SPRING MENU 2022
What do Lundberg Family Farms, Cascade Creek Lamb, and Gotham Greens have in common? They’re all uniquely featured in our Cobram Estate 2022 Spring Menu.
To help celebrate this beautiful new season and welcome its unfolding, we asked local wonder chef, Seth Helmly of Joon Market, to create a colorful menu featuring the best of what California produce has to offer this season. From crisp radishes to tender spring greens, fresh dill, asparagus and more … you can be sure all will be at their peak flavor in the coming months and he’s used them here in this Mediterranean-Californian-inspired group of dishes.
And what better way to prepare them than with local mainstays like Lundberg Family Farms Brown Jasmine Rice, Cascade Creek Ground Lamb, bright crisp lettuce from Gotham Greens, with a helping hand from (ahem) Cobram Estate Extra Virgin Olive oil.
At Cobram Estate, we work tirelessly to make sustainability a core component of our farming operations. We know that the olive tree is an ideal sustainable horticultural crop, it’s drought-resistant and a highly efficient user of water. With those just being a few of the many ways we aim for sustainability, we always look for partners who are leading the way in their own farming practices. We are honored to stand beside the following brands in this gorgeous spring menu:
Cascade Creek American lamb is grass-fed and antibiotic-free. West Coast family ranchers who are committed to sustainable and environmental practices raise this lamb with passion and care. The result is a more nutritious product with less fat and cholesterol and more Omega-3 fatty acids, Vitamin 3, and beta-carotene than lamb raised on grain. Cascade Creek lamb delivers a perfect balance of mild yet mouth-watering flavor.
Lundberg Family Farms has been growing rice in California’s Sacramento Valley since 1937, tending to the environment as carefully as their crops. As pioneers of organic and sustainable rice farming they breed non-GMO seed in their on-site nursery, use organic and regenerative practices, and manufacture their products with 100% renewable energy. Doing things their way—sustainably at every step — means they’re making better food for the table while leaving a better world for the next generation.
Gotham Greens is a fresh food company that farms with the future in mind. Building and operating sustainable greenhouses in cities across America, they grow a year-round supply of local produce. Local cultivation and regional distribution help deliver their products quickly after being harvested to ensure they are fresh tasting, nutritionally dense and long-lasting. Their farms are unconventional. But so is their commitment to taste, quality and sustainability.
Want your own culinary spring escape? Find Seth’s recipes below:
Roasted Vegetables with Herbed Yogurt
Yield: 4-6 Servings
Turnip (Large) 4 Ea
Broccoli (Crowns) 4 Ea
Carrots (Bunch with tops) 1 Ea
Cobram Estate Classic Extra Virgin Olive Oil
Cut turnips into 1"x1" pieces
Cut carrots into 1"x1" pieces
Separate the broccoli crowns into large florets.
Toss the vegetables individually with olive oil and salt.
Place on separate sheet trays and roast at 450 degrees for 7-10 minutes.
When the vegetables have a nice roasted char, remove them from the oven and let them cool slightly.
Place a healthy dollop of herbed yogurt on a serving dish. Make sure to spread evenly to create a nice bed for the veggies.
Plate the veggies on top of the herbed yogurt.
Drizzle the veggies with more olive oil and a squeeze of lemon.
Yield: 6 Servings
Labneh or Greek Yogurt 2 Cups
Dill (Minced) 1/4 Cup (1/2 a bunch)
Parsley (Minced) 1/4 Cup (1/2 a bunch)
Cilantro (Minced) 1/4 Cup (1/2 a bunch)
Shallot (Minced) 1 Small
Lemon Juice 1/8 Cup
Cobram Estate Extra Virgin Olive Oil (Mild) 1/8 Cup
Sea Salt 1/8 tsp
Combine all of the ingredients into a medium mixing bowl.
Stir until well combined.
Taste and adjust seasoning, if necessary.
Crispy Lamb Rice with Spring Veggies
Yield: 4-6 Servings
Lundberg Organic Brown Jasmine Rice (Cooked) 2 Cups
Asparagus (1" pieces) 1/2 Bunch
Carrots (1" pieces) 3
Broccoli (1" pieces) 1 Crown
Cascade Creek Ground Lamb 1 lb
Harissa Spice Mix 2.5 Tbl
Salt 1/2 tsp
Add two cups of dry rice to a pot or rice cooker. Add 3.5 cups of water and a 1/2 tsp of salt. Cook for 40 minutes or until done.
Brown the ground lamb in a large sauté pan. Season with 1.5 Tbsp of harissa spice and a 1/2 tsp of salt.
When the lamb is nicely browned and crispy remove it from the pan.
Add the vegetables to the pan over medium-high heat and sauté for 2-3 minutes.
Remove the vegetables from the pan and set them aside with the lamb.
Add some fresh neutral cooking oil to the sauté pan and let it heat for about a minute.
Be careful, if it starts to smoke you've gone too far.
Add the two cups of cooked rice to the pan and cook on one side for 2-3 minutes. Stir and repeat this step 3 times.
Season the rice with the remaining 1.5 Tbsp of harissa spice. Add the lamb and veggies back to the rice and stir until well combined.
Spoon the crispy rice mixture into your desired plating vessel and garnish with 3-4 tablespoons of chermoula.
Yield: 2 Cups
Cilantro (Minced) 1 Bunch
Parsley (Minced) 1/2 Bunch
Cumin (Ground) 2 tsp
Coriander (Ground) 1 tsp
Smoked Paprika (Ground) 1 Tbl
Lemon (Juice) 1/2 Cup
Hot Sauce 1.5 tsp
Salt 1/4 tsp
Cobram Estate Extra Virgin Olive Oil (Classic) 1 Cup
Combine all ingredients except olive oil into a blender.
Start blending the herbs, spices, lemon juice, salt, and hot sauce on medium high.
Slowly start adding the olive oil to the blender until the sauce becomes smooth.
Taste and package the sauce into an air tight jar.
Store in the refrigerator for 5-7 days.
Spring Green Salad
Yield: 4-6 Servings
Gotham Greens Butter Lettuce 3 Heads
Carrots (Thinly Sliced) 4 Ea
Fennel Bulb (Thinly Sliced) 1 Ea
Breakfast Radish (Thinly Sliced) 6 Ea
Herbed Vinaigrette 1/2 Cup
Break apart the butter lettuce into large pedals.
Rinse the leaves under cold water and pat dry or spin them in a salad spinner.
Layer one head of lettuce on a large platter.
Distribute a nice even layer of the carrot, radish and fennel on top of the lettuce.
Drizzle 4-5 Tbsp of the herbed vinaigrette on top of the lettuce and vegetables.
Repeat this step until you've used all of the lettuce and vegetables.
Honey 1/4 Cup
Dijon or Brown Mustard 1/4 Cup
White Wine Vinegar 1/4 Cup
Cobram Estate Extra Virgin Olive Oil (Mild) 1/2 Cup
Oregano (Dried) 1 Tbl
Thyme (Dried) 1 tsp
Red Chili Flake 1 tsp
Combine the honey, mustard and vinegar into a blender.
Slowly add the olive oil into the blender, the sauce should thicken as you stream the oil.
Once the oil has been fully incorporated, pour the vinaigrette into a storage container and fold in the dried herbs and chili flake.
Add salt to desired taste.
Pot De Creme
Dark Chocolate (Chips)
Cobram Olive Oil (Robust)
Combine the cream, milk and vanilla into a small sauce pot.
Bring the dairy to a light simmer, shut it off the heat and let it cool slightly.
As the liquid is cooling combine the egg yolks, salt and sugar into a medium sized mixing bowl. Whisk lightly to combine.
Slowly start adding the liquid mixture to the mixing bowl. Making sure to not curdle the eggs.
Add the tempered mixture back to the sauce pot and heat slowly over medium heat for 3-5 minutes.
When the custard begins to bubble, take it off the heat and pour it into your desired serving vessels.
Refrigerate for 4-6 hours.
Cobram Team x