Wild Rice with Sautéed Shiitake Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.
Ingredients:
2 cups wild rice
¼ pound Shiitake mushrooms, sliced
3 to 4 cups Farm & Larder chicken stock
2 tablespoons olive oil
¼ cup dry white wine
3 tablespoons butter
1 sweet onion onions, finely chopped
2 tablespoons Italian parsley, chopped
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
F&L white truffle oil
Method:
1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and about a teaspoon of salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Add 3 cups of chicken stock, stir to combine and bring to a boil. Reduce to a low simmer, cover and cookfor about 20 minutes, adding more chicken stock if needed, until rice is fully cooked.
2. Meanwhile, heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, plus a dash of salt and pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
3. Fluff the rice and fold in the mushrooms, parsley, and remaining tablespoon of butter. Top with chopped hazelnuts and a drizzle of our house white truffle oil.
Fresh Spinach Lasagna with Béchamel & Duxelles
This light and lovely vegetarian entrée is packed with spring favorites!
Ingredients:
6 cups milk
1 cup butter
1 cup flour
¼ cup olive oil
2 cloves garlic, minced
2 cups yellow onion, chopped
1 bunch spinach, thoroughly washed and dried
F&L duxelles
¾ cup fresh parsley, chopped
1 pound ricotta cheese
2 eggs
2 cups grated Grana-style cheese
2 cups grated mozzarella cheese
1 package lasagna noodles, cooked very al dente and drained
Sea salt and fresh ground pepper
Method:
1. For the sauce: Heat the milk in a small saucepan until it is almost boiling. In another small saucepan, melt the butter and whisk in the flour. Cook this mixture for 3-4 minutes, stirring constantly. Slowly add the milk to the flour mixture. Stir vigorously until the sauce thickens. Season to taste with salt and pepper and set aside.
2. For the lasagna: Preheat oven to 350°. Heat the oil in a sauté pan over medium-high heat, then add the garlic and onions and sauté until the onions are translucent. Add the spinach, duxelles and ½ cup of the parsley and cook until well-combined, pressing any excess moisture out of the spinach greens as you go. Set this mixture aside.
3. In a medium-sized bowl, combine the remaining parsley, ricotta cheese, eggs and ⅔ cup of the Grana-style cheese.
4. Oil a large baking pan. First, layer 1½ to 2 cups of the béchamel, followed by a layer of noodles, then half of the spinach mixture and all the mozzarella cheese. Next, add another 1½ to 2 cups of the béchamel, another layer of noodles, all of the ricotta mixture, and the remaining spinach mixture. Finally, add the rest of the béchamel, the remaining noodles and sprinkle the remaining Grana-style cheese over top. Bake, covered, for 45 minutes. Uncover the lasagna and cook for another 10 minutes. Allow the lasagna to cool for about 15 minutes prior to serving.
Grilled Halloumi & Vegetable Kabobs
These kabobs are incredibly colorful, accented by halloumi cheese and fresh oregano.
Ingredients:
8 ounces halloumi cheese, cut into 1-inch cubes
2 Corne di Tori sweet peppers, seeded and cut into large slices
½ purple eggplant, cut into 1-inch cubes
1 zucchini, sliced in half and then cut into 1-inch slices
1 onion, peeled and sliced in half, then cut into 1-inch slices
4 tablespoons olive oil
2 tablespoons oregano leaves
1 lemon
Sea salt and fresh ground pepper
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water; allow to soak while prepping the other ingredients.)
2. Thread the chopped ingredients onto skewers, alternating between cheese and vegetables (peppers, eggplant, zucchini and onion pieces).
3. In a small bowl, combine 3 tablespoons olive oil with a dash of salt and pepper, then brush each skewer kabob on both sides with the mixture. Additionally, slice lemon in half.
4. Grill each kabob, flipping occasionally, until vegetables are tender and slightly charred, and the cheese is golden. While kabobs are cooking, also grill the lemon halves, flesh side down until slightly charred.
5. Remove kabobs and lemon from grill and transfer kabobs to a platter. Drizzle with additional 1 tablespoon olive oil and sprinkle with oregano. Squeeze juice from the grilled lemon over top.
