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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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!
| Ingredients | |
|---|---|
| 10 | ingredient |
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Winter Vegetable Gratin
Enjoy as a hearty side with roasted meats or a simple fried egg on top for a cozy winter main.
Ingredients:
2 carrots, peeled and sliced into thin rounds
1 fennel bulb, trimmed and thinly sliced
1 cup Cremini mushrooms, sliced
1–2 cups winter chicories (radicchio, Castelfranco, Treviso), roughly chopped
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1 cup cream or milk
1 tbsp flour (optional, for thickening)
¼ cup grated Parmesan or other hard cheese (optional)
1 tablespoon Häxan vinegar
Method:
1. Preheat the oven to 375°. Toss the carrots, fennel, and mushrooms with olive oil, thyme, salt, and pepper. Spread in a baking dish and roast for 20 minutes until starting to soften.
2. Meanwhile, in a small saucepan, heat the cream over medium heat. If you’d like a slightly thicker sauce, whisk in the flour until smooth. Season with salt and pepper.
3. Remove roasted vegetables from the oven, layer in chopped chicories, then pour the warm cream over the top. Sprinkle with Parmesan if using. Return to the oven and bake for 20–25 minutes, until the top is golden and the vegetables are tender.
4. Allow to cool for a few minutes. Drizzle with a touch of Häxan vinegar just before serving to add brightness and a subtle tang.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Ingredients:
4 leeks, trimmed and sliced lengthwise
1 tablespoon extra-virgin olive oil
½ cup vegetable or chicken broth
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. In oiled roasting pan with sides, brush leeks with oil. Sprinkle with salt and pepper. Roast leeks until tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep them moist.
3. Remove from oven and serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.
Ingredients:
1 cup (2-4) shallots, peeled and thinly sliced into rings, and separated
2 tablespoons apple cider vinegar
1 head Lusia radicchio, halved, cored and shredded like slaw
8 ounces baby arugula
2 Cara Cara oranges, peeled and sliced into thin half-rounds
2 blood oranges, peeled and sliced into thin half-rounds
⅔ cup pitted Kalamata olives
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
2. In a large serving bowl, combine both radicchio, the arugula, both oranges and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly to combine (discard vinegar).
3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Campanelle with Porcini Cream Sauce & Winter Herbs
Serve this balsamic-kissed pasta main with some crusty Gruyère cheese bread and a crisp salad; dinner is done!
Ingredients:
12 ounces Wildly Beloved Campanelle pasta
1 ounce dried porcini mushrooms
1 cup hot water (for rehydrating mushrooms)
2 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
½ cup heavy cream
¼ cup grated Parmesan or Pecorino
1 tbsp Ritrovo aged balsamic vinegar
Sea salt and black pepper, to taste
Fresh herbs from your box (thyme, parsley, or sage), chopped
Farm-fresh egg, optional, for topping
Method:
1. Place the dried porcini in 1 cup hot water for 20–30 minutes. Drain mushrooms, reserving liquid, and chop roughly. Strain liquid through a fine sieve and set aside.
2. Boil Campanelle in salted water until al dente. Reserve ½ cup pasta water and drain.
3. Heat olive oil in a skillet over medium heat. Sauté garlic and shallot until fragrant, about 2 minutes. Add chopped porcini and cook another 2–3 minutes. Stir in cream, ½ cup reserved mushroom liquid, and balsamic vinegar. Simmer gently until slightly thickened. Season with salt and pepper.
4. Toss cooked Campanelle with the sauce, adding pasta water a splash at a time to reach your desired consistency. Stir in fresh herbs and top with grated cheese if using. Optionally, fry or poach a farm-fresh egg and place on top for a luxurious touch.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple, and fresh.
Ingredients:
½ red onion, minced or thinly sliced
¼ cup red wine vinegar
6 winter oranges, a mix of what looks good (Cara Cara, Navel, Blood, Valencia, etc)
1 grapefruit
12 Castelvetrano olives, pitted and finely chopped
⅓ cup pistachios, shelled and chopped
6 tablespoons extra-virgin olive oil, plus more if needed
Sea salt and freshly ground pepper
Chopped parsley, for garnish
Method:
1. In a small bowl, combine the onion with the vinegar and season with salt and pepper. Let stand at room temperature while you prepare the rest of the salad.
2. Using a sharp knife (serrated works great here), peel all of the citrus. First, cut off a thin piece from the top and bottom of the orange so it can sit flat on the cutting board. Then, cutting from top to bottom and following the curve of the fruit, remove the peel and white pith. Slice the oranges about ¼” thick, remove seeds and arrange on a platter. For the grapefruit, cut into segments and pile on top of oranges.
3. Drain the onions, reserving 2 tablespoons of the red wine vinegar, and scatter over the citrus slices along with the olives and pistachios.
4. Whisk together the reserved vinegar and olive oil. Taste and adjust with more vinegar, olive oil, salt and/ or pepper if needed. Drizzle half of the dressing evenly over the salad, garnish with parsley and serve with remaining dressing on the side.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.
Enriched with butter and thyme and the perfect side dish for any winter spread.
Ingredients:
1 pound sunchokes, rinsed and trimmed of any dark spots
6-8 tablespoons canola or other neutral oil for frying
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving
Method:
1. In a medium saucepan, cover the sunchokes with cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
2. Drain sunchokes using a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
3. In a large cast iron or other heavy bottomed skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Add more oil, if needed. Flip sunchokes, then add butter to the pan and allow to melt. Add half of the thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Winter Citrus & Chicory Slaw
A bright, crunchy tangle of chicories and Cara Cara oranges that brings fresh, zippy balance to any taco or game‑day plate.
Ingredients:
1 small head Rosalba or Chioggia radicchio, thinly sliced
1–2 heads red or green endive, thinly sliced
2 Cara Cara oranges, segmented (save any juice)
¼ cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon honey or sugar
¼ teaspoon salt, plus more to taste
Optional: a pinch of chili flake
Method:
1. Slice radicchio and endive into thin ribbons and place in a large bowl. Segment the oranges over the bowl to catch the juice. Add segments to the greens.
2. Whisk together lime juice, olive oil, honey, salt, and any reserved orange juice.
3. Pour dressing over the slaw and toss gently. Add cilantro and chili flakes if using. Taste and adjust salt or lime.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Crushed Tangerine & Rosemary Mocktail
Featuring Kosterina Crushed Tangerine Vinegar & fresh rosemary this mocktail is crisp and refreshing.
For the Mocktail:
2 ounces of Kosterina Tangerine Crushed Fruit Vinegar
1 ounce of Fresh Lemon Juice
1 ounce of Rosemary Simple Syrup
Seltzer
Rosemary Sprig for garnish
Orange Slice for garnish
For the Rosemary Simple Syrup:
⅓ Cup Water
½ Cup Sugar
2 Rosemary Sprigs
- Make Rosemary simple syrup but adding water, sugar, and rosemary to a sauce pan on medium heat. Bring to a boil and stir until sugar is melted. Simmer for about 5 minutes. Remove from heat and move to the fridge to chill.
- In a glass filled with ice, combine Kosterina Tangerine Crushed Fruit Vinegar, Rosemary Simple Syrup, and Lemon Juice. Top with Seltzer and stir. Garnish with Orange Slice and Rosemary Sprig.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.