Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.
Ingredients:
2 pounds Tokyo bekana (or any Asian green)
4 tablespoons light sesame oil
2 tablespoons sesame seeds
4 teaspoons peeled and minced ginger
2 cloves garlic, minced
2 tablespoons soy sauce, divided
4 teaspoons rice vinegar
Method:
1. In a wide heavy sauté pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and sauté for 1 minute.
2. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and sauté for 1 or 2 minutes more, until the greens are tender but still bright green. Stir in more soy sauce and vinegar to taste, and serve immediately.
Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.
Ingredients:
1 bunch hearty greens, such as kale or Swiss chard
½ pound mushrooms, such as baby Shiitake, washed and sliced
½ winter squash, peeled, seeded and diced into 1-inch pieces
½ loaf French bread (preferably stale!), cut into 1-inch-thick slices
1-2 garlic cloves
1 teaspoon fresh thyme leaves, coarsely chopped
½ cup Gruyère cheese, grated
¼ cup Parmesan cheese, grated
4 eggs
2 cups milk
Olive oil
Sea salt and fresh ground pepper
Method:
1. Bring a medium or large pot of water to a boil, salt generously and add the greens. Cook 2-3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. Cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
2. Heat the oil over medium-high heat in a heavy skillet and add the squash. Cook, stirring often, until it begins to soften, and add the thyme, garlic and salt and pepper to taste. Then add the mushrooms and cook an additional 1-2 minutes, or until the mushrooms are tender and fragrant. Stir in the greens, toss together and remove from the heat.
3. Preheat the oven to 350°. Oil or butter a 2-quart baking dish. In a large bowl, combine the bread cubes, the mushrooms, squash and greens, and the two cheeses and toss together. Transfer to the prepared baking dish.
4. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 30 minutes before baking so that the bread can absorb some of the liquid.
5. Place in the oven and bake 40-50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Roasted Baby Beet Salad with Rosemary Pecans
Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.
Ingredients:
Roasted baby red and yellow beets, sliced in half and still warm from the oven (see enclosed recipe)
2-3 cups Mesclun greens, washed and dried
½ cup F&L rosemary pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
2. To assemble the salad: Arrange the greens on a large platter and then top with beet slices. Top with roasted pecans, then drizzle with the vinaigrette. Top with additional ground pepper to taste.
Autumn Brunch Recipes
Rise and shine, it’s breakfast time! Gather round the table this weekend with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as seasonal pumpkin loaf, cinnamon-raisin bread, and farm-fresh eggs, this week’s box also includes turnips, peppers, tomatoes and Chanterelle mushrooms—pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Fall Mushroom Frittata
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful Chanterelle mushrooms, these turnips are incredibly tender thanks to a quick simmer in chicken stock.
