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Milton, New York, NY 12547, United States
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Springtime Recipes from the Buttermilk Kitchen!

Posted on April 30, 2013 by ButtermilkAdmin


Spring Time Recipes from the Buttermilk Kitchen!

Spring is here and in full swing – why not enjoy some of these recipes crafted straight from the Buttermilk kitchen? Here, I’ll post a three-course, light, healthy (and vegetarian!) springtime meal, focusing on local and in-season produce (and organic when possible!).

Appetizer: Avocado and Artichoke Dip

Avocadoes and Artichokes are both in season right now, meaning they’re at their freshest. The avocado isn’t a fruit native to New York, but is easy to find in the produce section of your local grocery store. Most artichokes you’ll buy in a store are grown in California, although they can technically grow almost anywhere, New York included. Be on the lookout for local artichoke!

-2 Avocadoes, peeled, seed taken out

-1 cup Artichoke hearts, drained and rinsed, if using canned

-freshly chopped cilantro, to taste

-1-2 tbsp. lemon juice (about half a lemon squeezed)

-1-2 tsp Sriracha sauce, to taste (optional)

-sea salt and cracked pepper

1.) Place the artichoke hearts in a food processor and break them up into rough pieces, making sure that the stringy fibers detach.

2.) Add the avocado, lemon juice, and Sriracha sauce and about 2 tbsp. of chopped cilantro. Puree until smooth. Adjust levels of Sriracha and cilantro accordingly, and add salt and pepper to taste.

3.) Serve with sliced baby carrots or cucumbers! Yum!

After your guests are done with the dip, time to move on to…

1st Course: Spring Lettuce Salad Parmigiana with Asparagus

Locally grown spring mix salad (which usually includes baby romaine, baby oak, and baby red leaf lettuce along with chard greens, spinach and arugula) isn’t too hard to find in New York, as you can usually find it at your local Farmer’s Market. Additionally, local Asparagus is just starting to sprout, so be on the lookout for that!

-1 lb. asparagus, rinsed

-1/3 Cup (plus 1 tbsp.) Extra Virgin Olive Oil

-1/2 tsp. lemon zest

-1-2 tbsp lemon juice (about half of a lemon)

-1 tbsp. Dijon mustard

-10 oz. Spring Mix Salad

-Parmigano Cheese, shaved into thin slices

-sea salt and cracked pepper

1.) Preheat oven to 450 degrees. Place asparagus on a nonstick baking sheet, toss and coat with 1 tbsp. olive oil and lemon zest. Season with the salt and pepper. Roast the asparagus for 8-10 minutes, or until the tips start to brown.

2.) In a small bowl, whisk together the remaining olive oil, lemon juice and mustard. Season with salt and pepper, to taste.

3.) Remove 2 tbsp. of dressing, set aside. Add lettuce to the bowl and toss, coating the lettuce. Arrange the Roasted asparagus and cheese slices on top of the salad, and pour on the set aside 2 tbsp. of dressing over the cheese and asparagus.

And finally…

Main Course: Quinoa Spinach Bake

-Olive Oil cooking spray

-Panko Breadcrumbs

-1 lb. Spinach Leaves, rinsed

-2 tsp. Extra Virgin Olive Oil

-1 yellow Onion, peeled and diced

-2 cloves garlic, peeled and minced

-1 tbsp fresh thyme, chopped

-1 tsp. fresh rosemary, chopped

-1/4 tsp. crushed red pepper flakes

-2 Cups cooked quinoa

-1 Cup nonfat cottage cheese

-2 eggs, lightly beaten

-salt and pepper to taste

1.) Preheat oven to 350 degrees. Generously coat the bottom and sides of an 8×8 baking dish with the olive oil spray. Then, coat with the breadcrumbs. Set the dish aside.

2.) In a large bowl, add ice water, and set aside. Bring a medium pot of water to a boil, and add spinach. Blanch until light green, about 15 seconds. Drain the spinach into a colander and immediately transfer the spinach to the bowl filled with ice water. When the spinach is cold, about 15-20 seconds, remove from the ice water and squeeze out excess water, patting it with a dry paper towel. Finely chop spinach, and set aside.

3.) In a medium sauté pan, heat olive oil over medium heat. Add onion, rosemary, thyme, garlic, and red pepper flakes, and sauté until fragrant, and the onion becomes translucent, about 7-8 minutes. Remove from heat, and transfer to a medium-sized bowl.

4.) Add the spinach, cooked quinoa, eggs, and cottage cheese to the bowl, and add salt and pepper. Stir until well mixed. Transfer mixture to the 8×8 baking dish, and pour evenly throughout the dish. Bake until edges are browned, about 1 hour. Remove, and let cool about 5-8 minutes.

5.) Slice and serve warm. This dish goes, in my opinion, particularly well with Maya Kaimal Spicy Ketchup, made locally in Woodstock and easily found in most health food stores and sections of grocery stores.