Roasted Endive with Dijon-Walnut Vinaigrette
This elegant roasted endive with walnut vinaigrette makes a beautifully unexpected Thanksgiving side, adding warmth, texture, and just the right touch of holiday sophistication.
Ingredients:
12 Belgian endive
Olive oil
Sea salt
For vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
6 tablespoons walnut oil
¼ cup chopped walnuts, toasted
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Trim the bottoms off the endive and cut each in half lengthwise. Place on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.
3. Meanwhile, make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil to emulsify. Stir in the toasted walnuts and season with salt and pepper, to taste.
4. Transfer the endive to a serving platter and spoon vinaigrette over top.
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Pink Peppercorn Dressing
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
Ingredients:
2 teaspoons pink peppercorns, ground
4 sprigs parsley, stems removed and lightly chopped
1 garlic clove
1 orange, zested
1 lemon, zested and juiced
2 teaspoons Dijon or whole grain mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tangerine vinegar*
1 cup olive oil
Method:
1. Using an immersion blender, blend all the ingredients except for the olive oil. Slowly drizzle in the olive oil to create a thickened dressing, blend on medium speed once combined, and taste for salt and acid! The dressing will keep in the refrigerator for up to a month.Â
*You can substitute apple cider vinegar, Champagne vinegar, or white wine vinegar, as needed.
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Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Ingredients:
8 ounces ramps
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt
Method:
1. Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds and black peppercorns.
2. Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
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Kabocha, Leek & Garlic Risotto
Creamy Arborio rice slowly stirred with farm-made chicken stock becomes the perfect canvas for sweet roasted Kabocha squash and mellow sautéed leeks.
Ingredients:
1 cup Arborio rice
4 cups Farm & Larder chicken stock
½ cup dry white wine (optional)
2 tablespoons olive oil or butter
1 baby leek, white and pale green parts sliced thin
2 cloves garden garlic, minced
2 cups Kabocha squash, peeled and cut into small cubes
½ yellow onion, finely diced
½ cup grated Parmesan cheese
Sea salt and freshly cracked black pepper
Extra olive oil for roasting and finishing
Method:
1. Roast the squash: Preheat the oven to 400°. Toss squash cubes with olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.
2. Meanwhile, heat the chicken stock in a small saucepan and keep warm over low heat. In a separate large skillet or heavy pot, heat olive oil or butter over medium heat. Add onion and cook until soft, about 4 minutes. Stir in leeks and garlic and cook for another 2 minutes. Add Arborio rice and stir for 1–2 minutes until lightly toasted.
3. Pour in the white wine and stir until mostly absorbed. Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is creamy and just tender, about 18–20 minutes.
4. To finish, fold in roasted squash and Parmesan. Season with salt and pepper. Serve warm with a drizzle of olive oil and extra cheese if desired.
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Roasted Romanesco with Green Garlic & Citrus
A simple way to let this beautiful vegetable shine. If you’ve never cooked romanesco before, treat it like cauliflower—but expect a slightly sweeter, nuttier flavor.
Ingredients:
1 head romanesco, cut into florets
2 tablespoons olive oil
Sea salt and freshly ground pepper
1–2 stalks green garlic, thinly sliced (white and light green parts)
Zest of ½ orange or lemon
Juice of ½ orange or lemon
Optional: shaved Parmesan, toasted walnuts, or a handful of chopped parsley
Method:
1. Preheat the oven to 425°. Toss romanesco florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast 20–25 minutes, until tender and caramelized at the edges.
3. While still warm, gently toss with sliced green garlic, citrus zest, and a squeeze of juice. Finish with Parmesan or nuts if desired.
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Tomato Salad with Corn, Summer Squash & Roasted Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 summer squash, diced
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels, summer squash and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.Â
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Meyer Lemon & Cara Cara Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Ingredients:
¼ cup Meyer lemon juice
2-3 tablespoon fresh Cara Cara orange juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.
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Mini Syrian Lamb Meatballs
Warm, spiced, and irresistibly tender, these mini Syrian lamb meatballs—also from Chef Nicco— are layered with herbs, pistachios, and Baharat, then finished with pomegranate molasses and sumac for a bold, vibrant bite perfect nestled into creamy hummus.Â
Ingredients:
1 pound ground lamb
1 egg
2 tablespoons red pepper paste
1 bunch parsley, chopped
1 bunch scallions, chopped
3 tablespoons Baharat Spice Blend (see recipe)
2 tablespoons salt
1 shallot, minced
2 cloves garlic, minced
¼ cup chopped pistachio
¼ cup milk
½ cup Panko breadcrumbs
Pomegranate molasses, for serving
Ground sumac, for serving
Toasted pine nuts, for serving
Method:
1. In a mixing bowl, combine all the ingredients except for the milk, Panko and garnishes. Thoroughly mix the meatball mix by hand, or with a wooden spoon. Add the milk and thoroughly mix until the meatball mix has a tacky/sticky texture. (This is an essential step to emulsify the mixture before adding the Panko. This will help keep the mixture together when it cooks, and the meatballs will be extra juicy!) Add the Panko and mix until just combined. Let stand for 10-15 minutes..
2. Scoop the meatballs with a small scoop and roll them into balls. In a hot cast iron or heavy bottomed pan, add 2 tablespoons of olive oil. Once the oil is hot, add the meatballs to the pan and turn the heat down to medium. Brown the meatballs on all sides, and cook them until the internal temperature hits 150°. Turn the heat off and let the meatballs rest in the pan for 3-5 mins.
3. Drizzle with pomegranate molasses and a dusting of sumac. Once the meatballs have rested, serve them in the well of the English Spring Pea Hummus, with toasted pine nuts sprinkled on top, and a generous drizzle of olive oil in the center. Enjoy!
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Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
â…“ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
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Guinness-Glazed Roasted Carrots
Here, the stout adds a subtle depth that balances the carrots’ natural sweetness, making this simple side dish feel festive enough for a St. Patrick’s Day table.
Ingredients:
1 pound carrots, peeled and cut into thick slices or batons
2 tablespoons olive oil
Salt and freshly ground black pepper
½ cup Guinness stout
1 tablespoon butter
1–2 teaspoons honey
Fresh herbs (parsley or thyme), optional
Method:
1. Preheat the oven to 425°. Toss the carrots with olive oil, salt, and pepper and spread in a single layer on a baking sheet. Roast until tender and lightly caramelized, about 20–25 minutes, stirring once.
2. Meanwhile, combine the Guinness, butter, and honey in a small saucepan and simmer over medium heat until slightly thickened and glossy, about 5–7 minutes.
3. Transfer the roasted carrots to a serving dish and drizzle with the warm Guinness glaze. Toss gently to coat and finish with fresh herbs if desired.
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