Arugula Pesto

Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables.

Ingredients:
4 cups arugula
1-2 cloves garlic
2 tablespoons toasted pine nuts
1 cup olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and about 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and season with additional salt and pepper as needed.

Broiled Heirloom Tomatoes

Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Ingredients:
4 heirloom tomatoes, sliced into rings
1 cup Panko bread crumbs
¾ cup freshly-grated Grana-style cheese
3 garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to broil.

2. Lay sliced tomatoes in a baking dish, overlapping a few if needed. Sprinkle tomatoes with a generous pinch of salt and pepper. In a bowl, mix Panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle the mixture over top of the tomatoes.

3. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Remove and serve warm.

Baked Fennel

This classic Italian finocchi gratinati is simply sublime.

Ingredients:
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a frying pan over high heat, sauté the fennel slices with the butter for about 15 minutes until tender, seasoning with salt and pepper to taste.

2. Transfer to a baking pan, sprinkle the fennel with the grated cheese and bake in a preheated oven at 350° for 10 minutes, until the cheese is golden brown and melted.

Cara Cara & Blood Orange Salad with Mizuna Greens

This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.

Ingredients:
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste

Method:
1. Spread the Mizuna out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.

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