Cara Cara Orange & Pea Shoot Salad

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

Ingredients:
1 Cara Cara orange
½ pound pea shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds

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 salad greens 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 arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.

4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.

Cozy Comforts Recipes

Along with busy days and festive nights, December has brought with it a continuation of November’s wet and windy weather. Accordingly, this week’s lineup invites you to sit down to a cozy, comfy supper after a damp day with risotto crafted with earthy Chanterelle mushrooms, herb-kissed fromage blanc and a truffle, sea salt and Parmesan blend topping, plus soft, chewy focaccia bread and a beautiful Washington red wine. Also accompanied by Lollipop radishes, Chioggia radicchio, leeks, Brussels sprouts and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a glass of heirloom blueberry juice!).

Here are a few recipe ideas for the week:

Chanterelle Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

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

Oven-Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.

Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

Fresh Radicchio, Fennel & Apple Salad

Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper

Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.

2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.

3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.

4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.

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Pepper, Fennel & Onion Relish

Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

Ingredients:
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
Sea salt

Method:
1. Preheat broiler.

2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.

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