Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
Ingredients:
1 8-ounce block sheep’s milk feta, blotted dry with a paper towel
2 tablespoons olive oil
1 tablespoon honey
Fresh ground pepper
Grilled bread crostini
Method:
1. Preheat the oven to 400°. Place the feta in a small baking dish and drizzle the olive oil over the top. Bake until the cheese is soft to the touch, but not melted, about 8 minutes.
2. Remove the feta from the oven and preheat the broiler. Drizzle the honey over the cheese, and then return to the oven and broil until the cheese is golden brown and bubble, about 2-3 minutes.
3. Remove from the oven and season generously with pepper. Serve immediately with the grilled bread crostini.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Orzo with Spinach, Feta & Lemon
Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.
Ingredients:
1 pound orzo pasta
1½ cups crumbled feta cheese
2 cups baby spinach
1 large garlic clove, minced
5 tablespoons olive oil
2 teaspoons freshly-chopped thyme
Zest of 1 lemon
¾ cup Panko-style breadcrumbs
Sea salt and fresh ground pepper
Method:
1. Position a rack in the center of the oven and preheat oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
2. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Season with salt and pepper and remove from the heat.
3. Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the spinach mixture, feta, 2 more tablespoons of olive oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining tablespoon of oil, the remaining thyme, and a pinch of salt. Sprinkle on top of the pasta.
4. Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Ingredients:
10 apricots, washed and dried
3 large sprigs rosemary
½ vanilla pod (reserve the other half for the serving cream)
Zest of 1 orange
½ cup orange juice (from roughly 2 oranges)
3 tablespoons honey
¼ cup slivered almonds, toasted
Honeyed yogurt cream:
1 cup Greek yogurt
½ cup heavy cream
Seeds from ½ vanilla pod
1 tablespoon runny honey
1 tablespoon powdered sugar
Method:
1. Preheat oven to 400°. Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
2. Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking the baking dish from time to time to make sure the fruit doesn’t burn. The apricots are done when they are soft but have not collapsed completely.
3. To make the yogurt honey cream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and whip until soft waves form. Refrigerate until ready to serve.
4. Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yogurt honey cream on the side and scatter the toasted almonds on top.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Ingredients:
1 sprig fresh rosemary, leaves removed from stems and coarsely chopped
1½ pounds baby red potatoes, washed
½ cup feta cheese
6 tablespoons olive oil, divided into 3-tablespoon portions
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Use a fork to poke a few holes in the potatoes. Lay them on a foil lined baking sheet with the holes facing up. Drizzle 3 tablespoons of the olive oil over the potatoes and bake for 45 minutes.
2. Remove the potatoes and using a knife, cut an ‘x’ into each potato. Use a bottom of a clean mug to gently push down on the potatoes and lightly smash, exposing some of the cooked flesh. Season generously with salt and pepper, then drizzle the additional olive oil over the potatoes and sprinkle with the feta cheese and rosemary leaves. Return to the oven and bake for another 10-15 minutes until cheese is bubbly and golden. Serve hot.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!
Ingredients:
4 cups fingerling potatoes, cut into cubes
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
½ cup feta cheese, crumbled
3 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Lightly grease a large baking sheet with oil.
2. In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.
3. Meanwhile, marinate the feta in the lemon juice and parsley. Remove potatoes from oven and toss with the lemony feta right in the pan; cook 5 more minutes. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Orzo
This hearty baked orzo recipe is incredibly satisfying!
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
Variations: Try topping this baked dish with Kalamata onions, fresh herbs and sun-dried tomatoes, or with a helping of your favorite roasted vegetables.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.
Ingredients:
4 heirloom tomatoes, halved
¾ cup cooked farro
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh parsley, chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
1 teaspoon finely chopped Anaheim pepper
Method:
1. Preheat the oven to 450°.
2. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Combine the 2 tablespoons olive oil, farro, feta cheese, parsley, garlic, shallot and Anaheim pepper with some salt and pepper together in a small bowl. Fill the tomatoes with the mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Rustic Pear Galette
This country-style tart allows ripe Bosc pears to shine, kissed with brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
3 Bosc pears
1 tablespoon Meyer lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons brown sugar
Pinch ground cinnamon
1 teaspoon honey
¼ teaspoon boiling water
Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all patch it up with your fingers and a dab of ice water.)
3. Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
4. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Ingredients:
1 loaf Pain au Levain bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
Method:
1. Cut the bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve with raspberry preserves or Cara Cara orange compote (see recipe for details).
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins
Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.