Pickled Red Onions

Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!

1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano

1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.

2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.

Hearty & Healthy Recipes


You’ll be feeling good with this week’s selection of wholesome whole grains, from the nutty and earthy organic farro orzo pasta—try it tossed with fresh peppers and onions, or baked in our signature chicken stock—to the subtly-sweet multigrain bread fit for toasting and slathering with our homemade apricot jam. Accompanied by a wealth of late-summer produce including multicolor string beans, super-sweet corn and beautiful beets, this healthful lineup is rounded out by our housemade Grana-style cheese and a French white wine.

Here are a few recipe ideas for the week:

Baked Farro Orzo
Flavorful and filling, this satisfying baked dish is wonderful served alongside mixed roasted vegetables.

Roasted Summer Vegetables with Tarragon Vinaigrette
Take note: This light, tarragon-kissed vinaigrette is also wonderful on salads or tossed with pretty much any roasted veggie.

Farro Orzo with Peppers
Tossed with a bevy of fresh herbs, garlic and cherry tomatoes, this is one satisfying side dish.

Roasted Red Peppers, Potatoes & Onions with Rosemary
This easy roasted side dish is fragrant with fresh rosemary.

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Potato Salad with Whole Grain Mustard

Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.

1 1/2 pounds waxy potatoes
2 eggs, at room temperature
1 tablespoon wine, cider, or rice wine vinegar
Salt and Fresh-ground black pepper
1/2 red onion, cut into small dice or very thinly sliced
1/4 cup olive oil
2 tablespoons F&L mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
1-2 chopped garlic scapes

1. Cook potatoes in salted water until tender (there should be very little resistance when poked with a paring knife). Drain, cool, peel, and cut into bite size pieces. Place in a mixing bowl.

2. Simmer eggs for nine minutes, cool in cold water, and peel.

3. Mix vinegar, salt, and pepper in small bowl, pour over potatoes and stir gently. Let sit for 7 or so minutes to allow potatoes to absorb vinegar. Add onion, olive oil, and F&L mustard and mix carefully. Taste for salt and vinegar and add more as needed.

4. Chop the eggs and gently stir into the potatoes with chives, parsley, and scapes.

Game Time Recipes


Gather family, friends and fellow fans for a game day-ready feast starring baked potatoes topped with our signature chili crafted from red beans, organic Andouille sausage and fragrant spices, plus a crisp coleslaw, garlic fougasse bread and silky crème fraîche dip with seasonal veggies fit for dunking. Polish off Super Sunday with rich, decadent brownies and a frosty mug of Hilliard’s ‘12th Can’ Pale Ale—go Hawks!

Here are a few recipe ideas for the week:

Baked Russet Potato Rounds
Crisped in the oven and topped with cheese, these potato rounds provide the perfect foundation for a topping of chili.

Crispy Parsnip Chips
These lightly-salted snacks are especially delicious dipped in our crème fraîche spread.

Crème Fraîche Dip with Fresh Herbs
Seasoned with fresh lemon juice and honey, this creamy dip is excellent paired with crisp crudité.

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor, pairing well with our pickled cauliflower.

View Complete Recipe Index

this week's recipes
st. patrick’s day feast

farm & garden notes
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