Rhubarb Galette Tart
Topped with our cherry-almond topping, this simple dessert is the perfect combination of tart and sweet.
Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
½ cup sugar
Farm & Larder galette dough, chilled
Farm & Larder cherry-almond topping
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and toss with the sugar. Set aside.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with an even layer of cherry-almond topping and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Soy-Pickled Baby Shiitake Mushrooms
These delightful mushrooms made famous by Momofuku are a delightful addition to a stir-fry!
Ingredients:
4 cups loosely packed baby Shiitake mushrooms (about 3 ounces by weight)
1 cup sugar
1 cup soy sauce
1 cup white wine or sherry vinegar
1 thumb-sized knob of ginger, peeled
Method:
1. To prep the mushrooms, wash thoroughly and then remove the stems from the mushroom caps and discard. Slice the caps into 1/4 inch wide slices.
2. Combine the mushrooms with 2 cups water and the sugar, soy sauce, vinegar and ginger in a sauce pan. Bring to a simmer over medium heat, then reduce heat and simmer gently for 30 minutes. Allow the mushrooms to cool in the liquid.
3. Pack the pickled mushroom slices into a quart size container and add enough of the cooking liquid to cover. Ready to serve immediately, or they should last in the refrigerator in a tightly-sealed jar for 2-3 weeks.
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Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Ingredients:
1 pound spring salad mix
1 bunch baby beets, scrubbed and trimmed of greens
¼ cup crumbled blue cheese
Sea salt and fresh ground pepper
Minced chive blossoms
For vinaigrette:
¾ cup olive oil
¼ cup chive blossom vinegar (see recipe)
2 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. To roast beets, preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt and freshly ground black pepper. Add the water to the pan and cover with foil. Roast the beets until they are tender, approximately 45 minutes to 1 hour. Let them cool until just warm enough to handle. Use a towel to gently rub off the skin (this is much easier when they are still warm). Cut into bite-sized pieces.
2. To prepare the vinaigrette, whisk together the olive oil, chive blossom vinegar and garlic, plus sea salt and pepper to taste, in a small bowl until combined.
3. In a large salad bowl or serving tray, arrange washed salad greens, then top with beets. Drizzle with chive blossom vinaigrette, then top with crumbled cheese, chive blossoms and a few grinds of pepper.
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Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.
Ingredients:
1 bunch asparagus
½ cup toasted, chopped hazelnuts
1 tablespoon freshly-chopped mint
3 tablespoons olive oil
3 tablespoons freshly-squeezed lemon juice
2 tablespoons Champagne or apple cider vinegar
1 teaspoon honey
Grana cheese shavings
Sea salt and fresh ground pepper
Method:
1. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
2. Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Garnish with Grana cheese shavings.
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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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