Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Ingredients:
10 apricots, washed and dried
3 large sprigs rosemary
½ vanilla pod (reserve the other half for the serving cream)
Zest of 1 orange
½ cup orange juice (from roughly 2 oranges)
3 tablespoons honey
¼ cup slivered almonds, toasted
Honeyed yogurt cream:
1 cup Greek yogurt
½ cup heavy cream
Seeds from ½ vanilla pod
1 tablespoon runny honey
1 tablespoon powdered sugar
Method:
1. Preheat oven to 400°. Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
2. Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking the baking dish from time to time to make sure the fruit doesn’t burn. The apricots are done when they are soft but have not collapsed completely.
3. To make the yogurt honey cream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and whip until soft waves form. Refrigerate until ready to serve.
4. Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yogurt honey cream on the side and scatter the toasted almonds on top.
Rosemary-Honey Marinated Oranges
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
Ingredients:
1 (20-ounce) jar with a lid
4-6 small-medium sized Cara Cara oranges
2 tablespoons honey
Sprigs of fresh rosemary, washed and dried
Juice from 1 small Cara Cara orange
Method:
1. Peel the oranges by slicing about ½-inch off of each end. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Remove any excess pith, then cut the oranges horizontally into thin (approximately ¼-inch) round slices. Set aside.
2. Gently remove the leaves from one or two of the rosemary sprigs and set aside.
3. Add a few slices of the oranges into the 20-ounce jar, drizzle with about ½-teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you’ve reached the top of the jar. If you’ve reached the top and still have a few orange slices left, gently press down of those already in the jar. Add a few rosemary sprigs to the jar, along the sides, between the sides of the oranges and the glass. Lastly, pour in the juice, then close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.
Sunday Supper Recipes
With dewy mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a cozy, family-friendly lineup centered around our Nonna Pat’s signature tomato sauce and accoutrements like imported pasta, Italian rustica bread and our farmstead Grana-style cheese? Also included: Little Gem mini Romaine lettuce for salads; bicolor corn, eggplant and sweet peppers for sides; and the last of the summer peaches to craft something sweet for dessert.
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh autumn flavors.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!
Winter’s Best Recipes
This week’s delivery celebrates the season’s freshest offerings, from a comforting soup crafted from locally-foraged wild mushrooms and our signature chicken stock to two varieties of kale to toss in a salad with Cara Cara orange vinaigrette. Complemented by produce both savory—Delicata squash, baby radicchio and leeks—and sweet (like citrusy lemons and Lady apples), plus pumpernickel bread, farm-fresh eggs and even muffins, this menu is bursting with hearty flavor.
Here are some recipe ideas for the week:
Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.
Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh flavor!
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.
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely side.
Rosemary-Honey Marinated Oranges
Crafted with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
