Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.
Ingredients:
4 cups fava greens, washed and coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves garlic, peeled and minced
Sea salt and fresh ground pepper
Method:
1. Gently warm the butter and olive oil in a sauté pan over medium-low heat. Soften garlic in warm oil for 2-3 minutes (do not allow garlic to brown).
2. Turn heat up to medium-high, and add fava greens, salt and pepper and sauté, stirring frequently for 3 minutes, or until the greens are wilted. Season with additional salt and pepper if needed and serve.
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Whole Grain Waffles
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying waffle!
Ingredients:
2 cups Farm & Larder waffle mix
2 cups milk
2 eggs
2 tablespoons vegetable oil
Method:
1. Mix together mix, milk, eggs oil in a large bowl.
2. Preheat the waffle iron, adding a dab of butter to grease the pan. Spoon about ¼ cup of the mixture into the waffle iron. Cook 3-4 minutes until both sides of the waffle is brown and it lifts easily away from the iron. Set aside and cover and then repeat process with the rest of the mixture; it should yield 6-8 waffles.
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Roasted Asparagus with Taleggio Cheese & Walnut Sauce
Topped with melted Taleggio cheese and flavorful walnut sauce, this asparagus recipe will have them coming back for seconds.
Ingredients:
1 pound asparagus stalks
2 tablespoons olive oil
Thinly-sliced Taleggio cheese
¼-½ cup F&L walnut sauce
¼ cup walnuts, toasted and chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Spread out the asparagus stalks in a large sheet pan and drizzle with the olive oil, seasoning well with salt and pepper. Roast the asparagus until tender, about 8-10 minutes, then remove from the oven.
2. While the asparagus is still hot, top the stalks with the slices of Taleggio and then place under the oven broiler to melt the cheese, about 1-2 minutes.
3. Remove from the oven and transfer to a serving platter. Drizzle the asparagus with the walnut sauce and top with chopped walnuts. Serve immediately.
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Potato-Leek Frittata
This fantastic frittata is a great base recipe: Just add in your favorite chopped veggies or greens to the sauté pan!
Ingredients:
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
2 cups thinly-sliced red potatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
½ cup part-skim ricotta
Method:
1. Preheat oven to 425°. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent and potatoes are slightly tender, about 5-10 minutes.
2. Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
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Garlic-Sautéed Red Kale Raab
Rich and vibrant red kale raab is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large red kale raab, greens removed of any tough stems
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the kale into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove the greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variations: This dish is also delightful with the addition of ¼ cup golden raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.
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Lemon-Mint Spritzer
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!
Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
1 cup freshly-squeezed lemon juice
Ice
Club soda
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
3. To assemble the spritzer, add 1 ounce each of simple syrup and lemon juice to a tall glass filled with ice. Top with about 6 ounces of club soda. Stir. Garnish with fresh mint.
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Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Ingredients:
2½ pounds Jerusalem artichokes
½ lemon
2 teaspoons butter
1 tablespoon fresh thyme
Sea salt and fresh ground pepper
Method:
1. Fill a medium pot with water. Squeeze in the juice from the lemon; drop the lemon half into the water. Using a small knife, peel artichokes, one knobby tuber at a time; cut each into 1-inch chunks and drop chunks into the pot. (It’s important to place the freshly cut chunks in the lemon-spiked water as you go to prevent discoloration.)
2. Pour in more water, if necessary, to cover artichokes by 1 inch. Season generously with salt. Bring to a boil, covered; reduce heat to medium. Simmer, uncovered, until just tender, 2–4 minutes. Drain and discard lemon.
3. Heat butter in a large skillet over medium-high heat until butter just begins to turn golden brown and foam subsides. Add artichokes and spread them out evenly. Cook, without stirring, until golden brown on one side. Then occasionally stir gently until some sides are deep golden brown while some are paler, about 6–8 minutes total. Stir in thyme and season with salt and pepper to taste.
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Huevos Rancheros
This classic Mexican dish beautifully showcases our farm-fresh eggs!
Ingredients:
4 eggs
4 corn tortillas
½ yellow onion, peeled and diced
1 15-ounce can of crushed tomatoes (or 1-2 very ripe tomatoes)
½ of a 6-ounce jar of diced green Anaheim chiles
½ teaspoon chipotle chile powder
Olive oil
Butter
Freshly-chopped cilantro, for garnish
Sea salt
Method:
1. To make the sauce, sauté the onions with about a teaspoon of olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. (If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook than canned ones.) Add the chopped green chiles and chipotle chili powder. Bring to a simmer, reduce heat to low, and let the sauce simmer while you prepare the rest of the dish, stirring occasionally. Add salt to taste if needed.
2. To prepare the tortillas, heat a teaspoon of olive oil in another large non-stick skillet on medium high heat, coating the pan with the oil. One by on, heat the tortillas in the pan, a minute or two on each side, until they are heated through and softened. Remove to a plate and cover with foil to keep warm.
3. Using the same skillet, add about 2 teaspoons butter to the pan and heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
4. To serve, spoon a little of the sauce onto a plate. Top with a tortilla, then a fried egg. Top with more sauce and sprinkle with cilantro before serving.
Variation: Try topping each tortilla with cooked and crumbled chorizo sausage for an extra kick!
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Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Ingredients:
1 teaspoon extra-virgin olive oil
10 ounces spinach, washed
3 cups Gruyère cheese bread, cubed*
5 eggs, lightly beaten
1 cup whole milk
½ cup shredded white cheddar or Gruyère cheese
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Scatter spinach and bread cubes in a buttered baking dish.
2. In a medium bowl, whisk together eggs and milk. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pour mixture over bread and spinach and then top with ½ cup cheese. Place dish in oven and bake until set in middle and golden brown on top, 20 to 25 minutes.
*The strata will turn out much better if the bread is slightly stale, so leave the loaf out on the counter overnight before preparing this recipe.
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Roasted Cauliflower & Carrots with Mustard-Caper Vinaigrette
Tossed with our bright housemade vinaigrette, this makes for a super supper side dish.
Ingredients:
1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-sized florets
3 tablespoons olive oil
Farm & Larder mustard-caper vinaigrette
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. On a large sheet pan toss the cauliflower and carrots with olive oil, seasoning generously with salt and pepper.
3. Bake for 15-20 minutes or until vegetables are tender and browned in spots. Remove from the oven and toss vegetables with about ¼ cup of the mustard-caper vinaigrette. Serve immediately or at room temperature.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.