Cherry Crisp
A quick and easy dessert—simply toss cherries with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
5 cups cherries, washed and pitted
1½ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L cherry-almond fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the cherries with the sugar and cornstarch. Place in oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the cherries, covering them completely. Bake until the topping is lightly browned and the fruit is bubbling.
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Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!
Ingredients:
4 cups fingerling potatoes, cut into cubes
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
½ cup feta cheese, crumbled
3 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Lightly grease a large baking sheet with oil.
2. In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.
3. Meanwhile, marinate the feta in the lemon juice and parsley. Remove potatoes from oven and toss with the lemony feta right in the pan; cook 5 more minutes. Serve immediately.
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Lemon Risotto with Cherry Tomatoes & Fresh Summer Herbs
This bright risotto showcases bright herbs and juicy cherry tomatoes—just remember to keep stirring!
Ingredients:
1½ cups Arborio rice
4 cups warm chicken stock
8 tablespoons butter
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
1¼ cups grated Grana cheese
Juice and zest of 1 lemon
1 pint cherry tomatoes, washed and halved
3 tablespoons combined fresh herbs, such as parsley, mint and oregano, all chopped
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the garlic until soft but not brown.
2. Add the shallot and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, lemon juice and lemon zest. Season with salt and pepper to taste. Top with the cherry tomatoes, fresh herbs and a healthy grating of Grana cheese and serve immediately.
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Grilled Fresh Figs with Ice Cream & Honey
Drizzled with honey, these lightly-grilled, caramelized figs are truly addicting.
Ingredients:
10 fresh figs, halved
1 tablespoon canola oil
1-2 tablespoons balsamic vinegar
2 tablespoons sugar
1½ teaspoons chopped fresh thyme
2 pints vanilla ice cream
½ cup honey
5 large mint leaves, thinly sliced
Method:
1. Heat the gas grill to medium low or prepare a low charcoal fire. Set the figs cut side down on a baking sheet and brush the rounded side with the oil. Flip and brush the cut sides of the figs with the balsamic vinegar.
2. In a small bowl, toss the sugar with the thyme, then sprinkle over the figs. Set the figs on the grill, cut side facing up. Cover the grill and cook until the sugary tops start to bubble and brown and the bottoms of the figs get light grill marks (without burning), 5 to 8 minutes.
3. Serve immediately over scoops of ice cream, drizzled with the honey and sprinkled with the mint.
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Kohlrabi, Carrot & Cabbage Slaw
This easy slaw is incredibly crisp, light and fresh.
Ingredients:
1 large kohlrabi, peeled, stems trimmed off and grated
½ head green cabbage, shredded
6 baby carrots, peeled and grated
½ red onion, grated
4 tablespoon chopped cilantro
¼ cup golden raisins
¼ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Method:
1. Combine the kohlrabi, cabbage, carrots, onion, cilantro and raisins in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
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Stuffed Pasta Shells with Tomato Sauce
Our spin on the Italian classic is freshened up by bright parsley, basil and handmade ricotta cheese.
Ingredients:
1 pound lumacone shell pasta
1 jar Nonna Pat’s tomato sauce
3 ½ cups Farm & Larder fresh ricotta cheese
½ cup grated Romano cheese
1 egg
12 basil leaves, chopped
2 tablespoons minced parsley
Farm & Larder Vecchio cheese (for grating)
Method:
1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
2. In a bowl, mix ricotta, Romano cheese, egg, salt and pepper, basil and parsley. Stir until combined.
3. To assemble, coat the bottom of a baking dish with ½ cup tomato sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle with grated Vecchio cheese.
4. Bake at 350° for 25 minutes, or until hot and bubbly.
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Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!
Ingredients:
1 cup lightly-packed carrot leaves
6 tablespoons olive oil
1 garlic scape
3 tablespoons toasted pine nuts, or other favorite nut such as pecans, walnuts or almonds
¼ cup grated Grana-style cheese
Sea salt
Method:
1. In a food processor, combine the carrot leaves, oil, garlic scape, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.
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Sautéed Spigariello Greens
These hearty, kale-like greens are cooked with garlic and chili flakes, then drizzled with honey for just a touch of sweetness.
Ingredients:
1 bunch spigariello
1 tablespoon olive oil
1 teaspoon shallot, minced
1 teaspoon garlic, minced
1 tablespoon honey
Pinch dried chili flakes
Fresh lemon juice to taste
Sea salt and fresh ground pepper
Method:
1. Cut off the lower stems of the spigariello leaves. (If the leaves are large and the stems tough throughout, remove them completely, as you might from kale.) Blanch the leaves and drain them in a colander, or dry them on paper towels or in a salad spinner.
2. Heat olive oil in a large sauté pan over medium-high heat. Just before the oil starts to smoke, add the spigariello and cook until slightly brown around the edges and a little crisp. Add the shallots, garlic, and chili flakes. Lower heat to medium or medium-low and cook until fragrant, but don’t brown the shallots and garlic.
3. Season with salt and pepper and a squeeze of lemon juice. Plate the spigariello, drizzle with honey, and sprinkle a little sea salt over the top.
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Peach Cobbler with White Polenta Crust
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Ingredients:
F&L cobbler crust mix
F&L cherry-almond topping
1 large egg
1¼ cups milk or buttermilk
¼ cup vegetable oil or shortening
4 cups sliced peaches
1 tablespoon lemon juice
1 cup sugar
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, beat the egg in a large bowl and then stir in the F&L cobbler crust mix, milk or buttermilk and vegetable oil or shortening until just combined (batter will be slightly lumpy).
2. In a saucepan, bring sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter and then sprinkle with the cherry-almond topping.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or at room temperature.
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Fresh Heirloom Tomato Soup
Splashed with a touch of cream, this soup lovingly combines heirloom tomatoes, fresh carrots and seasonal corn.
Ingredients:
12 medium heirloom tomatoes, quartered
1 large sweet onion, thinly sliced
¼ cup olive oil
6 garlic cloves, minced
1 large carrot, chopped
1 cup fresh corn
¼ cup loosely-packed basil leaves
5 ½ cups chicken stock
â…“ cup heavy whipping cream
Sea salt
Method:
1. In a stockpot, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
3. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each with 3/4 teaspoon cream.
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