Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large bunch kale rapini
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the rapini into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove kale rapini greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variation: This dish is also delightful with the addition of ¼ cup raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.
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Roasted Kohlrabi & Kabocha Squash
This beautiful side dish boasts a sweet, earthy flavor that pairs well with poultry or pork.
Ingredients:
2-4 medium kohlrabi
1 large Red Kuri Kabocha squash
2 tablespoons olive oil
2 teaspoons fresh thyme, finely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. Trim and peel kohlrabi, then cut into ¾-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
3. Meanwhile, peel the squash, then quarter lengthwise, seed, and cut into ¾-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in same bowl.
4. Add squash to pan and roast, stirring and turning vegetables over halfway through roasting, until all pieces are tender and lightly browned, about 30 minutes. Toss vegetables to combine and transfer to a dish.
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Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Ingredients:
8 cups mixed Lacinato and curly kale greens, removed from thick stems, washed and patted dry
1 cup slivered almonds
2 small Cara Cara oranges, juiced
Zest from both oranges
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled and minced
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds and toss with about half of the dressing. Season to taste with additional salt and pepper and vinaigrette, as desired.
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Cranberry & Mandarin Orange Bread with Walnuts
This moist loaf is wonderful with a fresh cup of joe!
Ingredients:
½ cup unsalted butter
½ cup sugar
½ cup brown sugar
1 egg, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ cups fresh cranberries
½ cup freshly-squeezed Mandarin orange juice
1 cup walnuts, toasted and chopped
Method:
1. Preheat oven to 350°. Butter a 9-inch by 5-inch loaf pan.
2. In a large mixing bowl, cream the butter and sugars together. Add the egg and orange juice and mix until blended. Sift together the flour, baking powder, baking soda and salt and beat into the butter mixture. Gently fold in the cranberries and walnuts until just mixed.
3. Spoon the batter into the prepared pan and bake until golden and a tester has just a few moist crumbs on it, about 45 minutes. Let cool before removing from pan.
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Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
Ingredients:
1 fall squash of your choice, such as Delicata, seeded and quartered
2 tablespoons olive oil, plus additional for drizzling
Sea salt and fresh ground pepper
For Honey-Herb Topping:
2 tablespoons honey
2 tablespoons fresh thyme
¼ cup toasted walnuts, chopped
For Blue Cheese Topping:
¼ cup crumbled blue cheese
¼ cup toasted hazelnuts, chopped
Method:
1. Preheat oven to 400°. Place squash quarters skin side down on a heavy baking sheet and brush flesh generously with olive oil using a brush. Sprinkle each piece with salt and pepper, and bake for 30-40 minutes until squash is tender. Remove from oven and allow to cool just slightly.
2. For honey-herb topping: Transfer squash to a serving dish and brush lightly with additional olive oil before sprinkling the pieces with fresh thyme and walnuts, finishing with a healthy drizzling of honey. For blue cheese topping: Transfer squash to a serving dish and brush lightly with olive oil before sprinkling blue cheese and hazelnuts over each piece of squash.
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Scrambled Eggs with Chanterelle Mushrooms & Herbs
Earthy mushrooms and fresh herbs elevate farmstead eggs in this stunning scramble.
Ingredients:
6 eggs
F&L Chanterelle mushrooms with herbs
¼ cup milk or cream
Tomme cheese
Sea salt and fresh ground pepper
Freshly-chopped parsley
Method:
1. 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.
2. In a sauté pan, melt about 1 tablespoon of butter over medium heat. Once heated, slowly pour in egg mixture and cook until set, stirring occasionally.
3. Turn off heat and stir in Chanterelle mushrooms and a grating of Tomme. Garnish with parsley.
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Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Ingredients
- Roasted red beets, sliced and still warm from the oven
- 1 Cara Cara orange
- ½ cup crumbled fresh chevre
- ¼ cup toasted hazelnuts or pecans, chopped
- Fresh-cracked pepper
For the dressing
- ½ cup high-quality olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- Fresh ground pepper
Method
Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm
beets. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove
the peel
and membrane. Then, slice oranges crosswise into thin wheels. On a serving platter, arrange the beet slices and then
top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled
chevre and toasted nuts.
Variation: This salad is also lovely served atop a bed of baby spinach greens.
| Ingredients |
|---|
| Roasted red beets, sliced and still warm from the oven (see recipe) |
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Oven-Dried Cranberry and Orange-Peel Salt
This unique flavored salt is wonderful seasoning for pork or poultry (and makes a great holiday gift, too!).
Ingredients:
1 cup fresh cranberries
2 Mandarin oranges
1 cup kosher salt
Method:
1. Preheat oven to 200°. Line a baking sheet with parchment paper and set aside. Rinse the fruit and pat dry. Using a vegetable peeler, remove the orange peels in thin slices.
2. Arrange the cranberries and the orange peel on the baking sheet and bake for about 8 hours, or until the fruit is completely dry, but not burned. Remove the baking sheet from the oven and allow to cool.
3. Add the dried cranberry and orange peel to a food processor and pulse until the mixture until fine. Pour the mixture into a medium-sized bowl. Add the salt. Gently mix and pour the salt blend into an airtight jar. When kept sealed, the mixture will last for about 2 weeks.
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Baked Winter Squash with Sage
Roasted inverted on the pan, savory winter squash is amplified by a stuffing of fresh herbs and onions.
Ingredients:
1 winter squash, such as Delicata, halved lengthwise and seeds removed
1 yellow onion, sliced
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
2-3 garlic cloves, sliced
4-6 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Line baking sheet with Silpat or parchment paper.
2. Stuff herbs and onions into the cavity of both squash halves, packing lightly. Drizzle the herbs and squash with the olive oil, and season generously with salt and pepper.
3. Place both squash halves cut side down on the baking sheet and roast for 35-40 minutes, until squash is tender. Remove herbs and onion from squash cavity, scoop out flesh and serve squash warm. Sprinkle with chopped parsley and a drizzle of olive oil as garnish.
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Roasted Pears with White Balsamic Vinegar
Topped with honey drizzle and creamy goat cheese, these pears are stunning for dessert or atop arugula greens in a tasty winter salad.
Ingredients:
4 red pears, halved and seeded
4 tablespoons unsalted butter
5 tablespoons white balsamic vinegar
8 tablespoons fresh goat cheese
½ cup honey
Fresh ground pepper
Method:
1. Preheat oven to 400°. Place pat of butter in a 9-inch by 13-inch baking dish and melt in oven for 2 minutes.
2. Remove from oven and arrange pears cut side down, single layered. Pop back into the oven and roast for 30 minutes, until pears are just tender. Then, remove and pour vinegar over pears and roast for 7 minutes more.
3. Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Sprinkle cheese on and around pears, then drizzle with honey. Grind fresh black pepper over the top of pears and cheese.
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