Root Ribbons with Sage
This stunning salad from local chef Jerry Traunfeld adds just a touch of sweetness to winter vegetables.
Ingredients:
2 pounds root vegetables, such as parsnips
3 tablespoons butter
¼ cup coarsely-chopped sage
1 tablespoon maple syrup
2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper
Method:
1. Wash and peel the parsnips and discard the peelings. Continue to peel the parsnips from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until left with cores that are too small to work with.
2. Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice and about ½ cup of water.
3. Continue to cook the vegetables over medium heat, turning them with tongs every minute or so, until all the liquid boils away and the ribbons are glazed and tender, about 10 minutes total. Serve right away, or cool and reheat in the skillet when ready to serve.
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Sage Blossom Pesto
Utilizing the gorgeous flowers from the sage plant, this full-flavored pesto is excellent served on grilled crostini.
Ingredients:
1 bunch flowering sage (enough for about 2 cups of combined leaves and flowers)
¼ cup roasted nuts, such as cashew, walnut or pine nuts)
½ cup olive oil
1 clove garlic, peeled
¼ cup onion, coarsely chopped
¼ cup Grana-style cheese
Method:
1. Remove a few of the leaves and all of the blossoms from the sage stalks.
2. Pulse the blossoms and leaves with the rest of the ingredients in a food processor until well-combined. Transfer the pesto to a serving dish and top with a drizzle of olive oil and a generous squirt of lemon.
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Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!
Ingredients:
½ pound dried Jacob’s Cattle beans, soaked
3 pieces (about 5 ounces) thick-cut bacon
1 small onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
4-5 small cloves garlic, minced
4 heaping teaspoons crumbled sage, divided
1 teaspoon sea salt
Fresh ground black pepper, to taste
A splash of wine or vinegar, for deglazing
Olive oil, for garnish
Method:
1. Transfer beans and their soaking liquid to a medium saucepan. Add water to cover by at least 1 inch, if necessary, and bring to a boil over medium-high heat. Reduce heat to low and simmer gently, covered, until beans just begin to soften, about 30 minutes.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove bacon to a clean plate. Pour off all but 1 tablespoon of bacon grease. Deglaze pan with a splash of wine or vinegar and scrape up all of the browned bits. Add onions, celery, carrot, and garlic to the skillet. Crumble in 2 teaspoons of sage and sprinkle with salt. Sauté over low heat, very slowly, until vegetables are very soft and slightly caramelized, about 20 minutes.
3. Add vegetables and salt to the beans. Simmer, partially covered, until beans are tender and cooking liquid has thickened, about 1 hour 15 minutes. During the final 5 minutes of cooking, add the remaining sage and freshly ground black pepper: taste and adjust seasonings. Serve hot, drizzled with olive oil and topped with crumbled bacon.
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Sage Butter Pasta with Summer Squash
This light, summery pasta is deeply flavorful with a sage-butter sauce and crisp squash.
Ingredients:
1 pound pasta of your choice
2-3 assorted summer squash, washed and peeled
4 tablespoons butter
8 sage leaves
½ lemon, juiced
¼ cup Parmigiano-Reggiano or other Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Place a large pot of generously salted water on the stove over medium-high heat, bring to a boil. Drop in pasta and cook until al dente, about 7-8 minutes. Drain, reserving about ½ cup of the cooking liquid.
2. Meanwhile, slice the summer squash very thinly using a sharp knife or mandoline and season with salt and pepper.
3. Melt butter in a 12 to 14-inch sauté pan and continue cooking until golden brown in color. Add sage leaves and sauté until leaves are crisp. Add lemon juice, then gently pour drained pasta into saute pan and heat. Add the cheese and squash, toss to coat and serve immediately.
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Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.
Ingredients:
2 cups F&L rice blend
4 cups chicken stock
2 Cipollini onions, peeled and diced
1 clove garlic, peeled and minced
2 tablespoons butter
1 teaspoon sweet ground chile pepper
2 cups Roasted Root Vegetables (see recipe)
½ cup reconstituted and sautéed dried wild mushrooms (see method)
3 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Method:
1. In a medium saucepan fitted with a lid, melt the butter over medium heat, then add diced onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in the rice and the sweet ground chile pepper, plus a healthy pinch each of salt and pepper. Toss together well with a slotted spoon and cook for another 2-3 minutes to toast the rice and spice mixture.
2. Add in the chicken stock and bring the mixture to a light simmer. Cover and simmer until stock has been absorbed and rice is just cooked, about 15 to 20 minutes.
3. Remove from the heat and let the rice sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Transfer to a large serving platter and top with the roasted root vegetables and sautéed wild mushrooms.
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Sage-Infused Butter
The perfect finishing touch for al dente pasta!
Ingredients:
4 tablespoons fresh sage leaves, coarsely torn
¼ cup butter
Method:
1. In a small skillet, melt butter with sage leaves, swirling to coat. Bring to light simmer, turn off heat and allow to cool slightly. Remove leaves and toss infused butter with pasta.
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Celery Root, Carrot & Apple Slaw
This crisp slaw is light and refreshing, packed with fresh parsley, pine nuts and a touch of cheese.
Ingredients:
1 medium celery root, peeled, quartered and julienned
2-3 carrots, peeled and julienned
2 apples, quartered, cored and julienned
1 ½ cups fresh flat-leaf parsley leaves, loosely packed
½ cup shaved Pecorino, Parmesan or Manchego cheese
½ cup olive oil, plus more for drizzling
¼ cup pine nuts, lightly toasted
2 teaspoon apple cider vinegar
Sea salt and fresh ground black pepper
Method:
1. Add the celery root, carrots, apple, and parsley to a large bowl. Sprinkle 1 teaspoon salt into the bowl and toss.
2. Then, add most of the cheese, the oil, nuts, vinegar, and several grinds of pepper. Gently toss to combine well. Season to taste with salt and vinegar. Serve right away drizzled with more oil, sprinkled with additional pepper, and topped with the remaining cheese.
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Beer-Braised Cabbage & Celery Root
This flavorful recipe from Emeril Lagasse gets an extra kick from a sauté in dark beer.
Ingredients:
½ pound bacon*, chopped
1 cup chopped yellow onion
1 teaspoon minced garlic
2½ cups chopped cabbage
1½ cups chicken stock
Heaping ½ cup celery root, peeled and thinly-sliced
1¼ cups dark beer, such as Stout
Sea salt and fresh ground pepper
Method:
1. In a large, heavy sauté pan, cook the bacon over medium-high heat until golden and the fat is rendered. Add the onions and sauté, stirring, for 3 minutes, then add the garlic and cook until fragrant, about 30 seconds.
2. Add the cabbage, salt and pepper, and cook, stirring, until cabbage begins to soften. Add the chicken stock and beer, and sauté, stirring occasionally, for 12 minutes, or until liquid has mostly been absorbed. Lastly, add the celery root and cook, stirring, until it is tender. Remove from heat and serve.
*As a substitute for the bacon, sauté the onions and other vegetables in 2 tablespoons butter.
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Bucatini with Red Kuri Squash, Kale & Mushroom Confit
The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.
Ingredients:
For squash:
1 Red Kuri squash
2 tablespoons butter, melted
2 teaspoons honey
1 tablespoon fresh sage leaves, coarsely torn
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Pecorino cheese
½ bunch Lacinato kale, ribs removed and greens roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder mushroom confit
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; cut each half lengthwise again, then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Meanwhile, add the fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the kale to blanch. Drain.
4. Combine the pasta and kale in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and confit, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.
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Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
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