Baked Fennel

This classic Italian finocchi gratinati is simply sublime.

Ingredients:
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a frying pan over high heat, sauté the fennel slices with the butter for about 15 minutes until tender, seasoning with salt and pepper to taste.

2. Transfer to a baking pan, sprinkle the fennel with the grated cheese and bake in a preheated oven at 350° for 10 minutes, until the cheese is golden brown and melted.

Grana Cheese-Roasted Broccolini

Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.

Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt

Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.

2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.

Creamed Green Cabbage

This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.

2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.

3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.

Lacinato Kale Frittata

A wonderfully-easy entrée!

Ingredients:
1 bunch Lacinato kale, leaves separated from thick ribs and cut crosswise into wide strips
¼ cup olive oil
3 garlic cloves, sliced paper thin
8 large eggs
¼-½ cup Grana-style cheese, grated
Sea salt

Method:
1. Heat olive oil and garlic in a broiler-proof nonstick skillet over medium-low heat. Cook, stirring occasionally for about 3 minutes, or until garlic is soft and fragrant. Add kale, by the handful, tossing to coat leaves with the oil. Cover and cook, stirring occasionally, for about 10 minutes, or until kale is completely wilted and tender. Season with ½ teaspoon salt.

2. Preheat oven broiler, positioning oven rack about 4-6 inches from heat.

3. In a medium bowl, whisk together eggs, Grana and an additional ½ teaspoon salt. Slowly pour egg mixture over greens. Cook eggs over medium-low heat without stirring for 8 minutes, or until almost set.

4. Transfer skillet to broiler and broil for 2-3 minutes, or until top of frittata is browned. (Check often to make sure it does not burn.) Remove and let sit 1-2 minutes before slicing into wedges and serving.

Variation: Layer cooked, crumbled sausage into the frittata to add a little extra protein and flavor!

View Complete Recipe Index

this week's recipes
taco time

farm & garden notes
hello, february

workshops & events
new classes!

archives