Classic Basil Pesto
Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!
Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
â…“ cup pine nuts
2 garlic cloves
½ cup freshly grated Grana-style cheese
1 teaspoon coarse kosher salt
Method:
1. Combine basil, pine nuts, cheese and garlic in a blender or food processor. Blend until paste forms, stopping often to push down any basil caught on the sides of the bowl. Then, with the motor running, add the olive oil in a steady stream and blend until smooth. Season to taste with salt, and then transfer to a small bowl.
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Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
F&L white Chanterelle mushroom ragout
¼ cup grated Grana cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, the white Chanterelle mushroom ragout and grated Grana, until the ragout is warmed through and the cheese is melted. Season with salt and pepper to taste and sprinkle with fresh parsley, then serve.
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Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish.
Ingredients:
1½ pounds carrots, peeled and cut into 2-inch-long matchsticks or thin diagonal slices
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
Pinch red pepper flakes
Sea salt and fresh ground pepper
Method:
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.
2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.
3. Drain carrots and add to marinade, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley.
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Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Ingredients:
4 pounds fall apples of your choice, peeled, cored and quartered
¼ cup fresh lemon juice
¾ cup organic cane sugar
Pinch of salt
Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.
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Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Ingredients:
1 pound artichokes
2 lemons
3 cloves garlic
Olive oil
Fresh ground pepper
Method:
1. Get a large pot of heavily-salted water boiling. Add the garlic and squeeze in the juice of 1 lemon, then also drop the peel into the pot.
2. To prep the artichokes, first cut the pointy tops off the leaves. Trim away the tough outer leaves and peel the stems. Cut the chokes in half and use a spoon to remove the inner leaves. Put the artichoke in the boiling water and boil until just tender, about 8-10 minutes.
3. Meanwhile, heat the grill to hot. Drain the chokes and drizzle with a good amount of olive oil and grind some pepper over. Place artichokes on the grill cut side down. Grill for a couple minutes until artichokes start to char, then flip and grill them leaf side down.
4. Transfer to a platter and top with extra lemon juice.
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Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.
Ingredients:
1 pound zucchini
3 tablespoons olive oil
2 pieces thick-cut bacon, cut into cubes or lardons
1 tablespoon freshly-chopped thyme
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Trim the zucchini and cut into cubes. Heat the olive oil in a frying pan or skillet, add the bacon and fry until golden brown and crispy.
2. Add the zucchini cubes and fry over brisk heat for 3-4 minutes, tossing them around in the pan from time to time, until the cut sides start to turn golden.
3. Add the thyme and plenty of black pepper, also adding salt, if needed. Season with the lemon juice and serve immediately.
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Mediterranean Summer Salad
This classic salad makes the best of summer tomatoes and cucumbers.
Ingredients:
2 heirloom tomatoes, cut into bite sized chunks
1 pint cherry tomatoes, sliced in half
2 English cucumbers, peeled and cut into bite sized chunks
1 Tropea onion, peeled and sliced
1 cup Kalamata olives
¾ cup chevre cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh herbs of your choice, such as basil, oregano and parsley, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the tomatoes, cucumbers and sliced onion in a bowl. Mix in the olives.
2. In a small bowl, whisk together the basil-infused olive oil, vinegar, herbs, and salt and pepper, and pour over the salad to coat. Toss well, then sprinkle with the chevre cheese and season with additional salt and pepper, as needed.
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Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.
Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
2-3 cups Mesclun greens, washed and dried
½ cup crumbled chevre cheese
½ cup roasted pumpkin seeds
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
2. To assemble the salad: Arrange Mesclun greens on a large platter and then top with beet slices. Top with roasted pumpkin seeds and crumbled chevre, then drizzle with the vinaigrette. Top with additional ground pepper to taste.
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Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
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Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!
Ingredients:
½ pound dried Jacob’s Cattle beans, soaked
3 pieces (about 5 ounces) thick-cut bacon
1 small onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
4-5 small cloves garlic, minced
4 heaping teaspoons crumbled sage, divided
1 teaspoon sea salt
Fresh ground black pepper, to taste
A splash of wine or vinegar, for deglazing
Olive oil, for garnish
Method:
1. Transfer beans and their soaking liquid to a medium saucepan. Add water to cover by at least 1 inch, if necessary, and bring to a boil over medium-high heat. Reduce heat to low and simmer gently, covered, until beans just begin to soften, about 30 minutes.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove bacon to a clean plate. Pour off all but 1 tablespoon of bacon grease. Deglaze pan with a splash of wine or vinegar and scrape up all of the browned bits. Add onions, celery, carrot, and garlic to the skillet. Crumble in 2 teaspoons of sage and sprinkle with salt. Sauté over low heat, very slowly, until vegetables are very soft and slightly caramelized, about 20 minutes.
3. Add vegetables and salt to the beans. Simmer, partially covered, until beans are tender and cooking liquid has thickened, about 1 hour 15 minutes. During the final 5 minutes of cooking, add the remaining sage and freshly ground black pepper: taste and adjust seasonings. Serve hot, drizzled with olive oil and topped with crumbled bacon.
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