Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Ingredients:
1½ pounds fresh cranberry beans in pod
2 tablespoons salt
¼ cup extra-virgin olive oil
1-2 tablespoons fresh lemon juice, to taste
2 tablespoons combined chopped basil and parsley
Fresh ground pepper, to taste
Method:
1. Shell beans. In a large saucepan of boiling water, cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl.
2. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.
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Fried Corona Beans with Kale-Lemon Pesto
Pan-fried and then tossed with a bright kale-lemon pesto, these crispy beans are incredibly satisfying.
Ingredients:
4 cups cooked Corona beans (see method)
1 bunch Tuscan black kale
¾ cup Grana-style cheese
¾ cup toasted pecans
Zest and juice of 1-2 lemons
¼ teaspoon nutmeg
1-2 tablespoons olive oil, plus additional for frying
1 clove garlic, minced
Pinch salt
Method:
1. To prep the pesto: Roughly remove stems from kale. Add kale to a pot of boiling water. Stir and cook about 45 seconds, then remove and rinse with cold water. Pick up kale with your hands and mold into a ball, squeezing out all the excess water. Set aside. In a food processor, add the lemon zest, juice, salt, nutmeg, garlic and pecans. Pulse a few times to coarsely chop. Add in the kale, and pulse while adding olive oil. Taste for salt and add more oil if it is too dry.
2. Add 1-2 tablespoons additional olive oil to coat a large frying pan. Heat the olive oil over medium-high heat until shimmering, then add beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3-4 minutes, before turning to brown the other side, also about 3-4 minutes. The beans should be golden and a bit crunchy on the outside.
3. Add kale-lemon pesto to the beans and toss to combine. Remove from heat and serve lightly sprinkled with additional Grana cheese.
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Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
1 pint fresh strawberries, washed and sliced
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with sliced strawberries and a generous dollop of crème fraîche or whipped cream.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Lemon-Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!
Ingredients:
1-2 cups high-quality olive oil
Small bundle of fresh thyme stems (leaves still attached), thoroughly washed and dried
Rind of 1 Meyer lemon
Method:
1. Heat the olive oil in a small saucepan.
2. Add the thyme stems and lemon rind and allow to steep several minutes in the oil (oil temperature should be 180°).
3. Cool, strain the oil of thyme and lemon and then pour into a resealable container until ready to use.
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Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Ingredients:
1 pound Rosita red beans
1 pound Andouille sausage, sautéed and sliced
¼ cup olive oil
1 large onion, chopped
1-2 sweet red peppers, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
1 tablespoon fresh thyme
¼ teaspoon dried sage
1 bay leaf
3 tablespoons coarsely chopped parsley
Cooked long-grain jasmine rice, for serving
Sea salt and freshly ground black pepper
Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, red pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock and 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until the beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. Once the beans and sausage mixture is ready, serve them over the steamed jasmine rice.
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Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!
Ingredients:
½ pound dried Jacob’s Cattle beans, soaked
3 pieces (about 5 ounces) thick-cut bacon
1 small onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
4-5 small cloves garlic, minced
4 heaping teaspoons crumbled sage, divided
1 teaspoon sea salt
Fresh ground black pepper, to taste
A splash of wine or vinegar, for deglazing
Olive oil, for garnish
Method:
1. Transfer beans and their soaking liquid to a medium saucepan. Add water to cover by at least 1 inch, if necessary, and bring to a boil over medium-high heat. Reduce heat to low and simmer gently, covered, until beans just begin to soften, about 30 minutes.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove bacon to a clean plate. Pour off all but 1 tablespoon of bacon grease. Deglaze pan with a splash of wine or vinegar and scrape up all of the browned bits. Add onions, celery, carrot, and garlic to the skillet. Crumble in 2 teaspoons of sage and sprinkle with salt. Sauté over low heat, very slowly, until vegetables are very soft and slightly caramelized, about 20 minutes.
3. Add vegetables and salt to the beans. Simmer, partially covered, until beans are tender and cooking liquid has thickened, about 1 hour 15 minutes. During the final 5 minutes of cooking, add the remaining sage and freshly ground black pepper: taste and adjust seasonings. Serve hot, drizzled with olive oil and topped with crumbled bacon.
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Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
½ cup F&L preserved lemon-olive tapenade
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and toss with the tapenade; serve immediately or at room temperature.
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Risotto with Fresh Fava Beans & Sugar Snap Peas
This bright risotto is tossed with mint and lemon zest for extra flavor.
Ingredients:
2 cups fresh fava beans, peeled and blanched (see method)
2 cups sugar snap peas, trimmed of ends and blanched along with the fava beans
4 tablespoons unsalted butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Zest from 1 lemon
2 tablespoons cultured buttered with grey sea salt
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4 tablespoons of unsalted butter and cook the shallots until soft but not brown. Add garlic and continue cooking for about 2 minutes.
3. Turn the heat up and add the Arborio rice to the pan with the shallots and garlic. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until the stock is almost gone and the rice is creamy and tender.
4. Stir in the clarified butter with sea salt and season with salt and pepper to taste. Then add the blanched peas and fava beans to the pan. Stir well and allow to heat through (the fava beans should be bright green and tender), then add the cheese, lemon zest and mint. Serve immediately
Variation: This risotto is also lovely topped with a poached or olive-oil fried egg.
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White Bean & Radish Salad
A wonderful use for leftover beans from this week’s main dish.
Ingredients:
1½ cups white beans, such as cannellini or Matera Perline, fully cooked
¼ cup fresh tarragon, chopped
½ cup fresh parsley, chopped
2 shallots, peeled and thinly sliced
4-6 radishes, trimmed of greens and thinly sliced
Juice of 1 large lemon
¼ cup high-quality olive oil
Sea salt
Gruyère cheese bread, sliced
Method:
1. Rinse beans, then toss into a large mixing bowl along with parsley, shallots and radishes.
2. In a small bowl, whisk together lemon juice and olive oil, seasoning well with salt.
3. Toss dressing with salad ingredients. Sprinkle with a little more sea salt. Serve with sliced bread and an extra drizzle of olive oil.
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