Baked Fennel

This classic Italian finocchi gratinati is simply sublime.

Ingredients:
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a frying pan over high heat, sauté the fennel slices with the butter for about 15 minutes until tender, seasoning with salt and pepper to taste.

2. Transfer to a baking pan, sprinkle the fennel with the grated cheese and bake in a preheated oven at 350° for 10 minutes, until the cheese is golden brown and melted.

Grilled Fennel

A wonderful side for roasted chicken or steak.

Ingredients:
4 medium fennel bulbs, thick outermost layers peeled, and then sliced lengthwise about ½ inch thick
3 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Prepare a grill for medium-high heat. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper.

2. Grill fennel until lightly charred, about 4 minutes per side.

Green Bean Salad with Mustard Vinaigrette

Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Ingredients:
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper

Method:
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.

2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.

3. Sprinkle with the almonds and serve.

Pan-Fried Peppers with Lemon & Garlic

Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Ingredients:
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice

Method:
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.

2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).

3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.

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