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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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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Radicchio, Cara Cara Orange & Chèvre Breakfast Salad
Bright, lightly bitter radicchio meets sweet Cara Cara oranges, creamy chèvre, and crunchy granola for a brunch salad that cuts beautifully through richer dishes.Â
Ingredients:
1 head mixed radicchio, torn into bite-sized pieces
2 Cara Cara oranges, peeled and segmented
¼ small red onion, very thinly sliced
½ cup Bellsong Creamery chèvre, crumbled
¼ cup Carnation Farms Toasted Coconut Granola
1 teaspoon fresh thyme leaves
Honey-Citrus Dressing:
2 tablespoons olive oil
1 tablespoon fresh orange juice
1 teaspoon wildflower honey
1 teaspoon raspberry vinegar (optional, for brightness)
Pinch of sea salt
Method:
1. To make the dressing, whisk together olive oil, orange juice, honey, vinegar (if using), and salt until emulsified.
2. In a large bowl, gently toss radicchio, orange segments, and red onion with just enough dressing to lightly coat.
3. Transfer to a serving platter and scatter chèvre, granola, and thyme over the top.
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Watercress Soup
Made with bunches of fresh watercress, a splash of white wine, and some potatoes to fill it out, this is a cozy, flavorful soup.
A bright, peppery soup that pairs beautifully with bagels and lox.
Ingredients:
3 tablespoons butter
2 cups white or yellow onion, chopped
1 cup white wine, chicken stock, or vegetable stock
1 pound baby potatoes, peeled and cut into chunks
6 cups water
6 cups fresh watercress, chopped, stems included
Sea salt and fresh cracked black pepper
6 tablespoons crème fraîche
Method:
1. In a large pot, heat the butter until it is frothy. Then, add the onions, cooking over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.
2. Add the wine (or stock), potatoes, and water and then bring to a boil. Turn the heat down to low. Cover the pot and simmer until the potatoes are soft, about 30 minutes.
3. Add the watercress to the pot. Stir well and cook for 2 more minutes.
4. Turn off the heat and puree the soup with an immersion blender. If you don’t have an immersion blender, pour the soup in batches into a regular blender and transfer the blended soup to a clean pot. Season to taste with salt and pepper, and then stir in the crème fraîche. Serve hot.
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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-Apple Salad with Dijon-Cider Vinaigrette
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Polish Sausage, Cabbage & Potato Stew
This dish is perfect for a crisp fall evening, filling the kitchen with its rich, savory aroma!
Ingredients:
1 pound Polish sausage links, poached in water and then sliced into diagonal rounds
1 medium green cabbage, chopped
4 medium potatoes, peeled and diced
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil or butter
4 cups chicken or vegetable broth
1 teaspoon caraway seeds (optional, for extra flavor)
Sea salt and pepper to taste
Fresh parsley, chopped, for garnish
Method:
1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the cabbage, potatoes, caraway seeds (if using), salt, and pepper. Cook for 5-7 minutes until the cabbage starts to soften.
2. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
3. Return the browned sausage to the pot and simmer for another 5-10 minutes, allowing flavors to meld. Ladle into bowls and garnish with fresh parsley. Enjoy this cozy, savory stew with a slice of crusty bread on the side.
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Roasted Balsamic Radicchio
This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.
Ingredients:
2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into large wedges
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)
Method:
1. Preheat oven to 450°. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
2. Arrange radicchio wedges, cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
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Rainbow Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Ingredients:
4 ripe rainbow slicing tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
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Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 ounces mushrooms, such as this week’s blue Oyster and King Trumpet varieties, cut into evenly sized pieces
- 3 garlic cloves smashed
- 5 sprigs of thyme
- 2 tablespoons grass-fed butter
- Sea salt and black pepper to taste
Method
- Heat the olive oil in a large, heavy skillet over medium high heat.
- Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.
- Add the butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
- Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
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