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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Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Ingredients:
1 bunch radishes, rinsed and trimmed off tops
2 fennel bulbs, rinsed and trimmed of bottom cores and tops
1 cup white wine vinegar or apple cider vinegar
1 cup water
3 tablespoons honey
2 teaspoons salt
4 whole garlic cloves, peeled
½ teaspoon whole mustard seeds (optional)
Method:
1. Using a sharp kitchen knife or mandoline, thinly slice radishes into rounds. Then, also thinly slice fennel bulbs. Pack the veggies into a large canning jar and top with garlic cloves and mustard seeds (if using).
2. To prepare the brine, combine vinegar, water, honey and salt in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Pour mixture over vegetables in jar.
3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
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German Cucumber Salad with Dill
Caraway seeds and fresh dill lend a robust finish to this creamy, crunchy salad.
Ingredients:
2 Salt and Pepper cucumbers
½ red onion, thinly sliced
1 tablespoon sherry vinegar
1 tablespoon rice vinegar
1 teaspoon caraway seeds
5 tablespoons vegetable oil
2 tablespoons fresh dill, chopped
Sea salt and fresh ground pepper (to taste)
Method:
1. Combine the onion and two vinegars in a medium bowl and set aside for at least 30 minutes and up to 2 hours.
2. Wash the cucumbers well and slice them thinly using a sharp knife or a mandoline. Toss the cucumber with a small pinch of salt in a sieve or colander set over a bowl to catch the juices. Set aside for about 30 minutes, tossing occasionally.
3. Whisk the caraway seeds, vegetable oil and salt and pepper to taste into the onion vinegar mixture.
4. Spread the cucumber slices on a double layer of paper towels and dry them well. No more than 30 minutes before you are going to serve the salad, toss the cucumbers with the dressing and the dill. Taste and add more salt and pepper if necessary.
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Summer Squash Butter
This simple spread is amazing slathered on freshly-toasted whole grain bread—or this week’s muffins!
Ingredients:
2 pounds summer squash
¼ cup olive oil or butter
2 minced shallots, garlic cloves or a combination of both
Sea salt and fresh ground pepper
Method:
1. Coarsely grate the squash. Let it drain in a colander for 3 to 4 minutes.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the squash and toss. Cook and stir over medium to medium-high heat until the squash reaches a spreadable consistency, about 15 minutes. Allow to cool to room temperature before serving.
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Roasted Potatoes with Sweet Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.
Ingredients:
1 Walla Walla sweet onion, chopped
12-16 fingerling potatoes, washed and scrubbed
3-6 garlic cloves, peeled
3 tablespoons butter, softened
3 tablespoons balsamic vinegar
2 bay leaves
Sprigs of thyme
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 325°. In a mixing bowl toss the potatoes, garlic and onions with the softened butter making sure to give them all a good coating. Season them with salt and pepper.
2. Place them into an ovenproof gratin dish and top them with the thyme and bay leaves. Add the balsamic and cover tightly with foil.
3. Bake the potatoes for 2 hours. Every thirty minutes remove the foil, stir to coat, then put the foil back on and continue to bake until caramelized from the balsamic glaze. Serve.
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Golden Beet Salad with Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients
- 1 bunch golden beets, cleaned and trimmed
- 4 cups water
- ½ cup red wine vinegar
- ¼ cup sugar
- Sea salt and fresh ground pepper
- 3 blood oranges*
- 2 tablespoons Champagne vinegar
- 2 tablespoons olive oil
- 2 baby fennel bulbs, trimmed and thinly shaved crosswise, fronds reserved
- 4 cups loosely-packed butter lettuce greens
- * If you can’t find blood oranges, you can substitute 2 Navel oranges.
Method
- Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 3
tablespoons salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a
knife, about 40 minutes. - Peel beets under cool water. Cut into quarters. Juice two of the blood oranges in a small pot and reduce by
half. Add reduction to a blender with one beet and champagne vinegar and blend until smooth. While motor is
running add oil and season with salt and pepper. Strain into a medium bowl. - Remove skin and sections from remaining orange. Toss the fennel, fronds, and greens in 2 tablespoons
dressing. Plate dressed greens. Toss remaining beets and blood orange (peeled and cut into sections) in
vinaigrette, season with more salt and pepper if necessary and arrange on top of greens.
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Radish & Escarole Salad
This crunchy side is enhanced by a rich, briny vinaigrette comprised of salty anchovies.
Ingredients:
3 anchovies
1½ tablespoon red wine vinegar
5 tablespoons olive oil
1 bunch radishes
½ large head escarole
Sea salt and fresh ground pepper
Method:
1. To make the vinaigrette, chop the anchovies finely and put them in a medium bowl. Add the vinegar, a good pinch of salt and several grinds of pepper and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing. Set aside.
2. Scrub the radishes under running water and trim off the tops and tails. Slice them into thin matchsticks (you should have about 1 cup julienned radish). Put in a large salad bowl.
3. Clean and dry the escarole and slice it into 1/2-inch ribbons (you should have about 5 cups). Add to the salad bowl.
4. Toss about two-thirds of the dressing with the salad, taste and add more if you like. Serve immediately.
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