Honey-Lemon Dressing
This bright and light dressing is wonderful tossed with spring spinach greens, or even with roasted veggies for an unexpected touch!
Ingredients:
½ cup crème fraîche
2 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons honey
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the yogurt, olive oil, lemon juice and honey. Taste for seasoning and add sea salt and fresh-cracked pepper as necessary. Can be used immediately or refrigerate for a later use.
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Roasted Broccolini with Preserved Lemon Vinaigrette
Accented with our lemon vinaigrette, this bright dish is wonderful topped with a grating of our Vecchio cheese.
Ingredients:
1 pound broccolini
1 ½ tablespoons olive oil
2 garlic cloves, minced
Sea salt and fresh ground pepper
Farm & Larder preserved lemon vinaigrette
Grated Vecchio cheese (optional)
Method:
1. Preheat an oven to 350°F. Wash and trim broccolini.
2. In a fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook, stirring constantly, until lightly golden, about 1 minute. Add the broccolini, salt and a few grindings of pepper. Cook, stirring often, just until the color of the broccolini deepens, about 1 minute more.
3. Scrape the contents of the pan into a baking dish, add the remaining ½ tablespoon olive oil and turn to coat. Transfer to the oven and roast until the broccolini is tender-crisp, 10 to 12 minutes. Transfer to a platter and drizzle with preserved lemon vinaigrette and top with cheese if desired.
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Sautéed Swiss Chard with Grana
Nutty Grana cheese and rich butter add nuanced flavor to Swiss chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.
Ingredients:
1½ pounds fresh Swiss chard
3 tablespoons unsalted butter
½ cup grated Grana-style cheese
Sea salt
Method:
1. Pull chard leaves from the ribs; tear leaves into large chunks. Wash the leaves and cook until tender in a large pot of well-salted water, about 4 minutes or so.
2. Drain the leaves and cool, then squeeze out most of the water out and coarsely chop.
3. Melt the butter in a heavy sauce pan over medium heat. Add the chopped chard and salt to taste. Heat through and add a generous amount of Grana-style cheese. Serve warm.
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Hazelnut Hotcakes
Crafted with toasted hazelnut flour and hearty whole-grains, our signature mix produces one satisfying flapjack!
Ingredients:
2 cups Farm & Larder hotcake mix
2 cups milk
2 eggs
Method:
1. Mix together mix, milk and eggs in a large bowl.
2. Heat skillet over medium-high, adding a dab of butter to grease the pan. Spoon a scant ¼ cup hotcake mixture into the pan. Cook 3-4 minutes, then flip and continue cooking until browned on both sides. Set aside and repeat process; mix should yield 12-14 hotcakes.
3. Top with honey-cinnamon butter and barrel-aged maple syrup. Enjoy!
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Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and Russet potatoes.
Ingredients:
For confit:
2 large leeks, white and light green parts only
1 tablespoons butter
â…› cup water
¼ teaspoon sea salt
3-4 Russet potatoes, peeled and cut into small cubes
½ teaspoon sea salt
1 cup chicken broth, or enough to cover potatoes in a sauce pan
¼ cup cream
3 tablespoons butter
Sea salt and fresh ground pepper
Method:
1. To prepare confit, wash leeks and quarter them lengthwise, and then cut crosswise into quarter-inch pieces. In a medium sauce pan with a lid, melt butter, then add leeks, water, and salt and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. When soft, remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.
2. Boil the potatoes in the chicken broth until fork tender. Drain, reserving about ¼ cup of the broth. Mash the potatoes with a ricer or in a stand mixer.
3. Preheat oven to 350°. Warm the cream, broth and butter and mix into the potatoes. Add more cream if mixture seems dry. Season generously with salt and pepper.
4. Stir in 3 tablespoons of the leek confit and salt to taste, and spread the mixture into a buttered shallow 9- by 11-inch baking dish. Bake in the oven for 40 minutes, or until golden brown on top. Serve warm. (The casserole can be made the night before and refrigerated before being finished in oven.)
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Scrambled Eggs with Pepperoncini Asiago
Infuse your morning eggs with a spicy kick courtesy of pepperoncini-kissed cheese.
Ingredients:
6 eggs
¼ cup cream or milk
½ cup grated pepperoncini Asiago cheese
Sea salt and fresh ground pepper
1 cup loosely-packed chopped spinach leaves (optional)
Diced scallions for garnish
Method:
1. In a mixing bowl, whisk together eggs and cream. Season with salt and pepper.
2. Preheat a large skillet over medium heat, adding a touch of butter or oil. Pour in eggs and cook until just set, stirring occasionally.
3. Add chopped spinach (if using), then cheese; stir to combine, allowing spinach to wilt slightly. Season with more salt and pepper as needed and top with diced scallion.
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Fruit Crisp
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
4 cups peeled and sliced Pippin apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the apples with sugar and cornstarch.
3. Place in oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the fruit, covering completely.
4. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
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Collard Greens & Sausage
A delightful twist on the classic, this comforting dish is flavored with fresh garlic, sweet onion and breakfast sausage.
Ingredients:
1 bunch collard greens, washed and patted dry, stems removed
6 links breakfast sausage
2 tablespoons olive oil
1 sweet onion, diced
2 cloves garlic
2 cups chicken broth
Sea salt and fresh ground pepper
Method:
1. Heat oil over medium heat in large skillet. Add onion and sausage and cook until onion is soft and translucent and sausage is browned.
2. Add garlic, greens, and broth, stirring to combine all ingredients.
3. Turn down heat to medium-low, cover, and simmer for about 15 minutes, until greens are nice and soft. Season with salt and pepper to taste.
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Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup Shiitake mushrooms, washed and thinly sliced
3 cloves garlic, minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 1-2 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
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Warm Beet Salad with Winter Greens
Topped with fresh Chevre and our crunchy hazelnuts, this flavorful salad is a true winter pick-me-up.
Ingredients:
Roasted golden beets, sliced and still warm from the oven (see recipe)
1 head escarole, washed, dried and coarsely chopped
1 head frisée, washed, dried and coarsely chopped
Farm & Larder hazelnut-thyme vinaigrette
½ cup crumbled fresh Chevre
½ cup Farm & Larder toasted hazelnut topping
Fresh-cracked pepper
Method:
1. In a small bowl, add frisée and escarole and drizzle with about ½ cup Farm & Larder hazelnut-thyme vinaigrette, and toss to combine. Allow to stand at room temperature for about 1-2 minutes, allowing greens to soak up some of the vinaigrette.
2. Arrange greens on serving platter, then top with warm beet slices. Generously sprinkle with fresh Chevre and hazelnut topping, then drizzle with the remaining hazelnut-thyme dressing. Season with fresh-cracked black pepper to taste.
Variation: These beets are also wonderful served over thinly-sliced fennel in lieu of the greens. Just let fennel soak up vinaigrette for about 10 minutes to soften slightly.
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