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Browse: Home / lemon zest

lemon zest

Rhubarb Muffins

Makes about 18 muffins

For the Streusel

-1⁄2 cup flour
-1⁄2 cup sugar
-2 tbsp. packed light brown sugar
-1⁄2 tsp. lemon zest
-1⁄2 tsp. kosher salt
-1⁄4 tsp. almond extract-4 tbsp. unsalted butter, cubed
-1⁄2 cup chopped almonds

For the Muffins

-Unsalted butter, for greasing
-3 cups flour, plus more for pan
-2 tsp. baking powder
-1⁄2 tsp. kosher salt
-1⁄4 tsp. baking soda
-1 cup sour cream
-1 cup sugar
-1⁄2 cup packed light brown sugar
-1⁄2 cup canola oil
-2 eggs, lightly beaten
-1 vanilla bean, seeds scraped and reserved
-12 oz. rhubarb (about 2 medium stalks), cut into 1⁄4” pieces
Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter, and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
 
Make the muffins: Heat oven to 350°. Grease and flour muffin pans; set aside. Whisk together 2 3⁄4 cups flour, baking powder, salt, and baking soda in a large bowl; set aside.
 
In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined.
 
In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place cup batter in muffin cups, break streusel up into medium-sized clumps, and sprinkle evenly over muffins.
 
Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving. Enjoy!
 
Found on saveur.com, 5/12… Read the rest

Posted in Recipes | Tagged lemon zest, Lemons, rhubarb

Chopped Salad with Shallot Vinaigrette, Feta, and Dill

Serves 8

-1 med. shallot, finely chopped

-1 t. finely grated lemon zest

-¼ c. fresh lemon juice

-1 T. white wine vinegar

-¼ c. olive oil

-Kosher salt

-8 oz. sugar snap peas (~ 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces

-1 bu. radishes (~ 12), trimmed, thinly sliced

-4 med. Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces

-1 romaine heart, quartered lengthwise, cut crosswise into

½-inch pieces

-½ med. head of radicchio, cut crosswise into ½-inch pieces

-6 oz. feta, crumbled (~ 1½ cups)

-1½ c. torn dill fronds

-Freshly ground black pepper

 

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl.

Let sit 10 minutes, then mix in oil. Set vinaigrette aside.

Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).

Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat.

Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve. Enjoy!

By Samin Nosrat and found on bonappetit.com, 6/17… Read the rest

Posted in Recipes | Tagged dill, Lemon, lemon juice, lemon zest, Lettuce, peas, Radicchio, radishes, romaine hearts, Romaine Lettuce

Sautéed Collards and Cabbage with Gremolata

Serves 12 as a side

-3/4 c. finely chopped parsley

-1 1/2 t. minced garlic plus 2 thinly sliced garlic cloves

-1 T. finely grated lemon zest plus 1/4 cup fresh lemon juice

-1/2 c. plus 2 T. extra-virgin olive oil

-Kosher salt

-Black pepper

-4 shallots, halved and thinly sliced (3/4 cup)

-1 1/2 lb. green cabbage, cored and sliced 1/4 inch thick (9 cups)

-1 1/2 lb. collard greens, stems discarded, leaves sliced

1/4 inch thick (12 cups)

-3/4 t. crushed red pepper

In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.

In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.

Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.

Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve.
 Enjoy!

From foodandwine.com, 12/15… Read the rest

Posted in Recipes | Tagged Cabbage, collard greens, Green Cabbage, Lemon, lemon juice, lemon zest, Paprika, Parsley

Frisée Apple Salad

Serves 6

-4 1/2 T. fresh lemon juice

-1 1/2 lg. shallots, finely chopped

-1/2 t. finely grated lemon peel

-4 1/2 T. extra-virgin olive oil

-2 3 or 4-oz. heads of frisée, coarsely torn

-2 sm. heads of Belgian endive, cut crosswise into thin strips

-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips

-9 radishes, trimmed, thinly sliced

-3 T. coarsely chopped fresh Italian parsley

 

Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.

Gradually whisk in oil.

Season dressing, to taste, with salt and pepper.

Combine frisée, endive, apples, radishes, and parsley in large bowl.

Toss salad with dressing and serve. Enjoy!

From bonappetit.com, 12/09… Read the rest

Posted in Recipes | Tagged Apples, flat leaf parsley, Frisee, Italian parsley, lemon juice, lemon peel, lemon zest, Lemons, Parsley

Rosemary & Honey Roasted Pears

Serves 6

For the roasted pears:
3 large firm pears, peeled*, quartered and cored
2 T. butter, cut into small pieces
1/2 c. good quality honey
2 large sprigs of rosemary, cut in half
1 cinnamon stick
Strips of lemon zest from 1/2 lemon

For the whipped crème fraîche:
1 6-oz. container of crème fraîche
1 t. honey
Good quality aged balsamic vinegar, for drizzling

Prepare the roasted pears:
Preheat oven to 450°. Place the pears in a baking dish at least 8 x 8-inch in size. Add the rest of the ingredients and roast in the preheated oven for 20-25 minutes until the pears are just tender and caramelized, basting occasionally with the honey juices. Remove from the oven and serve warm with the whipped crème fraîche.

Prepare the whipped crème fraîche:
Beat the crème fraîche and honey together with a mixer until fluffy and a soft whipped texture. Do not over-whip. Refrigerate until needed.

Place two pear quarters on each plate, spoon a dollop of the whipped crème fraîche on top and drizzle with the extra honey syrup from the roasting dish and balsamic vinegar.

Enjoy warm!

* If you enjoy the pear skins, feel free to leave them on, as they take on a beautiful deep-amber glaze when roasted.

Adapted from Monica Glass on gildedfork.com, 2/13… Read the rest

Posted in Recipes | Tagged honey, Lemon, lemon zest, Pears, Rosemary

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