Spinach Greens with Warm Garlic Dressing
Fragrant garlic adds a bright, flavorful finish to baby spinach greens in this easy recipe.
Ingredients:
⅓ cup olive oil
4 garlic cloves, minced
¼ cup cider vinegar
1½ pounds tender greens, such as baby spinach
Method:
1. Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute.
2. Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well. Serve right away.
Autumn Brunch Recipes
The flavors of fall continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with sautéed apples and barrel-aged maple syrup, organic breakfast sausages and farm-fresh eggs to scramble, poach or fry as you please. Accented by cinnamon raisin bread, rich and silky crème fraîche and colorful produce including golden beets, purple carrots and sprouting broccoli, this breakfast is fit for a leisurely gathering—enjoy!
Here are a few recipe ideas for the week:
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are sublime on hotcakes.
Purple Carrot and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping hearty servings with poached eggs for a satisfying entrée.)
Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Blueberry Crisp
A quick and easy dessert using plump, juicy blueberries.
Ingredients:
1 pint blueberries
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder lemon-almond crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the fruit with sugar and cornstarch.
3. Place in oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the berries, covering them completely.
4. Bake until the topping is lightly browned and the fruit is bubbling, about 35-40 minutes.
Our Favorite Things Recipes
Celebrate autumn in all its glory this week: With beautiful produce including colorful rainbow Swiss chard, crisp apples and buttery Acorn squash, plus housemade provisions like duxelles, pickled Chanterelle mushrooms and fig walnut preserves, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside a rich blue cheese, nutty Gruyère bread and a late harvest dessert wine from France.
Here are a few recipe ideas for the week:
Roasted Acorn Squash with Pasta & Duxelles
The classic pairing of squash and sage is utterly delicious combined with our housemade duxelles and pasta.
Sautéed Rainbow Chard
These flavorful greens are wonderful topped with our fig-walnut preserves!
Braised Purple Carrots & Fennel
Seasoned with orange and honey, this beautiful side goes with well alongside roasted chicken or pork tenderloin.
Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
