Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts

The salad makes for an excellent accompaniment to this week’s Butternut squash soup.

Ingredients:
1 head Romaine lettuce
F&L blue cheese vinaigrette
½ cup roasted hazelnuts, coarsely chopped
Fresh ground pepper

Method:
1. Wash Romaine lettuce and drain, patting dry with a paper towel. Remove the core end of the lettuce, and coarsely chop the greens.

2. Place the lettuce in a large bowl and drizzle with the dressing, scattering the roasted hazelnuts over the top. Season generously with fresh ground pepper and serve.

Variation: This salad is also wonderful with chopped bacon bits!

Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying pasta crafted from organic Italian sausage, tender roasted Robin’s Koginut squash, crisp-edged fall greens and Cherry Valley Dairy’s creamy, herb-kissed fromage blanc, plus Gruyère cheese bread and a well-rounded French wine to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and pears and side dish-ready produce like leeks, celery and beautiful salad greens. Enjoy!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Roasted Squash & Fall Greens
Cozy and comforting, full of flavorful squash and greens, this pasta hits all the right notes.

Apple, Pear & Blue Cheese Salad with Mizuna Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables!

Apple, Pear & Blue Cheese Salad with Mizuna Greens

Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Ingredients:
4-6 cups Mizuna greens
1 Manon pear, cored and thinly sliced
1 Arkansas Black apple, cored and thinly slice
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.

2. In a large serving bowl, combine Mizuna greens and apple and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top, season generously with black pepper and serve.

Frisée Salad with Italian Plums & Hazelnuts

Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
1 ripe Italian plum, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces blue cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper

Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.

2. Add the radicchio and frisée and toss until coated. Add the plum slices, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.

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