These delicious, veggie-packed recipes are crowd-pleasers for spring
Celebrating fresh produce at your next dinner party is always a good idea. Three farm-fresh recipes from Lynn Crawford and Lora Kirk's Two Chefs in the Garden will finally make eating veggies fun.
Chefs and vegetable farmers Lynn Crawford and Lora Kirk know a thing or two about farm-to-table cooking. Their latest cookbook, Two Chefs in the Garden, is a love letter to produce that grows in the ground — and the delicious plates you can prepare with it.
Whether you’re trying to impress your friends or just looking to make sure that bundle of asparagus you picked up at the market doesn't go to waste, these three recipes have got you covered. They’re unfussy, flavour-packed, and guaranteed to be crowd-pleasers. Whip them up to celebrate the best of what’s fresh right now.
Lynn Crawford and Lora Kirk's Bucatini Al Limone
This refreshing break from red-sauce pasta pairs the textures of green beans, olives and toasted pine nuts.
Preparation time 5 minutes
Cooking time 15 minutes
Ingredients
Crispy panko breadcrumbs (Makes one cup)
3 Tbsp unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
Bucatini Al Limone
12 oz green beans and/or yellow beans, trimmed and thinly sliced lengthwise
1 lb bucatini
¼ cup olive oil
1 Tbsp garlic, finely chopped
½ tsp red chili flakes
¼ cup pitted olives, slivered (any type)
Zest and juice of 2 lemons
2 Tbsp unsalted butter
2 Tbsp golden raisins
2 Tbsp pine nuts, toasted
⅓ cup fresh flat-leaf parsley leaves, roughly chopped
⅔ cup parmesan cheese, grated, plus more for serving
Salt and cracked black pepper
Method
Make the crispy panko breadcrumbs: Melt the butter in a medium skillet over medium-low heat. When the butter is melted and frothy, stir in the panko. Continue stirring until the crumbs are evenly crisp and golden brown. Season with salt and pepper. Remove from the heat and let cool. Store in an airtight container at room temperature for up to 2 weeks.
Make the bucatini al limone: Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green and just barely cooked through, 1 to 2 minutes.
Using a slotted spoon, remove the green beans from the boiling water and plunge them into the ice bath. (Keep the water at a boil.) When the beans are cooled, drain. While the beans are cooling, add the pasta to the boiling water and cook until al dente, about 8 minutes. Drain the pasta, reserving ½ cup of the cooking liquid.
When the pasta is almost done, heat the olive oil in a large saucepan over medium-high heat. Add the garlic, chili flakes and olives and cook until fragrant, about 1 minute. Add the lemon zest and juice, butter and reserved cooking liquid. Stir until the butter has melted and the sauce begins to thicken, about 1 minute.
Add the pasta, raisins, pine nuts, green beans and parsley. Add the parmesan and toss together until well combined. Season to taste with salt and pepper.
Divide the pasta between warm pasta bowls. Sprinkle with more parmesan and crispy panko breadcrumbs.
Lynn Crawford and Lora Kirk's Harissa and Maple Roasted Carrot Tart with Carrot-Top Dill Cream Cheese
Earthy carrots get a jolt of spice in this shareable dish. Cool cream cheese and lemon juice help balance out the heat.
Serves 4–6
Preparation time 10 minutes
Cooking time 40 minutes
Ingredients
2 garlic cloves, minced
2 Tbsp pure maple syrup
1 Tbsp olive oil
1 tsp harissa powder
Salt and cracked black pepper
1 lb carrots, scrubbed and sliced lengthwise into ¼ inch-thick pieces
1 sheet (8 oz) frozen puff pastry, thawed
1 cup (8 oz) cream cheese, at room temperature
¼ cup sour cream
2 Tbsp fresh lemon juice
2 Tbsp fresh dill, finely chopped
1 Tbsp fresh flat-leaf parsley, finely chopped
Garnishes
Fresh dill sprigs, chopped
Flaky sea salt
Method
Preheat the oven to 450 F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the garlic, maple syrup, olive oil, harissa, and salt and pepper to taste. Add the carrots and mix well to evenly coat. Spread out evenly on the lined baking sheet and roast, tossing occasionally, until the carrots are tender, 15 to 20 minutes. Remove from the oven and let cool.
On a lightly floured work surface, roll out the puff pastry into a 10 × 14-inch rectangle. Using a knife, lightly score a border around the sides (do not cut all the way through), about ¼ inch from the edge. Transfer the pastry to the lined baking sheet. Using a fork, prick the pastry all over, inside the border, to prevent it from puffing up while baking. Bake until lightly golden, about 20 minutes. Remove from the oven and let cool on the baking sheet, then transfer to a serving plate or cutting board.
In a food processor, combine the cream cheese, sour cream and lemon juice. Blend until smooth. Season to taste with salt and pepper. Fold in the dill and parsley. Spread the cream cheese mixture over the cooled puff pastry, staying within the border. Arrange the carrots in a single layer on top. Sprinkle with the dill and flaky sea salt.
Lynn Crawford and Lora Kirk's Chocolate Sheet Cake with Raspberries
The raspberries strike a balance between the sweet chocolate and bitter coffee in this cake.
Preparation time 15 minutes
Cooking time 30 minutes
Ingredients
Chocolate sheet cake
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 tsp instant coffee granules
2 eggs
2 cups granulated sugar
1 cup whole milk
½ cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water
Buttercream frosting
1 cup unsalted butter, at room temperature
½ tsp salt
4 cups icing sugar
3 Tbsp heavy (35%) cream
1 Tbsp pure vanilla extract
Garnishes
3 cups fresh raspberries
¼ cup rainbow sprinkles
Method
Make the chocolate sheet cake: Preheat the oven to 350 F. Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and instant coffee.
In a medium bowl, whisk together the eggs, sugar, milk, vegetable oil and vanilla. Add the wet ingredients to the dry ingredients and whisk until smooth. The batter will be quite thick. Pour in the boiling water and whisk again until smooth.
Pour the batter into the prepared baking dish and bake until a cake tester inserted into the centre of the cake comes out clean, 25 to 30 minutes. Let the cake cool completely in the pan set on a rack.
Meanwhile, make the buttercream frosting: In a stand mixer fitted with the paddle attachment, beat the butter and salt on high speed until smooth, about 1 minute. Sift in the icing sugar, ½ cup at a time, beating on low speed after each addition until incorporated. Add the cream and vanilla and beat on high speed until light and fluffy. If you prefer a thinner consistency, add a little more cream or milk.
Turn out the cake onto a serving platter. Evenly spread the buttercream frosting over the cooled cake. Garnish with the raspberries and rainbow sprinkles. Store, covered with plastic wrap, in the refrigerator for up to 2 days.
