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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Roasted Golden Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm salad.
Ingredients:
3-4 golden beets
½ tablespoon oil
½ cup water
Sea salt
Fresh ground black pepper
Method:
1. Preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt, and freshly ground black pepper.
2. Add the water to the pan and cover with foil. Put the pan in the oven.
3. Roast the beets until they are tender, approximately 45 minutes to 1 hour, larger beets may take a bit longer. They are done when you can easily insert a paring knife into the center and meet only a little resistance.
4. Let them cool slightly, then use a towel to gently rub off the skin (this is much easier when they are still warm).
5. Slice into bite-sized pieces.
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Mulled Hard Cider
Warm things up with this delightfully-fragrant warm cider recipe!
Ingredients:
4 cups dry hard apple cider
½ lemon, very thinly sliced
2 cinnamon sticks
4 whole cloves
1 2-inch piece of ginger
¼-⅓ cup honey (to taste)
Method:
1. Place all the ingredients in a large sauce pan and bring to a simmer over medium-low heat. (Do not boil or the alcohol will cook out!). Allow cider to steep for 20 minutes.
2. Pour the mulled cider through a fine mesh sieve to remove the lemon slices and any spice bits. Serve each serving with an extra lemon slice and cinnamon stick as garnish.
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Winter Squash Butter
Velvety-smooth and creamy, this spread is excellent on pumpernickel bread.
Ingredients:
2 cups roasted winter squash*
½ cup brown sugar
2 teaspoons spice blend (see below)
½ teaspoon lemon juice
4 tablespoons apple cider
Spice blend:
1 teaspoon whole cloves
1 teaspoon cardamom seeds
1 tablespoon ground cinnamon
Method:
*To roast squash: Preheat oven to 450°. Cut your winter squash of choice in half and remove the seeds and stringy flesh. Drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.
1. Using a mortar and pestle or a spice grinder, pulverize the cloves and cardamom seeds. Mix with ground cinnamon. Set aside.
2. Scooping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup. In a food processor, combine squash, plus all other ingredients and process until smooth.
3. Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
4. Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks.
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Roasted Parsnips with Rosemary
In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.
Ingredients:
1½ pounds parsnips
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Peel and cut parsnips into 1/2-by-2-inch pieces.
2. On a rimmed baking sheet, toss parsnips with olive oil and rosemary, then season with salt and pepper.
3. Roast until tender and golden, about 20 minutes, stirring halfway through.
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Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
½ cup combined freshly-chopped parsley, thyme and rosemary
½ cup F&L duxelles
½ cup Grana-style cheese, grated
Sea salt and fresh ground pepper
2 cups baby Shiitake mushrooms, cleaned and sautéed in 1 tablespoon butter
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo and herbs, and cook for about a minute, stirring constantly. Add in broth and then season with salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the duxelles and Grana-style cheese.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish each serving with a helping of the sautéed baby Shiitake mushrooms. Serve with additional grated Grana-style cheese as desired.
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Sourdough Focaccia
Top this airy bread with fresh herbs and Parmesan cheese; Kalamata olives; or simply with coarse sea salt and fresh ground pepper.
Ingredients:
1â…“ cups sourdough starter
2 cups unbleached all-purpose flour
¼ cup olive oil, plus additional for brushing on top
2 teaspoons sugar
¾ teaspoon salt
Method:
1. Combine all the ingredients in a large bowl, kneading in the flour ½ cup at a time. Allow dough to rise in a warm place until it doubles in size (this should take about 45 minutes), then punch it back down and allow it to rest for an additional 10 minutes.
2. Transfer dough to a lightly-floured surface and then roll out into a 9-by-6-inch oval (dough should be about 1-inch thick). Transfer to a baking sheet and then dimple the surface of the dough with your thumb. Brush lightly with the additional olive oil, allowing the oil to pool in the dimples, then add any desired toppings.
3. Allow the dough to puff up again and then back in a 450° oven for 15-20 minutes or until golden brown. Remove from oven and slice into large wedges to serve.
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