Chicory Salad with Pecans & Goat Cheese

This light and bright dressing is the perfect compliment to peppery chicory greens.

Ingredients:
6 cups chicory, leaves separated and torn
1 cup pecans
¼ cup sherry vinegar or red wine vinegar
¼ cup whole grain mustard
2 tablespoons honey
¼ cup thinly sliced chives
¼ cup goat cheese
Extra-virgin olive oil, for drizzling
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.

2. Whisk vinegar, mustard, and honey in a large bowl to combine. Add chicory, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans and goat cheese.

Season to Season Recipes

Swinging from cloudy and drippy to sunny and crisp, the weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are enjoying produce from both seasons as summery favorites like heirloom tomatoes, zucchini and peppers continue to delight alongside local Chanterelle mushrooms and fresh fettuccine to toss together for a cozy fall supper. Also included: Pain au Levain bread, Asian pears from the orchard and an Italian red wine so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Fettuccine with Sautéed Chanterelle Mushrooms
Rich with locally-foraged mushrooms, chicken stock and herbs, this pasta beautifully captures the flavors of fall.

Chicory Salad with Honey-Mustard Vinaigrette
This light and bright dressing is the perfect compliment to peppery chicory greens.

Sautéed Zucchini with Pancetta & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with smoky-savory flavor.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Braised Baby Artichokes
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

Hearty & Healthy Recipes

Happy New Year! Get 2019 off to a fresh start with this week’s lineup, which features a comforting soup crafted from roasted carrots simmered in our own chicken stock, plus nutty multigrain bread and fresh produce including Delicata squash, fingerling potatoes, Lacinato kale and a medley of colorful chicory. Coupled with petite baby Shiitake mushrooms, candied pork belly and locally-crafted soft cow’s milk cheese, this beautiful winter menu is both richly flavorful and resolution friendly.

Here are a few recipe ideas for the week:

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!

Chicory Salad with Honey-Mustard Vinaigrette
This light and bright dressing is the perfect compliment to peppery chicory greens.

Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.

Roasted Potatoes, Parsnips & Carrots
These easy roasted veggies are a great side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are sublime.

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.