Shaved Fennel Salad with Beets, Raspberries & Grana Cheese

Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Ingredients:
1 bunch beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
¼ cup Grana cheese, grated
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
½ cup raspberries
Sea salt and fresh ground pepper

For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.

2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the raspberry-honey dressing. Plate dressed greens. Season with more salt and pepper if necessary, sprinkle with the Grana cheese and raspberries and serve.

Gather ‘Round the Raclette Recipes

This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Traditional raclette cheese draped over farm-fresh favorites including German Butterball potatoes, smoky Italian speck and our housemade cornichons and pickled onions. Also included: Raspberry-streusel shortbread, a medley of produce like apples, red beets and leeks, plus your own mini raclette-maker to melt that ooey, gooey cheese right at the table.

Here are a few recipe ideas for the week:

How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!

Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.

Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a salad.

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Broccolini with Vin Cotto
Coated in a Balsamic vinegar glaze, garlic-flecked broccolini make for a warm, homey side dish.

Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Red Beet Salad with Cara Cara Orange Vinaigrette

This stunning salad is infused with bright, citrusy flavor.

Ingredients:
Roasted red beets, sliced and still warm from the oven (see recipe)
1½ cups microgreens, arugula or a combination of any mixed greens
¼ cup toasted nut of your choice, such as slivered almonds, pecans or hazelnuts

Vinaigrette:
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons whole grain mustard
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. To prepare the dressing: Put the shallot, garlic, and a pinch of salt in a food processor and pulse to turn into a paste. Add the mustard, vinegar, orange juice and honey, and process until smooth. If you have an opening in the top, add the oils slowly through it; if not, add tablespoons of oil in between pulsing. Taste the dressing and add any more salt if needed. You can also add a bit more honey if you like.

2. On a large serving platter, arrange the micro basil and top with the warm beet slices. Drizzle with the vinaigrette and gently toss to combine, tasting for seasoning and adding more salt and pepper if needed. Top with toasted nuts and serve.

Good Morning Recipes

Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Roasted Fingerling Potatoes, Chile Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!

Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

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