This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
Moist and incredibly flavorful, this cake comes together in just minutes!
F&L cake mix
4-6 stalks rhubarb, diced
½ cup toasted walnuts, chopped
1. Preheat the oven to 350°. In a large bowl, combine the apple cake mix, eggs, diced rhubarb and toasted walnuts, stirring well to combine.
2. Pour batter into a greased cake pan and back for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
Variation: This is also lovely baked in a cast-iron pan as an upside down cake. For this method, melt ⅓ cup butter and ⅓ cup sugar in a cast iron pan over medium-low heat, then pour in the mixed cake batter. Bake for 25-30 minutes, or until a tester comes out clean. Remove from the oven and invert the pan on a rimmed plate. Let sit 5 minutes then carefully remove the pan from the cake.
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
1 fall squash of your choice, such as Delicata, seeded and quartered
2 tablespoons olive oil, plus additional for drizzling
Sea salt and fresh ground pepper
For Honey-Herb Topping:
2 tablespoons honey
2 tablespoons fresh thyme
¼ cup toasted walnuts, chopped
For Blue Cheese Topping:
¼ cup crumbled blue cheese
¼ cup toasted hazelnuts, chopped
1. Preheat oven to 400°. Place squash quarters skin side down on a heavy baking sheet and brush flesh generously with olive oil using a brush. Sprinkle each piece with salt and pepper, and bake for 30-40 minutes until squash is tender. Remove from oven and allow to cool just slightly.
2. For honey-herb topping: Transfer squash to a serving dish and brush lightly with additional olive oil before sprinkling the pieces with fresh thyme and walnuts, finishing with a healthy drizzling of honey. For blue cheese topping: Transfer squash to a serving dish and brush lightly with olive oil before sprinkling blue cheese and hazelnuts over each piece of squash.
Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely wild mushroom risotto accented by roasted asparagus topped with Taleggio cheese and our own Ligurian walnut sauce, plus a rustic bread loaf, Italian Chianti, and produce like radishes, leeks and a plethora of spring greens to serve alongside.
Here are some recipe ideas for the week:
This creamy and delicious recipe is a favorite here at the farm on cool evenings—just remember to stir!
Roasted Asparagus with Taleggio Cheese & Walnut Sauce
Topped with melted Taleggio cheese and flavorful walnut sauce, this asparagus recipe will have them coming back for seconds.
Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Grana cheese.
Mustard Green Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and is wonderful drizzled over roasted vegetables!
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
This fantastic frittata is a great base recipe: Just add in your favorite chopped veggies or greens to the sauté pan!
Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.