Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Ingredients:
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
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Pink Peppercorn Salad Dressing
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
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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Radicchio Gratin with Cream & Parmesan
A comforting twist on this often-overlooked winter green, this gratin transforms radicchio’s natural bitterness into a tender, savory-sweet bake.Â
Ingredients:
2 medium heads radicchio (Treviso or Verona varieties work best here), quartered lengthwise
2 tablespoons butter
1 clove garlic, minced
¾ cup heavy cream
¼ cup vegetable or chicken broth
½ tsp salt
Freshly ground black pepper
½ cup grated Parmesan cheese
¼ cup breadcrumbs (preferably fresh)
1 Tbsp olive oil
Optional: a few thyme sprigs or a pinch of nutmeg for garnish
Method:
1. Preheat the oven to 375°. Lightly butter a small baking dish.
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Arrange the radicchio quarters in the skillet, cut side down, and cook for 2–3 minutes until lightly seared. Flip and cook another 2 minutes, allowing the edges to soften and color slightly.
3. Pour in the cream and broth, season with salt and pepper, and bring just to a simmer. Spoon the mixture into the prepared baking dish, making sure the radicchio is coated in sauce.
4. In a small bowl, mix the Parmesan and breadcrumbs with the olive oil until evenly moistened, then sprinkle over the top.
5. Bake uncovered for 20–25 minutes, until the top is golden and bubbling and the radicchio is tender when pierced with a knife. Let rest for 5 minutes before serving. Garnish with fresh thyme or a light dusting of nutmeg, if desired.
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Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Ingredients:
1 pound dried Rojo Chiquito beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery ribs, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
3 tablespoons coarsely chopped parsley
1 tablespoon fresh thyme
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pound Skagit River Ranch Andouille sausage, sautéed and sliced
4 cups water
2 cups long-grain jasmine rice
Sea salt and freshly ground black pepper
Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock, plus 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. In a saucepan, bring the 4 cups of water and rice to a boil. Season with salt and pepper. Reduce heat, cover, and simmer on low heat for 20 minutes. Serve beans and sausage over the prepared rice.
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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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Sunflower Shoot Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups peppery greens, such as arugula or shiso
2 cups sunflower shoots
2-3 Pink radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, sunflower shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
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Farmhouse Croque Madame
A cozy twist on the French classic, made with Gruyère cheese bread, Bellsong butter, and our own farm eggs. Hint: It is delicious served with a radicchio salad on the side!
Ingredients:
4 thick slices Gruyère cheese bread
4 ounces Italian sausage
2 tablespoons Bellsong grey sea salt butter, plus more for toasting
1 tablespoons flour
¾ cup buttermilk or whole milk
½ cup grated Gruyère cheese
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
2 eggs
Fresh chopped herbs, such as thyme or parsley, for garnish
Method:
1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles. Transfer to a plate and keep warm.
2. In the same pan, melt the butter over medium heat. Whisk in flour and cook for 1 minute, then slowly whisk in buttermilk until smooth and slightly thickened. Stir in Dijon and half the Gruyère cheese until melted. Season with salt and pepper.
3. Butter one side of each bread slice. Place two slices butter-side down on a baking sheet, top with sausage and a spoonful of cheese sauce, then a second slice of bread (butter-side up). Heat a skillet or griddle over medium heat and toast sandwiches until golden brown on both sides. Transfer to a baking sheet, top each with remaining cheese sauce and shredded Gruyère, and broil 1–2 minutes until bubbly.
4. In a clean pan, fry the eggs sunny-side-up in butter. Place on top of each sandwich. Garnish with herbs and a crack of black pepper. Serve warm with a light side salad—or enjoy with a drizzle of Bella Luna wildflower honey for a sweet-savory brunch treat.
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Fingerling Potato Homefries
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Ingredients:
1 pound baby or fingerling potatoes, such as this week’s German Butterball potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped
Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.
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Grilled Pluots with Honey & Mint
This elegant, low-effort dish highlights the natural juiciness of ripe pluots, caramelized ever so slightly by the grill. A drizzle of honey and a handful of torn mint leaves are all you need to finish things off.
Ingredients:
4 ripe but firm pluots, halved and pitted
1 tablespoon olive oil
2–3 tablespoons good-quality honey
A few sprigs of fresh mint, torn or chiffonade
Optional: flaky sea salt, vanilla ice cream, or Greek yogurt for serving
Method:
1. Preheat the grill to medium-high heat. Clean and oil the grates. Lightly brush the cut sides of the pluots with olive oil.
2. Place pluots cut-side down on the grill. Grill for 2–3 minutes, or until they have defined grill marks and begin to soften slightly. Flip and grill for an additional 1–2 minutes on the skin side, just until warmed through but still holding their shape.
3. Remove from grill and arrange on a serving platter or individual plates. Drizzle with honey while still warm, and scatter the fresh mint over top. Optional: Sprinkle with flaky sea salt to balance the sweetness, or serve with a dollop of Greek yogurt or a scoop of vanilla ice cream for a more indulgent finish.
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Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava 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 an 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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