Roasted Asparagus with Taleggio Cheese & Walnut Sauce
Topped with melted Taleggio cheese and flavorful walnut sauce, this asparagus recipe will have them coming back for seconds.
Ingredients:
1 pound asparagus stalks
2 tablespoons olive oil
Thinly-sliced Taleggio cheese
¼-½ cup F&L walnut sauce
¼ cup walnuts, toasted and chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Spread out the asparagus stalks in a large sheet pan and drizzle with the olive oil, seasoning well with salt and pepper. Roast the asparagus until tender, about 8-10 minutes, then remove from the oven.
2. While the asparagus is still hot, top the stalks with the slices of Taleggio and then place under the oven broiler to melt the cheese, about 1-2 minutes.
3. Remove from the oven and transfer to a serving platter. Drizzle the asparagus with the walnut sauce and top with chopped walnuts. Serve immediately.
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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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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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Asparagus & Pea Risotto with Mint
One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.
Ingredients:
1 bunch asparagus stalks, cut into 1-inch pieces
2-3 cups freshly-shelled English peas
8 tablespoons butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Method:
1. Bring a large pot of salted water to a rolling boil, then drop in asparagus and quickly blanch for about 2 minutes until asparagus pieces are bright green and just tender (you want them to still have a little bite, so watch closely.) Remove from pot, and place in an ice bath to stop cooking. Pat dry and set aside.
2. Meanwhile, in a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
4. 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.
5. Stir in the remaining butter and season with salt and pepper to taste. Then add the peas and asparagus to the pan. Allow to heat through, then add the cheese and mint. Stir to combine and serve immediately.
Variation: This risotto is also lovely topped with an olive-oil fried egg.
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Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!
Ingredients:
8 ounces Fontina cheese, grated
Sliced Gruyère cheese bread
Butter
Method:
1. Generously butter a slice of bread and lay butter-side down in a skillet. Add a generous amount of grated Fontina and top with another slice of buttered bread. Repeat with as many sammies as you please.
2. Cook over medium-high heat, flipping once the bottom side is golden brown and Gruyère cheese starts to soften. Toast for another 2-3 minutes until the other side is golden brown. Remove from the skillet and enjoy!
Variations: Triple the cheese, if you like (mozzarella or cheddar would both work well!); or, try layering caramelized onions and/or thinly-sliced apple inside the sandwich, too.
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Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
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Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.
Ingredients:
12 Belgian endive
Olive oil
Sea salt
For vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
6 tablespoons walnut oil
¼ cup chopped walnuts, toasted
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Trim the bottoms off the endive and cut each in half lengthwise. Place on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.
3. Meanwhile, make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil to emulsify. Stir in the toasted walnuts and season with salt and pepper, to taste.
4. Transfer the endive to a serving platter and spoon vinaigrette over top.
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Pear Sauce
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.
Ingredients:
4-6 D’Anjou pears, peeled, cored and cut into 1-inch pieces
2 tablespoons water
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon vanilla extract
Method:
1. Combine pears, water, lemon juice, cinnamon, ginger and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 20 minutes.
2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunkier sauce, mash with a potato masher. (You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down first.)
3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator, sauce will keep in the fridge for one week.
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Peach Habanero-Garlic Hot Sauce
This spicy hot sauce is made with fiery roasted peppers and plenty of garlic, ideal for spicing up your favorite foods.
Ingredients:
6-8 habanero peppers, stemmed and halved
2 tablespoons olive oil
1 cup water (for thinning the sauce to your preferred consistency)
4 cups white vinegar
20 garlic cloves, peeled and coarsely chopped
1 onion, chopped
1 tablespoon sugar or to taste
3 teaspoons Worcestershire sauce
½ cup lime juice
1 teaspoon ground cumin
1 teaspoon salt
Method:
1. Preheat the oven to 425°. Set peppers on a baking sheet and drizzle with the olive oil. Roast in the oven for 15-20 minutes or until soft and skins begin to blister.
2. Meanwhile, heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer for about 20 minutes, or until onion and garlic soften. Add roasted peppers and simmer for about 5 minutes.
3. Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot. Return to the pot and simmer for another 5-10 minutes. Serve, or strain into sterilized bottles until ready to use.
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Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.
Ingredients:
Asparagus spears
4 hard cooked eggs, peeled
2 hard cooked egg yolks
1-2 teaspoons Dijon or whole grain mustard
1 tablespoon white wine vinegar
½ cup finely chopped parsley or chervil
1 cup olive oil
¼ cup capers in vinegar, drained and chopped
¼ – ½ cup cornichons, drained and chopped
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 4–5 minutes. Transfer to a bowl of ice water to let cool. Remove from water and pat dry.
2. Put whole hard cooked eggs in bowl with mustard, sea salt and pepper and mash together with a pastry blender or fork. Add vinegar and then add the olive oil, drop by drop as if making mayonnaise. To keep the sauce creamy, add very small amounts of vinegar or warm water at a time. Season with additional salt and pepper to taste and finish the sauce by adding chopped herbs, capers and cornichons.
3. Arrange asparagus on plates; top each with several dollops of sauce gribiche. Garnish with parsley sprigs.
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