Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting and a little unexpected for autumn.
Ingredients:
1 pound sprouting cauliflower (or regular cauliflower florets)
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
Sea salt and fresh ground pepper, to taste
2 tablespoons pumpkin seeds (optional, for crunch)
Tahini Maple Drizzle:
3 tablespoons tahini
2 tablespoons maple syrup
1 tablespoon lemon juice
2-3 tablespoons warm water (to thin the sauce)
Pinch of salt
Method:
1. Preheat the oven to 425°. Toss the sprouting cauliflower with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread it out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.
2. In a small bowl, whisk together the tahini, maple syrup, lemon juice, salt, and enough warm water to create a smooth, pourable sauce.
3. Transfer the roasted cauliflower to a serving platter. Drizzle with the tahini maple sauce and sprinkle with pumpkin seeds for extra crunch.
Cozying up to Fall Recipes
Much like the autumn leaves that are beginning to burst into brilliant shades of orange, yellow and scarlet, our gardens are gracing us with a bounty of vibrant produce, from juicy tomatoes and crisp green beans to a bevy of salad greens and even flavorful winter squash. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock, local Hedgehog mushrooms, and foraged black truffles, plus both farm-fresh hen and duck eggs—pour yourself a glass of wine, ladle some piping-hot risotto into a bowl, and cozy up in your favorite easy chair.
Here are a few recipe ideas for the week:
Fall Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Fresh & Foraged Recipes
This week’s box sings of both the garden and the forest as it offers up freshly-harvested sweet peppers, heirloom tomatoes, radicchio and Tropea onions, as well as an array of earthy, locally-foraged mushrooms, true Northwest favorites. Enjoy these tastes of early fall alongside freshly-made semolina pappardelle pasta, Pain au Levain bread and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like sage, garlic, and parsley, and crisp salad greens—it’s all oh-so flavorful and oh-so fresh.
Here are a few recipe ideas for the week:
Fresh Pappardelle with Sautéed Fall Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Wild Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Tropea Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers and crostini.
Pappardelle Pasta with Sautéed Fall Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Ingredients:
1 pound fresh pappardelle
4 cups mixed mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
