Shaved Fennel Salad with Beets & Raspberries
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
¼ cup Grana cheese, grated
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
½ cup raspberries
Sea salt and fresh ground pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the raspberry-honey dressing. Plate dressed greens. Season with more salt and pepper if necessary, sprinkle with the Grana cheese and raspberries and serve.
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Pear Crostata with Blueberries
This rustic tart is fantastic served for dessert—and then breakfast the next day.
Ingredients:
2 pears
½ cup blueberries
¼ cup all purpose flour plus 1 tablespoon
¼ cup granulated sugar
¼ teaspoon salt
2 tablespoons unsalted butter
1 egg white, beaten
1 premade or store-bought pie dough crust
2 tablespoons raw sugar
Method:
1. Preheat the oven to 350°. Roll pie crust into an 11-inch circle on a lightly floured surface. Transfer to a sheet pan.
2. For the filling, cut pears in wedges and place them in a bowl. Toss them with the flour, sugar and salt. Fan the pears on the dough circle leaving a 1½-inch border.
3. Sprinkle blueberries on top of pears. Fold over in sections. Use egg wash as glue as you work in sections around the dough. Spread remaining egg wash over folded dough. Dot the crostata filling with butter.
Sprinkle raw sugar over the entire tart. Bake in preheated oven for 20 to 25 minutes until golden brown. Serve warm or at room temperature.
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Grain Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
Ingredients:
1½ cups cooked farro, quinoa or other grain of your choice
2 heirloom tomatoes, seeded and chopped
½ Walla Walla sweet onion, diced
¼ cup green olives, pitted and chopped
¼ cup fresh parsley, chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
¼ cup olive oil
Fresh ground pepper
Method:
1. In a large bowl add the farro, tomatoes, onion, olives and parsley, then toss to combine.
2. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
3. This salad can be refrigerated overnight. Bring to room temperature before serving.
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Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!
Ingredients:
1 pound semolina pasta of your choice
1 pound Italian sausage
1 pound mixed cherry and heirloom tomatoes, cut in half for the cherry tomatoes, and then in bite-sized chunks for the larger heirlooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
¼ cup julienned basil leaves
Chevre cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste, and allow to sit while preparing the rest of the dish so that the flavors meld.
2. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 6 to 8 minutes. Drain.
3. In a large skillet, cook the Italian sausage over medium-high heat, crumbling into bite-sized pieces, until cooked through and no longer pink. Add the tomato mixture and the drained pasta to the skillet and toss thoroughly to combine. Stir in the basil and season with additional salt if needed. Transfer to individual serving bowls and add a generous dollop of chevre cheese to each and drizzle again with olive oil before serving.
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Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Ingredients:
10 apricots, washed and dried
3 large sprigs rosemary
½ vanilla pod (reserve the other half for the serving cream)
Zest of 1 orange
½ cup orange juice (from roughly 2 oranges)
3 tablespoons honey
¼ cup slivered almonds, toasted
Honeyed yogurt cream:
1 cup Greek yogurt
½ cup heavy cream
Seeds from ½ vanilla pod
1 tablespoon runny honey
1 tablespoon powdered sugar
Method:
1. Preheat oven to 400°. Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
2. Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking the baking dish from time to time to make sure the fruit doesn’t burn. The apricots are done when they are soft but have not collapsed completely.
3. To make the yogurt honey cream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and whip until soft waves form. Refrigerate until ready to serve.
4. Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yogurt honey cream on the side and scatter the toasted almonds on top.
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Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups Caraflex cabbage, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
1-2 tablespoons thinly sliced purple scallions
Method:
1. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve. Garnish with purple scallions.
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Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.
Ingredients:
4 peaches, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the peaches in half and brush the melted honey butter on the cut side.
3. Place the peaches cut-side down onto the heated grill pan. Grill the peaches for about 2-3 minutes until softened and just slightly charred, and then remove and place them cut-side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each peach half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Grilled-Roasted Garlic
Forget turning on the oven, you can roast garlic on the grill! These tender, smoky cloves are delicious incorporated into salad dressings, or simply spread atop slices of grilled bread for a summery starter.
Ingredients:
Whole garlic bulbs
Olive oil
Method:
1. Prepare the garlic by slicing the tops off the garlic bulbs (depending on the size of each bulb it should be around ¼ to a ½ of an inch from the top) to expose the individual cloves. Then drizzle the exposed garlic cloves with a good amount of olive oil.
2. Wrap the bulbs in heavy-duty aluminum foil. Place covered bulbs on a hot grill, over indirect heat, for approximately 40 minutes (this will vary based on the exact size of your bulbs). Then open the foil and use your finger to test if they’re done. They should be nice and soft to the touch when roasted through.
3. Remove and allow to cool slightly. Use a small knife or cocktail fork to gently remove the individual roasted garlic cloves from the skins and then prepare according to your chosen recipe.
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Sprouting Broccoli with Lemon Vinaigrette
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Ingredients:
1 pound sprouting broccoli
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper
Method:
1. Wash and trim the broccoli and steam for 5 minutes, until it is crisp yet tender. Drain.
2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccoli and toss to coat.
Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.
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Crispy Fried Shallots
These crisp little nibbles are delicious scattered over salad greens or tucked into burgers and sandwiches.
Ingredients:
1 cup vegetable or olive oil
3 large shallots, peeled and sliced lengthwise about â…›-inch thick
Salt
Method:
1. Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
2. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.
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