Risotto Night Recipes
Much like the autumn leaves bursting into brilliant shades of orange, yellow and scarlet all around us, our gardens are gracing us with a bounty of vibrant, colorful produce, from bright, crisp-tart apples and spicy, peppery greens to orange-fleshed Robin’s Koginut squash and rainbow-hued Watermelon radish. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock and hand-crafted white Chanterelle mushroom ragout, plus Gruyère cheese bread, farm-fresh eggs and a robust red wine—pour a glass, ladle piping-hot risotto into a bowl and head for your favorite easy chair.
Here are a few recipe ideas for the week:
Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.
Fall Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely with this week’s risotto supper.
Candied Squash Seeds
Great for scattering over salad or serving atop soup!
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!
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 meal to share with your nearest and dearest: A hearty rigatoni pasta tossed with our Nonna Pat’s luscious tomato sauce, Italian chicken sausage, capers and olives, plus sun-dried tomato-kissed Pomodoro bread accompanied by a smooth Argentinian Malbec. Side dish-worthy produce including fall Sweet Dumpling and Delicata squash, bunched beets and Italian puntarelle round out this robust Italian meal.
Here are a few recipe ideas for the week:
Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers
Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.
Fall Vegetable Ciambotta
This traditional Italian-style stew makes for a lovely side dish to this week’s pasta.
Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.
Lemon & Butter-Braised Beet Greens
This side makes lovely use of incredibly tender, often-overlooked, beet greens.
Rainy Day Comforts Recipes
Stave off the rainy day blues this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful roasted squash soup with freshly-grated Grana cheese, toasted Pain au Levain bread and herb compound butter, and baked fruit crisp, fragrant with a cinnamon-pecan topping. Complemented by a French red wine and seasonal produce including Brussels sprouts, Shiitake mushrooms and the last of the season’s Chile peppers for frying, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with the drip-drop-drip of rain falling outside.
Here are a few recipe ideas for the week:
Pan-Fried Chile Peppers with Sea Salt
Rich and sweet with just a hint of spice, Chile peppers are delicious blistered in a cast-iron skillet and then sprinkled with sea salt.
Roasted Squash Seeds
Pumpkins aren’t the only fall squash with delicious seeds to roast: Butternut, Red Kuri Kabocha and many others have seeds worthy of crisping up in a hot oven.
Baked Winter Squash with Sage
Roasted inverted on the pan, savory Red Kuri Kabocha squash is amplified by a stuffing of fresh herbs and onions.
Garlic Butter-Roasted Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Fall Fruit Crisp
Delicious with, apples, pears or a combination of both: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.
