Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: Appetizer provisions like freshly-baked focaccia and plump olives; fresh bucatini pasta topped with Nonna’s signature marinara sauce and Grana-style cheese; and finally, our signature lemon olive oil-polenta cake mix to whip up for dessert. Also included: Local duck eggs, fresh garden herbs and a lineup of produce favorites like Lacinato kale, Hakurei turnips and Meyer lemons—mangia!

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Brown Butter Kale
Simple and irresistible, this Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Lemon-Olive Oil Polenta Cake

This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream

Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.

2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.

3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.

4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.

For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.

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Glazed Hakurei Turnips

These buttery glazed turnips are sure to delight.

Ingredients:
1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt

Method:
1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

Grilled Turnips with Mint & Lime

The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Ingredients:
1 bunch Hakurei turnips, scrubbed and trimmed
¼ cup mint, minced
2 cloves garlic, smashed and minced
3 tablespoons olive oil
Juice of a small lime
Sea salt and fresh ground pepper

Method:
1. Preheat your grill. Set turnips on a plate and sprinkle with sea salt.

2. Set turnips directly on grill grate away from direct heat and cover. Cook for 5 minutes. Flip turnips and continue to cook, covered. Check after 4-5 minutes, continue turning and cooking until turnips are cooked through.

3. To prepare vinaigrette, whisk together mint, garlic, olive oil, lime juice, plus salt and pepper to taste. Toss with turnips and let sit for 10-15 minutes. Season again with salt and pepper as needed.

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