Campanelle with Italian Chicken Sausage & Grana Roasted Broccolini
Also tossed with lemon juice and zest, this light and lovely pasta is a snap to prepare.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 pound Italian chicken sausage
Zest and juice of 1 lemon
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Grana Cheese-Roasted Broccolini (see recipe)
Method:
1. Cook the campanelle for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian chicken sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, lemon juice and zest, along with the butter, tossing to combine. Add in the roasted broccolini. Taste for seasoning and then add a little of the reserved pasta cooking water or chicken stock if pasta mixture seems dry. To serve, sprinkle with fresh parsley and additional grated Grana cheese.
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Panzanella Salad with Heirloom Tomatoes & Basil
This flavorful salad is a wonderful way to use up the odds and ends from this week’s Niçoise.
Ingredients:
½ loaf of crusty bread, sliced and cut into 1-inch cubes
2-3 tablespoons olive oil, plus an additional 2 tablespoons to drizzle over salad
2 heirloom tomatoes, chopped
2 garlic cloves, peeled and minced
1-2 tablespoons shallot, thinly sliced
¼ cup Parmesan, broken into small chunks
1 pinch red pepper flakes if desired
2 tablespoons balsamic vinegar
1 cup loosely packed fresh basil leaves, torn
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
Sea salt and fresh ground pepper
Method:
1. Heat a large heavy sauté pan over medium-high heat, adding 2-3 tablespoons olive oil. Once oil is hot, add bread cubes and toss to coat and toast evenly on all sides, seasoning generously with salt and pepper, until brown. (Depending on the size of your pan, you may need to toast croutons in batches.
2. Combine tomatoes, minced garlic, Parmesan and shallot in a large serving bowl. Add red pepper flakes and then drizzle with balsamic vinegar and an additional 2 tablespoons olive oil. Add in bread croutons, toss, and allow to sit for 15 minutes for flavors to marry. Serve garnished with fresh basil, parsley and mint.
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Garlic & Sun-Dried Tomato Hummus
This incredibly-flavorful spread is excellent spread on toasted slices of this week’s Pomodoro loaf.
Ingredients:
1 (15 oz) jar or can garbanzo beans, drained or 1 cup dried beans, cooked
½ cup sun-dried tomatoes in olive oil
3 large cloves of garlic
Sea salt and fresh ground pepper
Method:
1. Combine all ingredients in a food processor or blender and process until smooth. Serve with toasted pita or bread slices, or as a dip for raw veggies.
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Beefsteak Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Ingredients:
3 ripe beefsteak tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
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F&L Apricot Cake with Apricot-Almond Crumble Topping
Moist and incredibly flavorful, this cake comes together in just minutes!
Ingredients:
F&L cake mix
2 eggs
4-6 apricots, peeled, pitted and diced
F&L apricot-almond crumble topping
Method:
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs and diced apricots, stirring well to combine.
2. Pour batter into a greased cake pan and top with the apricot-almond topping. Bake for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
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Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and drizzle with lemon juice, tossing to coat; serve immediately while still warm.
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Roasted Winter Vegetables with Chili-Soy Glaze
Freshen up your roasted vegetable routine with this spicy-savory glazed version.
Ingredients:
2 carrots, peeled and chopped into 1-inch pieces
4-6 baby red beets, peeled and chopped into 1-inch pieces
3 red onions, peeled and chopped into 1-inch pieces
2 small potatoes, washed and chopped into 1-inch pieces
2 Bell peppers, washed and chopped into 1-inch pieces
2 cups baby Shiitake mushrooms, washed
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons wholegrain mustard
2 tablespoons chili soy sauce
1 clove garlic, peeled and minced
Sea salt and fresh ground pepper
Method:
1. On a large sheet pan, combine all the chopped vegetables except the mushrooms, then combine with the olive oil, balsamic vinegar, mustard chili soy sauce and garlic.
2. Season liberally with salt and pepper, then bake in a 400º oven for about 20 minutes until the vegetables are just barely tender. Add the baby Shiitake mushrooms and continue to roast another 10 minutes, until all the vegetables are fully render. Remove from the oven, arrange on a platter and serve warm or at room temperature.
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Grilled Bread
These smoky, charred slices are an excellent base for cherry tomato salsa, fresh cheese, or any other topping you can dream up.
Ingredients:
1 loaf rustic bread, such as Pain au Levain
olive oil
Sea salt and fresh ground pepper
Method:
1. Slice bread in ¼-½-thick slices and lay out on a sheet pan. Brush both sides of each slice with olive oil and then season generously with salt and pepper.
2. Over medium-high heat on a gas or charcoal barbecue, grill bread slices until slightly charred, flipping once to get color on both sides. Serve warm with your desired toppings.
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Roasted Beet Salad with Raspberries & Hazelnuts
Tossed with our Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch Chioggia 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
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L Cara Cara orange vinaigrette
¼ cup goat cheese
½ cup fresh raspberries
¼ cup toasted hazelnuts, coarsely chopped
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. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the raspberries, goat cheese and hazelnuts and serve.
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