Italian Winter Feast Recipes
The return of frosty temperatures has only increased our craving for a warm and cozy, yet fresh and flavorful, homemade meal. This week’s box delivers on both fronts with a vegetable-rich supper inspired by Italian country cooking—from the handmade kale pasta and herb-roasted winter squash to our housemade ricottone cheese and Marsala-poached pears.
Here are a few of our recipe ideas for this week:
Roasted Parsnips with Rosemary
In this side dish from Martha Stewart’s Everyday Food, the inherent earthy flavor of versatile parsnips is further enhanced by fresh, fragrant rosemary.
Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Sautéed Broccoli Rabe
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
The Story of Nonna Pat’s Classic Tomato Sauce
In life, the simplest things are often the best: fresh fruit plucked straight from the vine, a warm scone topped with butter and homemade jam, or a plate of pasta dressed with our Nonna Pat’s classic tomato sauce.
The inspiration behind our first weekly box, Nonna Pat is the only daughter of Sicilian-Italian immigrants and was born and raised in New York. For years, she ran a bed & breakfast in Maine and welcomed guests for Sunday supper—a tradition she still carries on today at age 73.
Her classic, simple tomato sauce is often at the heart of these meals—and would make a great foundation for your next family get-together. Crafted with 5 pounds of tomatoes in each jar (and lots of love), the key to this recipe is its simplicity: tomatoes, a handful of hand-torn basil leaves, a swirl of first-press Italian olive oil, then sea salt and fresh ground pepper to taste. That’s it. No sugar added.
The quality of the ingredients is what makes this recipe sing: Look for a high-quality extra-virgin olive oil and fresh, organic herbs. Each summer, we spend many weeks in the kitchen making and preserving this traditional sauce to enjoy throughout the year.
Our Nonna Pat serves this sauce over fresh pasta alongside braised rapini greens sautéed with garlic, olive oil and salt and pepper; or adds Italian sausage and bresaola to make Italian-style “gravy”. It is also an excellent addition to stuffed shells or manicotti. But, as we said, the simple route will do the trick: Try cooking a pound of fresh pasta and tossing with Nonna Pat’s sauce and top with grated parmesan for a truly satisfying supper.
Winter’s Bounty Recipes
Though the sheer abundance and variety may taper off, what available crops there are during the winter months are actually improving in flavor. A variety of root crops and hearty greens—including kale, chard, Brussel sprouts, potatoes and leeks—actually get sweeter with the first frost. Add to this palette exceptional winter squashes and stored fruits like pears and apples and you have a wealth of options for your winter table.
In addition to a selection of these seasonal winter fruits and vegetables, your box features a rustic roasted squash soup, a healthy multigrain seed loaf and handcrafted ravioli. Here are a few of our recipe ideas for this week:
Marsala-Baked Pears
Drizzled with Marsala wine, this baked dish from the Chez Panisse Fruit cookbook by Alice Waters enhances the natural, mellow sweetness of the pears to produce a rich, yet light, dessert.
Brown Butter Kale
Simple and irresistible, this Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.
Cabbage Salad with Apples and Walnuts
With crisp apples and toasted walnuts, this salad—also from the Chez Panisse Fruit cookbook—is perfect as a lively and refreshing first course. Or, make it the main event by adding your favorite soft cheese and a toasted baguette.
Risotto Night Recipes
This week, we are kicking off our second 2014 box delivery with all the ingredients for a warm and cozy risotto night: tuck into a classic, earthy wild mushroom risotto paired with golden roasted beets and a crisp Chardonnay, finishing with a hazelnut-topped fruit crisp. Below are a few of our favorite recipes to help make this meal possible.
(Want to see the full list of what’s in your box this week so you can plan ahead? Find it here.)
Wild Mushroom Risotto
This recipe is a favorite here at the farm on a cold winter night. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal – just remember to stir!
Roasted Golden Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve either on their own or tossed with vinaigrette and mixed greens.
Roasted Fingerling Potatoes with Pancetta
An easy and delicious way to prepare these tiny potatoes!
Braised Winter Greens
A simple and delicious method to cook these hearty greens. They make a great accompaniment to any main dish!
Fruit Crisp
A quick and easy dessert using apples, pears, or berries. Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.
