Winter Comforts Recipes

As last week’s frosty temps and snow sightings have been followed by a string of gray and drippy days, now is the time to cozy up to this week’s lineup of warm-and-wonderful offerings—rich, flavorful risotto accented with earthy mushroom duxelles and baby Shiitake mushrooms, plus Gruyère cheese bread, farm-fresh eggs and a vibrant produce selection that includes micro pea shoots, rainbow beets and pink Cipollini onions. Also complemented by crème fraîche and Fontina, plus an appealing blue cheese dressing, this lovely winter’s meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.

Here are a few recipe ideas for the week:

Duxelles & Baby Shiitake Mushroom Risotto
Mixed with our own duxelles and then topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.

Italian Fontina ‘Fonduta’
Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Micro Greens & Pea Shoots Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery micro greens and sweet micro pea shoots.

Warm Roasted Beets with Curry Spices
This heavenly side dish is fragrant with warm spices; a must-try for a chilly winter’s night.

Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

Micro Greens & Micro Pea Shoot Salad with Hazelnuts

This stellar salad from Food & Wine is beautifully balanced with peppery micro greens and sweet micro pea shoots.

Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
8 ounces combined micro greens and micro pea shoots
2 large radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.

2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the micro greens, micro pea shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.

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