Garden Gems: Recipes
Recipes by Chef Rachel Ponce
Photography by Jennifer Olson
After a hibernation-induced season of holiday eating, many of us are ready to trade hefty cream-based casseroles for something a little lighter and more refreshing. Each of these items is crafted to include fresh seasonal ingredients that borrow from nature’s pantry. While they’re full of wholesome ingredients, these recipes don’t skimp on flavor.
Spring rolls filled with the local green produce and ground chicken are light yet satisfying. Served for lunch or dinner, the dish satiates on its own but can also be used as an appetizer to feed a crowd. There’s no oily mess since these are not fried. Rather, these spring rolls are baked to perfection. Don’t forget a big dip of the pea sauce, yum!
Crispy Baked Spring Rolls with a Spring Pea Dipping Sauce
Makes 8 rolls
INGREDIENTS
- 2 tablespoons olive oil
- 3 green onions, save only white parts and finely chop
- 1 clove garlic, finely chopped
- 1 pound ground chicken
- 1 cup bok choy, thinly sliced
- 1 cup fresh spinach
- ½ cup carrots, julienned (matchsticks)
- 2 tablespoons soy sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 phyllo pastry sheets, layered on top of each other, cut into 4 squares
For the Spring Pea Sauce:
- 1 tablespoon butter
- 1 small yellow onion, peeled and sliced
- 1 cup peas, fresh or frozen
- 1 cup heavy cream
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 teaspoon gochujang, or your favorite hot sauce
PREPARATION
Step 1
Preheat oven to 400 degrees F. Heat large skillet on medium and add olive oil, whites of the green onion and garlic. Stir occasionally, cooking for 5 minutes. Add ground chicken and make sure it cooks evenly. When chicken is nearly cooked, add to pan the bok choy, spinach, carrots, soy sauce, salt and pepper. Cook for 10 minutes then set aside.
Step 2
Set up workspace for rolling spring rolls and a small bowl of water. Set down 2 layered sheets of phyllo, wet fingertips with water and moisten edges using finger. Add a spoonful of chicken mix close to edge. Starting on side with mix, roll halfway, then tuck in sides and finish rolling. Set on baking sheet lined with parchment paper. Continue rolling remaining rolls. Lightly brush each roll with olive oil then bake for 15 minutes until golden brown.
Step 3
While rolls bake, prepare sauce. Warm pot on medium heat, then add butter and onions, cooking until browned. Stir occasionally. Add to pot the peas, cream, salt, soy sauce and gochujang. Stir and let simmer for 10 minutes; do not boil. In food processor, place pea mixture and blend until smooth. Plate the spring rolls on platter, with serving bowl of spring pea dipping sauce. Dunk rolls in sauce and enjoy.
From the dewy grass to the fresh new vines, the color of spring is green. This dish is vibrant in color and evokes the feeling of spring through the bright collard green sauce. It has a spicy kick, a velvety texture and a cheesy pop with a dash of citrus. Make it your own by using a preferred pasta shape.
Conchiglie with Collard Green Sauce
Serves 4
INGREDIENTS
- 1 bunch collard greens, cleaned
- ¼ cup cashews
- ¼ cup basil
- 2 cloves garlic, peeled
- 2 tablespoons Parmesan cheese
- ½ cup olive oil
- 1 lemon, zested and juiced
- 1 pound Italian sausage, optional
- 1 teaspoon salt
- 1 pound conchiglie
- Lemon zest, for garnish
- Basil, for garnish
PREPARATION
Step 1
Bring large pot of water to boil. While water heats up, fill a large bowl filled with ice water and place nearby. Once water in pot is boiling, add generous amount of salt and collard greens. Allow to boil for 2 minutes, then transfer to ice water. Add to food processor the cashews, basil, garlic, Parmesan and ¼ cup of olive oil. Pulse a few times. Add collard greens and lemon juice to food processor, turn on and slowly pour in remaining olive oil. Process until creamy.
Step 2
Warm large skillet on stove before adding sausage. Break up meat with spatula until cooked through. While sausage cooks, line a plate with a paper towel. Transfer sausage to plate to drain excess grease. Set aside. Fill with water the same pot used for collard greens and bring to a boil. Once water is boiling, add pinch of salt and pasta. Follow cooking directions on pasta box or bag. Before draining, save a coffee cup-ful of pasta water, then drain pasta.
Step 3
Warm large skillet on stovetop on medium heat. Add collard green sauce and toss with pasta. Add in sausage and combine. Plate the pasta and garnish with extra cheese, lemon zest and basil.
An elusive dinner plate delicacy, truffles add a level of decadence and depth of flavor to a dish. Hidden among the trees, there are truffles in Paso Robles and harvest happens in January. Nothing is guaranteed, but last year Caelesta Owner and Winemaker Brian Farrell Jr. was able to harvest the woodsy gems. For those who don’t have the nose of a truffle pig (these are special animals trained to sniff out truffles), ETTO carries jarred truffles, which are a great substitution. Lion’s mane is a funky looking mushroom with a texture that’s just like crab meat. It has a variety of uses but tastes delicious in soups or, perhaps surprisingly, cakes for a great vegetarian dish. Mighty Cap Mushrooms in Paso Robles is a reliable local source for all kinds of mushrooms.
Lion’s Mane Chowder with Truffle Grilled Cheese
Serves 4
INGREDIENTS
- 2 tablespoons butter
- 1 large onion, diced
- 1 large leek, diced
- 2 cloves garlic, minced
- ⅓ cup flour
- ¼ cup white wine
- 2 cups milk
- 3 cups fresh lion’s mane mushrooms, chopped
- 1½ cups corn, fresh or frozen
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
For the grilled cheese:
- 1 cup grated truffle cheese
- 2 tablespoons black truffles, fresh or jarred
- 1 cup Gruyere cheese
- ½ cup mayonnaise
- 2 teaspoons truffle salt
- 8 slices preferred bread
PREPARATION
Step 1
To make the soup, add to large pot on high heat the butter, onion, leek and garlic. Sauté for 5 minutes. Add flour and stir, cooking another 2 minutes. Continue stirring and add white wine. Cook for 2 minutes until thick, then whisk in milk. Stir in lion’s mane mushrooms, corn, salt, onion powder and pepper, then bring to boil. Turn heat to low and simmer, covered, for 15 minutes.
Step 2
While soup cooks, add to large bowl grated truffle cheese, truffles and Gruyere cheese. Mix until incorporated. In small bowl, mix mayonnaise and truffle salt. Preheat large skillet to medium heat, then slather 2 slices of bread with mayonnaise. Place mayonnaise side down in skillet, then add ¼ of cheese mixture to bread. Repeat with 2 more slices. Cook 4 to 5 minutes per side, turning each slice when bread is golden brown. Do not overcrowd pan with bread or it may steam sandwiches, preventing them from toasting.
Step 3
Ladle soup in bowl and serve with a side of the truffle grilled cheese sandwich.
