Game Time Recipes

Whether you are toasting to Punxsutawney Phil as a twosome, or gathering family, friends and fellow fans for a game day feast, this week’s lineup feast is sure to satisfy, starring our signature beef chili crafted from premium beans and rich tomato sauce, plus fresh cornbread, honey butter and smoky blue cheese dip with seasonal veggies fit for dunking. Polish off Super Sunday with such sides as traditional Collard greens and carrot-apple slaw (see recipes for details!), an espresso-kissed chocolate bar and a frosty American-style IPA—enjoy!

Here are some recipe ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing slaw is a snap to do-ahead!

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm winter salad.

Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.

Sautéed Collard Greens
Quick sautéing these greens with garlic balances out the vegetable’s inherent bitterness.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery Sourdough breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Sautéed Spring Greens with Garlic

Kissed with garlic and red pepper flakes, these greens add fresh, flavorful appeal to this week’s polenta.

Ingredients:
2 large bunches of your choice greens (Swiss chard, collard greens or any other spring greens)
1 tablespoon olive oil
4 garlic cloves, crushed
1 tablespoon sherry vinegar or apple cider vinegar
Pinch red pepper flakes
Sea salt

Method:
1. Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.

2. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.

3. Stir in vinegar and salt. Cover. Cook until just tender, 3-10 minutes, depending on the type of greens and your preference.

Weekend Breakfast Recipes

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Put on the coffee pot, pull out a skillet and wake up to this week’s box of farmhouse favorites—with our housemade hotcake mix, barrel-aged maple syrup from Woodinville Whiskey Co. and organic sausage, plus beautiful strawberry preserves, a crisp Prosecco and farm-fresh eggs, it has everything you need to whip up a hearty breakfast for family and friends. Good morning!

Here are a few recipe ideas for the week:

Hazelnut Hotcakes
Crafted from toasted hazelnut flour and hearty whole-grains, our signature mix produces one satisfying flapjack!

Scrambled Eggs with Pepperoncini Asiago
Infuse your morning eggs with a spicy kick courtesy of this pepperoncini-kissed cheese.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

Collard Greens & Sausage
A delightful twist on the classic, this comforting dish is flavored with fresh garlic, onion and breakfast sausage.

Collard Greens & Sausage

A delightful twist on the classic, this comforting dish is flavored with fresh garlic, sweet onion and breakfast sausage.

Ingredients:
1 bunch collard greens, washed and patted dry, stems removed
6 links breakfast sausage
2 tablespoons olive oil
1 sweet onion, diced
2 cloves garlic
2 cups chicken broth
Sea salt and fresh ground pepper

Method:
1. Heat oil over medium heat in large skillet. Add onion and sausage and cook until onion is soft and translucent and sausage is browned.

2. Add garlic, greens, and broth, stirring to combine all ingredients.

3. Turn down heat to medium-low, cover, and simmer for about 15 minutes, until greens are nice and soft. Season with salt and pepper to taste.

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