There’s a lot of culinary complexity on the menu at Spice Kitchen + Bar. Once home, however, our staff wants the fastest, easiest ways to eat local so they can get out of the kitchen and into the summer sun. Here are some of their go-to recipes to prep and prepare the best produce this season has to offer.
Roasted Fennel & Kohlrabi Salad from Farm Manager Andrea Heim
Roughly chop equal parts fennel and kohlrabi and toss with olive oil, salt, and pepper. Roast the fennel kohlrabi mixture with whole cloves of garlic on foil at 400 degrees Fahrenheit for 40-60 minutes. They’re done when you can easily jab them with a fork. Top freshly washed and spun greens with the roasted veggies and your favorite dressing Extra Virgin olive oil and balsamic vinegar recommended.
Grilled Fennel from Chef Woo
- Olive Oil
- Orange zest
- Lemon juice
- Basil leaves
Take your fennel and cut into quarters leaving the root end intact. Season with salt and a little olive oil. Mark (create the char marks) your fennel on the hot spot of the grill and then move to the cooler areas until a little more tender (5 minutes). Season with pepper, orange zest, olive oil, lemon juice, and mint and basil leaves to taste. Serve with a salad or your favorite grilled steak.
Overnight Peach & Black Tea Smash from Bar Master Tony
- 1 large bunch stevia (washed)
- 2 peaches (quartered)
- Juice from one large lemon (about 2 oz)
- 6 ounces chilled black tea
- 9 ounces bourbon
Set aside 6 stevia leaves. Take remaining stevia and peaches, muddle in pitcher or large mason jar using muddler or wooden spoon. Add lemon juice, black tea, and bourbon. Refrigerate overnight. Stir and strain (optional) into 6 rocks glasses over crushed ice. Garnish with set aside stevia leaves.
Quick Pickle Brine from Chef Ben
- 2 cups cider vinegar
- 1 cup water
- 1 cup sugar
- 1 Tablespoon mustard seed
- 2 teaspoons turmeric
- 5 Star Anise whole stars
- 2 pounds of choice vegetables
Combine all ingredients except vegetables in sauce pot and bring to a simmer. Make sure all sugar is dissolved. Place vegetables of choice in glass container. Pour hot brine over. Allow to cool to room temperature, place in fridge and allow to pickle for 48 hours. Enjoy! Keeps for one month.