Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying pasta crafted from organic Italian sausage, tender roasted Robin’s Koginut squash, crisp-edged fall greens and Cherry Valley Dairy’s creamy, herb-kissed fromage blanc, plus Gruyère cheese bread and a well-rounded French wine to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and pears and side dish-ready produce like leeks, celery and beautiful salad greens. Enjoy!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Roasted Squash & Fall Greens
Cozy and comforting, full of flavorful squash and greens, this pasta hits all the right notes.

Apple, Pear & Blue Cheese Salad with Mizuna Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables!

Italian Sausage Pasta with Roasted Squash & Fall Greens

Cozy and comforting, full of flavorful squash and greens, this pasta hits all the right notes.

Ingredients:
1 Robin’s Koginut squash, peeled, seeded, and cut into bite-sized chunks
1 sweet onion, cut into 1-inch chunks
2 big handfuls escarole, torn into small pieces
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
5 large garlic cloves, coarse chopped
⅓ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s fusilli col bucu
1-1½ cups fromage blanc
Sea salt and fresh ground black pepper

Method:
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first 8 ingredients, seasoning the vegetable mix generously with salt and pepper.

2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.

3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.

4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and 1 cup of the fromage blanc cheese. Toss to blend, tasting for salt and pepper. Add grated Grana-style cheese and an additional dollop of fromage blanc to each serving, if desired. Serve hot.

Savory Buckwheat Groats Breakfast Bowl

This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!

Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
8 sausage patties
1 yellow onion, peeled and chopped
2 leeks, white and light green parts only, chopped
2 cups winter squash of your choice, peeled, seeded and chopped into bite-size pieces
8 eggs

Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.

2. Meanwhile, in a medium-sized skillet, cook the sausage patties until no longer pink on the inside, removing to a paper-towel-lined plate to drain. Add the onions, leeks, and squash to the skillet, season generously with salt and pepper, and sauté over medium-high heat in the meat drippings until the veggies are tender. Also remove from the skillet and reserve. Finally, in the same skillet, crack the eggs and fry until the whites are set, but the yolks are still runny. Season eggs with salt and pepper.

3. Divide the warm groats into four serving bowls, then top each with 2 sausage patties, a generous helping of the vegetables and 2 eggs; serve immediately.

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.

Ingredients:
8 cups packed Lacinato kale, destemmed and roughly chopped
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
⅓ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)

Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.

2. In a large bowl, toss kale leaves with half of the vinaigrette and use your hands to massage the vinaigrette into the leaves. (It helps break down some of the toughness and reduce bitterness.) Massage until the leaves just begin to wilt.

3. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the kale leaves. Drizzle with the remaining vinaigrette and serve.

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