Cara Cara Orange Salad with Escarole & Fennel

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Ingredients:
1 Cara Cara orange
½ pound escarole greens
½ red onion, thinly sliced
1 fennel bulb, quartered, cored and thinly sliced, plus a handful of the fronds
½ cup celery leaves, coarsely chopped

Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Spread the escarole out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Arrange the orange on top of the escarole greens, overlapping the slices slightly. Then layer on the fennel slices and drizzle with the vinaigrette (you may not need all of it). Scatter onion slices and celery leaf on top of the salad.

Italian Sausage Pasta with Roasted Squash & Greens

Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

Ingredients:
1 winter squash of your choice, peeled, seeded, and cut into bite-sized chunks
1 Walla Walla sweet onion, cut into 1-inch chunks
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
8-10 fresh sage leaves, torn
5 large garlic cloves, coarse chopped
⅓ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s orecchiette
1 pound Italian sausage
½ cup heavy cream
¾ cup Grana-style cheese, grated
Sea salt and fresh ground black pepper

Method:
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first eight ingredients, seasoning the vegetable mix generously with salt and pepper.

2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.

3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.

4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and the heavy cream. Toss together, and add salt and pepper to taste. Add grated Grana-style cheese and an additional and serve hot.

Late Summer Bounty

From Poblano peppers and eggplant to heirloom tomatoes and sweet corn, summer’s late-season bounty continues this week with a fresh and flavorful lineup that also stars gorgeous cranberry shelling beans, Italian prune plums and a wealth of fragrant herbs. Add alongside a freshly-baked load of Pain au Levain bread, farm-fresh eggs and organic greens, and you’ve got all the makings of an al fresco-ready feast for the long holiday weekend ahead. Enjoy!

Here are a few recipe ideas for the week:

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.

Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

Escarole Salad with Grana-Dijon Dressing

This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.

Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper

Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.

2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.

3. Grate more Parmesan on top and serve.

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