Grana Cheese with Honey & Red Pepper Flakes

The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!

Ingredients:
¼ pound Farm & Larder Grana-style cheese, shaved or slivered
¼ cup high-quality honey
Pinch red pepper flakes
Warm focaccia bread

Method:
1. In a small bowl, stir together the honey and red pepper flakes.

2. Layer cheese slices in a small serving dish and drizzle over the honey-red pepper flake mixture. Serve with warm focaccia alongside for dipping.

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Pasta Primavera

This colorful pasta is incredibly versatile—feel free to add in any of your favorite spring veggies!

Ingredients:
1 pound pasta of your choice
2 tablespoons unsalted butter
¼ pound baby carrots, trimmed of greens and sliced into coins
½ pound asparagus, ends snapped and sliced into ¼-inch-thick pieces
¾ cup freshly-shelled peas
¼ cup thinly sliced leeks, white part only
4 cups braising greens
2 garlic cloves, finely chopped
⅔ cup grated Grana-style cheese
¼ cup crème fraîche or ricotta cheese, at room temperature
3 tablespoons finely chopped parsley
Salted capers and Piranske Soline Fior di Sale sea salt

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add carrots, asparagus, peas and leeks. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in braising greens and garlic and cook for 2-3 minutes more, until the greens are wilted. Season with salt and pepper; set aside.

3. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to the skillet. Immediately toss pasta with vegetables, grated Grana cheese, crème fraîche or ricotta and herbs. Top each serving with salted capers and a pinch of sea salt, as desired.

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.

Broiled Heirloom Tomatoes

Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Ingredients:
4 heirloom tomatoes, sliced into rings
1 cup Panko bread crumbs
¾ cup freshly-grated Grana-style cheese
3 garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to broil.

2. Lay sliced tomatoes in a baking dish, overlapping a few if needed. Sprinkle tomatoes with a generous pinch of salt and pepper. In a bowl, mix Panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle the mixture over top of the tomatoes.

3. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Remove and serve warm.

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