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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Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!
Ingredients:
F&L cobbler crust mix
¾ cups milk plus 2 tablespoons
4 cups sliced apricots
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
Ground cinnamon or nutmeg (optional)
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.
2. Bring 1 cup sugar, apricot slices, and lemon juice to a boil over high heat, stirring constantly. Pour the fruit mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.
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Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.
Ingredients:
4 tablespoons unsalted butter
2 apples, peeled, cored and sliced
2 pears, peeled, cored and sliced
2 tablespoons light brown sugar
Pinch of cinnamon
Method:
1. In a large skillet, melt the butter. Add the fruit slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.
2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until the fruit is softened and lightly caramelized, about 10 minutes longer. Serve warm or at room temperature.
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Yellow Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.
Ingredients:
1 pound yellow Romano beans, trimmed
2 Tropea onions, green ends discarded, peeled and then chopped
2-3 tablespoons butter
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Fill a large pot with water, bring to a boil. Drop in wax beans, cook briefly until just tender, approximately 1 minute. Remove from heat, drain and rinse with cold water to stop the beans from cooking any longer. Set aside.
2. Meanwhile, in a large sauté pan, add the butter and onions, cooking over low heat until onions are tender and caramelized. Add the Romano beans, turn heat to high and toss to combine. Season with salt and pepper and garnish with the parsley.
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Quince-Ginger Compote
Another fantastic filling option for this week’s crêpes.
Ingredients:
3 cups off-dry white wine, such as Riesling
1½ cups water, plus more if needed
1½ cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into ½ -inch wedges
1 tablespoon fresh lemon juice
Method:
1. Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
2. Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.
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Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Ingredients:
2 medium zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.
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Slow-Roasted Sungold Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Ingredients:
1 pound Sungold cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
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Braised Baby Artichokes
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Ingredients:
1¼ pounds baby artichokes
1 lemon, halved
½ cup chicken stock
¼ cup dry white wine
3 tablespoons olive oil
2-3 cloves garlic, minced
Method:
1. Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
2. Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally until artichokes are tender and golden and liquid has completely evaporated, about 12-15 minutes. Add minced garlic, toss and sauté until garlic is fragrant, about 1 minute. Season with salt and pepper, and serve immediately. If desired, top with toasted, buttered bread crumbs for an added crunch.
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