Roasted Garlic Vinaigrette

Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright finish to salad greens.

Ingredients:
3 heads garlic
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
¾ cup olive oil
2-3 anchovies (if desired)
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375°. Slice the tops off the garlic so the cloves are exposed. Place the heads in a baking dish and drizzle with olive oil. Cover the pan with foil and roast until the garlic is golden brown and fragrant, 20-25 minutes. Remove garlic from the oven.

2. Cool briefly before squeezing the cloves out of their skins into the bowl of a blender. Combine with the vinegar and mustard (and anchovies, if using), blending until smooth. With the machine running, slowly drizzle the olive oil and blend until smooth. Season with salt and pepper as desired.

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Cozy Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a leisurely meal to share with your nearest and dearest: Fresh linguine pasta tossed with Nonna Pat’s spicy-savory Puttanesca sauce and Grana-style cheese from our farmstead creamery, plus rustic Italian bread accompanied by a robust Sicilian wine. Side dish-worthy produce including kale rapini, radicchio and Swiss chard, as well as hand-pressed grape cider, help to round out this hearty Italian meal.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to a salad of baby spinach greens.

Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Sunday supper.

Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.

Kale Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.

Shaved Kohlrabi & Arugula Salad with Roasted Garlic Dressing

This crisp, crunchy salad from Martha Stewart is beautifully balanced in flavor.

Ingredients:
2 mediums heads garlic
Zest and juice from 1 lemon
½ teaspoon Spanish smoked paprika
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 medium purple kohlrabi, trimmed
1 ½ cups arugula greens
¼ cup toasted almonds
Sea salt

Method:
1. Preheat oven to 400°. Remove 1 garlic clove from 1 head, and very finely grate, setting aside ⅛ teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.

2. Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, ½ teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).

3. Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with ½ teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

Changing Seasons Recipes

What a whirlwind weather week: From icy snow to brilliant sunshine to drippy rain, the oft-mercurial transition between winter and spring has never been more apparent. Thus, this week’s box also toes the line between seasons, with all the fixings for a cozy, hearty baked orzo accented by our housemade chicken stock and baby Shiitake mushrooms, plus beautiful spring salad greens, bright strawberry jam and eggy Challah bread. Also included: Fresh-roasted peanut sorghum butter, Grana-style cheese and a fantastic French Bordeaux wine.

Here are a few recipe ideas for the week:

Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.

Peanut Butter & Jelly French Toast
This stuffed Challah bread French toast is truly divine.

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Roasted Parsnips with Rosemary
In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright finish to spring salad greens.

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