Spring Fresh Recipes

recipes-mar-3-2016-archived

As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh and healthy lineup bursting with bright greens, spring parsnips and more. Accented by locally-crafted provisions including our own signature rice blend, creamy Halloumi cheese from the Ring of Trees micro-dairy, plus Tonnemaker’s sweet ground chile peppers and dried Honeycrisp apples, this box springs to life with healthful produce such as carrots, Swiss chard and rutabagas. Enjoy!

Here are a few recipe ideas for the week:

Grilled Halloumi Cheese Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.

Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!

Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s rice pilaf.

Vegetable Rice Soup with Sweet Ground Chile Pepper
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms

This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.

Ingredients:
2 cups F&L rice blend
4 cups chicken stock
2 Cipollini onions, peeled and diced
1 clove garlic, peeled and minced
2 tablespoons butter
1 teaspoon sweet ground chile pepper
2 cups Roasted Root Vegetables (see recipe)
½ cup reconstituted and sautéed dried wild mushrooms (see method)
3 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper to taste

Method:
1. In a medium saucepan fitted with a lid, melt the butter over medium heat, then add diced onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in the rice and the sweet ground chile pepper, plus a healthy pinch each of salt and pepper. Toss together well with a slotted spoon and cook for another 2-3 minutes to toast the rice and spice mixture.

2. Add in the chicken stock and bring the mixture to a light simmer. Cover and simmer until stock has been absorbed and rice is just cooked, about 15 to 20 minutes.

3. Remove from the heat and let the rice sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Transfer to a large serving platter and top with the roasted root vegetables and sautéed wild mushrooms.

Wild Rice Pilaf with Sautéed Porcini Mushrooms

This hearty, robust dish is excellent warm or made ahead and served at room temperature.

Ingredients:
2 cups wild rice
¾ pound Porcini mushrooms, trimmed and sliced
3 to 4 cups Farm & Larder chicken stock
2 tablespoons olive oil
¼ cup dry white wine
3 tablespoons butter
2 Cipollini onions, finely chopped
2 tablespoons Italian parsley, chopped
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper

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 simmer, cover and cook 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.

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