March 29th, 2015

Signs of Spring


This lacy green array, which reminds me of wallpaper in a summer cottage, is the herb, chervil. A member of the parsley family, it grows well in cool weather. With its frill of carrot-like leaves and mild licorice taste, chervil is one of the quartet of fines herbes, a seasoning pillar of French cuisine.

I have used chervil, in dried form, on occasion. Bearnaise sauce comes to mind.

But I had never found any fresh…until recently, through Fresh Harvest Co-op.


Which is also where I bought this beautiful rainbow of carrots…


…and leeks, for this lush tart.

After a long winter of eating hardy greens and tubers, (and, trust me, I’m not complaining,) it sure feels good (uplifting!) to have these early spring herbs and vegetables.

It inspired me to put together a little grazing spread for friends–all of us ready to celebrate longer days, warmer weather, a world in bloom.


My menu included steelhead trout brushed with fruity olive oil and quick-roasted, artichoke-leek tart in puff pastry-layered with a ricotta-Greek yogurt blend–and those sweet rainbow carrots, oven-browned in thyme.

The chervil found its way into a versatile buttermilk-based sauce–whipped up in a blink.

It tasted fresh and light, grassy and tangy, with a hint of anise. It was delicious spooned over the fish. And, it was also quite nice with the carrots.

For your pleasure, here are the recipes. Be on the lookout for fresh chervil–like most herbs, it is different, and better than its dried form.


Welcome Spring! Looking forward to all that the season brings.


SPRING LEEK TART adapted from Third Thursday Community Potluck Cookbook

1 cup whole milk ricotta cheese
1/2 cup plain Greek yogurt, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
2 sheets puff pastry, thawed but still chilled
1 large leek, cleaned well and sliced (white and light green parts)
6 artichoke hearts
1/2 large red bell pepper, cut into matchsticks
olive oil
1 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.

In the bowl of a food processor with steel blade, add the ricotta cheese, yogurt, salt, and pepper, and blend until smooth.

Slightly roll out the pastry sheets on a lightly floured surface with a rolling pin. Place one piece of pastry onto each baking sheet.

Spread the cheese mixture over the surface of each to the edge all the way around. Cover with roasted leeks, artichokes and bell pepper pieces. Top with grated Parmesan cheese.

Bake the pastries until they are golden brown and puffy, about 25 minutes. Rotate the pans halfway through baking time. Remove from the oven and let the pastries rest for a few minutes.

Cut into squares and serve.



2 heaping tablespoons chopped fresh chervil
3/4 cup whole buttermilk
2 tablespoons fresh lemon juice
1 spring onion, finely chopped
2 tablespoons good mayonnaise, like Hellman’s
1 teaspoon salt

Place all of the ingredients into a bowl and whisk together until the mixture is smooth and well incorporated. Cover and chill.

Makes one cup.


2 1/2-3 pounds steelhead trout (or salmon) fillet(s)
3 tablespoons good olive oil
sea salt
coarse ground black pepper

Preheat oven to 400 degrees.

Rinse the fillet(s) and pat dry. Place onto a baking sheet, skin side down.
Liberally brush the surface with your favorite fruity olive oil.
Sprinkle with sea salt and black pepper.

Roast for 10 minutes. Turn off the oven and let the fish rest for 5 minutes,
Remove and cool.

Serve warm, or at room temperature with chervil sauce.
Serves 10-12


RAINBOW CARROTS ROASTED WITH FRESH THYME adapted from Cooking Light’s Lighten Up America
1 pound fresh carrots, different colors/varieties if you like
2 tablespoons olive oil
1 tablespoon fresh thyme
kosher or sea salt
black pepper

Preheat oven to 425 degrees.
Clean and trim carrots, keeping small ones intact, and cutting long ones into 2-3 lengths.
Peel only if the outer layer seems tough.
Coat the carrots in olive oil and lay them out on a baking sheet. Sprinkle them with fresh thyme, salt and black pepper.
Roast for 20-25 minutes, turning the carrots after 12 minutes.
Serve warm, or allow to cool and serve with dip.

Posted in Appetizers/Hors D'oeuvres, Fish/Seafood, Recipes, Sauces, Vegetables

17 Responses to “Signs of Spring”
  1. Eileen Says:

    This sounds like such a delicious meal! I might need to try out that buttermilk chervil sauce as a salad dressing too.

  2. ernestine Says:

    Your meal sounds so good.
    Not familar with chervil
    and would like to try making the tart.
    Very few signs of Spring here by the woods
    at Kentucky border.
    just a little slow this year..

  3. goodfoodmatters Says:

    Hi Eileen–the chervil sauce would be delicious, dressing a spring salad too.

    Hi Ernestine–the tart is very easy to make and adaptable to other vegetables. I think you’d enjoy it.

  4. Adri Says:

    What a lovely collection to welcome spring. I’m with you about fresh chervil. It is an absolute delight, and far outshines the dried herb.

  5. Johanne Lamarche Says:

    Perfect meal to welcome spring, which is still so slow to arrive in PA! Love that versatile buttermilk sauce.

  6. Kath Says:

    That does look like a proper spring meal. I am looking forward to the change in diet, away from the comfort food to the fresh tasting zingy foods that come along in spring and summer. Seasons are wonderful things.

  7. Barbara Greene Says:

    Oh Nance, this all looks wonderful. I especially am gravitating towards the tart and think Mr. Greene would really enjoy that as well.

  8. goodfoodmatters Says:

    Barbara–I think that Mr. Greene would love that tart as well.

    Kath–Thank goodness for the change of seasons. This spring I feel especially grateful for those fresh tasting zingy foods!

    Thank you Johanne–spring is coming your way soon.

    Hi Adri–I really enjoyed having fresh chervil to use. I should try planting some.

  9. Teresa Blackburn Says:

    This all seems to reflect the essence of Spring and all so easy and rather healthy. Love all the colors.

  10. Denise Says:

    Nancy… You have just made me extraordinarily hungry. ;)

  11. Barbara Says:

    Three recipe winners, Nancy. Love roasted carrot with thyme…I also add shallots to mine.
    The buttermilk chervil sauce is perfect for the salmon, but must admit the leek tart is my favorite in this grouping. Looks delicious!

  12. Kitchen Belleicious Says:

    oh how i love love love spring and how i love love love that sauce! It looks like spring:) LOL!

  13. Juliana Says:

    I have never even heard of chervil…it sounds very nice from your description Nancy…all the recipes sound and look fabulous…indeed Spring is here and these are just perfect for the season.
    Have a wonderful week :)

  14. Beth Says:

    I can’t decide which looks better – your leek tart, or your carrots. I think I’ll make them both!

  15. goodfoodmatters Says:

    Hi Beth–both are pretty easy to make–go for it!

    Hi Juliana–fresh chervil is very nice; it’s just not that readily found. I enjoyed cooking with it.

    Hey JessAnn –happy spring to you and yours!

    Hi Barbara-yes, shallots would be an excellent addition.

  16. Gerlinde Says:

    Nancy, what a fantastic meal, I love your chervil sauce and that beautiful looking tart. I will bookmark this dinner and make it when I return from my trip.

  17. David Miller Says:

    I really like seeing recipes that are specific for vegetarians.Really – Perfect for the start of Spring. I look forward to making this.

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