Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Ingredients:
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
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.
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!
Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Ingredients:
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
Sea salt
Method:
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
