Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.
Ingredients:
Roasted red beets, sliced and still warm from the oven (see recipe)
1½ cups microgreens, arugula or a combination of any mixed greens
¼ cup toasted nut of your choice, such as slivered almonds, pecans or hazelnuts
Vinaigrette:
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons whole grain mustard
â…“ cup freshly squeezed juice from a Cara Cara orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. To prepare the dressing: Put the shallot, garlic, and a pinch of salt in a food processor and pulse to turn into a paste. Add the mustard, vinegar, orange juice and honey, and process until smooth. If you have an opening in the top, add the oils slowly through it; if not, add tablespoons of oil in between pulsing. Taste the dressing and add any more salt if needed. You can also add a bit more honey if you like.
2. On a large serving platter, arrange the micro basil and top with the warm beet slices. Drizzle with the vinaigrette and gently toss to combine, tasting for seasoning and adding more salt and pepper if needed. Top with toasted nuts and serve.
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Artichoke Leaf Pasta with Heirloom Tomatoes & Basil
Using fresh tomatoes, top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.
Ingredients:
1 pound Casina Rossa Folgie di Carciofo pasta
1 pound (about 2-3) heirloom and/or Roma tomatoes, diced
¼ cup julienned basil leaves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon sherry vinegar
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
Shaved Grana-style cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 7 to 8 minutes. Drain.
2. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.
3. Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Grana-style cheese. Serve immediately.
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Classic Southern Potato Salad
A great side for this week’s Southern-inspired fare.
Ingredients:
6-8 medium-sized German Butterball potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
½ cup thinly sliced green onion
¼ cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Sea salt and fresh ground pepper, to taste
Method:
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate in a large bowl until cold.
2. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
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Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Chopped walnuts or pecans, if desired
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter, and a sprinkling of chopped nuts, if using. Sprinkle each apple with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and just tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Strawberry-Rhubarb Crisp
A quick and easy dessert—simply toss strawberries and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
2 cups rhubarb, washed and chopped
4 cups strawberries, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L almond crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb and strawberries with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
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Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Ingredients:
2 pounds fingerling potatoes
2 cups water
6 tablespoons unsalted butter
3 tablespoons chopped parsley
¾ teaspoon salt
1 teaspoon ground black pepper
Method:
1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
2. Slice potatoes ⅛-inch thick with the slicing blade on a grater or with a mandoline. Arrange in layers in skillet. Add water, 1 teaspoon salt, and ½ teaspoon pepper. Dot top with the butter.
3. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
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Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Ingredients:
1 bunch Hakurei turnips with greens
4 cups kale greens, removed of any tough ribs
4 cloves garlic, minced
2 tablespoons olive oil
1 cup chicken stock
¼ cup golden raisins, plumped in water and drained
Method:
1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim the turnip bulb ends and thinly slice. Then, coarsely chop greens.
2. Heat garlic in oil over medium heat in a large skillet until garlic begins to sizzle. Add the turnips and their greens, plus the kale greens. Turn and coat with oil as you wilt the greens.
3. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer for 10 to 12 minutes to soften.
4. Transfer turnips, greens and garlic to a serving platter and top with plumped golden raisins.
Variation: This dish is excellent topped with swarm Andouille sausage slices!
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Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Ingredients:
3-4 red beets, trimmed of green tops
1/2 tablespoon oil
1/2 cup water
Sea salt and fresh ground black pepper
Method:
1. Preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt, and freshly ground black pepper.
2. Add the water to the pan and cover with foil. Put the pan in the oven.
3. Roast the beets until they are tender, approximately 45 minutes to 1 hour – larger beets may take a bit longer. They are done when you can easily insert a paring knife into the center and meet only a little resistance.
4. Let them cool until just warm enough to handle. Use your fingers to gently rub off the skin (this is much easier when they are still warm).
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Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccoli makes for a lovely supper side.
Ingredients:
1 cup balsamic vinegar
1 cup sugar
1 pound broccolini, washed and trimmed
2 tablespoons olive oil
2 cloves garlic, peeled
¼ teaspoon crushed red pepper flakes
Sea salt
Method:
1. Pour balsamic vinegar and sugar into a small saucepan set over medium heat. Let reduce by a half to a third, 25-30 minutes. Set aside.
2. Set a 6-quart pot of water to boil. When boiling, add the broccolini and blanch for about 2 minutes. Drain, rinse under cold water, and set aside.
3. Set a cast iron skillet over high heat. Add the olive oil, garlic and red pepper flakes and cook to season the oil for a minute or two. Add the blanched broccoli and sear, tossing carefully after a minute. After 3-4 minutes more, remove from heat. (The broccolini should be tender yet retain a definite crunch.)
4. Transfer the broccolini, garlic and pepper flakes to a serving platter and pour any remaining oil from the skillet over the veggies. Drizzle generously with the vin cotto glaze. Season with more salt and pepper as desired.
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Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!
Method:
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
â…“ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf rustic bread or focaccia, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta or fresh ricotta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.
2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread or focaccia with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.
3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta or dollop of ricotta on each. Garnish with the basil and season with additional salt and pepper to taste.
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