Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Ingredients
- Roasted red beets, sliced and still warm from the oven
- 1 Cara Cara orange
- ½ cup crumbled fresh chevre
- ¼ cup toasted hazelnuts or pecans, chopped
- Fresh-cracked pepper
For the dressing
- ½ cup high-quality olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- Fresh ground pepper
Method
Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm
beets. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove
the peel
and membrane. Then, slice oranges crosswise into thin wheels. On a serving platter, arrange the beet slices and then
top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled
chevre and toasted nuts.
Variation: This salad is also lovely served atop a bed of baby spinach greens.
| Ingredients |
|---|
| Roasted red beets, sliced and still warm from the oven (see recipe) |
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Oven-Dried Cranberry and Orange-Peel Salt
This unique flavored salt is wonderful seasoning for pork or poultry (and makes a great holiday gift, too!).
Ingredients:
1 cup fresh cranberries
2 Mandarin oranges
1 cup kosher salt
Method:
1. Preheat oven to 200°. Line a baking sheet with parchment paper and set aside. Rinse the fruit and pat dry. Using a vegetable peeler, remove the orange peels in thin slices.
2. Arrange the cranberries and the orange peel on the baking sheet and bake for about 8 hours, or until the fruit is completely dry, but not burned. Remove the baking sheet from the oven and allow to cool.
3. Add the dried cranberry and orange peel to a food processor and pulse until the mixture until fine. Pour the mixture into a medium-sized bowl. Add the salt. Gently mix and pour the salt blend into an airtight jar. When kept sealed, the mixture will last for about 2 weeks.
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Baked Winter Squash with Sage
Roasted inverted on the pan, savory winter squash is amplified by a stuffing of fresh herbs and onions.
Ingredients:
1 winter squash, such as Delicata, halved lengthwise and seeds removed
1 yellow onion, sliced
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
2-3 garlic cloves, sliced
4-6 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Line baking sheet with Silpat or parchment paper.
2. Stuff herbs and onions into the cavity of both squash halves, packing lightly. Drizzle the herbs and squash with the olive oil, and season generously with salt and pepper.
3. Place both squash halves cut side down on the baking sheet and roast for 35-40 minutes, until squash is tender. Remove herbs and onion from squash cavity, scoop out flesh and serve squash warm. Sprinkle with chopped parsley and a drizzle of olive oil as garnish.
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Roasted Pears with White Balsamic Vinegar
Topped with honey drizzle and creamy goat cheese, these pears are stunning for dessert or atop arugula greens in a tasty winter salad.
Ingredients:
4 red pears, halved and seeded
4 tablespoons unsalted butter
5 tablespoons white balsamic vinegar
8 tablespoons fresh goat cheese
½ cup honey
Fresh ground pepper
Method:
1. Preheat oven to 400°. Place pat of butter in a 9-inch by 13-inch baking dish and melt in oven for 2 minutes.
2. Remove from oven and arrange pears cut side down, single layered. Pop back into the oven and roast for 30 minutes, until pears are just tender. Then, remove and pour vinegar over pears and roast for 7 minutes more.
3. Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Sprinkle cheese on and around pears, then drizzle with honey. Grind fresh black pepper over the top of pears and cheese.
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Smoked Salmon Galette Tart with Crème Fraîche
This beautiful brunch-ready dish can be served warm or at room temperature.
Ingredients:
F&L galette dough, chilled
4 eggs
1 cup whipping cream, half and half, or whole milk
4 ounces smoked salmon, chopped in large pieces
¼ cup crème fraiche
2 tablespoons fresh dill
2 tablespoons chopped green onion
½ teaspoon kosher salt
Method:
1. Preheat the oven to 375°. Lightly flour a work surface and roll out the galette dough. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or tart pan. Trim any excess so the dough flush with the top of the sides.
2. Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the dough and gently molding it around the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.
3. Meanwhile, in a bowl, whisk the eggs, cream and salt. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill. Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.
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Savory Mini Galette Tarts
Wow guests with these rustic tarts. (We’ve done all the prep work already!)
Ingredients:
Farm & Larder galette dough, chilled
Farm & Larder spinach-mushroom filling
1 large egg, whisked
Method:
1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap chilled dough and place on a well-floured surface. Let sit until the edges become soft enough to roll.
2. Roll dough to about â…›-inch thickness, adding flour as necessary to prevent sticking. Using a round cutter (the mouth of a large wine glass works too) cut out circles of dough and place on the parchment lined pan. Collect dough scraps and reroll until dough is gone.
3. Place about 1 tablespoon of prepared filling into the center of each dough round. (The amount of filling will vary depending on the size of the dough circles. You need about ¾-inch of dough left around the edges for folding.)
4. Fold one small section of dough up onto filling. Rotate and fold another section to create a pleat. Continue until it is pleated all the way around. Press firmly to seal pleats together.
5. Brush the whisked egg on the galette crusts, then place in the oven. Bake until the crusts are golden brown. Remove and cool slightly before serving. You can also bake the tarts ahead of time and reheat just prior to serving.
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Smokey Blue Cheese-Stuffed Pears & Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.
Ingredients:
2 ripe, but firm, red pears, peeled
Juice from ½ lemon
½ cup crumbled Rogue Creamery smokey blue cheese
Arugula greens
½ cup dried cranberries
Fresh ground pepper
F&L pear vinaigrette
Method:
1. Wash each pear, peel and remove stems. Then, using either an apple corer or sharp paring knife, hollow out the center of each pear by inserting your chosen tool into the top of the fruit and pushing down in a circular motion, hollowing out the flesh and seeds, until you’ve reached the bottom. Pack blue cheese crumbles into the cavity, keeping one hand on the bottom of the pear to prevent the cheese from slipping out.
2. Place a generous portion of arugula greens in a serving bowl. Take each pear and slice into ¼-inch slices, revealing the blue cheese center. Place pear rounds on top of greens, drizzle with the vinaigrette and top with dried cranberries.
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Mashed Turnips
This delicious side dish boasts a beautiful golden color thanks to the combination of yellow Ball turnips and German Butterball potatoes.
Ingredients:
4 Ball turnips, peeled and cubed
2 medium-sized German Butterball potatoes
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh sage, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and sage and sauté until the garlic and sage are fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
3. Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, add salt and pepper.
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Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Ingredients:
Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
2 shallots
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.
3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.
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Root Ribbons with Sage
This stunning salad from local chef Jerry Traunfeld adds just a touch of sweetness to winter vegetables.
Ingredients:
2 pounds root vegetables, such as parsnips
3 tablespoons butter
¼ cup coarsely-chopped sage
1 tablespoon maple syrup
2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper
Method:
1. Wash and peel the parsnips and discard the peelings. Continue to peel the parsnips from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until left with cores that are too small to work with.
2. Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice and about ½ cup of water.
3. Continue to cook the vegetables over medium heat, turning them with tongs every minute or so, until all the liquid boils away and the ribbons are glazed and tender, about 10 minutes total. Serve right away, or cool and reheat in the skillet when ready to serve.
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