Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens, such as spinach or baby kale
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.
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Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.
Ingredients:
1 pound Delicata squash, trimmed, peeled, seeded and cut into half moon slices
½ cup olive oil
2-3 garlic cloves, peeled and crushed
1 tablespoon brown sugar
3 tablespoons white wine vinegar
Sea salt and fresh ground pepper
1 tablespoon fresh mint, minced (optional)
Method:
1. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is softened and fragrant, but not browned, 3 to 4 minutes. Press down on cloves to release their flavor, then remove from skillet and set aside.
2. Arrange a layer of squash slices in the skillet and fry, turning once or twice, until lightly browned on both sides and just tender. Transfer to a platter and continue to fry squash in batches.
3. In a small bowl, dissolve the sugar in the vinegar. Carefully return all of the squash slices to the skillet. Sprinkle sugar-vinegar mixture over the squash and season with salt and pepper. Cook, gently moving pieces of squash around, for about 2 to 3 minutes, or until sauce is reduced to a thick syrup. Sprinkle mint over top if using.
4. Return squash to platter, cover loosely and let sit for about 30 minutes to allow flavors to mingle. Serve at room temperature.
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Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.
Ingredients:
5-6 beets, cooked and peeled
2-3 carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh Italian parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.
2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.
3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.
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Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Ingredients:
1½ cups winter squash seeds
3 tablespoons olive oil
1½ tablespoons packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt
Method:
1. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Set aside.
2. Scoop the seeds out of the squash and into a large colander. Rinse seeds thoroughly under cold running water. Use your hands to separate any lingering squash flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel. (If you have time, allow the seeds to sit out on the counter for a couple of hours to really get dry.)
3. Preheat the oven to 350°. Stir together the olive oil, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the seeds and toss to coat. Evenly spread the seeds in a single layer on the prepared pan.
4. Bake for 15-20 minutes, stirring once or twice, until the seeds are golden and crispy and begin to make popping sounds.
Variation: Once you master the method of preparing the seeds, feel free to play around the seasonings here. We love subbing out the cinnamon in favor of a rosemary-kissed Tuscan herb salt for a more savory flavor!
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Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!
Ingredients:
1 bunch Chioggia beets
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cloves
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°.
2. In a small bowl, combine the cumin, coriander, turmeric and cloves. Add 1 teaspoon each of salt and pepper and mix well.
3. If the greens are still attached to the beets, remove them, leaving about 1-inch of the stem intact. Place the beets in a small roasting pan and rub them with the oil and then the spice mixture, coating them evenly. Roast the beets, turning them once or twice, until tender until pierced with a fork, about 1 hour. Let cool until they can be handled, then cut off the stems and peel the beets.
4. Cut the beets lengthwise into wedges and serve warm or at room temperature.
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Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Ingredients:
1 large head Treviso radicchio
¼ cup pitted dates
4 ounces feta cheese
¼ cup extra-virgin olive oil
2 tablespoons lime juice
Pinch of red pepper flakes
Sea salt and fresh ground pepper, to taste
Method:
1. Separate the leaves of the radicchio and rinse and dry thoroughly, then chop the leaves into large chunks. Place in a large serving bowl.
2. Slice the dates into long slivers and sprinkle over the radicchio. Sprinkle a pinch of salt and the red pepper flakes, then drizzle the olive oil over. Squeeze the lime juice and crumble the feta cheese over everything, and grind pepper freshly from a pepper mill. Toss and serve immediately.
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Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Ingredients:
8 cups fall salad mix, or a mix of your favorite greens
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
â…“ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss the greens with half of the vinaigrette. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the greens. Drizzle with the remaining vinaigrette and serve.
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Radicchio Salad with Fennel & Blood Oranges
This crisp, citrus-kissed salad is just beautiful.
Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from a blood orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.
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How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
(Makes enough for one 17-20 pound turkey)
Ingredients:
7 quarts water
Farm & Larder brine mix
1 bottle dry white wine
2 medium onions, thinly sliced
6 garlic cloves
1 bouquet garni (a bundle of dried herbs, such as this week’s thyme and rosemary, plus sage)
Tools:
5-gallon brining container (tub, stockpot, or bucket)
Large brining bag (included in your brining kit)
Method:
1. One day before roasting the turkey, bring 1 quart water and the brine mixture to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
2. To minimize cleanup, line a 5-gallon container with the brining bag. Place turkey in the bag and add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag tightly; if turkey is not fully submerged, weight it down with a plate. Refrigerate for 24 hours, flipping turkey once. (If there isn’t room in your refrigerator, place the turkey inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees).
3. Remove turkey from brine one hour before roasting, and pat it dry inside and out. Let stand for up to an hour before roasting it to your preferred recipe’s specifications.
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Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Ingredients:
1 pound Bietola Swiss chard, with both stems and leaves intact
1 tablespoon whole-grain mustard
1¾ cup heavy cream
Grated Parmesan
Sea salt and fresh ground pepper
Butter, for baking dish
Method:
1. Heat the oven to 350°. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drop the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.
2. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top is bubbly and golden brown.
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