Father’s Day Cookout Recipes

recipes-june-18-2015-archived

Fire up the barbecue and gather round to celebrate dear old dad this week with a summery menu highlighted by a grilled bratwurst sandwich on rye. Topped with tangy and bold local mustard, plus grilled Walla Walla sweet onions, this classic sammie is complemented by fresh salad greens, a crisp Sauvignon Blanc and housemade pickled cauliflower. Also: Whip up a tart-sweet apricot galette to finish off the meal.

Here are a few recipe ideas for the week:

Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.

Roasted Beet Salad with Tarragon Vinaigrette
Served over a bed of baby lettuce, this tarragon-kissed salad brings out the lovely flavors of fresh beets.

Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Apricot Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.

Roasted Beet Salad with Tarragon Vinaigrette

Served over a bed of baby lettuce, this tarragon-kissed salad brings out the lovely flavors of fresh beets.

Ingredients:
1 bunch beets, greens trimmed and saved for another use
½ Walla Walla sweet onion, thinly sliced
½ cup fresh thyme, picked
1 bunch fresh tarragon, picked and chopped
½ cup white wine vinegar
½ cup olive oil
⅓ cup champagne vinegar
3 shallots, minced
1 cup canola oil
1 pound mixed baby lettuce greens
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Combine the champagne vinegar, shallots, a pinch salt, canola oil, pepper and tarragon in a glass jar and shake vigorously to blend. Set aside at room temperature to allow the flavors to marry.

2. Place beets in a separate small baking dish. Sprinkle thyme, olive onion, white wine vinegar and oil over the pan. Toss to coat, then season with salt and pepper. Cover the pan with a layer of plastic wrap, then top with a layer of foil. Roast for 35 minutes. When cool, peel the beets and cut them into quarters.

3. Place the lettuce in a large bowl and toss with some of the dressing. Divide the greens between 6 chilled plates. Add roasted beets to each plate and drizzle with more of the vinaigrette. Serve immediately.

Mixed Summer Greens with Plums

This light salad is lovely topped with our housemade chive blossom vinaigrette.

Ingredients:
1 pound mixed salad greens
2-3 plums, washed, pitted and thinly sliced
1 avocado, peeled and thinly sliced
Farm & Larder chive blossom vinaigrette
¼ cup slivered almonds, toasted
¼ cup goat cheese (optional)
Fresh ground pepper

Method:
1. In a large mixing bowl, toss salad greens with plum slices, avocado and slivered almonds. Drizzle with chive blossom vinaigrette, tossing to coat.

2. Transfer to serving platter and season with fresh ground pepper. If using, garnish with goat cheese crumbles.

Baby Lettuce Greens with Chive Blossom Vinaigrette

Whisked with honey and olive oil, this truly unique vinaigrette adds a light, crisp finish to a salad of baby greens.

Ingredients:
Baby lettuce greens, like Tom Thumb
Green apple, chopped
Bleu cheese crumbles

Vinaigrette:
¼ cup chive blossom vinegar
1 teaspoon honey½ – ¾ cup extra virgin olive oil
Fresh ground pepper

Method:
1. To make vinaigrette, mix chive blossom vinegar with honey in a bowl. Whisk in olive oil and combine until smooth.

2. In a large mixing bowl, toss baby lettuce greens with chopped apples, bleu cheese and vinaigrette to taste. Top with additional ground pepper if needed.

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