Tomato-Cilantro Chop Salad
Tossed with chopped tomatoes, cilantro and peppers, this zippy salad is light and fresh.
Ingredients:
2-3 cups Mesclun greens, washed and dried
1 cup cilantro, finely chopped
4-6 Stupice tomatoes, washed and diced
2 sweet peppers, seeded and diced
½ cup high-quality olive oil
2 tablespoons sherry vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, vinegar and garlic together, seasoning with salt and fresh ground pepper to taste.
2. In a large bowl, toss together tomatoes with greens, peppers, and cilantro. Drizzle with vinaigrette and toss to coat. Season with additional salt and ground pepper as desired.
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Pear-Cranberry Galette
This country-style tart allows ripe fall pears to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 Olympic Asian pears
1 cup fresh cranberries, washed
1 tablespoon plus 1 teaspoon cornstarch
5 tablespoons brown sugar
Pinch ground cinnamon
Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the cranberries and sprinkle in the cornstarch, brown sugar and cinnamon and toss until the fruit is evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all patch it up with your fingers and a dab of ice water.)
3. Arrange the fruit filling in a mound in the center of the dough, leaving a 2-inch border. Dot the fruit with the butter, cut into small pieces. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the pears and cranberries are juicy and tender and the crust is golden brown.
4. When the tart is done remove it from the oven and transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.
Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
1 head each Little Gem, baby Romaine and Butter lettuce, rinsed, patted dry with a paper towel and coarsely chopped
1 cup raw hazelnuts
½ cup crumbled blue cheese
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. To toast hazelnuts: Preheat oven to 350°. In a baking pan toast hazelnuts in one layer in middle of oven 10-15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely. Coarsely chop.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. To assemble the salad: Arrange lettuce on a large platter and then top with beet slices. Top with crumbled blue cheese and chopped hazelnuts, then drizzle with the vinaigrette.
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Fall Vegetable & Heirloom Bean Soup
A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.
Ingredients:
4-6 cloves F&L garlic confit, plus 2 tablespoons of the accompanying olive oil
2 leeks, trimmed of tough tops and ends, then diced
2 cups Flageolet beans, rinsed and soaked in a large stock pot of water overnight
½ Delicata squash, peeled, seeded and chopped into bite-sized cubes
1 cup French fingerling potatoes, washed and chopped into bite-sized cubes
2 cups heirloom tomatoes, seeded and chopped
8 cups F&L chicken stock
F&L bouquet garni
Sea salt and fresh ground pepper
Method:
1. Drain beans, rinse and set aside. Rinse out the stock pot and place it on the stove, turning the heat to medium-high. Add leeks and garlic confit cloves, drizzling with the olive oil. Cook until leeks are translucent, mashing the garlic up with the back of a spoon while you stir.
2. Once leeks are cooked, add in beans, chicken stock, and the bouquet garni. Generously season with salt and pepper. Bring soup to a boil, then lower the heat and simmer 25-30 minutes, until the beans are almost done. Add in squash, potatoes and diced tomatoes and bring soup back to a boil, then lower the heat and simmer for 15-20 more minutes, until the vegetables and beans are tender. Check for seasoning and add more salt and pepper if necessary.
3. Before serving, remove bouquet garni. Serve with grated Parmesan cheese and sliced whole grain bread on the side.
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Grilled Halloumi & Vegetable Kabobs
These kabobs are incredibly colorful, accented by halloumi cheese and fresh oregano.
Ingredients:
8 ounces halloumi cheese, cut into 1-inch cubes
2 Corne di Tori sweet peppers, seeded and cut into large slices
½ purple eggplant, cut into 1-inch cubes
1 zucchini, sliced in half and then cut into 1-inch slices
1 onion, peeled and sliced in half, then cut into 1-inch slices
4 tablespoons olive oil
2 tablespoons oregano leaves
1 lemon
Sea salt and fresh ground pepper
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; allow to soak while prepping the other ingredients.)
2. Thread the chopped ingredients onto skewers, alternating between cheese and vegetables (peppers, eggplant, zucchini and onion pieces).
3. In a small bowl, combine 3 tablespoons olive oil with a dash of salt and pepper, then brush each skewer kabob on both sides with the mixture. Additionally, slice lemon in half.
4. Grill each kabob, flipping occasionally, until vegetables are tender and slightly charred, and the cheese is golden. While kabobs are cooking, also grill the lemon halves, flesh side down until slightly charred.
5. Remove kabobs and lemon from grill and transfer kabobs to a platter. Drizzle with additional 1 tablespoon olive oil and sprinkle with oregano. Squeeze juice from the grilled lemon over top.
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Greek Eggplant with Lemon Vinaigrette
Ingredients:
1 eggplant
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss eggplant with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around eggplant. Sprinkle eggplant with salt and pepper. Roast eggplant until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide eggplant equally among plates. Drizzle some of the reserved lemon vinaigrette over eggplant before serving.
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Pasta with Sautéed Chanterelle Mushrooms & Herb-Roasted Cauliflower
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Ingredients:
1 pound Lagana Foods pasta
2 cups Chanterelle mushrooms, washed and patted dry
2 cups Herb-Roasted Cauliflower (see recipe)
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Pecorino or Parmesan cheese (optional)
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta and cook until al dente, about 5 to 7 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in drained pasta and cauliflower florets and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Roasted Turnips & Cauliflower
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.
Ingredients:
1 head cauliflower, cut into bite-sized pieces
1 bunch turnips, peeled and chopped into bite-sized pieces
½ cup mixed Italian olives
6 tablespoons olive oil
Sea salt and fresh ground pepper
Chopped herbs, such as parsley and thyme
Method:
1. Preheat oven to 400°. Toss cauliflower and turnip pieces in a large bowl, and drizzle with olive oil. Season with salt and pepper.
2. Spread in a single, even layer on a sheet pan and roast for 20-25 minutes, until vegetables are softened and browned in spots.
3. Remove from oven and place in a serve platter. Top with mixed olives and a handful of freshly-chopped herbs.
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Crispy Chickpeas
Wonderful for snacking, these crunchy-crispy, salty chickpeas are also fantastic served with sautéed sprouting broccoli.
Ingredients:
4 cups chickpeas, rinsed and drained
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
1-2 teaspoons smoked sea salt*
*If you have extra, feel free to substitute for F&L dry grilling rub!
Method:
1. Position an oven rack in the center of the oven and preheat to 350°. Spray a baking sheet with vegetable oil cooking spray.
2. Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
3. Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
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Marsala-Baked Pears
Drizzled with Marsala wine, this baked dish from the Chez Panisse Fruit cookbook by Alice Waters enhances the natural, mellow sweetness of the pears to produce a rich, yet light, dessert.
Ingredients:
6 medium pears (Bosc or D’Anjou)
2 ½ cups Marsala wine
½ cup sugar
Method:
1. Preheat the oven to 425°.
2. Slice â…›-inch off the bottom of each pear so it will sit flat. Arrange the pears in a ceramic baking dish just large enough to hold them snugly.
3. Pour the Marsala over the pears and sprinkle with sugar.
4. Bake pears for about 1 hour, basting them every 15 minutes with their cooking juices. They are done when they can be easily pierced with a knife and look caramelized and golden.
5. Serve the pears on individual dessert plates, drizzled with the juices from the baking dish and with a dollop of crème fraîche or mascarpone alongside.
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