Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.
Ingredients:
2 garlic cloves, finely minced
¼ cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt & freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Method:
1. To make the gremolata, finely chop the garlic, parsley and lemon zest together on a cutting board until well combined. Transfer to a bowl. (You can prepare the gremolata an hour or two before you cook the asparagus.)
2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
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Persimmon Salad with Greens & Goat Cheese
This salad is a lovely balance of sweet, tart, and creamy, with a pop of crunch from the nuts.Â
Ingredients:
4 ripe persimmons, thinly sliced (leave skin on)
5 cups arugula, spinach, radicchio or any combination of mixed greens
¼ cup pomegranate seeds
â…“ cup crumbled goat cheese
¼ cup toasted pecans or walnuts
½ small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt and freshly cracked black pepper, to taste
Method:
1. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
2. Place the greens on a large serving platter or bowl. Layer the persimmon slices evenly over the greens. Sprinkle the pomegranate seeds, crumbled goat cheese, toasted pecans, and red onion slices on top.
3. Drizzle the dressing over the salad just before serving. Toss lightly to combine or leave as is for a beautiful presentation.
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Persimmon Cake
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar before serving.
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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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Carrot & Apple Saute with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
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Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Ingredients:
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. In a frying pan over high heat, sauté the fennel slices with the butter for about 15 minutes until tender, seasoning with salt and pepper to taste.
2. Transfer to a baking pan, sprinkle the fennel with the grated cheese and bake in a preheated oven at 350° for 10 minutes, until the cheese is golden brown and melted.
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Potato-Leek Soup
This classic Julia Child recipe is always a home run; serve this with slices of this week’s Beecher’s cheese bread.
Ingredients:
2 tablespoons olive oil
1 pound baby red potatoes, peeled and cut in half if on the larger side
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable or chicken stock
1-2 tablespoons freshly squeezed lemon juice
½ cup heavy cream
½ cup crème fraîche
â…“ cup minced parsley
Sea salt and fresh ground pepper
Method:
1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 5-10 minutes (time will vary greatly depending on the surface area of the bottom of your pot).
2. Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.
3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
4. Add the cream, and season to taste with salt and lemon juice.
5. Ladle into bowls, and garnish with a dollop of crème fraîche and a healthy sprinkling of minced parsley.
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Savory Apple & Leek Pumpernickel Stuffing
Earthy pumpernickel bread, sweet apples, and mellow leeks come together for a deeply flavorful stuffing that feels both rustic and refined. Perfect alongside this week’s bratwurst or a roasted chicken!
Ingredients:
6 cups pumpernickel bread, cut into 1-inch cubes
3 tablespoons butter
2 medium leeks, white and light green parts only, cleaned and sliced
2 apples, cored and diced
2 teaspoons fresh thyme leaves
½ teaspoon salt
Freshly ground black pepper
1½ cups vegetable or chicken broth
1 egg, lightly beaten
Method:
1. Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast until slightly crisp, about 10 minutes. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the leeks and cook until soft and fragrant, about 5 minutes. Stir in the apples and thyme, and cook for another 5 minutes until the apples are tender but not mushy. Season with salt and pepper.
3. In a large bowl, combine the toasted bread cubes with the leek–apple mixture. Pour in the broth and toss gently to coat. Let sit a few minutes to absorb. Stir in the beaten egg, then transfer the mixture to a buttered baking dish. Bake, uncovered, for 25–30 minutes, until the top is golden and crisp. Serve warm.
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Radicchio-Apple Salad with Dijon-Cider Vinaigrette
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
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