Summer Ribollita
Inspired by a recipe found in the Lark: Cooking Against the Grain cookbook, this ribollita celebrates the beautiful vegetables of summer.
Ingredients:
1 cup summer squash, cut into ½-inch dice
1 cup tomatoes, cored and cut into ½-inch dice
¼ cup cherry tomatoes, halved
½ cup green beans, trimmed and cut into ½-inch pieces
1 cup rainbow Swiss chard, stems removed and leaves cut into 2-inch strips
½ jarred cooked cannellini beans, drained of brine
2 slices of day-old bread, lightly toasted and torn into bite-size pieces
4 cups chicken stock
1 cup yellow onion, peeled and diced
3 tablespoons olive oil
2 cloves garlic, peeled and minced
¼ cup dry white wine
Sea salt and fresh ground pepper
2 tablespoons torn basil leaves, for finishing
Pistou (see recipe)
Method:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook until lightly golden, about 7-8 minutes. Add the garlic and cook until softened but not brown. Add the wine and bring to a boil. Turn the heat down to maintain a simmer and let wine reduce slightly, 1-2 minutes.
2. Add the summer squash, all the tomatoes and green beans. Stir in the bread pieces, kale and the cannellini beans.
3. Add the 4 cups of chicken stock and then season the soup to taste with salt and pepper. Bring to a boil, then turn the heat down to maintain a simmer. Simmer until vegetables are tender, about 10-15 minutes.
4. To serve, stir 3 tablespoons of the pistou sauce into the ribollita and immediately ladle into serving bowls. Sprinkle the basil over the ribollita and then add a healthy grating of Grana-style cheese. Serve with the additional pistou on the side.
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F&L Summer Fruit Cake
Moist and incredibly flavorful, this summer fruit cake comes together in just minutes!
Ingredients:
F&L summer fruit cake mix
2 eggs
2 cups of summer fruit or berries, diced if needed
Method:
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs, diced fruit or berries, stirring well to combine.
2. Pour batter into a greased cake pan and back for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
Variation: This is also lovely baked in a cast-iron pan as an upside down cake. For this method, melt â…“ cup butter and â…“ cup sugar in a cast iron pan over medium-low heat, then pour in the mixed cake batter. Bake for 25-30 minutes, or until a tester comes out clean. Remove from the oven and invert the pan on a rimmed plate. Let sit 5 minutes then carefully remove the pan from the cake.
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Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.
Ingredients:
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons combined chopped fresh herbs of your choice, such as parsley, oregano and basil
Method:
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped herbs and lemon zest. Season with salt and pepper to taste.
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Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.
Ingredients:
Polenta
4 cups chicken stock
¼ cup water
4 links chicken Italian sausage
2 red Bell peppers, seeded and thinly sliced
1-2 Piment d’Espellete peppers, seeded and thinly sliced*
2 mixed summer squash, washed and thinly sliced
1 Walla Walla sweet onion, peeled and thinly sliced
2 cloves garlic, minced
Grated Grana-style cheese
Sea salt and fresh ground pepper
*Depending on your heat preference, feel free to tweak the quantity of these smoky, slightly-spicy peppers to your liking.
Method:
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 15-20 minutes.
2. Meanwhile, in a skillet, cook sausages in a half inch of water until done and remove to a plate and keep warm. Discard cooking water. In the same skillet, add both varieties of peppers, summer squash, garlic and onions along with a drizzle of olive oil and turn heat up to high. Sauté vegetables, turning just occasionally until all just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
3. Remove polenta from heat and stir in Grana cheese, and salt and pepper to taste. Top with sausage and pepper mixture. Serve immediately.
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Rigatoni with Cherry Tomatoes, Summer Squash & Ricotta
Also tossed with green garlic and fresh herbs, this spectacular summer pasta is light and colorful.
Ingredients:
1 pound rigatoni pasta
1 pint grape tomatoes, sliced in half lengthwise
2-3 summer squash, washed and sliced into ¼-inch-thick slices
½ cup Farm & Larder ricotta
3 tablespoons minced green garlic
1 tablespoon freshly-chopped mint
2 tablespoons each freshly-chopped parsley and basil
2 tablespoons olive oil, plus an additional tablespoon for finishing
Sea salt and fresh ground pepper
Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, and set aside.
2. Meanwhile, drizzle 2 tablespoons olive oil in a large skillet and heat over medium-high heat. Add in garlic and summer squash and sauté until al dente, about 5-7 minutes. Add pasta, sliced tomatoes, and fresh herbs to pan and toss together. Finish with ricotta cheese and an additional swirl of olive oil. Season with salt and pepper as necessary.
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Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 package Loki Fish Company smoked salmon, flaked into bite-size pieces
4 cups mixed summer greens, such as Mizuna and baby lettuces
Lemon-dill vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
2 teaspoons freshly-chopped mint
Olive oil
Sea salt and fresh ground pepper
Method:
1. Over medium-high heat, bring a large pot of generously salted water to a boil. Drop in pasta and cook until al dente, about 7 minutes. Drain and drizzle with a tablespoon of olive to avoid noodles sticking together. Let cool to room temperature, tossing occasionally.
2. Put pasta into a large mixing bowl, tossing with lemon-dill vinaigrette to coat, reserving about 2 tablespoons. Then add smoked salmon and parsley and gently toss.
3. On a large serving platter, arrange greens, then top with pasta salad and drizzle with remaining vinaigrette. Garnish with fresh mint.
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Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
Ingredients:
2 cups paella rice
4 cups chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
2 teaspoons pimentón
Sea salt and fresh ground pepper
Method:
1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.
3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the pimentón and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.
Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant or this week’s broccolini. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!
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Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!
Ingredients:
F&L cobbler crust mix
¾ cups milk plus 2 tablespoons
4 cups sliced apricots
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
Ground cinnamon or nutmeg (optional)
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.
2. Bring 1 cup sugar, apricot slices, and lemon juice to a boil over high heat, stirring constantly. Pour the fruit mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.
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Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Ingredients:
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley, chives and mint
1 cucumber, sliced
¾ pound snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.
2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.
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Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.
Ingredients:
2-3 ripe peaches, chilled
1-2 tablespoons Farm & Larder Lime basil simple syrup
2 cups sparkling mineral water
Vodka, to taste
Sliced lime wedges
Additional peach slices for garnish
Method:
1. Chop and pit the peaches, then place in a high speed blender or food processor along with about 1 tablespoon of the simple syrup. Purée until uniform, about 45 seconds to a minute. Check for sweetness, and add more simple syrup as desired. Pour mixture through a fine mesh sieve into a pitcher. Use a spoon to press out all the juice from peach pulp. Discard pulp.
2. Assembling one drink at a time, pour a ratio of one part peach purée and one part mineral water, leaving a bit of room at the top of the glass for a splash of vodka. Stir in vodka to taste. Top off with a squeeze of fresh lime and garnish with a slice of peach.
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