Delicata Squash & Kale Salad
This hearty salad is also excellent topped with fresh apples!
Ingredients:
½ cup cubed Delicata squash
1 bunch Lacinato kale, ribs removed and finely sliced
¼ cup almonds, chopped
¼ cup crumbled Westward blue cheese
Extra-virgin olive oil
Sea salt and fresh ground pepper
Fresh lemon juice
Grana cheese, for shaving
Method:
1. Heat oven to 425°. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet, leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
2. In a large mixing bowl, toss the kale with the almonds, blue cheese and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Place salad greens in large serving bowl. Garnish with shaved Grana cheese, if desired, and serve.
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Pickled Quail Eggs
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).
Ingredients:
12 quail eggs
½ cup cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon pickling spice
Method:
1. Combine the vinegar, water, sugar, measured salt, and pickling spice in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove the pan from the heat and let sit until the mixture cools to room temperature, about 30 minutes.
2. Meanwhile, place the eggs in a medium saucepan with a tight-fitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Immediately remove the pan from the heat, cover, and let sit 3 minutes. Meanwhile, prepare an ice water bath by filling a 1 ½ quart sized bowl halfway with ice and water.
3. When the three minutes are up, transfer the eggs with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and gently rinse under cold water to remove any residual shell pieces. Pat the eggs dry with a paper towel and transfer them to a glass pint jar with a tight-fitting lid; set aside.
4. Set a fine-mesh strainer over a 1- or 2-cup measuring cup with a spout. Pour the cooled pickling liquid into the strainer and discard the contents of the strainer. Pour the pickling liquid over the eggs and seal the jar. Refrigerate at least 24 hours and up to 1 week. Slice in half lengthwise to serve.
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Rhubarb Chutney
This tangy condiment from Martha Stewart Living is delicious spread on toasted Gruyère cheese bread.
Ingredients:
12 ounces rhubarb, trimmed and sliced
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
â…“ cup dry white wine
â…“ cup golden raisins, chopped
½ cup sugar
Coarse sea salt
Method:
1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and ½ teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat and bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
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Baked Orzo with Smoked Pork Stock
Flavorful and filling, this satisfying baked dish is wonderful served with this week’s grilled halloumi kabobs.
Ingredients:
2 cups orzo pasta
4 tablespoons butter
4 white spring onions, chopped
4 cloves garlic, minced
4 cups smoked pork stock
½ cup water
1 cup Grana-style cheese, grated
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
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 cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the cheese, mixing well.
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 with the chopped parsley before serving.
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Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.
Ingredients:
3-4 frying peppers
2 zucchini, sliced into ¼-inch pieces
3 tablespoons olive oil
2 tablespoons minced fresh parsley
1 garlic clove, sliced thin
Sea salt
Method:
1. Preheat gas or charcoal grill to medium-high, then place whole peppers on grate and grill until skins are blistered and blackened. Add zucchini slices and also grill until just soft with grill marks.
2. Transfer grilled peppers to a bowl, cover tightly with plastic wrap and let stand about 10 minutes. Remove peppers and lay on cutting board. Cut each in half, seeding and stemming, then scrape off charred skin with a knife. Cut into thin strips.
3. Drizzle olive oil over peppers and zucchini, season with salt and sprinkle with parsley. Toss to coat, then add slices of garlic. Allow to sit for 30 minutes to meld flavors before serving.
Variation: Try rubbing both the zucchini and peppers with our signature F&L dry rub before grilling—delicious!
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Roasted Spring Vegetables
Earthy and bright, these roasted beauties are lovely atop this week’s risotto.
Ingredients:
½ pound asparagus, trimmed of any tough ends
1 bunch baby Harukei turnips, washed, trimmed of greens and quartered
1 pound fingerling potatoes, washed and cut into thin coins
½ pound red radishes, washed, trimmed of greens and quartered
¼ cup olive oil
Sea salt and fresh ground pepper
2 tablespoons freshly-squeezed lemon juice
1 tablespoon freshly-chopped herbs, such as thyme, sage or parsley
Method:
1. Preheat oven to 400°. Spread vegetable out on a baking sheet and toss to coat with olive oil. Season generously with salt and pepper.
2. Roast for 20 minutes, turning occasionally, until all vegetables are softened and just beginning to brown.
3. Remove from oven, season with more salt and pepper as necessary and toss with fresh lemon juice and chopped herbs.
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Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
1 pint fresh strawberries, washed and sliced
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with sliced strawberries and a generous dollop of crème fraîche or whipped cream.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Bucatini with Red Kuri Squash, Kale & Mushroom Confit
The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.
Ingredients:
For squash:
1 Red Kuri squash
2 tablespoons butter, melted
2 teaspoons honey
1 tablespoon fresh sage leaves, coarsely torn
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Pecorino cheese
½ bunch Lacinato kale, ribs removed and greens roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder mushroom confit
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; cut each half lengthwise again, then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Meanwhile, add the fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the kale to blanch. Drain.
4. Combine the pasta and kale in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and confit, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!
Ingredients:
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
Pinch brown sugar
Pinch red pepper flakes
Olive-Oil Fried Eggs (see recipe)
Method:
1. Drizzle olive oil into medium skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add half of the turnip greens. Allow to cook down and add the remainder of the greens, and cook, tossing occasionally, until fully wilted.
3. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste. To serve, top each helping of greens with a fried egg.
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