Spring Recipes

Lemon Balm Borani

This is a thick yogurt sauce that is teeming with herbs. You can serve it with cold roast chicken, as a dressing for potato salad, or as a dip for vegetables. I adapted this recipe from one given by Sam and Sam Clark in their book Casa Moro. You can substitute other herbs for the dill and lemon balm, such as chervil, lovage, parsley, or tarragon, in any combination—though if you use tarragon, use less, because it is potent.

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Eva’s Sorbet

It takes Eva all of three minutes to whip up one of her outrageously delicious sorbets after dinner. How does she do it?

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Lemon Balm Chive Compote

Photo above shows this compote on a melted cheese bagel

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!