Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.
Ingredients:
F&L cornbread mix
1/3 cup vegetable oil
1 cup milk
1 egg
Butter or vegetable oil, for greasing pan
Method:
1. Place a 10-inch skillet in the oven and preheat the oven to 425°.
2. In a large mixing bowl, whisk together the eggs, oil and milk. Add in the cornbread mix and stir until just combined.
3. Carefully remove the preheated skillet from the oven. Add a tablespoon of butter or oil to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 20 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
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Vanilla-Almond Rhubarb Galette
Topped with strawberry preserves, this simple dessert is the perfect combination of tart and sweet.
Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
Farm & Larder galette dough, chilled
Farm & Larder vanilla-almond filling
¼ cup Farm & Larder strawberry preserves
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and mix in Farm & Larder vanilla-almond filling. Set aside.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with a layer of strawberry preserves and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Warm Beet Salad with Winter Greens
Topped with fresh Chevre and our crunchy hazelnuts, this flavorful salad is a true winter pick-me-up.
Ingredients:
Roasted golden beets, sliced and still warm from the oven (see recipe)
1 head escarole, washed, dried and coarsely chopped
1 head frisée, washed, dried and coarsely chopped
Farm & Larder hazelnut-thyme vinaigrette
½ cup crumbled fresh Chevre
½ cup Farm & Larder toasted hazelnut topping
Fresh-cracked pepper
Method:
1. In a small bowl, add frisée and escarole and drizzle with about ½ cup Farm & Larder hazelnut-thyme vinaigrette, and toss to combine. Allow to stand at room temperature for about 1-2 minutes, allowing greens to soak up some of the vinaigrette.
2. Arrange greens on serving platter, then top with warm beet slices. Generously sprinkle with fresh Chevre and hazelnut topping, then drizzle with the remaining hazelnut-thyme dressing. Season with fresh-cracked black pepper to taste.
Variation: These beets are also wonderful served over thinly-sliced fennel in lieu of the greens. Just let fennel soak up vinaigrette for about 10 minutes to soften slightly.
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Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto
This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.
Ingredients:
1 pound paccheri noodles
2 cups Farm & Larder ricotta cheese
2 eggs
Farm & Larder Nonna Pat’s marinara sauce
Farm & Larder basil-nettle pesto
Sea salt and fresh ground pepper
½ cup Grana-style cheese, such as Parmesan
Method:
1. Over medium-high heat, bring a large pot of generously-salted water to a boil. Drop in paccheri noodles and cook until just al dente, with plenty of bite left, about 5 minutes. Drain, then rinse with cold water to cool and drain again. Drizzle with a swirl of olive oil and set aside.
2. In a mixing bowl, combine ricotta cheese and eggs, stirring thoroughly to mix and break up eggs. Season generously with salt and pepper.
3. In large glass or ceramic baking dish, spoon in 1-2 tablespoons marinara to coat bottom. With a wooden spoon or spatula, stuff about 4 tablespoons ricotta mixture into each paccheri, working one at a time, laying out stuffed noodles in the baking dish. When finished, top with Nonna Pat’s marinara and lightly spread to cover with noodles. Drizzle with basil-nettle pesto, and sprinkle with Parmesan cheese.
4. Bake in a preheated oven at 350° for 20-25 minutes, or until cheese has melted and sauce is bubbly.
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German-Style Oven Pancake
Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.
Ingredients:
Farm & Larder oven pancake batter
2 tablespoons butter
Farm & Larder raspberry preserves
Method:
1. Preheat oven to 425°. Set a large oven-safe skillet over low heat, and melt butter.
2. Pour Farm & Larder pancake batter into buttered skillet and transfer to oven. Bake for 20-25 minutes, until edges are golden and pancake is cooked through in the middle. Remove from oven, cut into wedges and top with preserves.
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Morel & Farm Egg Tartine with Chive Blossoms
Elevate your morning toast with buttery foraged morels, farm-fresh eggs, and a scattering of chive blossoms—simple, seasonal perfection.
Ingredients:
1 cup fresh Morel mushrooms, cleaned and halved
2 thick slices pumpernickel bread
2 farm-fresh eggs
1 small clove garlic, minced
1 tablespoon butter
Olive oil, for drizzling
Sea salt and fresh ground black pepper, to taste
Chive blossoms, for garnish
Optional: lemon zest, for brightness
Method:
1. Heat the butter in a skillet over medium heat. Add the morels and garlic, and sauté for 5–7 minutes, until mushrooms are tender and golden. Season with salt and pepper.
2. While the mushrooms cook, toast the pumpernickel slices until warm and crisp. Drizzle lightly with olive oil.
3. In a separate nonstick pan, cook the eggs sunny-side up (or to your preferred doneness). Season with a pinch of salt.
4. Top each slice of toast with a generous layer of sautéed morels. Gently place a fried egg on top. Garnish with a scattering of chive blossoms and a touch of lemon zest if desired. Serve immediately, with a side of lightly dressed escarole or microgreens.
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Rhubarb Galette Tart
Topped with our cherry-almond topping, this simple dessert is the perfect combination of tart and sweet.
Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
½ cup sugar
Farm & Larder galette dough, chilled
Farm & Larder cherry-almond topping
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and toss with the sugar. Set aside.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with an even layer of cherry-almond topping and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Spring Greens with Easter Egg Radish Rounds
This refreshing salad boasts a delightful crunch courtesy of spring-fresh radish slices.
Ingredients:
1 pound mixed frilly mustard greens and Oak Leaf arugula
1 bunch Easter Egg radishes, sliced into thin rounds
Farm & Larder creamy balsamic dressing
Grana-style cheese, for grating
Fresh ground pepper
Method:
1. In a large bowl, combine greens and radish slices. Drizzle with Farm & Larder balsamic dressing, toss to coat, and season to taste with fresh ground pepper. Grate a few tablespoons of Grana over the salad if desired.
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Radicchio Salad with Citrus Vinaigrette
Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.
Ingredients:
1 head La Rosa del Veneto radicchio, cored and sliced into thin pieces
¼ cup dried cranberries
¼ cup toasted pecans, roughly chopped
2 blood oranges, peeled and separated into segments
Farm & Larder citrus vinaigrette
Fresh ground pepper
Method:
1. Place chopped radicchio in large mixing bowl, add cranberries, oranges and pecans.
2. Toss with about ½ cup Farm & Larder vinaigrette, then check for taste and add more as needed. Top with fresh ground pepper to your liking.
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Mizuna Greens with Candied Pecans & Pear Vinaigrette
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.
Ingredients:
Mizuna greens
Farm & Larder pear vinaigrette
4-5 Seckel pears, seeded and sliced
4 Belgian endives, sliced thinly
½ cup pomegranate seeds
½ cup crumbled blue cheese
½ cup candied pecans
Fresh ground pepper
Method:
1. Rinse Mizuna greens and pat dry with paper towels, or spin dry in a salad spinner. Transfer to large mixing bowl and add sliced pear, endive and pomegranate seeds.
2. Drizzle with about ½ cup Farm & Larder pear vinaigrette, and season to taste with fresh ground pepper, adding more vinaigrette as desired. Sprinkle with candied pecans and crumbled blue cheese.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.