Happy New Year! Get 2016 off to a fresh start with this week’s lineup, featuring a comforting wild mushrooms risotto simmered in our housemade Porcini mushroom chicken stock, nutty whole-grain bread and fresh, seasonal vegetables including Acorn squash, yellow Ball turnips and Chantenay carrots. Coupled with a robust Argentinian Malbec, creamy Westward blue cheese and farm-fresh eggs from our flock of heritage breed hens, this beautiful winter menu is both richly flavorful and resolution friendly.
Here are few recipes ideas for the week:
Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Beet Salad with Arugula, Apples and Blue Cheese
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables, use whatever you have in your crisper!
Roasted Turnips, Shallots and Garlic with Rosemary
Seasoned with fragrant herbs, this classic recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.