Vegetarian

This recipe is great when you don’t have a lot of time. Included is a secret recipe for quick-and-dirty preserved lemons. If you want, add a few spoonfuls of capers and a squeeze of lemon instead of the preserved lemon. This is equally good with broccoli or rapini instead of kale. You can also add a chopped tomato.

Excited by the tantalizing taste of anise hyssop flowers, I tried baking them into a scone, but the flavor went poof. It was Eva’s idea to sprinkle the flower petals over a sticky lemon glaze that hardens on the scone. 

Here's a simple pot pie that doesn't need a cream sauce. The topping is a buttery biscuit and the filling is jam-packed with juicy vegetables that form their own sauce, with a little help from sherry and butter.

Not quite a pesto, but more substantial than a puree, this simple compote won everyone’s heart one spring night of recipe testing at the farm. We ate it with roast lamb that was raised up the road of course. In the morning we enjoyed the compote on top of some crunchy groats, eggs, and cheese. Then later in the day it hit the spot mixed with lentils that had been pan-fried with almonds, and a dollop of yogurt. Another excellent way to savor it is to drop a spoonful into a bowl of soup. Oh and yes, when Eva and I were waiting for the lamb to cook, we made popcorn and dipped each kernel into the lemon balm-chive mixture – don’t underestimate the popcorn kernel as the perfect testing ground (foil) to enjoy almost any sauce!