Recipes from Quicksilver Farm

Apricot and Smoked Chicken Salad

  • 4 cups red leaf, butterhead, or Bibb or mesclun salad mix
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons walnut oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey (could less if using Blenheim Apricots because they’re so sweet!)
  • 2 tablespoon chopped chives
  • 2 ribs of celery, thinly sliced
  • 10 to 12 ounces smoked chicken or turkey breast, cut into thin strips
  • 4 to 6 ripe apricots, each cut into 8 to 10 lengthwise strips

Put greens in a bowl, add celery, chicken, and apricots.

In a cup or small bowl, combine other ingredients. Add greens and toss.

We sometimes add jicama or avocado or sliced imaginative!

Serves four for lunch.

Ark of Taste Lamb Shanks

  • 2 Navajo Churro lamb shanks (2 pounds total)
  • 2 ½  tablespoons olive oil
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, thinly sliced
  • 2 cups diced Heirloom Tomatoes (substitute a 14-ounce can diced tomatoes in juice)
  • 2 rosemary sprigs
  • 1 cup dried Hidatsa Shield Figure Beans (substitute baby lima or white navy beans)
  • 3 1/2 cups water or wine (red or white)

Heat oil in pressure cooker over medium-high heat until it shimmers, then brown shanks individually, transferring to a plate.

Add onion, carrots, celery, and garlic to cooker and stir until golden, about 5 minutes. Add tomatoes and rosemary and cook, stirring, 1 minute. Stir in beans and water or wine.

Return lamb shanks to pressure cooker. Seal lid and cook at high pressure according to manufacturer’s instructions, 30 minutes. Reduce pressure according to manufacturer’s instrctions. Remove lid when safe and discard rosemary.

Spoon bean and vegetable mixture into large shallow bowls, then top with shank and sauce. If you prefer, meat may be separated from bone before serving.

Lavender Lemon Shortbread

  • 1/3 cup sugar
  • 1 ½  teaspoons dried lavender blossoms, chopped
  • 1 ½  teaspoon grated lemon zest
  • 1 cube (4 ounces) unsalted sweet butter, softened
  • 1 cup all-purpose flour
  • ¼  teaspoon salt
  • Mix all ingredients together by hand or with mixer.  Press into a greased cake pan.  Bake for 20 minutes (or until golden) in 325 degree oven.

    Lavender Walnut Cake

    • 1⁄2 cup sugar
    • 1⁄4 t EACH salt and lavender
    • 3⁄4 cup sugar
    • 2 cups finely diced walnuts
    • 1⁄2 pint whipped cream
    • Grated rind of one lemon or orange
    • 6 eggs, separated

    Combine egg yolks, lemon or orange rind, 1⁄2 cup sugar, salt and beat until creamy. Froth egg whites adding 3⁄4 cup sugar very slowly while beating until stiff. Add nuts and yolks to whites, folding gently and thoroughly. Bake in two 9" paper-lined pans. Bake at 350 degrees for 35–45 minutes. Serve with whipped cream in between the layers and on top. Garnish with lavender sprigs.

    Walnut Spread

    • 2 cups roasted walnuts,
    • 1 T chopped garlic,
    • Half cup olive oil,
    • 3 or 4 branches of Italian parsley
    • cup water,
    • A dash of salt and fresh pepper if you like

    Put all ingredients in food processor. Pulse until texture is medium chunky. Serve with toasted breads or an assortment of crackers.

    Makes 3 cups.