Smoked Blue Cheese & Pear Salad with Arugula Greens

Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Ingredients:
4-6 cups arugula greens
1 Asian pear, cored and thinly sliced
½ cup smoked blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper

Method:

1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.

2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.

Winter’s Best Recipes

recipes-january-22-archived

This week’s delivery celebrates the season’s freshest offerings, from a savory gratin packed with roasted potatoes, cauliflower, Swiss chard and more, to salad greens topped with blue cheese crumbles, juicy pomegranate seeds and our pear vinaigrette. Complemented by produce both savory-crisp (carrots, squash and Brussels sprouts) and sweet (Meyer lemons and ripe pears), plus our signature pickled raisins, cranberry-cherry compound butter and pumpernickel bread, the weeknight-friendly menu is bursting with hearty flavor.

Here are a few recipes ideas for the week:

Mizuna Greens with Candied Pecans & Pear Vinaigrette
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.

How-To: De-seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.

Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

View Complete Recipe Index

Mizuna Greens with Candied Pecans & Pear Vinaigrette

This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.

Ingredients:
Mizuna greens
Farm & Larder pear vinaigrette
4-5 Seckel pears, seeded and sliced
4 Belgian endives, sliced thinly
½ cup pomegranate seeds
½ cup crumbled blue cheese
½ cup candied pecans
Fresh ground pepper

Method:
1. Rinse Mizuna greens and pat dry with paper towels, or spin dry in a salad spinner. Transfer to large mixing bowl and add sliced pear, endive and pomegranate seeds.

2. Drizzle with about ½ cup Farm & Larder pear vinaigrette, and season to taste with fresh ground pepper, adding more vinaigrette as desired. Sprinkle with candied pecans and crumbled blue cheese.

View Complete Recipe Index

Hearty, Healthy Italian Recipes

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This week’s box is packed with the vibrant flavors of Italy—plus health-boosting, vitamin-rich produce, too, from hearty kale (on display in our wintery kale-hazelnut pesto) to beautiful Black Trumpet mushrooms, crisp carrots and fresh leeks. Enjoy these seasonal all-stars alongside a rustic pasta supper topped with pasture-fed pork sausage and Tomme cheese, a robust Cabernet Franc and warm galette tart crafted with Bosc pears.

Here are a few recipe ideas for the week:

Mashed Potatoes & Rutabaga
Tip: The waxy outer skin of the rutabaga is much easier to remove after a quick 2-3 minute zap in the microwave.

Baked Winter Squash with Sage
Roasted inverted on the pan, savory winter squash is amplified by a stuffing of winter herbs and leeks.

Rustic Pear Galette
This country-style tart allows ripe Bosc pears to shine, kissed with brown sugar and a gorgeous honey glaze.

View Complete Recipe Index

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