Roasted Golden Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.
Ingredients:
6 baby golden beets, trimmed and peeled
6-8 baby carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
Sea salt
Method:
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.
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Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients
- 1 Cara Cara orange
- ½ pound sunflower shoots
- ½ red onion, thinly sliced
- 2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette
- 1 shallot, peeled and minced
- â…“ cup freshly squeezed juice from a Cara Cara orange
- â…“ cup red wine vinegar
- 1 teaspoon honey
- ¾ cup olive oil
- Sea salt salt and fresh ground pepper
Method
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Ingredients:
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped
Method:
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.
2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.
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Sauteed Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Ingredients:
1 pound braising greens, washed and trimmed of tough stalks
3 baby leeks, white and light green parts only, chopped
3 tablespoons butter
4 tablespoons olive oil
¼ cup Panko bread crumbs
1 teaspoon chopped fresh thyme
1 tablespoon grated Grana-style cheese
Sea salt and fresh ground pepper
Lemon wedges for garnish
Method:
1. Heat 1 tablespoon butter and 3 tablespoons olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Transfer the mixture into a bowl and leave to cool, then stir in grated Grana.
2. In the same frying pan, melt the additional 2 tablespoons of butter and add leeks, cooking over medium-low heat until the leeks are soft and almost caramelized. Add remaining tablespoon of olive oil, turn heat to medium-high and add in braising greens, sautéing until slightly wilted.
3. Arrange greens and leeks neatly on a warmed serving dish and scatter over the bread crumbs. Garnish with lemon wedges and serve immediately.
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Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette
A light, bright, and refreshing addition to any brunch lineup.
Ingredients:
4 large handfuls of salad greens, such as mix of this week’s Lacinato kale and red-veined sorrel greens, washed and torn or chopped into bite-sized pieces
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
â…“ cup goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup pomegranate arils
F&L citronette
Fresh ground pepper
Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.
2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, goat cheese, pomegranate arils and warm almonds.
3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season generously with fresh ground pepper.
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Lacinato Kale Frittata
A wonderfully-easy entrée!
Ingredients:
1 bunch Lacinato kale, leaves separated from thick ribs and cut crosswise into wide strips
¼ cup olive oil
3 garlic cloves, sliced paper thin
8 large eggs
¼-½ cup Grana-style cheese, grated
Sea salt
Method:
1. Heat olive oil and garlic in a broiler-proof nonstick skillet over medium-low heat. Cook, stirring occasionally for about 3 minutes, or until garlic is soft and fragrant. Add kale, by the handful, tossing to coat leaves with the oil. Cover and cook, stirring occasionally, for about 10 minutes, or until kale is completely wilted and tender. Season with ½ teaspoon salt.
2. Preheat oven broiler, positioning oven rack about 4-6 inches from heat.
3. In a medium bowl, whisk together eggs, Grana and an additional ½ teaspoon salt. Slowly pour egg mixture over greens. Cook eggs over medium-low heat without stirring for 8 minutes, or until almost set.
4. Transfer skillet to broiler and broil for 2-3 minutes, or until top of frittata is browned. (Check often to make sure it does not burn.) Remove and let sit 1-2 minutes before slicing into wedges and serving.
Variation: Layer cooked, crumbled sausage into the frittata to add a little extra protein and flavor!
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Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Ingredients:
1 bunch carrots, ends trimmed
¼ cup olive oil
2-3 tablespoons chopped fresh thyme
1 clove garlic, crushed
1 tablespoon honey
1 tablespoons sea salt
Fresh ground pepper
Tomme, Grana or Parmesan cheese, for grating
Method:
1. Heat a large frying pan over medium heat. Add the oil, thyme, bay and garlic. When the oil is hot, add the carrots and cook, tossing often, for 7 to 9 minutes, or until tender.
2. Taste for seasoning, then add the honey and coat the carrots, tossing a few times before transferring to a serving dish. Sprinkle the sea salt evenly on the carrots, making sure it sticks to the honey. Lastly, add a couple of twists of black pepper and grated cheese if desired.
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Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.
Ingredients:
4 tablespoons butter
1 pounds Cipollini onions, peeled and trimmed
Sea salt and fresh ground pepper
Method:
1. Adjust oven rack to center position and preheat oven to 325°.
2. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.
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Challah Bread French Toast
This lovely and light French toast is wonderful topped with syrup, berry jam, or confectioner’s sugar.
Ingredients:
1 large loaf Challah bread
2 eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
½ teaspoon smoked cinnamon
1 tablespoon honey
½ teaspoon salt
Unsalted butter
Vegetable oil
Method:
1. Preheat the oven to 250°.
2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, smoked cinnamon, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.
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Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.
Ingredients:
1 pound Huckleberry Gold potatoes
1½ pounds parsnips
1 yellow onion
2 tablespoons chopped fresh herbs, such as parsley and thyme
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat oven to 425°.
2. Combine all the fingerling potatoes, onions and parsnips in a large bowl, tossing with the olive oil to coat. Season generously with salt and pepper. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25-35 minutes or until potatoes and parsnips are tender and browned in spots, turning after 15 minutes. Remove from the oven.
3. Garnish with the fresh-chopped herbs before serving.
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