Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.
Ingredients:
Polenta
4 cups chicken stock
¼ cup water
4 links chicken Italian sausage
2 red Bell peppers, seeded and thinly sliced
1-2 Piment d’Espellete peppers, seeded and thinly sliced*
2 mixed summer squash, washed and thinly sliced
1 Walla Walla sweet onion, peeled and thinly sliced
2 cloves garlic, minced
Grated Grana-style cheese
Sea salt and fresh ground pepper
*Depending on your heat preference, feel free to tweak the quantity of these smoky, slightly-spicy peppers to your liking.
Method:
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 15-20 minutes.
2. Meanwhile, in a skillet, cook sausages in a half inch of water until done and remove to a plate and keep warm. Discard cooking water. In the same skillet, add both varieties of peppers, summer squash, garlic and onions along with a drizzle of olive oil and turn heat up to high. Sauté vegetables, turning just occasionally until all just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
3. Remove polenta from heat and stir in Grana cheese, and salt and pepper to taste. Top with sausage and pepper mixture. Serve immediately.
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Campanelle with Italian Chicken Sausage & Grana Roasted Broccolini
Also tossed with lemon juice and zest, this light and lovely pasta is a snap to prepare.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 pound Italian chicken sausage
Zest and juice of 1 lemon
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Grana Cheese-Roasted Broccolini (see recipe)
Method:
1. Cook the campanelle for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian chicken sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, lemon juice and zest, along with the butter, tossing to combine. Add in the roasted broccolini. Taste for seasoning and then add a little of the reserved pasta cooking water or chicken stock if pasta mixture seems dry. To serve, sprinkle with fresh parsley and additional grated Grana cheese.
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Rigatoni with Chicken Italian Sausage, Swiss Chard & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Ingredients:
1 pound rigatoni pasta
1-2 red peppers, seeded and chopped
1 Walla Walla sweet onion
1 bunch rainbow Swiss chard, removed from tough rib ends and then roughly chopped
4 cloves of garlic, finely minced
2 tablespoons freshly-chopped parsley
2 cups chicken stock
1/2 cup white wine
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.
2. Meanwhile, cook the chicken Italian sausage in a large skillet over medium-high heat until no longer pink, breaking the sausage apart with a wooden spoon or spatula. Remove the sausage to a plate and set aside.
3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2
tablespoons olive oil and heat over medium-high heat. Add in garlic, peppers and onions and sauté until all the veggies are tender and begin to brown in spots, about 5-7 minutes. Add in the chopped chard and wine and continue to sauté, stirring until chard is just wilted.
4. Add the pasta and chicken sausage to the skillet and toss to combine with the veggies; season with salt and pepper as necessary. Add chicken stock and simmer for two minutes or until slightly reduced. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.
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Nonna Pat’s Oven-Roasted Meyer Lemon Chicken
Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.
Ingredients:
1 whole chicken cut into pieces, or 4-6 breasts
1 Meyer lemon, sliced
Juice of 2 Meyer Lemons
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 cloves garlic, peeled and smashed
1 teaspoon honey
Handful of fresh oregano,
1 bay leaf
3 sprigs of rosemary
½ cup dry white wine
⅓ cup olive oil
Capers and additional oregano, for garnish
Method:
1. With the exception of the chicken and sliced Meyer lemon, mix together the ingredient list in a large gallon-size Ziploc bag. Add the chicken and marinate for at least 6 hours, or up to overnight.
2. Preheat the oven to 350°. Arrange the chicken pieces in a lightly oiled ovenproof dish. Place a lemon slice on top of each piece of chicken and add remaining marinade to the baking pan.
3. Bake in the oven until browned and chicken is cooked through (usually about an hour depending upon the size of the pieces of chicken). Remove from the oven, garnish with capers and additional oregano leaves as desired, and serve.
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Sweet Italian Sausage & Orzo Ribollita
This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted Pomodoro bread.
Ingredients:
¼ cup olive oil, plus additional for drizzling over the bread
1 pound sweet Italian sausage
1 yellow onion, peeled and chopped
1 carrot, peeled and chopped
2 cloves garlic, 1 minced and 1 whole
1 quart Nonna Pat’s puttanesca sauce
3 cups chicken stock
1 3-inch Parmesan cheese rind
1 bay leaf
2 tablespoons combined fresh thyme leaves and chopped parsley
1 bunch Lacinato kale, greens removed from ribs and torn into bite-sized pieces
½ cup orzo pasta
4-6 slices pomodoro loaf
Sea salt and fresh ground pepper
Parmesan cheese, for serving
Method:
1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, sausage and minced garlic. Cook, crumbling the sausage into small pieces, until the onion is golden brown and the sausage is cooked through, about 7 minutes. Season well with salt and pepper.
2. Add the puttanesca sauce and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the chicken stock, bay leaf, herbs and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 20 minutes, then add the orzo and kale, and simmer an additional 10 minutes or until the orzo is cooked and kale is wilted.
3. Meanwhile, preheat the oven to 350°. Drizzle the sliced pomodoro bread with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
Variation: In leiu of the pomodoro bread, free free to sub in the sourdough dinner rolls crafted from this week’s starter!
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White Polenta with Wild Mushroom Confit
This creamy dish is deeply-flavorful, accented with truffles, wild mushrooms and spring greens.
Ingredients:
White polenta mix
Farm & Larder mushroom confit
Sautéed greens with garlic (see recipe)
4 cups chicken stock
¼ cup water
Grated Vecchio cheese
Sea salt and fresh ground pepper
Method:
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 10 minutes.
2. While polenta simmers, transfer mushroom confit to a non-stick skillet and gently re-warm over medium-low heat, stirring occasionally. (The re-warmed mushrooms may release a little excess butter. Try mixing it into the polenta, or with roasted vegetables, to provide extra depth of flavor.)
3. Remove polenta from heat and stir in Vecchio cheese, and salt and pepper to taste. Top with warm mushroom confit and sautéed greens. Serve immediately.
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Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!
Ingredients:
1 pound Italian sausage
1 pound lentils
2 tablespoons olive oil
1 onion, chopped
2 leeks, cleaned with white and light green parts chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
8 cups chicken stock
2 cans (14.5 oz) chopped tomatoes
½ cup red wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
Sea salt and fresh ground pepper, to taste
Parmesan cheese, for topping
Method:
- In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
- In the same pot, add the olive oil and then sauté onion, celery, carrot, and garlic until tender. Add stock, lentils, tomatoes, sausage, wine, sugar, vinegar, and bay leaves. Bring to a boil, then season with basil, oregano, salt and pepper. Cover and simmer for 1 and ½ hours. Ladle into bowls and top with Parmesan cheese.
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Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
Ingredients:
2 cups paella rice
4 cups chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
2 teaspoons pimentón
Sea salt and fresh ground pepper
Method:
1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.
3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the pimentón and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.
Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant or this week’s broccolini. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!
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Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.
Ingredients:
2 cups F&L rice blend
4 cups chicken stock
2 Cipollini onions, peeled and diced
1 clove garlic, peeled and minced
2 tablespoons butter
1 teaspoon sweet ground chile pepper
2 cups Roasted Root Vegetables (see recipe)
½ cup reconstituted and sautéed dried wild mushrooms (see method)
3 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Method:
1. In a medium saucepan fitted with a lid, melt the butter over medium heat, then add diced onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in the rice and the sweet ground chile pepper, plus a healthy pinch each of salt and pepper. Toss together well with a slotted spoon and cook for another 2-3 minutes to toast the rice and spice mixture.
2. Add in the chicken stock and bring the mixture to a light simmer. Cover and simmer until stock has been absorbed and rice is just cooked, about 15 to 20 minutes.
3. Remove from the heat and let the rice sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Transfer to a large serving platter and top with the roasted root vegetables and sautéed wild mushrooms.
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Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!
Ingredients:
1 pound semolina pasta of your choice
1 pound Italian sausage
1 pound mixed cherry and heirloom tomatoes, cut in half for the cherry tomatoes, and then in bite-sized chunks for the larger heirlooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
¼ cup julienned basil leaves
Chevre cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste, and allow to sit while preparing the rest of the dish so that the flavors meld.
2. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 6 to 8 minutes. Drain.
3. In a large skillet, cook the Italian sausage over medium-high heat, crumbling into bite-sized pieces, until cooked through and no longer pink. Add the tomato mixture and the drained pasta to the skillet and toss thoroughly to combine. Stir in the basil and season with additional salt if needed. Transfer to individual serving bowls and add a generous dollop of chevre cheese to each and drizzle again with olive oil before serving.
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