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The Freshest Fare: Savor the Flavors of Spring

With spring well underway and summer on the horizon, there’s no time like the present to savor this season’s finest flavors. Enjoy pastas speckled with peas and herbs, roasted beets that are as pretty as they are tasty, and vibrant salads piled high with arugula, radishes and fava beans. This season’s produce is just begging to be devoured, and your guests will be begging for more of these delicious veggie sides:

The Best Spring Veggies, Served Up Special

Three organic roasted beets on a bed of burrata cheese garnished with green onions, fresh herbs, and edible flowers with a drizzle of extra virgin olive oil.

Roasted Beet Salad

Prep

5 min

Bake

25 min

Total

30 min

Print Recipe
Yields 1 serving

INGREDIENTS

  • 4 to 5 beets
  • 3 tablespoons good olive oil, divided
  • 1/2 cup Burrata cheese
  • Fresh herbs
  • Sea salt and pepper to taste

DIRECTIONS

Remove stems and roots from beets. Cut beets into 1/4-inch slices. Place on a foil-lined baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Roast at 400° F for 25  minutes or until tender. Let cool. Serve over top burrata along with remaining olive oil and sprinkle with salt, pepper, and your favorite fresh herbs.

 

MADE THIS RECIPE?

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Arugula Salad

Prep

10 min

Bake

5 min

Total

15 min

Print Recipe
Yields 4 servings

INGREDIENTS

1 1/2 pounds fava beans

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 cup Pecorino cheese

Salt and pepper to taste

6 cups baby arugula

1/4 cup chopped mint

5 radishes, thinly sliced

DIRECTIONS

Add fava beans to boiling water and cook until tender, about 3 to 5 minutes. Drain beans, put them in ice-cold water and remove their thin skins. Toss beans with lemon juice, olive oil, cheese, salt and pepper. Put arugula, mint and radishes in a salad bowl and top with dressed beans.

 

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

Freshly made mint and basil pesto tossed with pasta and garnished with parmesan.

Celebrate this season of fresh growing greens with a vibrant-green pesto that’s perfect on pasta, pizza, crostini and grilled meats. Plus, it gives you a great reason to harvest your herb garden!

Mint and Basil Pesto

Prep

10 min

Bake

0 min

Total

10 min

Print Recipe
Yields 2 servings

INGREDIENTS

1/2 cup fresh mint leaves

1 cup fresh basil leaves

1/2 cup chopped walnuts

2 garlic cloves, minced

1/4 teaspoon lemon zest

1/2 cup olive oil

Salt and pepper

DIRECTIONS

Put mint, basil, walnuts, garlic and lemon zest in a food processor and pulse to combine. Gradually add olive oil until pesto is well blended. Salt and pepper to taste.

 

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

 

Spring Meat Eating

If you’re not an avid produce connoisseur, there’s certainly a plate for your palate, with fresh meats like our free-range chicken and American spring lamb:

Lemon-Herb-Roasted Chicken

Prep

5 min

Bake

60-80 min

Total

65-85 min

Print Recipe
Yields 4 servings

INGREDIENTS

1 roasting chicken, 3 to 4 pounds

1/4 cup fresh lemon juice

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh oregano

1/2 teaspoon salt

1 teaspoon black pepper

DIRECTIONS

Place chicken in a shallow roasting pan. Combine all other ingredients and brush mixture onto chicken. Bake at 350° F for about 20 minutes per pound.

 

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

 

Three grilled American spring lamb chops on a bed of freshly roasted peas and potatoes.

Grilled Lamb Chops

Prep

5 min

Bake

10 min

Total

15 min

Print Recipe
Yields 6 servings

INGREDIENTS

6 lamb chops, about 3/4-inch thick

2 tablespoons extra-virgin olive oil

2 teaspoons minced garlic

1 tablespoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1/2 teaspoon black pepper

Sea salt to taste

DIRECTIONS

Combine olive oil, garlic, rosemary, thyme, and pepper. Spoon the marinade onto both sides of the lamb chops. Refrigerate at least an hour. Fire up the grill to medium-high heat and cook chops for 3 to 4 minutes on each side (an internal temperature of 145° F is considered medium rare). Remove chops from the grill and let rest a few minutes. Season with sea salt and serve hot. Serve with English peas and roasted potatoes.

 

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

 

Springtime Sips

You’re going to want a refreshing beverage to pair with your dishes, and what could be yummier — and lovelier — than a sweet sangria made with seasonal fruits

Spring Sangria

Prep

5 min

Bake

0 min

Total

5 min

Print Recipe
Yields 12 cocktails

INGREDIENTS

2 bottles red wine

1/4 cup brandy

1 cup fresh orange juice

10 strawberries, sliced

1 apple, cored and cubed

1 pear, cored and cubed

1 orange, thinly sliced

1/2 lemon, thinly sliced

Sparkling water or lemon-lime soda, chilled

DIRECTIONS

Mix everything except sparkling water in a large pitcher. Refrigerate at least 4 hours. Pour into glasses and top off with sparkling water or soda.

 

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

A Very SoCal Summer with Bristol Farms

It’s easily our favorite season in Southern California. Lasting through most of October, our extended summer means sunshine and perfectly warm air with ample time for backyard BBQs, beach gatherings, outdoor birthday parties, and of course, anywhere picnics. And what makes these sunny shindigs just so awesome? Beloved friends and family…and only the most fantastic food and drinks, too.

Read our Summer magazine here!

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