Community Food Collaborative:
Meadow Acre Gardens:
Easter egg radishes
Asparagus (Snead's Asparagus Farm--Caroline County)
Bow Tide Farm:
Red romaine lettuce
From CD Kitchen
Roasted Asparagus with Raspberry Vinaigrette
1 pound thick asparagus
1/2 cup extra virgin olive oil, plus oil for brushing
3 tablespoons raspberry or Champagne vinegar
1/2 pint fresh raspberries or blackberries, rinsed and drained
freshly ground black pepper
Preheat the oven to 500 degrees F and set the rack about 6 inches from the top of the oven. Remove the tough ends of the asparagus.
Arrange the asparagus in a single layer on a baking sheet and brush with the olive oil. Sprinkle with coarse salt and roast until the spears are tender when pierced with a fork, about 10-15 minutes, depending on their thickness. Transfer to a platter and set aside.
For the dressing, pure a heaping 1/2 cup of the berries and push them through a fine strainer to remove the seeds. Whisk together the 1/2 cup olive oil, raspberry vinegar, pureed raspberries, 1/2 teaspoon salt, and pepper to taste.
Ladle a few spoonfuls of the raspberry vinaigrette over the asparagus and pour the rest into a small bowl with a ladle to pass. Sprinkle the remaining raspberries over the asparagus and serve.
From The Food Network by Melissa D'Arabian
Fennel and Cabbage Slaw
1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced cabbage
2 scallions, chopped (Try also throwing in some thinly sliced and quick-pickled Easter Egg radishes to add a pop of color and spice!)
2 strips bacon, cooked crisp and chopped (Try sauteed tempeh or Upton's Bacon Seitan for a vegan/vegetarian option. Yum!)
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel fronds
1 teaspoon sugar
Salt and freshly ground black pepper
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.