Starters & Snacks | Farm & Larder

Roasted Oranges

These gorgeous oranges would be a wonderful addition to your charcuterie spread this week!

Ingredients:
3 Cara Cara or other blood 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.

Slow-Roasted Cherry Tomatoes

These roasted beauties are incredibly sweet and juicy.

Ingredients:
1 pound cherry 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 1½ 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.

Italian-Stuffed Artichokes

Our Nonna Pat’s favorite way to serve artichokes!

Ingredients:
1 lemon, halved
6 whole artichokes
¾ cup fresh breadcrumbs
½ cup grated Grana-style cheese
1 garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Sea salt and fresh ground black pepper

Method:
1. To prep the artichokes, squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves and snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

2. In a small bowl, combine the breadcrumbs, cheese, garlic and parsley and then season with salt and pepper. Pull each leaf open slightly from each artichoke and stuff a little of the filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily.

3. Remove from pot and serve artichokes hot.

Pickled Peppers

These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Ingredients:
4 cups assorted peppers (such as this week’s Jimmy Nardello peppers, plus other favorite varieties!)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds

Method:
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.

2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.