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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Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Ingredients:
1 pound cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
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Buttermilk Cornmeal Pancakes
These hearty pancakes boast a delightful texture, and are wonderful topped with Maple-Spiced Apples.
Ingredients:
1 cup yellow cornmeal or polenta
1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1½ cups buttermilk
2 large eggs
¼ cup melted butter
Butter or oil, for greasing the griddle
Method:
1. In a large bowl, whisk together the cornmeal/polenta, flour, sugar, baking powder, and salt. In a separate bowl, whisk the buttermilk, eggs, and melted butter until blended. Pour the wet mixture into the dry ingredients; stir just until combined (do not overmix).
2. Heat a lightly greased griddle or non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake onto the griddle. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook until golden-brown on the second side, about 1–2 minutes more.
3. Serve immediately with butter, maple syrup, or your favorite toppings.
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Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast.
Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup
Method:
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.
2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.
Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.
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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.
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Thyme-Roasted Apples & Onions
Fresh thyme adds a savory note to these sweet roasted apples and caramelized onions—delicious on warm crostini or as a savory-sweet side.
Ingredients:
2 cups apple cider
3 tablespoons unsalted butter
2 yellow onions, peeled and cut into quarters
3 teaspoons chopped fresh thyme, divided
4 apples, peeled, cored and each cut into 4 wedges
½ teaspoon coarse kosher salt, plus additional for sprinkling
Method:
1. Boil cider in a large saucepan until reduced to about â…“ cup, about 20 minutes. Whisk in the butter. Season glaze with 1 teaspoon coarse salt.
2. Preheat to 425°. Butter two large rimmed baking sheets. Toss onions in a large bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on one sheet. Toss apples in the same bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on a second sheet. Sprinkle onions and apples with coarse salt and pepper.
3. Roast onions on the upper oven rack for 10 minutes. Place apples on the bottom rack. Roast onions and apples for 20 minutes. Remove both sheets from the oven. Drizzle remaining glaze evenly over onions and apples. Switch position of the sheets, then roast 20 minutes longer.
4. Increase oven temperature to 475°. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to a large bowl. Season with coarse salt and pepper. Sprinkle with remaining 1 teaspoon thyme.
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Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
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Purple Kohlrabi & Turnip Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Ingredients:
1 pound kohlrabi (about 2 small heads, leaves included)
1 cup small turnips, peeled and quartered
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Separate the stems from kohlrabi bulbs, trim, and discard the tough bottoms of the stems. Half the leaves lengthwise, then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2. Fit a food processor with a shredding blade (or use a box grater) and shred the kohlrabi bulb and turnips.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add green onions, kohlrabi leaves and bulb, and radish to bowl; toss to coat. Let stand at least 15 minutes.
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Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and toasted bread.
Ingredients:
1 pound Canadice grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.
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Breton Coco Shelling Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Ingredients:
1½ pounds fresh Breton Coco shelling beans in pod
2 tablespoons salt
¼ cup extra-virgin olive oil
1-2 tablespoons fresh lemon juice, to taste
2 tablespoons combined chopped basil and parsley
Fresh ground pepper, to taste
Method:
1. Shell beans. In a large saucepan of boiling water, cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl.
2. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.
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