Seasonal Favorites Recipes

Take a break from the holiday hustle and bustle with this week’s box of seasonal favorites. Packed with such choice provisions as farm-fresh eggs, Gruyère cheese bread, beautiful French Rosé, a decadent carrot cake almond-walnut butter from Big Spoon Roasters and Tunawerth Creamery’s tangy Greek yogurt, this lineup also features fresh produce like Treviso radicchio, salad greens, Golden Russet apples and a bevy of root veggies like carrots, Chioggia beets, onions, garlic and Purple Viking potatoes. Enjoy!

Here are a few recipe ideas for the week:

Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.

Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad pairs well with roasted meats like chicken or pork.

Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try!

Curry-Spiced Roasted Beets

This heavenly side dish is fragrant with warm spices; a must-try side dish!

Ingredients:
1 bunch Chioggia beets
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cloves
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°.

2. In a small bowl, combine the cumin, coriander, turmeric and cloves. Add 1 teaspoon each of salt and pepper and mix well.

3. If the greens are still attached to the beets, remove them, leaving about 1-inch of the stem intact. Place the beets in a small roasting pan and rub them with the oil and then the spice mixture, coating them evenly. Roast the beets, turning them once or twice, until tender until pierced with a fork, about 1 hour. Let cool until they can be handled, then cut off the stems and peel the beets.

4. Cut the beets lengthwise into wedges and serve warm or at room temperature.

Candied Squash Seeds

Great for snacking, scattering over salad or serving atop soup!

Ingredients:
1½ cups winter squash seeds
3 tablespoons olive oil
1½ tablespoons packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt

Method:
1. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Set aside.

2. Scoop the seeds out of the squash and into a large colander. Rinse seeds thoroughly under cold running water. Use your hands to separate any lingering squash flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel. (If you have time, allow the seeds to sit out on the counter for a couple of hours to really get dry.)

3. Preheat the oven to 350°. Stir together the olive oil, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the seeds and toss to coat. Evenly spread the seeds in a single layer on the prepared pan.

4. Bake for 15-20 minutes, stirring once or twice, until the seeds are golden and crispy and begin to make popping sounds.

Variation: Once you master the method of preparing the seeds, feel free to play around the seasonings here. We love subbing out the cinnamon in favor of a rosemary-kissed Tuscan herb salt for a more savory flavor!

Honey-Balsamic Roasted Carrots

This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.

Ingredients:
1 pound carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons aged balsamic vinegar
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°. Put carrots in a large roasting pan.

2. In a small bowl, whisk together olive oil, honey and 2 teaspoons vinegar. Pour over carrots. Season with ½ teaspoon salt and a generous grinding of pepper. Toss gently to combine.

3. Roast carrots for 10 minutes; toss, roast for 15 minutes more, or until carrots are tender and browned in spots.

4. Transfer to serving platter and sprinkle with a few additional drops of vinegar and a dash of sea salt.

View Complete Recipe Index

this week's recipes
seasonal favorites

farm & garden notes
hi, december

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.