Wild Rice with Sautéed Shiitake Mushrooms

This hearty, robust dish is excellent warm or made ahead and served at room temperature.

Ingredients:
2 cups wild rice
¼ pound Shiitake mushrooms, sliced
3 to 4 cups Farm & Larder chicken stock
2 tablespoons olive oil
¼ cup dry white wine
3 tablespoons butter
1 sweet onion onions, finely chopped
2 tablespoons Italian parsley, chopped
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
F&L white truffle oil

Method:
1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and about a teaspoon of salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Add 3 cups of chicken stock, stir to combine and bring to a boil. Reduce to a low simmer, cover and cookfor about 20 minutes, adding more chicken stock if needed, until rice is fully cooked.

2. Meanwhile, heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, plus a dash of salt and pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.

3. Fluff the rice and fold in the mushrooms, parsley, and remaining tablespoon of butter. Top with chopped hazelnuts and a drizzle of our house white truffle oil.

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Sausage & Arugula Breakfast Frittata

Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.

Ingredients:
10 eggs
8 ounces breakfast sausage
½ pound fingerling or baby potatoes, washed and thinly-sliced into rounds
4 cups packed arugula
½ cup Grana-style cheese, grated
¼ cup milk
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.

2. In an ovenproof fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Toss potato rounds into the pan and sauté until tender, seasoning generously with salt and pepper Add sausage meat to pan and cook, breaking up the meat into small pieces, until nicely browned and cooked, 3-4 minutes. Add the arugula and stir just until evenly wilted, about 1 minute. Add the sausage-potato mixture to the bowl with the egg mixture.

3. Wipe the pan clean and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and spread to coat the pan bottom. When the oil is hot, pour the egg mixture into the pan and smooth the top, making sure the potato slices lay flat.

4. Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in the pan. Carefully run a paring knife or sharp-bladed spatula around the inside edges to release the frittata. Cut into wedges and serve warm or at room temperature.

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Baked Eggs with Heirloom Tomatoes

Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Ingredients:
2 tablespoons butter
1 cup heirloom tomatoes, chopped
½ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 eggs
4 teaspoons heavy cream
Sea salt and fresh ground pepper
Grana-style cheese (optional)

Method:
1. Preheat oven to 350°. Generously butter four ½-cup ramekins.

2. In a bowl, stir together the tomatoes, basil, parsley, plus salt and pepper. Divide evenly among the prepared ramekins. Cut the 2 tablespoons of butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with more salt and pepper as needed. Drizzle each egg with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.

3. Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with cheese, if using. Serve immediately.

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Scrambled Eggs with Chanterelle Mushrooms & Herbs

Earthy mushrooms and fresh herbs elevate farmstead eggs in this stunning scramble.

Ingredients:
6 eggs
F&L Chanterelle mushrooms with herbs
¼ cup milk or cream
Tomme cheese
Sea salt and fresh ground pepper
Freshly-chopped parsley

Method:
1. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.

2. In a sauté pan, melt about 1 tablespoon of butter over medium heat. Once heated, slowly pour in egg mixture and cook until set, stirring occasionally.

3. Turn off heat and stir in Chanterelle mushrooms and a grating of Tomme. Garnish with parsley.

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