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!

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!

Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt

Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.

2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.

3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.

Broccolini Salad with Olives and Sun-Dried Tomatoes

This salad packs in the flavor!

Ingredients:
1 large bunch broccolini, trimmed of tough ends
¼ cup olives of your choice, pitted and chopped
¼ cup sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper

Method:
1. Cook the broccolini until just tender in salted boiling water. Drain and let cool.

2. Stir the lemon juice, salt and pepper together in a large bowl.

3. Add the broccolini to the bowl and toss with dressing. Taste and add salt as needed. Add olives, parsley and sun-dried tomatoes, toss gently.

View Complete Recipe Index

Cherry Tomato-Beet Salad

Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Ingredients:
3-4 Badger Flame golden beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as parsley, chives and tarragon
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.

3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.

this week's recipes
summer solstice

farm & garden notes
hello, june

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.