Roasted Golden Beet & Carrot Dip

This beautiful spread is delicious slathered on toasted bread.

3 medium-sized golden beets, trimmed and peeled
6 yellow Chantenay carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
Sea salt

1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.

2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.

3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.

Roasted Cara Cara Oranges

These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped

1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.

2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.

Crispy Fried Shallots

These crisp little nibbles would be wonderful served atop this week’s risotto.

1 cup vegetable or olive oil
3 large shallots, peeled and sliced lengthwise about ⅛-inch thick

1. Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.

2. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.

Savory Mushroom Galettes

These rustic tarts make for a stunning, and incredibly satisfying, appetizer!

Farm & Larder galette dough, chilled
Farm & Larder duxelles
1 large egg, whisked

1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap the chilled dough and place on a well-floured surface. Let sit until the edges become soft enough to roll.

2. Roll dough to about ⅛-inch thickness, adding flour as necessary to prevent sticking. Using a 2 ½- to 3-inch round cutter (the mouth of a large wine glass works, too!) cut out circles of dough and place on the parchment lined pan. Collect dough scraps and reroll until dough is gone.

3. Place about 1 tablespoon of prepared duxelles into the center of each dough round. (The amount of filling will vary depending on the size of the dough circles. You need about ¾-inch of dough left around the edges for folding.) Fold one small section of dough up onto filling. Rotate and fold another section to create a pleat. Continue until it is pleated all the way around. Press firmly to seal pleats together.

4. Brush the whisked egg on the galette crusts, then place in the oven. Bake until the crusts are golden brown. Remove and cool slightly before serving.

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