Italian Comforts Recipes

As we greet the arrival of April with hope for healthier days ahead, we continue to be comforted by the signs of spring spotted around us here at the farm, and found in your box, too. Thus, this week’s Italian-inspired selection features a risotto kit complete with earthy baby Shiitake mushrooms, chicken stock and Arborio rice, plus Italian Rustica bread and a plethora of spring greens like pea shoots, arugula and Lacinato kale—just unpack your box, uncork a French red and find some fresh inspiration for the month ahead.

Here are a few recipe ideas for the week:

Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken or crudité.

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

Roasted Cara Cara Oranges

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

Ingredients:
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

Method:
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.

Scallion Relish

This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken, or crudité.

Ingredients:
1 sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro

Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.

2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.

Arugula Pesto

Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!

Ingredients:
4 cups arugula
1-2 cloves garlic
2 tablespoons toasted pine nuts
1 cup olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and about 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and season with additional salt and pepper as needed.

this week's recipes
italian comforts

feature story
signs of spring

workshops & events
new classes!

archives

Welcome to the Farm!

Join our mailing list to receive updates on workships, 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.