Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over forage blanc and served with a helping of crunchy granola!
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
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Honey Pecan Skillet Cake
Warm, tender, and lightly sweet, this rustic cake is studded with pecans and finished with a drizzle of honey—simple, comforting, and perfect for sharing.
Ingredients:
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk or buttermilk
1 egg
¼ cup melted butter
¼ cup Bella Luna wildflower honey
1 teaspoon vanilla extract
½ tsp cinnamon
¾ cup Ringold Valley pecans, roughly chopped
Method:
1. Preheat to 350°F. Grease a small skillet or baking dish.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, egg, melted butter, honey, vanilla, and cinnamon. Stir wet ingredients into dry until just combined. Fold in pecans.
3. Pour into prepared skillet and bake for 25–30 minutes, until golden and set. Drizzle with a little extra honey while warm.
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Morel & Ramp Toasts
Buttery morels and fragrant ramps piled onto toasted sourdough—simple, savory, and perfect for soaking up every last bit of spring.
Ingredients:
4 slices caramelized onion & thyme sourdough, toasted
1 cup fresh morel mushrooms, cleaned and halved if large
1 small bunch ramps, trimmed and sliced (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, minced
Splash of white wine (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Optional: Soft egg or shaved cheese (or both) for topping
Method:
1. Toast sourdough slices until golden and crisp. Set aside.
2. Heat olive oil and butter in a skillet over medium heat. Add morels and cook until tender and lightly browned, about 4–5 minutes. Stir in garlic and ramp bulbs, cooking until fragrant and softened, about 1–2 minutes. Add a splash of white wine and let it cook down briefly.
3. Add ramp greens and cook just until wilted. Finish with a squeeze of lemon juice and season with salt and pepper. Spoon the warm morel and ramp mixture over toasted bread. Top with a soft egg and or grated cheese, if desired.
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Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.
Ingredients:
F&L cornbread mix
1/3 cup vegetable oil
1 cup milk
1 egg
Butter or vegetable oil, for greasing pan
Method:
1. Place a 10-inch skillet in the oven and preheat the oven to 425°.
2. In a large mixing bowl, whisk together the eggs, oil and milk. Add in the cornbread mix and stir until just combined.
3. Carefully remove the preheated skillet from the oven. Add a tablespoon of butter or oil to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 20 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
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Braised Collard Greens
These tender greens are a great side dish.
Ingredients:
1 pound braising greens, such as this week’s Collard greens, or Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
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Guajillo Chile Sauce
Smoky, silky, and full of depth—this foundational sauce brings rich Southwestern flavor to everything from eggs to enchiladas.
Ingredients:
6–8 dried guajillo chiles, stems and seeds removed
2 cups hot water
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried Oaxacan oregano (or Mexican oregano if you have it)
1 tablespoon apple cider vinegar or white vinegar
½ teaspoon sea salt (plus more to taste)
Fresh cracked black pepper
Method:
1. To prep the chiles: Heat a dry skillet over medium heat. Add the guajillo chiles and toast for 20–30 seconds per side, just until fragrant and slightly softened—be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 10–15 minutes, until softened.
2. Add the softened chiles, garlic, oregano, vinegar, salt, and about 1 cup of the soaking liquid to a blender. Blend until smooth, adding more soaking liquid as needed to reach a pourable, sauce-like consistency.
3. Heat olive oil in a small saucepan over medium heat. Pour in the sauce (it may sputter a bit) and simmer for 5–10 minutes, stirring occasionally, until slightly thickened and the flavors have mellowed. Taste and adjust seasoning with additional salt and pepper as needed.
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Pasta with Pancetta, Mushrooms & Garden Herbs
Savory pancetta, earthy mushrooms, and a tumble of fresh herbs come together in this simple, deeply flavorful pasta—rustic, comforting, and perfect for a spring evening.
Ingredients:
12 ounces fresh pasta
4 ounces Norcino Salumi pancetta, diced
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil
2 cloves garlic, minced
½ cup dry white wine (optional)
1 tablespoon butter
½ cup pasta cooking water (as needed)
1 handful fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 small bay leaf
Zest of ½ lemon
Salt and freshly cracked black pepper
Grated Parmesan or Pecorino, for serving
Method:
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Reserve about 1 cup of pasta water before draining.
2. In a large skillet over medium heat, cook pancetta until the fat renders and the edges are crisp, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. Add olive oil if needed, then add mushrooms in a single layer. Let them cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender.
3. Add garlic and thyme to the pan and cook for 30 seconds until fragrant. Deglaze with white wine (if using) and let it reduce by half. Return pancetta to the pan. Add cooked pasta, butter, and a splash of pasta water, tossing to coat and create a light, glossy sauce. Add more pasta water as needed to loosen.
4. Remove bay leaf, then toss in parsley and lemon zest. Season with salt and pepper to taste. Finish with grated cheese and an extra drizzle of olive oil.
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Roasted Carrots with Chili-Lime Shrub Glaze
Sweet roasted carrots meet a bright, tangy glaze with just a hint of heat—this unexpected side dish brings bold Southwestern flavor to the table.
Ingredients:
1 bunch baby carrots, trimmed and halved lengthwise if large
2 tablespoons olive oil
Sea salt and fresh cracked black pepper
2–3 tablespoons Girl Meets Dirt Chili Lime & Tomato Shrub
1 teaspoon honey
1 tablespoon butter
Fresh herbs (parsley), for finishing
Method:
1. Preheat the oven to 425°. Toss the carrots with olive oil, salt, and pepper, then spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning once, until tender and caramelized at the edges.
2. While the carrots roast, add the chili-lime shrub to a small saucepan over medium heat. Let it simmer for 2–3 minutes to concentrate the flavor. Stir in honey and butter, if using, and cook until slightly thickened and glossy.
3. Transfer the roasted carrots to a serving bowl and toss with the warm glaze until evenly coated. Finish with a sprinkle of fresh herbs and an extra crack of black pepper. Serve warm.
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Green Garlic Salad Dressing
A bright, punchy vinaigrette—perfect tossed with this week’s peppery watercress.
Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.
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Pickled Red Cabbage & Onions
A bright, zippy condiment that adds crunch and color to everything from bagels and eggs to roasted vegetables and grain bowls.
Ingredients:
2 cups red cabbage, thinly sliced
½ red onion, thinly sliced
¾ cup apple cider vinegar (or white wine vinegar)
¾ cup water
1 tablespoon honey (or sugar)
1½ teaspoons sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small clove garlic, lightly crushed (optional)
Method:
1. In a medium bowl or jar, combine the cabbage and red onion.
2. In a small saucepan, bring the vinegar, water, honey, and salt to a gentle simmer, stirring until dissolved. Remove from heat and add peppercorns, mustard seeds, and garlic, if using.
3. Pour the warm brine over the cabbage and onions, pressing them down so they’re fully submerged. Let sit at room temperature for 20–30 minutes, then transfer to the refrigerator.
4. The vegetables are ready to enjoy once cooled, and will keep well, refrigerated, for up to one week.
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