Sunday Supper Recipes

With dewy mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a cozy, family-friendly lineup centered around our Nonna Pat’s signature tomato sauce and accoutrements like imported pasta, Italian rustica bread and our farmstead Grana-style cheese? Also included: Little Gem mini Romaine lettuce for salads; bicolor corn, eggplant and sweet peppers for sides; and the last of the summer peaches to craft something sweet for dessert.

Here are a few recipe ideas for the week:

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter.

Fresh Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!

Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh autumn flavors.

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.

Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!

Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto

This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.

1 pound paccheri noodles
2 cups Farm & Larder ricotta cheese
2 eggs
Farm & Larder Nonna Pat’s marinara sauce
Farm & Larder basil-nettle pesto
Sea salt and fresh ground pepper
½ cup Grana-style cheese, such as Parmesan

1. Over medium-high heat, bring a large pot of generously-salted water to a boil. Drop in paccheri noodles and cook until just al dente, with plenty of bite left, about 5 minutes. Drain, then rinse with cold water to cool and drain again. Drizzle with a swirl of olive oil and set aside.

2. In a mixing bowl, combine ricotta cheese and eggs, stirring thoroughly to mix and break up eggs. Season generously with salt and pepper.

3. In large glass or ceramic baking dish, spoon in 1-2 tablespoons marinara to coat bottom. With a wooden spoon or spatula, stuff about 4 tablespoons ricotta mixture into each paccheri, working one at a time, laying out stuffed noodles in the baking dish. When finished, top with Nonna Pat’s marinara and lightly spread to cover with noodles. Drizzle with basil-nettle pesto, and sprinkle with Parmesan cheese.

4. Bake in a preheated oven at 350° for 20-25 minutes, or until cheese has melted and sauce is bubbly.

this week's recipes
summery salads

farm & garden notes
hi there june!

workshops & events
new classes!