Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!
Ingredients:
¼ pound Farm & Larder Grana-style cheese, shaved or slivered
¼ cup high-quality honey
Pinch red pepper flakes
Warm focaccia bread
Method:
1. In a small bowl, stir together the honey and red pepper flakes.
2. Layer cheese slices in a small serving dish and drizzle over the honey-red pepper flake mixture. Serve with warm focaccia alongside for dipping.
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Fried Jimmy Nardello Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.
Ingredients:
8 ounces halloumi cheese
2-3 Jimmy Nardello peppers
Juice from half of a lemon
2-4 tablespoons olive oil for frying
Pinch red pepper flakes
Fresh ground pepper
Method:
1. Drain the halloumi and cut it into cubes, then pat cubes very dry with paper towels. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well, then slice the peppers in half inch slices.
2. Heat 2 tablespoons olive oil in a heavy skillet over medium heat, adding more as needed to evenly coat the bottom of the skillet. When hot, add the cubes of halloumi and peppers and cook for a few minutes without stirring, until the bottoms of cheese are well-browned, and peppers begin to char.
3. Flip the halloumi and peppers with a pairs of tongs. Once cheese is browned on both sides, remove to a paper-towel lined plate; continue to cook and toss the peppers until they are as soft and blackened as you’d like, about 5 minutes more.
4. Transfer the fried cheese and peppers to a bowl along with any oil in the pan. Grind black pepper over the cheese, add the red pepper flakes and the lemon juice. Stir well, and serve warm or at room temperature.
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Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.
Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt
Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.
2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.
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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
- Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
- Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chili-honey butter over parsnips and toss to coat.
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Farro Orzo with Peppers
Tossed with a bevy of fresh herbs, garlic and cherry tomatoes, this is one satisfying side dish.
Ingredients:
2 cups orzo, cooked
3 tablespoon butter
3 tablespoon olive oil
2 cloves garlic, minced
2 teaspoon each chopped fresh tarragon, parsley and thyme
3-4 Bullhorn peppers, seeded and finely diced
2 red onions, trimmed of root end and finely diced
2 cups heirloom cherry tomatoes, halved
¼ cup Grana-style cheese, freshly grated
Sea salt and fresh ground pepper
Method:
1. Cook the orzo according to package directions. Drain and set aside.
2. Melt the butter over medium heat and add olive oil, garlic, herbs, onions and peppers. Sauté for about 2-3 minutes, until onions and peppers are softened and herbs are fragrant.
3. Add the orzo and mix to blend, heating thoroughly. Add the cherry tomatoes and Grana cheese and toss to blend. Season generously with salt and pepper.
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Brussels Sprouts Pasta
Tossed with garlic, red onion and red pepper flakes, sautéed sprouts add sweet, nutty appeal to this comforting seasonal pasta from Chez Panisse Vegetables by Alice Waters.
Ingredients:
4 cups Brussels sprouts
½ cup chopped red onion
3 cloves peeled garlic
1 pound pasta (farfalle, penne or orrechiette)
Olive oil
Red pepper flakes
Freshly-squeezed lemon juice
Sea salt and fresh ground pepper
Method:
1. Cut the stem out of each sprout and separate the leaves. (Thinly slice the tiny hearts if you can’t tease apart all the leaves.) Fill a large pot with salted water for the pasta; once boiling, add the pasta.
2. Meanwhile, heat a sauté pan, add a little olive oil, toss in the sprout leaves, salt and pepper to taste and sauté for about a minute over very high heat.
3. Add red onion and a pinch of hot pepper flakes and continue to sauté until sprouts are tender and a little browned, 2-5 minutes.
4. Remove from heat and toss in garlic. (If garlic appears to be browning, add a splash of water to the pan.) Squeeze a little lemon juice onto the sprouts, and once pasta is done, drain and add to pan and toss together. Adjust seasonings to taste; serve drizzled with high-quality extra virgin olive oil.
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Shaved Fennel Salad with Beets & Raspberries
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
¼ cup Grana cheese, grated
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
½ cup raspberries
Sea salt and fresh ground pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the raspberry-honey dressing. Plate dressed greens. Season with more salt and pepper if necessary, sprinkle with the Grana cheese and raspberries and serve.
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Grilled Halloumi Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.
Ingredients:
5 ounces halloumi cheese, cut into 1-inch cubes
2 sweet red peppers, seeded and sliced into 2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)
2. Thread cheese cubes onto the skewers, alternating with the red pepper slices. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.
3. Grill each kabob, flipping occasionally, until the cheese is golden and the sweet peppers are softened and slightly charred.
4. Remove kabobs from the grill and transfer to a platter. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley.
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Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Ingredients:
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
Sea salt
Method:
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
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Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
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