Winter Warm-Up Recipes
There’s nothing quite so gratifying after a long, chilly day as a bowl of steaming-hot risotto served with crisp bread and a glass of wine. In that spirit, this week we invite you to enjoy an earthy wild mushroom risotto crafted with F&L chicken stock, baby Shiitake mushrooms and our own duxelles. Paired with smoked salmon, eggplant caponata and fresh produce such as kale rapini, leeks and Kabocha squash, plus all the ingredients for an apple galette tart, this menu will satisfy both body and soul.
Here are a few recipe ideas for the week:
Savory Mushroom Galettes
These rustic tarts make for a stunning, and incredibly satisfying, appetizer!
Wild Mushroom Risotto
Crafted with baby Shiitake mushrooms and duxelles, this creamy risotto is a favorite here at the farm on chilly evenings.
Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Ginger-Honey Kabocha Squash
Fresh ginger and sweet honey add a delightful twist to this essential steamed squash recipe.
Honey-Glazed Bolero Carrots
The inherent sweetness of fresh carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Crispy Fried Shallots
These crisp little nibbles would be wonderful served atop this week’s risotto.
Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.
Ginger-Honey Kabocha Squash
Fresh ginger and sweet honey add a delightful twist to this essential steamed squash recipe.
Ingredients:
1 Kabocha squash
2 tablespoons olive oil
¼ cup honey
1 tablespoon fresh ginger, grated
Sea salt
Method:
1. Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 ½ minutes. Using tongs, flip squash over, then boil 2½ minutes more. Drain and let cool.
2. When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
3. In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.
Fresh Start Recipes
Happy New Year! Get 2015 off to a healthy start with this week’s box featuring a rustic, produce-packed soup topped with our own silky Grana cheese, nutty 7-grain bread and fresh, seasonal vegetables including Lacinato kale, parsnips and more. Coupled with a robust Italian wine, golden wildflower honey and farm-fresh eggs from our flock of heritage breed hens, this beautiful winter menu is both richly flavorful and resolution friendly.
Grana Cheese with Honey & Red Pepper Flakes
The success of this incredibly-simple appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Roasted Kohlrabi & Kabocha Squash
This beautiful side dish boasts a sweet, earthy flavor that pairs well with poultry or pork.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter produce staples like carrots and parsnips.
Fruit Crisp
A quick and easy dessert using apples, pears or berries: Simply toss the fruit with cornstarch and sugar, then sprinkle with the savory-sweet topping from this week’s box.
Mashed Squash & Maple Syrup
Sweet maple syrup balances the inherent nuttiness of Kabocha squash in this simply amazing side dish.
Ingredients:
1 Kabocha squash
2 tablespoons butter
4 tablespoons maple syrup
Sea salt and fresh ground pepper
Method:
1. Cut squash in half; scoop out seeds. Cut into 2-inch pieces; peel, rinse, and drain.
2. Steam the squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl.
3. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.
