Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
Ingredients:
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
1 large head escarole, washed, tough stems removed and coarsely chopped
1 sprig fresh oregano
Crushed red-pepper flakes
Sea salt
Method:
1. Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown.
2. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes.
3. Add escarole, oregano, and red pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Escarole Salad with Grana-Dijon Dressing
This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.
Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper
Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.
2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
3. Grate more Parmesan on top and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!
Ingredients:
3 cups chopped chile peppers, such as a combination of this week’s Anaheim, Jimmy Nardello and French sweet peppers
¾ cup white wine vinegar
½ cup sugar
2 cloves garlic, chopped
½ small onion chopped
2 teaspoons yellow mustard seed
Salt to taste
Method:
1. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
2. Reduce heat to low and simmer for about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
3. Add to a jar and allow to cool before serving; it also keeps well in the fridge for about a month!
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!
Ingredients:
8 eggs
½ pound chorizo sausage
½ cup chopped leeks, white and light green parts only
½ cup chopped green onions
2 cups hearty greens, such as kale, washed, greens removed of any tough ribs and roughly chopped
2 cups cherry tomatoes
½ cup milk
1 cup crumbled cotija or queso fresco cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375º.
2. Cook the chorizo sausage in a large ovenproof skillet until done, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and green onions and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant. Add in the cherry tomatoes and greens and cook until the greens are just wilted, then remove from the heat.
3. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk and ½ cup of the cheese, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
4. Top the frittata with the remaining ½ cup cheese and then bake for 25-30 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Southwest-Style Beans
These spicy beans pair wonderfully with your favorite meat or vegetable hot off the grill.
Ingredients:
1 pound Pinquito beans, or other dried bean of your choice
3 cloves garlic, minced
2 bell peppers, preferably 1 green and 1 orange or red (for color), seeded and diced
1 Walla Walla sweet onion, diced
2 teaspoons chili powder
1 teaspoon ground cumin
Sea salt and fresh ground pepper
Method:
1. Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
2. Drain and rinse the beans, and then place them in a large pot. Add the garlic, bell peppers and the onions. Cover them with about an inch of water.
3. Next add the chili powder and cumin, plus a large pinch each of salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you’d prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
Variation: For extra depth of flavor, add chopped chorizo sausage into the pot at the same time as the garlic, onions and peppers.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients
- 1 Cara Cara orange
- ½ pound sunflower shoots
- ½ red onion, thinly sliced
- 2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette
- 1 shallot, peeled and minced
- â…“ cup freshly squeezed juice from a Cara Cara orange
- â…“ cup red wine vinegar
- 1 teaspoon honey
- ¾ cup olive oil
- Sea salt salt and fresh ground pepper
Method
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Chicory Salad with Pecans & Goat Cheese
This light and bright dressing is the perfect compliment to peppery chicory greens.
Ingredients:
6 cups chicory, leaves separated and torn
1 cup pecans
¼ cup sherry vinegar or red wine vinegar
¼ cup whole grain mustard
2 tablespoons honey
¼ cup thinly sliced chives
¼ cup goat cheese
Extra-virgin olive oil, for drizzling
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
2. Whisk vinegar, mustard, and honey in a large bowl to combine. Add chicory, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans and goat cheese.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.