Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Ingredients:
½ pound wild mushrooms, such as this week’s Hedgehogs, washed and dried
1 tablespoon capers, rinsed and chopped
2 large garlic cloves, minced
1 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450° with rack placed in middle.
2. Toss mushrooms with capers, garlic, salt and several grinds of black pepper in a small 1½- to 2-quart shallow baking dish.
3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.
Fregola Sarda Salad
A light and bright salad accented by capers, garlic and hazelnuts.
Ingredients:
3 large eggs
1¼ cups fregola sarda
¼ cup extra-virgin olive oil
¼ cup capers, rinsed and patted dry
2 medium cloves garlic, smashed
1 lemon
2 or 3 medium endives, or 1 head radicchio cored & cut into 1/2-inch ribbons
½ cup torn fresh basil
⅓ cup chopped toasted hazelnuts
Sea salt
Optional: a sprinkling of dried currants
Method:
1. Place the eggs in a pot and cover with cold water by ½ inch or so. Bring to a gentle boil. Turn off the heat, cover, and let sit for exactly 10 minutes. Have a big bowl of ice water ready and when the eggs are done cooking, place them in the ice bath for 3 minutes or so–long enough to stop the cooking. Peel, grate on a box grater, toss with a couple pinches of salt, and set aside.
2. Bring at least 8 cups of water to a boil, salt the water generously, add the fregola, and cook for 10 to 15 minutes (or follow the package instructions). You want it al dente, not at all mushy. Drain, rinse lightly with cold water, and shake off as much residual moisture as possible.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook until the capers burst and start to brown. Remove from the heat, discard the garlic, and stir in ¼ teaspoon of salt.
4. To serve, transfer the fregola to a large bowl or platter. Pour the contents of the skillet on top of the pasta and give it a good toss. Add the zest from the lemon and about 1½ tablespoons of lemon juice — a good, generous squeeze. Add the endives, basil, and most of the hazelnuts and toss again. Taste and adjust seasoning before finishing with the grated eggs, remaining hazelnuts, and currants.
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.
Packed with Produce Recipes
From peppers and tomatoes to corn and squash, this week’s box is full of fresh fall provisions! Also including such favorites as red beets, fennel, purple carrots, cucumbers and French Breakfast radishes, plus a bevy of garden greens, the autumnal splendor is rounded out by Challah bread, farm-fresh eggs, edible flowers and flaky smoked salmon, as well as mini bouquets, white chocolate-coated fruits from France and fresh kiwi berries. Enjoy!
Here are some recipe ideas for the week:
Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
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 fall vegetables!
Calendula-Infused Herbal Oil Recipe
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
