Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups arugula, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers and celery. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of arugula, with sliced heirloom tomatoes and cucumbers alongside.
Tip: Drizzle tomatoes and cucumbers lightly with olive oil and fresh lemon juice, and sprinkle with sea salt and fresh ground pepper.
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Dublin Coddle
Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.
Ingredients:
10 slices of bacon, cut into 1-inch pieces*
1 pound Double D Meats Irish sausages
4 small yellow onions, sliced into rings
3½ pound potatoes, roughly peeled
2-3 tablespoons fresh parsley, minced
2 cups chicken broth or water
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place bacon into a 5-quart Dutch oven and heat over medium heat until cooked and crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving excess bacon grease in the pot.
2. Sear sausages for 3-4 minutes on both sides. Transfer to a cutting board and slice into thirds.
3. Remove the pot from the burner and layer the onions, bacon, sausage pieces and potatoes in the Dutch oven, sprinkling with healthy pinches of salt and pepper and the chopped parsley.
4. Pour chicken broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes, or until the potatoes are fork tender. Remove and ladle into bowls; serve immediately with soda bread for sopping up the flavorful gravy.
*If you would prefer to omit the bacon, sear sausages in 1-2 tablespoons olive oil instead.
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Potato Salad with Whole Grain Mustard
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.
Ingredients:
1 1/2 pounds waxy potatoes
2 eggs, at room temperature
1 tablespoon wine, cider, or rice wine vinegar
Salt and Fresh-ground black pepper
1/2 red onion, cut into small dice or very thinly sliced
1/4 cup olive oil
2 tablespoons F&L mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
1-2 chopped garlic scapes
Method:
1. Cook potatoes in salted water until tender (there should be very little resistance when poked with a paring knife). Drain, cool, peel, and cut into bite size pieces. Place in a mixing bowl.
2. Simmer eggs for nine minutes, cool in cold water, and peel.
3. Mix vinegar, salt, and pepper in small bowl, pour over potatoes and stir gently. Let sit for 7 or so minutes to allow potatoes to absorb vinegar. Add onion, olive oil, and F&L mustard and mix carefully. Taste for salt and vinegar and add more as needed.
4. Chop the eggs and gently stir into the potatoes with chives, parsley, and scapes.
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Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.
Ingredients:
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons combined chopped fresh herbs of your choice, such as parsley, oregano and basil
Method:
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped herbs and lemon zest. Season with salt and pepper to taste.
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Grilled Halloumi Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.
Ingredients:
5 ounces Halloumi cheese, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Pinch sweet ground chile pepper
Sea salt and fresh ground pepper to taste
Roasted Root Vegetables (see recipe)
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)
2. Thread cheese cubes onto the skewers. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.
3. Grill each kabob, flipping occasionally, until the cheese is golden.
4. Remove kabobs and from grill and transfer to a platter with the roasted root vegetables, laying the kabobs on top of the veggies. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley and a healthy dusting of sweet ground chile pepper.
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Vegetable Rice Soup with Sweet Ground Chile Pepper
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.
Ingredients:
1 cup F&L rice blend
2 cups chicken stock
5 cups water
2-3 garlic cloves, peeled and minced
1 cup Cipollini onions, peeled and chopped
1 leek, roots and tough green ends removed, then chopped
2 cups carrots, peeled and sliced
2 cups French fingerling potatoes, scrubbed and chopped
1 cup dried wild mushrooms, reconstituted and sautéed (see enclosed method)
2 large handfuls combined red baby kale and Swiss chard leaves, torn
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
½ teaspoon sweet ground chile pepper
Sea salt and fresh ground pepper
Method:
1. In a large stock pot, heat the olive oil over medium-high heat, then add chopped onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in chopped carrots, leeks and potatoes and continue to sauté until vegetables are slightly softened, about 4-5 minutes. Add in the rice, chicken stock and water, seasoning with the fresh thyme and sweet ground chile pepper, plus sea salt and fresh ground pepper.
2. Bring soup to a boil, then reduce heat and simmer for 30 minutes, until rice and vegetables are fully cooked and tender.
3. Turn off heat and add the wild mushrooms and greens to the soup, stirring to combine until greens are slightly wilted. Check for seasoning and add additional salt and pepper as desired.
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Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.
Ingredients:
2 cups F&L rice blend
4 cups chicken stock
2 Cipollini onions, peeled and diced
1 clove garlic, peeled and minced
2 tablespoons butter
1 teaspoon sweet ground chile pepper
2 cups Roasted Root Vegetables (see recipe)
½ cup reconstituted and sautéed dried wild mushrooms (see method)
3 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Method:
1. In a medium saucepan fitted with a lid, melt the butter over medium heat, then add diced onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in the rice and the sweet ground chile pepper, plus a healthy pinch each of salt and pepper. Toss together well with a slotted spoon and cook for another 2-3 minutes to toast the rice and spice mixture.
2. Add in the chicken stock and bring the mixture to a light simmer. Cover and simmer until stock has been absorbed and rice is just cooked, about 15 to 20 minutes.
3. Remove from the heat and let the rice sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Transfer to a large serving platter and top with the roasted root vegetables and sautéed wild mushrooms.
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Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!
Ingredients:
2 cups carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
2 cups rutabagas, scrubbed and sliced into 1-inch pieces
1 cup cauliflower, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil
Sea salt and fresh ground pepper to taste
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil and a large pinch of sea salt in a bowl and then transfer to baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Serve hot, warm or at room temperature.
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Beer-Braised Cabbage & Celery Root
This flavorful recipe from Emeril Lagasse gets an extra kick from a sauté in dark beer.
Ingredients:
½ pound bacon*, chopped
1 cup chopped yellow onion
1 teaspoon minced garlic
2½ cups chopped cabbage
1½ cups chicken stock
Heaping ½ cup celery root, peeled and thinly-sliced
1¼ cups dark beer, such as Stout
Sea salt and fresh ground pepper
Method:
1. In a large, heavy sauté pan, cook the bacon over medium-high heat until golden and the fat is rendered. Add the onions and sauté, stirring, for 3 minutes, then add the garlic and cook until fragrant, about 30 seconds.
2. Add the cabbage, salt and pepper, and cook, stirring, until cabbage begins to soften. Add the chicken stock and beer, and sauté, stirring occasionally, for 12 minutes, or until liquid has mostly been absorbed. Lastly, add the celery root and cook, stirring, until it is tender. Remove from heat and serve.
*As a substitute for the bacon, sauté the onions and other vegetables in 2 tablespoons butter.
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Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
Ingredients:
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1¼ cup flour
1 cup fresh ricotta
1 tablespoon baking powder
1 pinch salt
Zest of 1 lemon
2 sweet apples, such as Macintosh, Candy Crisp or Liberty, peeled and grated
Confectioner’s sugar for serving
Method:
1. Preheat the oven to 400°. Butter and flour a 9 or 10-inch spring form pan.
2. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
3. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powder sugar over top and serve with more freshly-sliced apples.
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