Moose Meadow Farm Spring Rolls

These are far from traditional, but we're making them a lot these days as a way to celebrate fresh spring produce.

Spring Rolls
8 clear spring roll wrappers
1/2 bunch cilantro or parsley
2-3 radishes, sliced lengthwise
Cooked rice or vermicelli or glass noodles
Steamed greens, chopped into ribbons
Miso Paste

Dipping Sauce
1/4 cup tahini
1 tablespoon soy sauce
dash Sriracha or other hot sauce
1 tablespoon vinegar

1.  Prepare your ingredients and lay them out on a cutting board or counter.
2.  Boil a quart or so of water, then pour into a pie dish.
3.  Make dipping sauce: use a fork to whisk all the ingredients together in a small bowl.
4.  Assemble the rolls: Moisten one wrapper at a time by holding it on opposite edges and running it through the hot water.  It'll soften within seconds, so be careful not to crumple it.  Lay soft wrapper on a plate, then smear a teaspoon or so of miso onto the bottom third of the wrapper.  Layer fillings on top of the miso.  Don't use more than about 2/3 cup total volume of fillings!
5.  Roll up the wrapper by tucking in the edges, then rolling away from you while tucking the trailing edge in, exactly like you would a burrito.
6.  Once you've made 8 rolls, serve immediately with the dipping sauce.

Mac & Cheese & Greens

This recipe is from Marcus Off Duty by Marcus Samuelsson.  It's a bit more complicated than our usual recipes, but we think a preparation you won't regret!
For the Greens:
½ cup coconut milk
2 tablespoons soy sauce
1 tablespoon grainy mustard
6 slices bacon, cooked, drained and crumbled
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped kale, spinach, or chard leaves
For the Mac and Cheese
8 tablespoons unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, grated
½ cup crème fraiche
1 teaspoon freshly grated nutmeg
1 tesapoon mustard powder
Kosher salt and freshly ground white pepper
1 pound orecchiette or other small, sturdy pasta, cooked until just tender
For the Topping
1/3 cup toasted bread crumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon grated Gruyere cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1. Make the greens.  Bring coconut milk and soy sauce to a boil in a small saucepan.  Remove from the heat and stir in the mustard and crumbled bacon.
2.  Heat the olive oil and butter in a large pot over low heat.  Add the garlic and slowly toast to flavor the fats, about 5 mins, then discard.  Add the greens to the pot and cook, stirring frequently, until the greens start to wilt.  Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, 20 mins.
3.  Make the Mac and Cheese.  Preheat the broiler.  Oil a 9x13" baking dish.
4.  Melt the butter in a large pot over medium-low heat.  Add the shallots and cook until they're tender and golden brown, 8-10 mins.  Add the minced garlic and flour and cook, stirring, for 1 minute.  Slowly whisk in the heavy cream and milk, making sure there are no lumps.  Bring to a boil.  Reduce the heat to low, then add all the cheeses and creme fraiche.  Whisk until the cheeses are melted and fully incorporated into the sauce.  Mix in the nutmeg, mustard, and salt and pepper to taste.
5.  Add the cooked pasta and greens to the sauce and toss to combine.  Transfer to the baking dish.
6.  Make the topping.  Put all the ingredients in a food processor and process until the herbs are minced.  Sprinkle the topping over the pasta.  Broil until the topping is golden brown, 5-8 mins.  Serve immediately.

Faux Pho (Vegetarian)

This recipe is from the cookbook Bowl by Lukas Volger

6 cups shortcut pho broth (see below)
1 ½ teaspoons sugar
1 teaspoon sea salt
1 onion, diced or one bunch scallions, sliced on the diagonal
5 plump garlic cloves, sliced into thin slabs
1 tablespoon neutral-tasting oil
1 tablespoon rice vinegar
½ lb cooking greens: spinach, kale, chard, bok choi etc.
1 cup peas, shelled or with pods
½ lb medium-width rice noodles
1 small green chili (Serrano, jalapeno or Thai), sliced into very thin rings
1 bunch fresh parsley, cilantro, or a combination, for serving
Lime wedges, for serving

  1. Place broth in a pot and heat to a simmer.  Stir in the salt and sugar.  Keep warm until serving.
  2. Heat oil in a skillet over medium-low heat.  Add onions/scallions and garlic.  Cook until beginning to brown, 10-15 minutes.  Pour in vinegar and scrape and stir the skillet to mix in the brown bits.  Remove from heat.
  3. Bring a saucepan of salted water to boil.  Add greens and cook briefly, until bright green and wilted.  Remove to a plate with a spider skimmer.  Add peas and blanch briefly in hot water.  Transfer to a plate with a spider skimmer.
  4. Add noodles to the boiling water in a steamer basket so they’re easy to remove. Cook until tender, 4-7 minutes.  Divide noodles into four bowls.
  5. Top noodles in each bowl with greens, peas, browned onions and chili slices.  Ladle hot broth over each serving.  Serve immediately, passing herbs and lime wedges at the table.

Shortcut Pho Broth
1oz fresh ginger
2 quarts vegetable broth or water
3 garlic cloves, peeled
2 whole star anise
2 whole cloves
1 cinnamon stick
1 stalk fresh lemongrass, smashed and coarsely chopped
Small handful of fresh cilantro stems

  1. Turn a gas burner on high.  Using heat-safe tongs, hold ginger over flame and turn it as needed until charred all over.  This will take 5-7 minutes.  Alternatively, if you don’t have a gas range, blacken ginger in the over broiler.
  2. In a saucepan, combine broth/water with blackened ginger, garlic, star anise, cloves, cinnamon, and lemongrass.  Bring to a boil and then reduce to a simmer and cook for 25-35 minutes.  Add cilantro stems and simmer another 5 minutes.
  3. Strain broth through a cheesecloth-lined sieve: gather up ends of cheesecloth and squeeze out as much liquid as possible.  Once completely cooked, pack broth in containers and store in the fridge for up to 1 day or in the freezer for up to 2 months for later use.

Spinach Quiche

First, make a crust.  Here is Katherine’s favorite flaky no-butter crust: (1 single crust)
1 cup white flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
1/3 cup cold water
1 teaspoon cider vinegar
pinch salt

Microgreens to garnish

Mix all ingredients together, DO NOT KNEAD.  Roll out on a floured surface, then carefully fold into quarters, and unfold into pie plate.

Then, make the quiche filling.
6 eggs, room temperature
2 cups grated cheese
2 cups cream or milk, heated until just warm
1 cup cooked, drained and chopped spinach
 ½ teaspoon salt
¼ teaspoon grated nutmeg

  1. Preheat oven to 425F.  Bake pie crust for 10-12 minutes, then remove and cool while you prepare the filling.  Reduce oven temperature to 325F.
  2. Combine eggs, cheese, milk, spinach, salt and nutmeg and beat until blended. 
  3. Put the partially cooked shell on a baking tray and pour in the egg mixture.  Bake for 30-40 minutes, or until almost firm and lightly browned on top.  It should still jiggle just a little in the middle.  Reduce the oven heat if the shell’s edges are darkening too quickly.  Cool on a rack and serve warm or at room temperature.

Grilled Chicken with Spring Vegetable Linguini



·      One pound pasta of your choice, fully cooked and drained.

·      4 Cloves garlic, diced

·      2 bunches mini-broccoli (or any spring vegetable, like kale, asparagus, peas, green beans, etc)

·      1 large shallot diced

·      2 Tbsp olive oil, divided

·      2 chicken breasts, boneless and skinless.

·      ½ cup pine nuts

·      1 cup freshly grated parmesan cheese

·      salt and black pepper to taste

1.     Grill chicken on medium high heat, about 5 minutes per side. Remove from grill and slice chicken into ½-inch wide strips. Set aside.

2.      Toast pine nuts in a dry skillet, on medium heat until lightly browned. Set aside.

3.     Add 1 Tbsp olive oil to hot skillet, and add shallot and garlic. Sautee until fragrant, 2-3 minutes. Add salt and pepper to skillet to taste.

4.     Roughly chop mini broccoli and add to hot skillet. Cook until broccoli turns bright green. Remove skillet from heat.

5.     Add vegetables to pasta. Stir in pine nuts, parmesan cheese, and grilled chicken. Toss well with the reserved Olive Oil, serve warm, and enjoy!

Spinach Fritatta with Microgreen Garnish

Spinach Fritatta with Microgreen Garnish

Makes 4 servings

6 eggs
1/2 cup freshly grated parmesan
Salt and freshly ground pepper
3 tablespoons olive oil
1/2 small red onion, chopped
1 lb fresh spinach, chopped
1 oz microgreens

1.  Position a rack under the broiler about 4" from the heat source and turn the heat to high.  Crack the eggs into a bowl.  Add the cheese, sprinkle on the salt and pepper, and whisk until the whites are just combined.  
2.  Put the olive oil in a medium oven proof skillet over medium high heat.  When it's hot, add the onion, sprinkle with salt and pepper, and cook until soft, 3-5 minutes.  
3.  Add the spinach and cook, stirring and tossing frequently, until the leaves wilt and lose their liquid.  Lower the heat if necessary to keep everything from burning.  After 3-5 minutes, turn the heat to low.  Cook, stirring occasionally, until their is no moisture left in the pan, then spread the spinach out in the pan.  
4.  Pour the egg mixture over the spinach and onions, evenly distributing the vegetables if necessary.  Cook, undisturbed, until the eggs are firm at the bottom and the top is still runny, 8-10 minutes.  
5.  Put the pan under the broiler until the eggs finish setting and brown lightly, 2-4 minutes, watching to make sure the frittata doesn't burn.  Remove from heat and immediately sprinkle microgreens on top.  They will wilt almost immediately.  Cut into wedges and serve.  

Spinach and Blood Orange Salad

Spinach and Blood Orange Salad

Fit for a fancy dinner table!

Serves 4
8 oz spinach
3 medium blood oranges, peeled, sectioned and seeded
1/2 medium red onion, sliced thinly and separated into rings
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh squeezed orange juice
Pinch salt
Pinch freshly coarse ground black pepper

1. Make the dressing by whisking oil, vinegar, juice, salt and pepper in a small bowl or jar.
2.  Assemble salad ingredients, one layered on top of another.  Sprinkle a few tablespoons of dressing over the top and toss right before serving.

Spinach Stew with Chicken

This recipe comes from North Africa, but is equally good in North Idaho!  Serves 4 and can be served with rice.
1/2 lb spinach
1 lb chicken thighs and wings
2 onions, sliced
2 carrots, diced
1 clove garlic, crushed
1 tsp fresh grated ginger
2 tbs neutral oil like canola
salt and pepper to taste
1 tsp chili powder
1 tsp curry powder
pinch thyme
1. Heat the oil and add the chicken.  Add the onion, garlic, ginger, and spices.  Stir fry for 2 minutes.
2.  Add carrots and 1 1/2 cups water, cover, and cook for 15 minutes.
3.  Add the spinach and taste for seasoning.  Cover and simmer until fully cooked.

Kale and Cream Cheese Omelet

1/2 tablespoon olive oil

1/2 red onion, thinly sliced

1/4 cup sun dried tomatoes in olive oil

1 cup chopped kale (or spinach)

2 eggs

1 tablespoon cold water

1 1/2 oz cream cheese in thin slices

1. Heat oil in a small skillet and cook onion until caramelized.  Add tomatoes and kale and cook until wilted.  Remove from pan.

2.  In a small bowl, whisk together the eggs and water, then pour into hot skillet.  Top one side with cream cheese.  

3.  When eggs have barely set, add vegetables then fold the other side over to cover.  Cover the pan until the eggs are just set, 2-3 minutes.

Creamy Greens Soup

2 peeled garlic cloves, minced

1 medium onion, chopped
3 cups water
Salt and pepper to taste
8 oz fresh spinach, kale, Asian greens or a combination, chopped
1/2 cup fresh parsley
1 1/2 cups Greek-style yogurt
1.  Put onion, garlic, water, salt and pepper in a pot over high heat.  Boil, cover, and lower the heat, then simmer until the onion is tender, about 10 minutes.
2.  Add greens and parsley; cook until the greens are tender, 2-3 minutes.  Add 1 cup yogurt and then puree with an immersion blender or let cool slightly and use a food processor or blender.  Garnish with more parsley and a dollop of yogurt on each bowl.  Serves 4.


This has been Katherine's favorite recipe to cook for guests ever since she read it in the New York Times Dining section in 2008.

2 Tablespoons olive oil

1 Tablespoon minced garlic

1 Tablespoon fennel seeds

1 teaspoon dried thyme

salt and pepper

3 cups white beans cooked with thyme, salt and fennel seeds

1 14oz can diced tomatoes, or fresh if you have them

1/2 lb spinach or kale

3 cups freshly toasted croutons (see method below)

1.  Heat oil in large, deep skillet.  Add garlic and spices.  Season with salt and pepper to taste. 

2.  Add beans and about 1/2 cup bean cooking liquid.  Stir and simmer over medium heat for 2-3 minutes, then add tomatoes.  Simmer another 2-3 minutes.

3.  Add spinach/kale and stir until wilted.

4.  Add croutons and mix in thoroughly so they don't get too soggy. 

5.  Serve hot with extra bread crumbs sprinkled on top.


Preheat oven to 350.  Chop day old or older crusty bread into cubes about 1" square.  Lay in a single layer on a baking sheet and drizzle liberally with olive oil.  Sprinkle with salt and put in the oven.  Bake 15-20 minutes, stirring once, until brown and toasted on at least one side.  No need to cool before adding to recipe.

Ribollita, hot on the stove.

Ribollita, hot on the stove.

Spinach and Chick Pea Curry

3 Tablespoons neutral oil

1/2 cup thinly sliced red onion

2 Tablespoons finely chopped fresh ginger

1 Tablespoon curry powder

1 teaspoon garam masala

1/8 teaspoon cayenne

2 cups cooked chick peas

3 cups diced tomatoes

Salt and Pepper

8 oz fresh spinach

4-5 sprigs chopped fresh cilantro 

1/2 cup yogurt for garnish

1.  Heat oil in a large saute pan over medium heat.  Add onions, ginger and spices.  Cook until onion is soft, 5-6 minutes.

2.  Stir in chick peas, tomatoes, salt and pepper to taste.  Add the spinach one handful at a time, stirring as you go until it wilts.  Once all the spinach has been added, stir to mix and cook on low for 8-10 minutes to allow flavors to meld.  

3.  Remove from heat and stir in cilantro.  Serve over rice with a dollop of yogurt on top.



Warm Spinach Salad

4 oz bacon, chopped

3/4 pound spinach

1/3 cup sliced red onions

4 tablespoons red wine vinegar

freshly ground black pepper

1 hard cooked egg

1. Mix spinach and onion in a large salad bowl.  Toss with vinegar.

2.  Cook bacon in skillet.  Immediately pour over salad, and then place hot skillet upside down over salad for about 30 seconds.  Toss again.

3.  Sprinkle crumbled egg on top with fresh pepper.