Spring has sprung and so have the kids! Kidding season, the time when baby goats are being born begins in March and with it comes the gift of beautiful fresh and young goat’s milk cheeses. You can of course get goat’s milk cheeses year round, but Spring is the time to seek them out and enjoy them in a myriad of ways.
Fingerling Potato, Spanish Tuna, & Caper Salad
With the weather warming up and all the outdoor time you’ve been wishing for, this is the answer to your Saturday picnic needs! No mayo in this potato salad, so you don’t have to worry about taking it with you on a warm day. When mixed, the fingerling potatoes have a nice creamy texture while still holding their structure. Eat it straight from the bowl or throw some on a Stirato with some Cornichons on the side. The hard boiled eggs are optional, but the yolks add an extra layer of creaminess to the final product, we definitely recommend adding them!
‘Nduja Tomato Sauce
The recipe for this ‘Nduja tomato sauce makes a large enough batch to feed you for a few meals throughout the week. There are very few ingredients, which lets the ‘Nduja be the star of the show! Eat it over pasta, pizza, or our favorite, some overwintered broccoli rabe. The fermenty, floral flavors of the ‘Nduja are bold and bright enough to stand up to the bitter green flavor of the rabe. Not to mention, taking a bite of this makes you feel like you’re sitting under the hot sun in Calabria! We use Pecorino Romano here for grating over the top, but Pecorino Toscano, Pecorino Duro or Parmigiano Reggiano would also be great options!
The perfect salad for an early spring picnic! Crisp, sweet celery gets dressed in this luscious, nut free pesto. Sicilian capers add a beautiful floral note to balance the bright garlicky flavors. Don’t forget to rinse, soak, and drain the salted capers before tossing them into this salad. They can overwhelm your palate if not soaked long enough. After they are rinsed of excess salt, a ten minute soak and a few changes of water should do the trick.
