Wild Rice with Sautéed Shiitake Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.
Ingredients:
2 cups wild rice
¼ pound Shiitake mushrooms, sliced
3 to 4 cups Farm & Larder chicken stock
2 tablespoons olive oil
¼ cup dry white wine
3 tablespoons butter
1 sweet onion onions, finely chopped
2 tablespoons Italian parsley, chopped
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
F&L white truffle oil
Method:
1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and about a teaspoon of salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Add 3 cups of chicken stock, stir to combine and bring to a boil. Reduce to a low simmer, cover and cookfor about 20 minutes, adding more chicken stock if needed, until rice is fully cooked.
2. Meanwhile, heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, plus a dash of salt and pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
3. Fluff the rice and fold in the mushrooms, parsley, and remaining tablespoon of butter. Top with chopped hazelnuts and a drizzle of our house white truffle oil.
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Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.
2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.
3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).
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Cara Cara Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to any dinner lineup.
Ingredients:
4 large handfuls of salad greens
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
â…“ cup goat cheese, crumbled
3 tablespoons sliced almonds
F&L citronette
Fresh ground pepper
Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.
2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, sliced fennel, goat cheese and warm almonds. Chop a few fennel fronds and add as well.
3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season to taste with fresh ground pepper.
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Leek & Mushroom Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
1 cup mushrooms, such as baby Shiitake, thinly sliced
12 large eggs
½ cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
¾ cup shredded Fontina cheese, divided
Sea salt and fresh ground pepper
Method:
1. Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
2. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in ½ cup cheese. Season with salt and pepper.
3. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
4. Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
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Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.
Ingredients:
2 pounds (about 2 bunches) kale, tough stems removed, leaves chopped
1½ cups fresh whole-wheat sourdough bread crumbs
½ cup grated Grana-style cheese
3 tablespoons olive oil
2 cloves garlic, minced
Sea salt
Method:
1. Preheat the oven to 375°.
2. In a bowl, stir together the bread crumbs, cheese and 1 tablespoon of the oil until well-blended.
3. In a large frying pan, warm the remaining 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant but not browned, about 1 minute. Add the kale and sprinkle with a healthy dash of salt. Stir until the kale is wilted and coated with oil. Add ¼ cup water, cover and steam until the kale is tender, 6-10 minutes. Transfer to a shallow baking dish and smooth the top. Sprinkle with the bread crumb mixture.
4. Bake until the bread crumbs are golden brown, about 15 minutes. Let cool slightly and serve.
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Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with our apple butter, plus maybe even a few bacon bits on top!
Ingredients:
Raisin loaf
Olive oil
Sea salt and fresh ground pepper
Method:
1. Thinly slice the raisin loaf into ¼-inch-thick pieces with a serrated knife and place slices on a baking sheet.
2. Drizzle lightly with olive oil and sprinkle with salt and pepper, then slip pan into a 375º oven and bake crostini for 10-15 minutes, until bread is golden brown and slightly crisp. Remove from oven, and serve warm or at room temperature. (Can be made ahead of time and stored in an airtight container.)
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Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound pea shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
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. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
Ingredients:
1 (4-6 pound) Winter Luxury pumpkin, rinsed and dried
Sea salt
Method:
1. Heat the oven to 400°.
2. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, cutting the fibers with kitchen shears if necessary. Reserve seeds for another use.
3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
4. Remove the pan to a rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
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Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!
Ingredients:
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth
Method:
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.
2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.
3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.
4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).
5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.
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Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.
Ingredients:
1 large bunch rainbow Swiss chard, lower ends of stems removed, and then coarsely chopped
½ cup water
2 tablespoons olive oil
½ onion, peeled and chopped
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic and onions, stirring often, until fragrant and golden, about 3-5 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Swiss chard and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and braise, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Check seasoning, adding salt if necessary, and serve.
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