4 cloves garlic
1 cup extra-virgin olive oil
1/2 cup half-and-half
10 large eggs, beaten
4 sprigs thyme
1 clove garlic, minced
6 ounces stinging nettles or Swiss chard
2 tablespoons extra-virgin olive oil
2 small spring onions, sliced diagonally into 1/4-inch slices
2 pounds red creamer potatoes, peeled, boiled and sliced into 1/4-inch slices
2 cups shredded Cheddar
2 cups loosely packed baby spinach
6 thin asparagus spears, blanched
1 pound plum tomatoes, sliced into 1/4-inch slices
1/2 cup grated Parmesan
1 teaspoon finely diced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1/2 teaspoon kosher salt
Juice of 1 meyer lemon
Juice of 1 lime
Juice of 1 navel orange
1/2 cup extra-virgin olive oil
1 cup miner's lettuce, cleaned (about 4 ounces)
1 cup wild sorrel, cleaned (about 4 ounces)
1 cup watercress, cleaned (about 4 ounces
One 5-ounce bag spring mix salad greens
Stinging nettles can be found at your local farmer's market. The garlic oil will keep for at least 1 month at room temperature.
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