Farm Fresh Northwest Spring Eats - 2024

E S T EATS Spring

F A R M F R E S H N O R T H W

This chili recipe is the perfect blend of ground beef, fresh vegetables like onions, garlic, and tomatoes, and a rich mix of herbs and spices. Cooked slowly to perfection, this chili is not just a meal; it’s a comforting experience that brings warmth and joy to any table. Ideal for chilly evenings or casual gettogethers, it’s a dish that speaks the language of love through flavors.

A Flavor-Packed Comfort

Meal with Fresh Vegetables and Herbs

Ingredients Overview

Ground Beef: The base of your chili, providing rich flavor and heartiness.

Fresh Vegetables: Onions and garlic to sauté at the beginning for a flavor base. Fresh tomatoes, bell peppers, and optionally, diced carrots or celery for added texture and nutrition.

Beans: Kidney beans or black beans, rinsed and drained, add heartiness and fiber.

Herbs and Spices: Cumin, chili powder, and smoked paprika are essentials for that classic chili flavor. Fresh or dried oregano and a bay leaf can add depth. Fresh cilantro can be added towards the end of cooking for a burst of freshness.

Liquids: Beef broth for cooking, and optionally, beer or red wine to deglaze the pan and add complexity to the flavor profile.

Acid and Sugar: A touch of tomato paste for richness, a splash of lime juice or vinegar to brighten the flavors, and a bit of sugar to balance the acidity.

Seasonings: Salt and freshly ground black pepper to taste. A pinch of cayenne pepper or diced jalapeños can be added for heat.

Flavorful!

HEARTY BEEF CHILI

HEARTY BEEF CHILI

Measured Ingredients

2 lbs ground beef: For a rich, meaty base.

1 large onion, diced: Adds sweetness and depth.

3 cloves garlic, minced: For a punch of flavor.

2 bell peppers, diced (any color): Introduces a slight crunch and vibrancy.

3 large tomatoes, diced: Fresh tomatoes add a juicy, tangy element

2 cans (15 oz each) kidney beans, rinsed and drained: For heartiness and fiber

3 tablespoons chili powder: The cornerstone spice of any chili

2 teaspoons ground cumin: Adds a warm, earthy flavor

1 teaspoon smoked paprika: For a hint of smokiness.

2 cups beef broth: To bring all the ingredients together.

Salt and pepper to taste

Optional: fresh cilantro, sour cream, shredded cheese, jalapenos, and lime wedges for garnish

Instructions Summary

Brown the Beef: Start by browning the ground beef in a large pot over mediumhigh heat, breaking it apart with a spoon. Once browned, remove the beef and set it aside.

Sauté Vegetables: In the same pot, add a bit of oil if needed and sauté the onions, garlic, and bell peppers until softened. Spice it Up: Return the beef to the pot and stir in the chili powder, cumin, smoked paprika, and tomato paste, cooking until fragrant.

Simmer: Add the fresh tomatoes, beans, beef broth, and any optional liquids like beer or wine Bring to a simmer

Herbs and Final Touches: Add the oregano, bay leaf, and any other herbs you’re using Let the chili simmer, uncovered, for at least an hour to blend the flavors, stirring occasionally If it’s too thick, add more broth as needed.

Finish and Serve: Adjust the seasoning with salt, pepper, lime juice, and a bit of sugar Serve hot, garnished with fresh cilantro, grated cheese, sour cream, and avocado slices if desired.

GLAZED HAM

This recipe, perfect for both bone-in and boneless preparations, captures the essence of spring with its bright, citrus-infused glaze. The sweet and tangy harmony of orange and lemon zest, coupled with a hint of spice, envelopes the ham in a glaze that is as delightful to the palate as spring is to the senses Whether you opt for the tradition and presentation of a bone-in ham or the ease and convenience of a boneless selection, this dish promises to be a centerpiece that beckons everyone to the table.

With each scored cut infused with the rich, zesty glaze, our Citrus Glazed Ham becomes not just a meal, but a celebration of the season's bounty. As you gather with loved ones, let this ham be a testament to the joy and renewal that spring brings From our Basil & Salt kitchen to yours, here's to sharing meals, making memories, and savoring the flavors that only spring can bring.

In the April issue of FFNW’s recipe guide, we welcome the rejuvenating spirit of spring a season that heralds new beginnings and invites us to gather around tables adorned with the vibrant flavors of the season. As flowers bloom and the air fills with the promise of warmer days, there's no dish more fitting to grace your spring gatherings than a succulent Citrus Glazed Ham Delicious!

CITRUSGLAZEDHAM

Ingredients

For the Ham

1 whole ham (bone-in or boneless, about 8-10 pounds)

Whole cloves (optional, for studding the ham if desired)

For the Citrus Glaze

1 cup orange juice (freshly squeezed is best)

1/2 cup lemon juice (freshly squeezed)

1/2 cup honey or brown sugar

1/4 cup Dijon mustard

1 tablespoon orange zest

1 tablespoon lemon zest

2 garlic cloves, minced

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Instructions

Preparing the Ham

1

Preheat your oven to 325°F (163°C) If you have a convection oven, reduce the temperature by 25 degrees

2.

Prepare the ham: If using a bone-in ham, ensure it fits in your roasting pan For both bone-in and boneless hams, score the top of the ham in a diamond pattern. Make shallow cuts about 1/4-inch deep and 1 inch apart If you like, stud the intersections of the cuts with cloves for added flavor and a classic appearance.

3

Place the ham in the roasting pan: Put the ham on a rack in the roasting pan. Add about 1 cup of water to the bottom of the pan to prevent the ham from drying out.

Making the Citrus Glaze

Combine the glaze ingredients in a small saucepan over medium heat: orange juice, lemon juice, honey or brown sugar, Dijon mustard, orange zest, lemon zest, minced garlic, ground ginger, cinnamon, and cloves

2.

1 Simmer the glaze for 10-15 minutes or until it thickens slightly, stirring occasionally

Glazing and Baking the Ham

1.

Brush the ham with the glaze: Approximately 30 minutes into the cooking time, start brushing the ham with the citrus glaze. Continue to brush the ham with the glaze every 20 minutes.

2

Bake until done: The total cooking time will depend on the size and type of your ham. A general guideline is about 15 minutes per pound for a bone-in ham and a bit less for boneless The ham is done when it reaches an internal temperature of 140°F (60°C) as measured with a meat thermometer

3.

Let the ham rest: Once done, let the ham rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the ham, making it moist and flavorful.

Serving

Slice and serve: Cut the ham into thin slices, taking care to cut around the bone if using a bone-in ham. Arrange the slices on a platter and serve warm.

Garnish (optional): For a festive touch, garnish the platter with additional orange and lemon slices or wedges

CHIC POTATO SIDES

By Karie Engels

These dishes bring both beauty and flavor to any gathering,

Spring gatherings with friends and family are the perfect occasions to showcase the versatility and charm of potatoes Hasselback potatoes, with their crispy edges and tender centers, are not only delicious but also visually striking. The fresh rosemary bits sticking up out of the potatoes add a touch of elegance and a burst of flavor that sings of spring

On the other hand, potatoes au gratin is a comfort dish turned gourmet The creamy, cheesy layers of thinly sliced potatoes, infused with garlic and thyme, offer a warm and indulgent experience The thyme garnish not only adds a fresh flavor but also a delicate green that complements the golden cheese top, making it a beautiful addition to any spring table

CHIC POTATO SIDES

Hasselback Potatoes with Rosemary

Ingredients

4 medium potatoes, scrubbed (not peeled)

2 tablespoons olive oil

2-3 cloves garlic, minced

Fresh rosemary sprigs, to garnish

Salt and pepper, to taste

Instructions

Preheat your oven to 425°F (220°C).

1. Place a potato between two chopsticks or wooden spoons to act as a stopper, then make thin, evenly spaced slices along each potato, cutting down vertically. Be careful not to slice all the way through.

2 Mix the olive oil and minced garlic in a small bowl. Brush the potatoes with this mixture, ensuring it gets in between the slices

3. Place the potatoes on a baking tray and roast for about 50-60 minutes, or until the outsides are crispy and the insides are tender.

Season with salt and pepper.

4 Five minutes before the potatoes are done, carefully insert small bits of rosemary sprigs into the slices.

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5. Serve hot, garnished with additional rosemary if desired.

Potatoes Au Gratin with Thyme

Ingredients

2 pounds Yukon Gold potatoes, thinly sliced

1 cup heavy cream

1 cup grated Gruyère cheese

2 cloves garlic, minced

1 teaspoon fresh thyme leaves, plus more for garnish

Salt and pepper, to taste

Instructions

1 Arrange a layer of potato slices at the bottom of the dish. Sprinkle with some garlic, thyme, salt, and pepper. Repeat the layers until all the potatoes are used.

Preheat your oven to 375°F (190°C) Grease a medium baking dish.

2 Pour the heavy cream over the potatoes, ensuring it seeps into the layers

3. Top with the grated Gruyère cheese.

4. Cover with foil and bake for 1 hour Remove the foil, then bake for another 30 minutes, or until the top is golden and bubbly

6.

5 Let it cool for a few minutes before serving. Garnish with fresh thyme leaves.

CLASSIC DEVILED EGGS RECIPE

Deviled eggs, a delightful appetizer known for their creamy, tangy filling, nestled in a tender egg white shell, have been a staple at family gatherings, especially during Easter brunch. Originating from ancient Rome, where eggs were boiled, seasoned with spicy sauces, and served as a first course, deviled eggs have evolved into a beloved dish worldwide. The term “deviled” dates back to the 18th century, referring to the spicy or zesty nature of the filling

Easter, a time of renewal and celebration, brings families together to share in the joy of spring Deviled eggs, with their vibrant appearance and irresistible taste, are a symbol of new life and a must-have at any Easter brunch table. Their versatility allows them to be customized with various toppings and flavors, catering to everyone ’ s taste and making them a universal crowd-pleaser

Ingredients

12 large eggs

1/2 cup mayonnaise

1 tablespoon mustard (Dijon or yellow)

1 teaspoon white vinegar

Salt and pepper to taste

Paprika, for garnish

Fresh parsley or chives, for garnish (optional)

Instructions

Boil the Eggs: Place eggs in a large saucepan covered by 1-2 inches of water Bring to a boil, cover, remove from heat, and let stand for 12 minutes. Transfer to an ice-water bath to cool.

2 Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites.

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1. Prepare the Filling: Peel the eggs and halve them lengthwise. Remove yolks and place in a bowl Add mayonnaise, mustard, vinegar, salt, and pepper to yolks and mix until smooth.

3 Garnish: Sprinkle with paprika and garnish with parsley or chives if desired

Chef’s Notes for Classic Deviled Eggs

Freshness of Eggs: Older eggs tend to peel more easily after boiling If you ’ re planning to make deviled eggs, consider buying your eggs a week in advance

Cooking Perfect Eggs: To avoid overcooked yolks or that green ring, start with cold water, bring to a boil, then remove from heat and cover for 12 minutes This method helps cook the eggs gently and evenly.

Peeling Eggs: Peeling eggs under running water or in a bowl of water can help remove the shells more cleanly by allowing water to get under the shell.

Filling Consistency: For a smoother filling, pass the yolks through a sieve or use a food processor This ensures your filling is creamy and without lumps.

Piping the Filling: For a more elegant presentation, use a piping bag with a star nozzle to fill the egg whites. If you don’t have a piping bag, a zip-top bag with a corner cut off works just as well

Flavor Variations: Don’t hesitate to experiment with the filling Additions like finely chopped pickles, capers, smoked paprika, or even a small amount of finely minced garlic can add a unique twist to your deviled eggs.

Make Ahead: You can boil and peel the eggs up to 2 days in advance Keep the whites and the prepared yolk mixture separately in the fridge Fill the egg whites a few hours before serving to keep them fresh and prevent them from drying out

Garnishing: Beyond paprika, consider garnishing with different herbs, bacon bits, smoked salmon, or caviar for an upscale touch

Serving: Deviled eggs are best served chilled Arrange them on a platter with a bed of lettuce or parsley to prevent them from sliding and to enhance the presentation

CUTE EASTER PEEPS

Slice eggs widthwise, spoon the filling back onto each egg half to form the chick’s head, then gently cap it with the other half. Final touches of sliced carrots for the beaks and chopped olives for the eyes bring these charming hatching chicks to life. This creative twist not only adds a playful visual appeal to your Easter menu but also serves up a hearty dose of nostalgia and flavor.

Shepherd’s Pie, a beloved dish with roots deep in the British Isles, traditionally features a savory filling of ground lamb or mutton, vegetables, and a rich gravy, all crowned with a golden layer of mashed potatoes. This dish, steeped in history, was a practical solution for shepherds looking to use leftover roasted meat. However, when the dish swaps lamb for beef, it earns the name “Cottage Pie ”

The term “cottage” reflects the modest homes of rural workers who popularized this variation. Cottage Pie, while sharing the comforting essence and structure of Shepherd’s Pie, uses ground beef, offering a rich and robust flavor profile that has made it a favorite in its own right This twist not only caters to different culinary preferences but also celebrates the versatility of traditional recipes, allowing them to evolve with changing tastes and ingredients available.

BEEF COTTAGE PIE

Classic Comfort: Beef Cottage Pie – A Hearty Twist on Traditional Shepherd’s Pie

DID YOU KNOW?

Shepherd’s Pie, traditionally made with lamb or mutton, can be adapted to use beef for a variant commonly referred to as “Cottage Pie.” Here is a simple recipe to create a delicious Beef Shepherd’s Pie that serves 6-8 people:

Beef Cottage Pie

Ingredients

For the Beef Filling

1 tablespoon olive oil

1 medium onion, finely chopped

2 carrots, peeled and diced

2 cloves garlic, minced

1 5 pounds (680 grams) ground beef

1 cup frozen peas

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 cup beef broth

Salt and pepper, to taste

For the Mashed Potato Topping

2.5 pounds (about 1.1 kg) potatoes, peeled and quartered

4 tablespoons unsalted butter

1/2 cup milk

Salt and pepper, to taste

1 egg yolk (optional)

Instructions

Prepare the Mashed Potato Topping

1.

Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.

2

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Stir in the egg yolk if using, for extra richness.

Make the Beef Filling

Preheat your oven to 400°F (200°C)

1 In a large skillet or frying pan, heat the olive oil over medium heat. Add the onion and carrots, cooking until softened, about 5 minutes. Add the garlic and cook for another minute.

2. Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a spoon as it cooks.

4

3. Stir in the frozen peas, tomato paste, Worcestershire sauce, thyme, and beef broth. Bring to a simmer and let the mixture cook until slightly thickened, about 10 minutes. Season with salt and pepper to taste.

Assemble and Bake

1 Top the beef mixture with the mashed potatoes. Use a fork to create ridges on top if desired; these ridges will get nicely browned in the oven.

Transfer the beef mixture into a 9×13 inch baking dish (or similar size). Spread the mixture evenly.

2. Bake in the preheated oven for about 2025 minutes, or until the mashed potatoes are golden brown and the edges are bubbling.

4.

3. Let it cool for a few minutes before serving.

WILD GARLIC BUTTER

A spread that’s both aromatic and exquisite, perfectly capturing the essence of European culinary luxury.

We opted for European French Butter over its American counterpart primarily for its unparalleled rich and silky texture, a direct result of the traditional churning processes unique to French dairies. This choice ensures a butter that melds seamlessly with the wild garlic, offering a smoother, more cohesive flavor profile.

History & Flavor Profile of Wild Garlic

Wild garlic, also known as ramps, bear’s garlic, or ramsons, has a long history of culinary usage in Europe, especially in the UK, France, and Germany. During the springtime, wild garlic carpet woodlands, releasing a distinctive garlicky aroma

Its flavor is more delicate than that of regular garlic, with subtle hints of chives and spring onions. The leaves provide a mellow, verdant garlic note, while the bulbs give a stronger punch.

When cooking with wild garlic, it’s worth noting that the flavor diminishes with prolonged cooking, so it’s often added at the last minute or used raw to preserve its unique taste.

Cuisine & Usage

Apart from being used in flavored butters like the recipe above, wild garlic finds its place in numerous European dishes:

1

2

3

Pesto: Wild garlic leaves replace basil to offer a new twist on the classic Italian condiment.

Soups: Wild garlic soup is a popular springtime dish in many parts of Europe.

Salads: The tender leaves can be used as a salad green to lend a mild garlic flavor.

5.

Sauces: Wild garlic can be used in sauces accompanying meats or fish

4 Stir-fries: Some Asian cuisines have adopted wild garlic as a stir-fry ingredient, given its mellow flavor which pairs well with vegetables and meats

Wild garlic also has a history of medicinal use, being rich in vitamins A and C, calcium, and iron. It was historically utilized for its purported benefits in aiding digestion and blood circulation

Ingredients

250g French Butter (preferably unsalted)

100g (3.5 ounces) wild garlic leaves, finely chopped

Zest of 1 lemon (optional for a zesty touch)

1/2 teaspoon sea salt (adjust to taste, especially if using salted butter)

Freshly ground black pepper to taste

Instructions

Let the French Butter come to room temperature, making it easier to work with

In a mixing bowl, combine the softened butter, finely chopped wild garlic leaves, lemon zest (if using), salt, and black pepper

Using a spatula or a fork, mix the ingredients thoroughly until the wild garlic is evenly distributed through the butter

Transfer the mixture onto a piece of parchment or wax paper, shaping it into a log

Roll up the paper around the butter, twisting the ends to seal it

Refrigerate for at least 2 hours, or until the butter has hardened You can also store it in the freezer if you plan to use it over a longer period

Slice off rounds of the butter to serve on top of meats, bread, or vegetables

CLASSIC BEEF BOLOGNESE

Uncover the Rich History and Perfect

Pairings of Beef Bolognese

Introduction to Beef Bolognese

Beef Bolognese, a cornerstone of Italian cuisine, is a rich, meat-based sauce that hails from Bologna, Italy Its roots can be traced back to the Middle Ages, evolving from a more rudimentary meat sauce to the refined and beloved version we enjoy today. Traditionally, this sauce is served with tagliatelle, but it pairs wonderfully with a variety of pasta dishes, including lasagna and pappardelle Today, we will explore the magic of Beef Bolognese served over classic spaghetti, enhanced with fresh herbs, onion, and garlic

CLASSIC BEEF BOLOGNESE

Servings 4 – 6

Prep Time: 30 minutes Cook Time: 2 hours

Ingredients

For the Bolognese

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 pound ground beef (preferably a mix of chuck and sirloin for flavor and fat content)

1 cup red wine (a full-bodied variety like Chianti or Merlot works well)

28 ounces canned whole tomatoes, crushed by hand

2 tablespoons tomato paste

Fresh herbs: 1 bay leaf, 1 sprig of thyme, 1 sprig of rosemary, finely chopped

Salt and pepper, to taste

1 cup beef broth or water, as needed

For Serving

1 pound spaghetti

Freshly grated Parmesan cheese

Extra virgin olive oil, for drizzling

Fresh basil, for garnish

Culinary Notes

Beef Type: Using a mix of chuck and sirloin beef provides a perfect balance of flavor and fat, adding depth to the sauce.

Fresh Herbs: Fresh herbs infuse the sauce with aromatic flavors, with rosemary and thyme offering a classic Italian touch Always add them toward the beginning of cooking to allow their flavors to meld into the sauce

Cooking with Wine: The wine adds complexity and acidity to the sauce, helping to tenderize the meat and enrich the overall flavor profile.

Preparation

Sauté the Vegetables: In a large, heavy pot, heat the olive oil over medium heat Add the onion and garlic, sautéing until translucent, about 5 minutes Add the carrot and celery, and cook until softened, about 10 minutes

2. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, then add the crushed tomatoes, tomato paste, bay leaf, thyme, rosemary, salt, and pepper Bring to a simmer, then reduce the heat to low. Cover and let it cook gently for at least 1 5 hours, stirring occasionally. If the sauce becomes too thick, add a bit of beef broth or water to reach your desired consistency.

1. Brown the Beef: Increase the heat to mediumhigh and add the ground beef Cook, breaking it apart with a spoon, until browned and cooked through Drain any excess fat

3. Prepare the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente Drain and set aside

5.

4 Combine and Serve: Toss the cooked spaghetti with the Bolognese sauce Serve hot, garnished with freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, and fresh basil leaves.

Wine Pairing

A glass of Chianti or Barbera complements the rich flavors of the Bolognese sauce beautifully, balancing the richness of the beef and the acidity of the tomatoes

CLASSIC PASTA CARBONARA

Pasta Carbonara is a classic Roman dish with roots tracing back to mid-20th century Italy. Traditionally made with eggs, hard cheese, cured pork, and black pepper, it’s a testament to the ingenuity of Italian cooks making delicious food from simple ingredients. Variations might include the use of pancetta instead of ham or prosciutto and the addition of cream for a richer sauce

A Timeless Italian Delight

CLASSIC PASTA CARBONARA

Servings: 4 Prep Time: 15 minutes

Ingredients

Cook Time: 20 minutes

400g pasta (spaghetti or fettuccine)

200g ham or prosciutto, cut into small pieces

4 large eggs

1 cup freshly grated Parmesan cheese

1 garlic clove, minced

4 tbsp olive oil

Salt and freshly ground black pepper to taste

A small handful of fresh parsley or basil, chopped for garnish

Instructions

1

Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water

Wine Pairing

Pair this dish with a crisp, dry white wine such as Pinot Grigio or a light-bodied red wine like Sangiovese to complement the creamy sauce and salty pork.

3

2. Cook Ham/Prosciutto: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the ham or prosciutto pieces and cook for 2-3 minutes, until slightly crispy.

4.

Prepare the Sauce: While the pasta cooks, whisk together the eggs and Parmesan in a bowl until well combined Season with a little salt and pepper.

Recommended Sides

A simple green salad dressed with olive oil and lemon

Roasted asparagus or green beans Garlic bread

Chef Notes

Combine: Add the cooked pasta to the skillet with the ham or prosciutto Toss well to coat the pasta in the oil. Remove the skillet from heat Quickly pour the egg and Parmesan mixture over the pasta, stirring vigorously with tongs or a fork until the sauce thickens and coats the pasta.

Use room temperature eggs to ensure a smoother sauce.

Stir the egg and cheese mixture quickly into the hot pasta to prevent the eggs from scrambling.

Customize the dish with your choice of fresh herbs for a burst of flavor.

Lemon and Herbs

Our Lemon-Parmesan Spaghetti with Fresh Herbs and Peas embodies the essence of the season with its light, fresh flavors

Whether you ' re cooking for one or entertaining guests, this recipe offers a perfect harmony of simplicity and sophistication

The creamy variation introduces a sumptuous twist to the original, catering to all preferences without overshadowing the fresh spring essence. Ideal for any day of the week, this dish promises a culinary celebration of freshness and ease, making every meal a special occasion.

Lemon-Parmesan Spaghetti with Fresh Herbs and Peas

Base Recipe

Ingredients

8 oz spaghetti pasta

1 cup peas (fresh or frozen)

Zest and juice of 1 lemon

1/2 cup freshly grated Parmesan cheese, plus more for garnish

1/4 cup mixed fresh herbs (such as basil and parsley), finely chopped 2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Instructions

Pasta Preparation: Cook the spaghetti in a large pot of boiling salted water, following the package instructions, until al dente. In the last 2 minutes of cooking, add the peas

2.

1. Combining Flavors: Drain the pasta and peas, reserving 1/4 cup of the pasta cooking water. In the same pot, mix the olive oil, lemon zest, and juice. Return the pasta and peas to the pot, adding the grated Parmesan cheese and fresh herbs. Toss everything together, gradually adding the reserved pasta water until the sauce lightly coats the spaghetti

3.

Final Touches: Season with salt and pepper to taste Serve immediately, garnished with extra Parmesan cheese.

Variation: Creamy Lemon-Parmesan Spaghetti

To create a creamier variation of this dish without compromising its fresh and vibrant character, follow the base recipe with these adjustments:

Additional Ingredients:

1/4 cup heavy cream

1 additional tablespoon of lemon zest

Revised Instructions:

Follow the base recipe until you return the drained pasta and peas to the pot. Add the heavy cream along with the olive oil, lemon zest, and lemon juice. Heat gently over low heat until the cream is warmed through and slightly thickened. Continue with the addition of Parmesan and fresh herbs as per the base recipe

FARM FRESH NORTHWEST

Pasture Raised Beef and Pork Delivered to Your Doorstep.

Farm Fresh Northwest, operated by Mark and Brooke Lathim, is dedicated to providing high-quality products. Their cattle and pigs are nurtured in a pasture-raised environment, ensuring they are free from antibiotics and hormones. Additionally, their feed is strictly non-GMO.

The cattle receive exceptional care from Grandpa as he tends to them on his farm located in Eastern Washington. On the west side, Mark and Brooke take charge of raising the pigs on their farm situated in Stanwood, Washington. Mark himself represents the fifth generation to grow up on the family farm, which lies 30 miles north of Pasco alongside the Snake River.