Parmesan 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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Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Ingredients:
1 large bunch purple sprouting broccoli
¼ cup high-quality olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
2 cloves of garlic, minced
1 lemon
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccoli stems. If some stems are very thick, cut them in half lengthwise.
2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm.
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Simple Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Ingredients:
1 pound romanesco, cut into wedges
2 tablespoons olive oil
½ lemon
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. Toss romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes. Squeeze over a few tablespoons of juice from the lemon half and season with more salt and pepper as needed.
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Farmhouse Croque Madame
A cozy twist on the French classic, made with Gruyère cheese bread, Bellsong butter, and our own farm eggs. Hint: It is delicious served with a radicchio salad on the side!
Ingredients:
4 thick slices Gruyère cheese bread
4 ounces Italian sausage
2 tablespoons Bellsong grey sea salt butter, plus more for toasting
1 tablespoons flour
¾ cup buttermilk or whole milk
½ cup grated Gruyère cheese
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
2 eggs
Fresh chopped herbs, such as thyme or parsley, for garnish
Method:
1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles. Transfer to a plate and keep warm.
2. In the same pan, melt the butter over medium heat. Whisk in flour and cook for 1 minute, then slowly whisk in buttermilk until smooth and slightly thickened. Stir in Dijon and half the Gruyère cheese until melted. Season with salt and pepper.
3. Butter one side of each bread slice. Place two slices butter-side down on a baking sheet, top with sausage and a spoonful of cheese sauce, then a second slice of bread (butter-side up). Heat a skillet or griddle over medium heat and toast sandwiches until golden brown on both sides. Transfer to a baking sheet, top each with remaining cheese sauce and shredded Gruyère, and broil 1–2 minutes until bubbly.
4. In a clean pan, fry the eggs sunny-side-up in butter. Place on top of each sandwich. Garnish with herbs and a crack of black pepper. Serve warm with a light side salad—or enjoy with a drizzle of Bella Luna wildflower honey for a sweet-savory brunch treat.
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Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Ingredients:
2 Persian cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.
2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.
3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.
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Salami, Apple & Endive Bites
Fresh, savory, and just a touch sweet—this simple, no-cook appetizer is perfect for grazing before the Thanksgiving meal.
Ingredients:
1 Belgian endive, leaves separated
1 crisp apple, cored and sliced into wedges
8–12 thin slices Norcino salami
Honey, for drizzling
Freshly cracked black pepper
Method:
1. Arrange endive leaves on a serving platter. Add an apple wedge to each leaf. Fold or cut salami slices into bite-size pieces and place one on top of each apple slice. Drizzle lightly with honey and finish with black pepper if desired.
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Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 ounces mushrooms, such as this week’s blue Oyster and King Trumpet varieties, cut into evenly sized pieces
- 3 garlic cloves smashed
- 5 sprigs of thyme
- 2 tablespoons grass-fed butter
- Sea salt and black pepper to taste
Method
- Heat the olive oil in a large, heavy skillet over medium high heat.
- Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.
- Add the butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
- Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
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Blueberry-Peach Crumb Bars
A just-right mix of chewy and crispy, these bars travel well—perfect for summer picnicking!
Ingredients:
CRUMBLE:
3 cups all-purpose flour
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
¾ cup plain yellow cornmeal
1 teaspoon kosher salt
½ teaspoon ground cinnamon
Zest of 1 lemon
1½ cups cold unsalted butter, cubed
2 large egg yolks
¾ cup sliced almonds
FILLING:
2½ cups sliced peeled fresh peaches
2 cups fresh blueberries
½ cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
Method:
1. Preheat the oven to 375°. Line a 13×9-inch baking pan with parchment paper, and spray lightly with baking spray.
2. For crumble: In the work bowl of a food processor, place flour, sugars, cornmeal, salt, cinnamon, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add egg yolks, pulsing until a loose dough forms. Stir in almonds. Firmly pat 4 1⁄2 cups mixture into the bottom of the prepared pan. Reserve remaining crumble.
3. Bake until lightly browned, about 10 minutes.
4. For filling: In a medium bowl, stir together peaches, blueberries, sugar, cornstarch, and lemon juice. Pour over the crust; top with reserved crumble.
Bake until golden brown, about 45 minutes. Let cool completely on a wire rack.
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Watercress Soup
Made with bunches of fresh watercress, a splash of white wine, and some potatoes to fill it out, this is a cozy, flavorful soup.
Ingredients:
3 tablespoons butter
2 cups white or yellow onion, chopped
1 cup white wine, chicken stock, or vegetable stock
1 pound baby potatoes, peeled and cut into chunks
6 cups water
6 cups fresh watercress, chopped, stems included
Sea salt and fresh cracked black pepper
6 tablespoons crème fraîche
Method:
- In a large pot, heat the butter until it is frothy. Then, add the onions, cooking over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.
- Add the wine (or stock), potatoes, and water and then bring to a boil. Turn the heat down to low. Cover the pot and simmer until the potatoes are soft, about 30 minutes.
- Add the watercress to the pot. Stir well and cook for 2 more minutes.
- Turn off the heat and puree the soup with an immersion blender. If you don’t have an immersion blender, pour the soup in batches into a regular blender and transfer the blended soup to a clean pot. Season to taste with salt and pepper, and then stir in the crème fraîche. Serve hot.
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Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt
Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
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