Bucatini Pasta with Sautéed Red Swiss Chard & Shiitake Mushrooms

Finished with garlic confit and a grating of Grana-style cheese, this wintery pasta is incredibly cozy and satisfying.

Ingredients:
1 pound fresh bucatini pasta, or other fresh pasta of your choice
2 cups Shiitake mushrooms, washed and thinly sliced
1 bunch red Swiss chard, leaves separated from tough stems and coarsely chopped
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup F&L garlic confit
¼ cup Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the bucatini is al dente, about 5-6 minutes. Reserve ½ cup pasta water, then drain pasta.

2. Heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the mushrooms and Swiss chard, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until mushrooms are tender and Swiss chard is just wilted, about 4-5 minutes.

3. Add drained pasta to the skillet with the vegetables, then toss everything together with the rest of the olive oil, butter and garlic confit. (If pasta seems a little dry, mix in reserved pasta water.) Check for seasoning and add more salt and pepper if needed. Serve with a healthy grating of Grana-style cheese and enjoy!

Fall Favorites Recipes

recipes-oct-8-2015-archived

Celebrate autumn in all its glory this week: With beautiful produce including Chanterelle mushrooms, crisp apples and sweet Delicata squash, plus provisions like garlic confit, chicken stock and a bouquet garni to help craft a hearty, rich vegetable and bean soup, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside rich blue cheese, fresh whole grain bread and a robust Italian red wine.

Here are some recipe ideas for the week:

Fall Vegetable & Heirloom Bean Soup
A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.

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

Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Fall Apple Crisp
A quick and easy dessert using fresh apples: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Fall Vegetable & Heirloom Bean Soup

A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.

Ingredients:
4-6 cloves F&L garlic confit, plus 2 tablespoons of the accompanying olive oil
2 leeks, trimmed of tough tops and ends, then diced
2 cups Flageolet beans, rinsed and soaked in a large stock pot of water overnight
½ Delicata squash, peeled, seeded and chopped into bite-sized cubes
1 cup French fingerling potatoes, washed and chopped into bite-sized cubes
2 cups heirloom tomatoes, seeded and chopped
8 cups F&L chicken stock
F&L bouquet garni
Sea salt and fresh ground pepper

Method:
1. Drain beans, rinse and set aside. Rinse out the stock pot and place it on the stove, turning the heat to medium-high. Add leeks and garlic confit cloves, drizzling with the olive oil. Cook until leeks are translucent, mashing the garlic up with the back of a spoon while you stir.

2. Once leeks are cooked, add in beans, chicken stock, and the bouquet garni. Generously season with salt and pepper. Bring soup to a boil, then lower the heat and simmer 25-30 minutes, until the beans are almost done. Add in squash, potatoes and diced tomatoes and bring soup back to a boil, then lower the heat and simmer for 15-20 more minutes, until the vegetables and beans are tender. Check for seasoning and add more salt and pepper if necessary.

3. Before serving, remove bouquet garni. Serve with grated Parmesan cheese and sliced whole grain bread on the side.

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