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Buttered Peas with Leeks and Mint

Buttered Peas with Leeks and Mint

Serves 4 | prep Time 10 minutes | Cook time 30 Minutes

  • 3 cups peas, shucked
  • 2 leeks
  • 1/4 cup butter
  • 1 TBsp fresh mint
  • salt, to taste

Slice the leeks lengthwise in half, remove a couple of layers of the outer leaves so that you are left with the tender center leaves. Cut off the root ends and the dark green tops and thinly slice the leeks into 1/4 inch slices so you are left with the white and light green portions of the leeks. 

Place the sliced leeks in a bowl, fill with cold water and swish the leeks around to remove any dirt from between the leaves, pour the leeks into a strainer and drain well.

In a medium pot, melt 3 tablespoon of Butter (3 Tbsp) over low heat and add the sliced leeks to the melted butter. Stir to coat the leeks in butter and simmer over low heat for about 20 minutes, stirring often until leeks are soft and tender without browning.

Once leeks are tender, add in the Green Peas (3 cups) , turn heat up to medium low and gently stir to incorporate the peas into the buttery leeks.

Cook the peas with the leeks for about 7-10 minutes, stirring often until cooked through. Test for seasoning at this stage and add Salt (to taste) as needed.

To serve, place buttered peas and leeks in a serving bowl and top with remaining 1 tablespoon of Butter (1 Tbsp) and Fresh Mint (1 Tbsp) .

Lemon Dijon Roasted Broccoli and Potatoes

Lemon Dijon Roasted Broccoli and Potatoes

Serves 4 | prep Time 10 minutes | Cook time 40 Minutes

  • 4 cups potatoes, chopped
  • 3 cups broccoli florets
  • 1/4 cup shredded Parmesan
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped green onions
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon minced garlic
  • salt and pepper to taste

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, spray with cooking spray.

Chop potatoes into small chunks, place in a large ziplock bag or bowl, set aside.

Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl or measuring cup. Toss the potatoes in 2/3 of the mustard mixture.

Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan. (leaving the other half of the baking sheet empty for your broccoli). Bake potatoes for 25-30 minutes.

In the same ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the mustard mixture.

After potatoes have roasted for 25-30 minutes remove from oven and lightly stir. Place the broccoli on the other side of the pan, put back in the oven for 7-10 minutes until broccoli is roasted.

Serve with lemon wedges.


Date Syrup

Date Syrup
Makes 2 cups | prep Time 10 minutes | Cook time 30-60 Minutes
  • Oil
  • 1 pound dried Medjool dates, pitted
  • 4 cups water

Cut the dates: Coat the blades of kitchen shears with a thin swipe of oil. Use the shears to finely "chop" the dates.

Simmer the dates: Place the dates and water in a medium saucepan and bring to a simmer over medium heat. Simmer for 30 minutes, stirring occasionally.

Cool the mixture: Remove from the heat and cool for 30 minutes.

Purée the mixture: Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute.

Strain the mixture: Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the date purée through. Once all the pulp is in the strainer, pull the sides of the cheesecloth together and twist to press out as much syrup as possible.

Reduce the date syrup (optional): Taste your date syrup and determine if it is sweet enough for you. To thicken, return the syrup to a medium saucepan and simmer over medium heat for 30 minutes. Remove from the heat and cool before storing.