Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Ingredients:
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped
Method:
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.
2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.
Roasted Golden Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.
Ingredients:
6 baby golden beets, trimmed and peeled
6-8 baby carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
Sea salt
Method:
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.
Fall Color Recipes
As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of colorful fall offerings—like vibrant purple eggplant, ripe yellow peaches, sweet corn, red peppers, tomatoes, pluots and Persian cucumbers, as well as a bevy of greens including purslane, rainbow Swiss chard and pea shoots and then tender, fragrant herbs. Also complemented by farm-fresh eggs, Pomodoro bread and a maple cinnamon-spiced nut butter, this box is a lovely snapshot of the season at its best.
Here are some recipe ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and toasted bread.
Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.
Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Garlic Confit
A great way to use up extra garlic, or this week’s red garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and toasted bread.
Ingredients:
1 pound Reliance grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.
