way to cook an artichoke is to roast it, along with some Meyer lemons. 

Ingredients
4 medium to large artichokes
4 cups water
1/2 bottle white wine (Sauvignon blanc or chardonnay will work fine)
3 Meyer lemons, cut in half
1 bay leaf
1 teaspoon whole mixed peppercorns
1 teaspoon sea salt
Olive oil
Fleur de sel

You will also need:
1 large pot
1 large baking dish
1 chef’s knife
1 paring knife
kitchen scissors
Large slotted spoon

Instructions
Prepare the artichoke by trimming the stem down to about an inch and removing the small outer leaves at the bottom.  Cut the tops of the leaves off so that there are no prickly thorns to surprise anyone. Cut the artichoke into quarters and remove the choke (the fibrous area in the center) from the each quarter. 

Meanwhile, fill a large pot with the water, the wine, two of the Meyer lemon halves, the bay leaf, the peppercorns and 1 teaspoon of sea salt.  Bring to a boil.  Add the artichoke quarters and bring back to a boil.  Reduce the heat to medium and cook for about 10 minutes until the artichokes are just starting to get tender throughout.  Remove from the heat.  

Preheat the oven to 425 degrees Fahrenheit. 

Remove the artichokes from the liquid with a slotted spoon and put them into a large baking dish.  Drizzle the artichokes with olive oil, rubbing each one to make sure that it is coated with the oil.   Rub the remaining 4 lemon halves with olive oil and place them, cut side up, in the baking dish, as well.

Roast at 425 degrees Fahrenheit for about 30 minutes,or until the artichokes and the lemon halves are browned.    Remove from the heat.  Sprinkle with fleur de sel (sea salt).  Serve the artichokes along with the roasted lemons.  Squeeze the roasted lemon juice over the artichokes for a real treat. 

Serves 4.

Morel mushrooms have arrived for the 2010 season!   These are the mushrooms that resemble the tip of your finger and have a honeycomb texture to them.   I found morels this week  at Far West Fungi in the San Francisco Ferry Building Marketplace. 

The morels that I bought were already pretty clean, but before cooking them, I rinsed them quickly to remove any dirt that might have gotten into the honeycomb areas.  Then I sliced them in half and rinsed them quickly again.  I set them onto paper towels to drain. 

I like to prepare morel mushrooms simply by sautéing them in butter and finishing them with a little sea salt and chopped parsley. 

If I am preparing a meat dish such as filet mignon, I like to have a morel mushroom sauce with it.  To make the sauce, I saute a little chopped garlic in butter, add the mushrooms and cook them for about a minute on each side.  Then I add a little chicken stock, simmer for about 2 minutes, then remove the pan from the heat.  I finish the dish off with a little crème fraiche and sea salt.  It is very quick and easy and so delicious. 

Morel mushroom season is short so be sure to pick some up soon.

I was buying collard greens from Everything Under the Sun’s farm stand at the San Francisco Ferry Plaza Farmers Market last Saturday when owner Bill Crepps asked me if I had tried roasting kale.  I responded that I hadn’t yet tried it, but that I loved roasted vegetables.  After I left the stand, I kept thinking about it.  Before I left the market, I went back and bought two bunches of his beautiful, deep green kale for $3.  That evening, we roasted it in the oven and it was so tasty – like eating potato chips.   Kale is in season right now and this dish is so simple to make.  Only takes about 15 minutes to cook! 

Ingredients
1 bunch (handful) of kale leaves, washed and stems cut off near the base of the leaf
Enough olive oil to coat the leaves
Fleur de sel (sea salt) to finish

You will also need:
1 medium bowl
1 shallow baking pan

Instructions
Preheat the oven to 375 degrees Fahrenheit. 

Toss the leaves with olive oil and lay them out onto the baking sheet in a single layer.   Bake them for about 15 minutes until golden brown and crisp.  Remove them from the oven and sprinkle with fleur de sel.  Serve right away. 

Serves 2 as appetizer or side dish.

 There are a couple of “secrets” to making paella.  One is the rice.  For beginners, I would highly recommend using Bomba rice from Spain.  It has a shorter grain and is more “foolproof”.   The other “secret” is to use smoked paprika from Spain.  Smoked paprika gives a rich, lingering flavor and aroma to this dish.  This really is a meal in a dish. 

Ingredients
4 cups chicken or vegetable stock
25 threads of saffron
4 T olive oil (or more) to cover bottom of pan
1/2 cup chopped onion
1 1/3 cup Bomba rice
1 1/2 tsp. smoked Spanish paprika
1/2 tsp. crushed dried chili pepper (adjust to taste)
1 clove garlic, chopped
1/2 cup white wine
1 large red piquillo pepper, cut into strips
1 cup coarsely-chopped green beans, asparagus, squash or other vegetable of choice
1 1/2 cups Sungold or cherry tomatoes, washed and de-stemmed
1 cup fresh white corn kernels
1 tsp. sea salt
1/2 cup freshly-shelled English peas

You will also need:
1 saucepan
1 paella pan sized for 8 people
Large spoon

Instructions
Heat the stock in the saucepan until it starts to boil slightly.  Reduce the heat to low to keep hot but not boiling.  Crush the threads of saffron and add them to the stock. 

Heat the olive oil in the paella pan over medium heat.  Add the onion and saute until translucent.  Add the rice, smoked paprika and crushed chili pepper to the rice.  Stir over medium heat until the rice starts to turn brown. 

Add the garlic to the rice and saute for about 30 seconds.  Pour the stock over the rice.  Add the wine.  Add the chopped peppers, chopped vegetables, tomatoes, corn and salt.  Stir well. 

Note: From this point on, you should not stir the rice again. 

 Reduce the heat to a slight boil and let the rice cook for about 5 minutes.  Add the English peas to the top of the rice.  Let the rice continue to cook without stirring until the liquid has been absorbed.  Turn the heat slightly lower to let the rice caramelize.   This should take about 5-10 minutes.  Watch closely the first few times to make sure the rice is browning, but not burning. 

Remove the paella from the heat and let it rest for 5-10 minutes.   Serve warm.  

Serves 6-8.

This recipe is quick and easy and healthy, too! 

Ingredients
4 slices of thick country bread
Good quality extra virgin olive oil
1 cup fresh, seasonal strawberries, coarsely chopped
About 6 medium lemon verbena leaves, finely chopped
1/2 cup thick Greek-style yogurt (unflavored, such as Fage)
4 sprigs of lemon verbena for garnish (optional)

You will also need:
Panini maker or cookie sheet and oven

Instructions
Drizzle the bread on both sides with olive oil.  Toast the bread either in the panini maker or else in the oven at 425 degrees Fahrenheit.  Remove when crisp and lightly browned.

Meanwhile, mix the chopped strawberries with the chopped lemon verbena.  Set aside.

When the bread has cooled slightly, spread each slice generously with the thick yogurt.  Spoon the strawberries over the yogurt.  Drizzle with olive oil. 

Garnish with lemon verbena, if desired.

Servings:  2-4.

This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta.  You can substitute a number of herbs and greens for the arugula with great results.

Ingredients
2 handsful of arugula leaves
1 clove minced garlic
1/3 cup chopped roasted hazelnuts
1/3 cup freshly-grated parmigiano regianno cheese
1/4 cup rehydrated sundried tomatoes, diced (optional)
Extra-virgin olive oil
Sea salt
Freshly-cracked black pepper

You will also need:
Food processor with bottom blade attached

Instructions
Drop the arugula leaves into the food processor and process for a few seconds until finely chopped.  Add the minced garlic, the hazelnuts, the cheese and the diced sundried tomatoes, if using them.  Process for a few seconds until everything is well-combined.  Drizzle in enough olive oil to make a nice paste.  Season with sea salt and pepper to taste.  Serve with toasted bread or over pasta.

In making homemade cocktails, I start with great ingredients.  That typically means a trip to my garden or else to the farmers market for seasonal fruits.  In this recipe, I use strawberries but you can substitute other fresh fruit, as well.  Don’t be afraid to experiment.  As long as you have a fruit (such as strawberries), an acid (such as fresh lemon or lime juice), simple syrup (equal parts water and sugar) and a high-quality alcohol (good Tequila), you are good to go! 

I make my own simple syrup and have it available in the refrigerator.  To make a batch of simple syrup, I combine two cups of water and two cups of sugar.  I heat them slightly and stir to melt the sugar.  Then I refrigerate in an air-tight container until I am ready to use it. 

Ingredients
1/2 Meyer lemon (for wetting glass rims)
Sea salt (fleur de sel) for the rim (optional)
4 parts fresh pureed strawberries
1 part simple syrup
1.5 parts Meyer lemon juice
2 parts Tequila
Ice
Fresh lemon verbena for garnish

You will also need:
2 margarita glasses
Shot glass
Cocktail shaker

Instructions
Rub the rims of the glasses with the Meyer lemon half.  Place rim-side down onto a bed of sea salt.  Twist slightly to make sure you have salt on the rims.   Set aside. 

Using the shot glass, measure the strawberry puree, simple syrup, Meyer lemon juice and Tequila and pour them into the cocktail shaker.  Add ice and shake vigorously for 15 seconds. 

Pour into the prepared margarita glasses.  Garnish with the lemon verbena sprigs. 

Sip S-L-O-W-L-Y.    Serves 2.

Ingredients
14-15 medium stalks asparagus, washed
2 Tablespoons olive oil
3 strips bacon (such as Niman Ranch Applewood Smoked Bacon), optional
2 Tablespoons butter
1/4 cup chopped scallions
6 large eggs
1/4 cup milk
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon fine sea salt
Cracked pepper, to taste
1/4 teaspoon freshly grated nutmeg

You will also need:
roasting pan
large spoon or oven-safe spatula
small skillet (for bacon)
oven-safe skillet (I use stainless steel or cast iron.)
mixing bowl
whisk

Instructions
Preheat the oven to 425 degrees F. 

Break the bottoms off the asparagus stalks (they will break at their natural breaking point).  Trim the asparagus into 1″ long pieces.  Coat the asparagus with olive oil and spread the pieces out on the roasting pan.  Roast for 10 minutes.  Stir and continue to roast for another 5-10 minutes until the asparagus is tender, lightly browned and fragrant.  Remove from the oven.

Meanwhile, cook the bacon in a small skillet over medium-low heat until it is crisp.  Remove it from the pan and drain onto paper towels.  When cool, crush the bacon with your hands into small pieces and set aside. 

Heat the butter in the oven-safe skillet and add the scallions.  Cook over medium heat until the scallions are translucent.  Add the bacon bits and the asparagus and stir together. 

Whisk together the eggs, milk, cheese, salt and pepper.  Pour into the skillet with the asparagus.  Stir together and cook for about 4 minutes until the eggs are slightly scrambled and the bottom starts to get a little crusty.  Sprinkle nutmeg over the top.  Remove from the stove and place into the oven.  Cook for about 15 minutes until the eggs are set.  Let cool for at least 5 minutes before serving. 

Serve with a side salad and some crusty bread.