Packed with rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.
1 large bunch baby kale, or other favorite dark leafy green (about 2 pounds)
2 tablespoons apple cider vinegar
¼ cup, plus 2 tablespoons olive oil
1 teaspoon lemon zest
¼ cup lemon juice
1 tablespoons soy sauce
1 tablespoon honey
1 medium carrot, julienned
1 tart apple, peeled and julienned
1 cup peeled and julienned rutabaga
2 scallions, thinly sliced
Sea salt and fresh ground pepper to taste
1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, honey and remaining ¼ cup of olive oil. Season with salt and pepper.
3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
1 head radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
Garden-Herb vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper
1. Combine apple slices, fennel and radicchio in a large bowl.
2. Pour about ¼ cup of the dressing over the salad and toss to combine.
3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.
Along with busy days and festive nights, December has brought with it a continuation of November’s wet and windy weather. Accordingly, this week’s lineup invites you to sit down to a cozy, comfy supper after a damp day with risotto crafted with earthy Chanterelle mushrooms, herb-kissed fromage blanc and a truffle, sea salt and Parmesan blend topping, plus soft, chewy focaccia bread and a beautiful Washington red wine. Also accompanied by Lollipop radishes, Chioggia radicchio, leeks, Brussels sprouts and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a glass of heirloom blueberry juice!).
Here are a few recipe ideas for the week:
Chanterelle Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.
Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
Moist and incredibly flavorful, this cake comes together in just minutes!
F&L cake mix
4-6 stalks rhubarb, diced
½ cup toasted walnuts, chopped
1. Preheat the oven to 350°. In a large bowl, combine the apple cake mix, eggs, diced rhubarb and toasted walnuts, 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 ⅓ cup butter and ⅓ 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.