Little Gems Food

CHARRED LITTLE GEMS CAESAR SALAD

Steps:

• Add the yogurt, capers, lemon juice, Dijon, garlic, 1 1/2 teaspoons salt and 1 teaspoon black pepper to a blender. Turn on the blender and slowly stream in the olive oil until combined, about 1 minute. Pour into a small dish and refrigerate until ready to serve.
• In a small food processor, dump the croutons and 1/2 cup Parmesan and pulse until in rough bits, then set aside for later.
• Heat a 14-inch cast-iron skillet over medium heat and add 1 tablespoon blended oil. Once heated add the Little Gem wedges cut-side down and sear until the undersides are medium to dark brown, 3 to 5 minutes. Remove and set aside. (Do this in batches if necessary to not crowd the skillet.)
• Add the remaining tablespoon blended oil to the same skillet over medium heat. Add the red onions and cook until brown, about 5 minutes. Add the red wine vinegar and cook until the liquid is absorbed, about 30 seconds. Remove from the skillet and place in a small bowl.
• Use a paper towel to wipe out the skillet, then return to medium-high heat. Add the crouton-cheese mixture and heat until warmed through and evenly browned, about 2 minutes. Remove from the heat.
• Put a spoonful of dressing on each of 4 to 6 plates and spread in a circle with the back of the spoon. Arrange 4 to 6 pieces Little Gem on each plate. Drizzle with more dressing, then sprinkle on capers, charred onion and thinly shaved Parm all over those babies. Sprinkle your warm cheesy crumbs over the top to finish.

LITTLE GEM COOKIES

Steps:

• Preheat oven to 325 degrees. Line baking sheet with parchment paper. Combine first 3 ingredients using a food processor. Cut in butter until the mixture resembles coarse meal. In a small bowl, beat the yolks with the vanilla extract and add to the flour mixture. Beat until completely blended. Pinch off pieces of dough and roll into balls. Place on the lined cookie sheet. Make indentation with thumb, fill the hole with preserves and press on a pecan half. Bake for 20 to 25 minutes.

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

LITTLE GEMS, ASPARAGUS, AND PEAS WITH CREAMY MUSTARD VINAIGRETTE

Steps:

• Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.
• In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.
• Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.

LITTLE GEMS

Steps:

• Cook ingredients in saucepan on medium heat 12 to 14 min. or until sauce boils and thickens, stirring frequently.