Buttermilk Cornmeal Pancakes
These hearty pancakes boast a delightful texture, and are wonderful topped with Maple-Spiced Apples.
Ingredients:
1 cup yellow cornmeal or polenta
1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1½ cups buttermilk
2 large eggs
¼ cup melted butter
Butter or oil, for greasing the griddle
Method:
1. In a large bowl, whisk together the cornmeal/polenta, flour, sugar, baking powder, and salt. In a separate bowl, whisk the buttermilk, eggs, and melted butter until blended. Pour the wet mixture into the dry ingredients; stir just until combined (do not overmix).
2. Heat a lightly greased griddle or non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake onto the griddle. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook until golden-brown on the second side, about 1–2 minutes more.
3. Serve immediately with butter, maple syrup, or your favorite toppings.
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Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
- Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
- Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
- Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the remaining lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
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Roasted Carrot & Cherry Tomato Agrodolce
A sweet-sour Sicilian-inspired side dish with roasted roots and juicy summer tomatoes.
Ingredients:
1 bunch baby carrots, scrubbed and halved lengthwise
1 cup mixed cherry tomatoes
2 tablespoons olive oil
Kosher salt and freshly cracked pepper, to taste
For the agrodolce glaze:
1½ tablespoons red wine vinegar or sherry vinegar
1 tablespoon honey
1 small garlic clove, finely grated
1 tablespoon olive oil
Optional: 1 teaspoon finely chopped fresh herbs like thyme or basil
Method:
1. Preheat the oven to 400°F. Toss the carrots and cherry tomatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 20–25 minutes, until the carrots are tender and beginning to caramelize, and the tomatoes are blistered.
2. Meanwhile, whisk together the vinegar, honey, grated garlic, and 1 tablespoon olive oil in a small bowl. Remove the vegetables from the oven and transfer to a serving platter. Drizzle with the agrodolce glaze and toss gently to coat. Sprinkle with fresh herbs if using. Serve warm or at room temperature.
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Warm Radicchio & Pear Salad with Honey Vinaigrette
This elegant warm salad celebrates fall’s sweetest contrasts: caramelized pears, toasty nuts, and the gentle bite of radicchio drizzled in honey.
Ingredients:
1 head radicchio, cut into 6 wedges through the core
2 ripe pears, cored and sliced into thick wedges
2 tablespoons olive oil
1 tablespoon Bella Luna wildflower honey
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar (or white wine vinegar)
¼ cup extra-virgin olive oil
¼ cup toasted walnuts or hazelnuts, roughly chopped
¼ cup shaved Gruyère (or blue cheese, if preferred)
Sea salt and freshly cracked pepper, to taste
Method:
1. Preheat the oven to 425°. Arrange radicchio and pear wedges on a parchment-lined baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 12–15 minutes, turning once, until the edges caramelize and the pears are tender.
2. In a small bowl, whisk together honey, Dijon, and vinegar. Slowly drizzle in olive oil, whisking until emulsified. Season with salt and pepper to taste.
3. Arrange the warm radicchio and pears on a serving platter. Drizzle generously with the honey vinaigrette, then top with toasted nuts and shaved Gruyère. Serve warm or at room temperature, with a hunk of Gruyère bread or alongside your favorite fall main.
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Polish Sausage, Cabbage & Potato Stew
This dish is perfect for a crisp fall evening, filling the kitchen with its rich, savory aroma!
Ingredients:
1 pound Polish sausage links, poached in water and then sliced into diagonal rounds
1 medium green cabbage, chopped
4 medium potatoes, peeled and diced
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil or butter
4 cups chicken or vegetable broth
1 teaspoon caraway seeds (optional, for extra flavor)
Sea salt and pepper to taste
Fresh parsley, chopped, for garnish
Method:
1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the cabbage, potatoes, caraway seeds (if using), salt, and pepper. Cook for 5-7 minutes until the cabbage starts to soften.
2. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
3. Return the browned sausage to the pot and simmer for another 5-10 minutes, allowing flavors to meld. Ladle into bowls and garnish with fresh parsley. Enjoy this cozy, savory stew with a slice of crusty bread on the side.
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Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Ingredients:
¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper
Method:
1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.
2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
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Spring Frittata with Mushrooms & Asparagus
This golden frittata folds tender morels, crisp spring veggies, and creamy eggs into one irresistible skillet meal perfect for brunch or a light supper.
Ingredients:
6–8 farm-fresh eggs
½ cup mixed jarred mushrooms
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1 small bunch baby broccoli, chopped
1 small shallot, finely diced
2 tablespoons olive oil
¼ cup whole milk or cream
⅓ cup goat cheese or grated Gruyère (optional)
Sea salt and fresh ground pepper, to taste
Fresh herbs (chives, parsley, or tarragon), for garnish
Method:
1. Preheat the oven to 375°.
2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add shallots and cook until soft, about 2 minutes. Add mushrooms and cook until tender and golden, then stir in asparagus and baby broccoli. Cook for another 3–4 minutes until just tender. Season with salt and pepper.
3. In a bowl, whisk the eggs with milk or cream, and a pinch of salt. Stir in cheese if using. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let cook undisturbed for 2–3 minutes until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and set in the center. Let cool slightly, then garnish with fresh herbs. Slice into wedges and serve warm or at room temperature.
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Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up with creamy yogurt and fragrant mint.
Ingredients:
1 bunch carrots, greens removed and reserved for another use, then peeled and cut into large matchsticks
2 tablespoons butter
2 tablespoons freshly-squeezed lemon juice
Sea salt and fresh ground pepper
¼ cup Greek yogurt
2 tablespoons finely-chopped mint
Method:
1. Melt butter in a large heavy sauté pan over medium-low heat. Add the carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
2. Remove from heat and season to taste with salt and pepper, then drizzle carrots with lemon juice and toss to coat. Transfer to a serving platter and finish the dish with a healthy scoop of sheep’s milk yogurt and scattered mint over the top.
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Grilled Spring Onions with Lemon & Herbs
This recipe elevates green onions from garnish to a stunning side dish.
Bright yet smoky from their time on the grill, these spring onions are excellent atop a pile of pasta!
Ingredients:
4-6 spring onions, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
- Heat the grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.
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Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Ingredients:
6-8 mixed summer squash, washed, halved and thinly sliced
2 tablespoons olive oil
1 tablespoon fresh green garlic
2 tablespoons freshly-chopped herbs of your choice, such as parsley, basil and mint
Sea salt and fresh ground pepper
Method:
1. In a large sauté pan, heat olive oil until shimmering, then add in summer squash and green garlic. Cook, tossing frequently until squash is tender and soft, and garlic is fragrant, about 4-5 minutes.
2. Remove from heat and season with salt and pepper, then toss with fresh herbs.
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