Fresh Spinach Lasagna with Béchamel & Duxelles
This light and lovely vegetarian entrée is packed with spring favorites!
Ingredients:
6 cups milk
1 cup butter
1 cup flour
¼ cup olive oil
2 cloves garlic, minced
2 cups yellow onion, chopped
1 bunch spinach, thoroughly washed and dried
F&L duxelles
¾ cup fresh parsley, chopped
1 pound ricotta cheese
2 eggs
2 cups grated Grana-style cheese
2 cups grated mozzarella cheese
1 package lasagna noodles, cooked very al dente and drained
Sea salt and fresh ground pepper
Method:
1. For the sauce: Heat the milk in a small saucepan until it is almost boiling. In another small saucepan, melt the butter and whisk in the flour. Cook this mixture for 3-4 minutes, stirring constantly. Slowly add the milk to the flour mixture. Stir vigorously until the sauce thickens. Season to taste with salt and pepper and set aside.
2. For the lasagna: Preheat oven to 350°. Heat the oil in a sauté pan over medium-high heat, then add the garlic and onions and sauté until the onions are translucent. Add the spinach, duxelles and ½ cup of the parsley and cook until well-combined, pressing any excess moisture out of the spinach greens as you go. Set this mixture aside.
3. In a medium-sized bowl, combine the remaining parsley, ricotta cheese, eggs and ⅔ cup of the Grana-style cheese.
4. Oil a large baking pan. First, layer 1½ to 2 cups of the béchamel, followed by a layer of noodles, then half of the spinach mixture and all the mozzarella cheese. Next, add another 1½ to 2 cups of the béchamel, another layer of noodles, all of the ricotta mixture, and the remaining spinach mixture. Finally, add the rest of the béchamel, the remaining noodles and sprinkle the remaining Grana-style cheese over top. Bake, covered, for 45 minutes. Uncover the lasagna and cook for another 10 minutes. Allow the lasagna to cool for about 15 minutes prior to serving.
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Bucatini with Delicata Squash, Spinach & Duxelles
This lovely combination of earthy mushrooms and fresh produce is both hearty and healthful!
Ingredients:
For squash:
1 Delicata squash
2 tablespoons butter, melted
2 teaspoons honey
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Grana-style cheese
½ bunch spinach greens, washed, patted dry and roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder duxelles
4 tablespoons mixed fresh herbs, such as Italian parsley and thyme
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Remove the squash from the oven and turn them with tongs. Brush each piece with the remaining honey-butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the spinach to blanch. Drain.
4. Combine the pasta and spinach in a large serving bowl with half & half and Grana, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and duxelles, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Grana cheese.
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Roasted Squash & Spinach Quiche
Dotted with balsamic vinegar caramelized onions, roasted squash and fresh spinach, this quiche is incredibly delicious, yet healthful.
Ingredients:
1 yellow onion, or 3 Cipollini onions, peeled
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1½ cups Turk’s Turban squash (or other winter squash of your choice), cut into 1-inch cubes
1 cup whole milk
5 large eggs
1 tablespoon fresh rosemary, minced
½ teaspoon fresh thyme
1 cup grated cheddar cheese
1 cup packed spinach leaves
Sea salt and fresh ground pepper
1 pre-prepared pie crust
Method:
1. Preheat the oven to 375°. Roll the prepared crust into a 12-inch circle (to fit a 9-inch pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
2. To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. (This will take about 20 minutes). Right before the onion finishes cooking, add balsamic vinegar to the pan and cook for a few more minutes. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, cheese, salt, and pepper to the eggs. Place the caramelized onions, roasted squash, and baby spinach in the pie pan. Pour the egg mixture over the vegetables.
3. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well.
4. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust.
5. Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature.
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Pappardelle Pasta with Duxelles & Italian Sausage
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.
Ingredients:
1 pound fresh pasta, such as this week’s pappardelle
1 pound Italian sausage
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 6-7 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. Meanwhile, in a large skillet, cook the Italian sausage until browned and no longer pink on the inside, breaking up into bite-sized chunks with the back of a spoon. Add in the pasta noodles, and the toss in the remaining tablespoon each of the butter and olive oil, then the duxelles and fresh parsley. Garnish with grated Parmesan cheese, if desired.
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Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.
Ingredients:
1 pound pasta
4 duck eggs
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta and cook according to package directions, or until al dente, about 7-8 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. Meanwhile, heat additional 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
3. Toss pasta with remaining tablespoon of butter, duxelles and fresh parsley. Pile pasta into 4 individual serving bowls and top each with a fried duck egg. Garnish with grated Parmesan cheese, if desired.
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Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
½ cup combined freshly-chopped parsley, thyme and rosemary
½ cup F&L duxelles
½ cup Grana-style cheese, grated
Sea salt and fresh ground pepper
2 cups baby Shiitake mushrooms, cleaned and sautéed in 1 tablespoon butter
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo and herbs, and cook for about a minute, stirring constantly. Add in broth and then season with salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the duxelles and Grana-style cheese.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish each serving with a helping of the sautéed baby Shiitake mushrooms. Serve with additional grated Grana-style cheese as desired.
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Roasted Acorn Squash with Pasta & Duxelles
The classic pairing of squash and sage is utterly delicious combined with our housemade duxelles and pasta.
Ingredients:
For squash:
2 Acorn squash
2 tablespoons butter, melted
2 teaspoons honey
1 tablespoon fresh sage leaves, coarsely torn
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Pecorino cheese
1 pound Lagana Foods’ campanelle pasta
Farm & Larder duxelles
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; cut each half lengthwise again, then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash lightly with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes.
3. Add the fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. Drain pasta.
5. Combine pasta in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add squash and duxelles, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.
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Spinach & Cheese Strata
Put this week’s bread loaf to good use with this spinach-kissed breakfast strata.
Ingredients:
10 ounces spinach, washed
1½ cups finely chopped onion
3 tablespoons unsalted butter
¼ teaspoon freshly grated nutmeg
8 cups cubed Pain au Levain bread
2 cups grated Gruyère cheese
1 cup finely grated Grana-style cheese
2¾ cups milk
9 large eggs
2 tablespoons Dijon mustard
Method:
1. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible.
2. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
3. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
4. Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
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Baked Orzo with Spinach, Feta & Lemon
Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.
Ingredients:
1 pound orzo pasta
1½ cups crumbled feta cheese
2 cups baby spinach
1 large garlic clove, minced
5 tablespoons olive oil
2 teaspoons freshly-chopped thyme
Zest of 1 lemon
¾ cup Panko-style breadcrumbs
Sea salt and fresh ground pepper
Method:
1. Position a rack in the center of the oven and preheat oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
2. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Season with salt and pepper and remove from the heat.
3. Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the spinach mixture, feta, 2 more tablespoons of olive oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining tablespoon of oil, the remaining thyme, and a pinch of salt. Sprinkle on top of the pasta.
4. Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes before serving.
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Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Ingredients:
1 teaspoon extra-virgin olive oil
10 ounces spinach, washed
3 cups Gruyère cheese bread, cubed*
5 eggs, lightly beaten
1 cup whole milk
½ cup shredded white cheddar or Gruyère cheese
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Scatter spinach and bread cubes in a buttered baking dish.
2. In a medium bowl, whisk together eggs and milk. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pour mixture over bread and spinach and then top with ½ cup cheese. Place dish in oven and bake until set in middle and golden brown on top, 20 to 25 minutes.
*The strata will turn out much better if the bread is slightly stale, so leave the loaf out on the counter overnight before preparing this recipe.
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