Risotto Night Recipes

Much like the autumn leaves bursting into brilliant shades of orange, yellow and scarlet all around us, our gardens are gracing us with a bounty of vibrant, colorful produce, from bright, crisp-tart apples and spicy, peppery greens to orange-fleshed Robin’s Koginut squash and rainbow-hued Watermelon radish. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock and hand-crafted white Chanterelle mushroom ragout, plus Gruyère cheese bread, farm-fresh eggs and a robust red wine—pour a glass, ladle piping-hot risotto into a bowl and head for your favorite easy chair.

Here are a few recipe ideas for the week:

Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.

Fall Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely with this week’s risotto supper.

Candied Squash Seeds
Great for scattering over salad or serving atop soup!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Bok Choy with Garlic & Ginger

Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Ingredients:
1 bunch bok choy
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh grated ginger
⅛ cup dry white wine
Sea salt and fresh ground pepper

Method:
1. Start by trimming the stem off, just the end, to ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic. Heat olive oil in wok or frying pan. Add garlic and ginger to heated pan.

3. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

View Complete Recipe Index

Italian Comforts Recipes

As we greet the arrival of April with hope for healthier days ahead, we continue to be comforted by the signs of spring spotted around us here at the farm, and found in your box, too. Thus, this week’s Italian-inspired selection features a risotto kit complete with earthy baby Shiitake mushrooms, chicken stock and Arborio rice, plus Italian Rustica bread and a plethora of spring greens like pea shoots, arugula and Lacinato kale—just unpack your box, uncork a French red and find some fresh inspiration for the month ahead.

Here are a few recipe ideas for the week:

Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken or crudité.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Cozy & Comforting Recipes

As perhaps more of us are cuddled up at home here (we sincerely hope you and yours are well!), now feels like just the time for a bowl of warm, comforting bowl soup, yes? Get cozy with our signature handcrafted tomato soup this week, perfectly complemented by fixings for a seriously-melty sandwich made from nutty Fontina and bread kissed with rich Gruyère cheese. Also included: Organic daffodils, a whimsical Swedish dish towel and Sauk Farm’s apple Verjus, which is sure to complement the box’s beautiful bevy of salad greens, too.

Here are a few recipe ideas for the week:

Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!

Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!

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

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

this week's recipes
simply delicious

farm & garden notes
hi, march

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.