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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Italian Swiss Chard Tart
Topped with breadcrumbs and Grana-style cheese, this tart from chef Mario Batali captures the deep, rich flavor of Swiss chard.
Ingredients:
2 pounds Swiss chard, washed and dried
4 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
¼ cup fresh parsley, chopped
3 large eggs
1 cup grated Grana cheese
1 cup breadcrumbs
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. Bring a large pot of water to a rolling boil and add 2 tablespoons salt. Roughly chop the Swiss chard, discarding the tough stems. Add the Swiss chard to the boiling water and cook until tender, about 5 minutes. Drain thoroughly and set aside.
2. In a large saucepan, heat 3 tablespoons olive oil over medium heat until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.
3. Meanwhile, break the eggs into a small bowl. Season with salt and pepper. Add 3 tablespoons of the cheese and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.
4. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining cheese and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.
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Purple Potato Salad with Baby Fennel
Fennel adds a subtle anise flavor to sweet, mild purple potatoes in this beautiful salad.
Ingredients:
2 pounds Russian Blue potatoes
¼ cup olive oil
2 tablespoons white vinegar
1 garlic clove, minced
2 cups mustard greens, torn
1 cup fennel fronds, sliced
Sea salt and fresh ground pepper
Method:
1. Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
2. Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Serve at room temperature or chilled.
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Cherry-Rhubarb Crisp
A quick and easy dessert—simply toss with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
3 cups rhubarb, washed and chopped
2 cups cherries, washed and pitted
1½ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb and 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 rhubarb, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
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Sautéed Radishes with Mint
Bright mint and velvety butter add richness to this unique side.
Ingredients:
1 pound radishes, trimmed and cut into wedges
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons mint, chopped
Sea salt and fresh ground pepper
Method:
1. Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.
2. Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.
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