Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later.
Ingredients:
2 cups dried beans, such as Mayocoba, Pinto, black or other bean of your choosing
1 small onion
2-3 tablespoons bacon drippings (or butter or lard)
1-2 teaspoons salt (plus more to taste)
2-3 quarts water
Pinch of Mexican oregano (optional)
Method:
1. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.
2. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2 inches above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or butter or lard).
3. Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1½-2 hours. Ensure that the water level is well above the beans by adding more water as they cook if necessary.
4. Start tasting them after 1½ hours. If they are hard or grainy they need a little more time. Once cooked add 1 teaspoon of salt and a pinch of Mexican oregano and simmer for another 10-15 minutes. Give a final taste for seasoning, adding more salt if necessary. Either serve immediately, or store for future use.
Mediterranean-Inspired Spring Salad
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!
Ingredients:
4 cups mixed spring salad greens, such Little Gem and Cegolaine
1 slicing cucumber, peeled and cut into bite sized chunks
4 mini peppers, seeded and chopped
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the greens, peppers and cucumber all in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
Paella Party Recipes
The summer harvest is at its peak, with favorites such as heirloom tomatoes, cauliflower, purple carrots and fennel ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock, traditional Valenciano rice and spicy chorizo sausage. Also featuring Pain au Levain bread and farm-fresh fruit including Canadice and Himrod grapes from our own Grapehouse, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!
Here are a few recipe ideas for the week:
Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.
Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and crostini.
Forager’s Delight Recipes
From watercress and morel mushrooms to pea shoots and Swiss chard, spring produce continues to abound this week, both in the garden and foraged from the wild. Thus, this lineup sings with additional highlights like golden oregano, green spring garlic and mojito mint; combine these beauties with such provisions as freshly-made pappardelle pasta, rye bread, smoked salmon and duck eggs, and let the flavors of spring delight everyone at your table.
Here are a few recipe ideas for the week:
Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.
Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!
