Breakfast Biscuits

These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Ingredients:
Farm & Larder cream biscuit mix
¾ cup, plus 1 tablespoon, heavy cream

Method:
1. Preheat oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture and stir with a fork until the mixture just comes together.

2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.

3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool. Split and serve with warm sausage gravy over top.

Candied Squash Seeds

Great for scattering over salad or serving atop soup!

Ingredients:
1½ cups winter squash seeds
3 tablespoons unsalted butter, melted
1½ tablespoons packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt

Method:
1. Preheat the oven to 350°. 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.

3. Stir together the melted butter, 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 25-30 minutes, stirring once or twice, until the seeds are golden and crispy.

Watermelon Radish & Arugula Salad

Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.

Ingredients:
1 bunch Watermelon radishes, trimmed
2 cups packed arugula
5 tablespoons grated Romano-style cheese

For vinaigrette:
¾ cup olive oil
¼ cup lemon juice
1 garlic clove, crushed
Sea salt and fresh ground pepper

Method:
1. Slice the radishes into thin rounds. (You should have about 1 cup.)

2. To prepare the dressing, whisk together the olive oil, garlic and lemon juice until emulsified. Season to taste with salt and pepper.

3. In a serving bowl, combine the radishes, arugula, grated Romano and about two thirds of the dressing. Toss well, taste, and add more dressing to taste. Finish with fresh ground pepper.

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Slow-Roasted Sungold Cherry Tomatoes

Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.

Ingredients:
1 pound Sungold cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack

2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature.

Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.

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