There’s nothing quite so gratifying after a long, chilly day as a bowl of steaming-hot risotto served with crisp bread and a glass of wine. In that spirit, this week we invite you to enjoy an earthy wild mushroom risotto crafted with F&L chicken stock, baby Shiitake mushrooms and our own duxelles. Paired with smoked salmon, eggplant caponata and fresh produce such as kale rapini, leeks and Kabocha squash, plus all the ingredients for an apple galette tart, this menu will satisfy both body and soul.
Here are a few recipe ideas for the week:
Savory Mushroom Galettes
These rustic tarts make for a stunning, and incredibly satisfying, appetizer!
Wild Mushroom Risotto
Crafted with baby Shiitake mushrooms and duxelles, this creamy risotto is a favorite here at the farm on chilly evenings.
Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Ginger-Honey Kabocha Squash
Fresh ginger and sweet honey add a delightful twist to this essential steamed squash recipe.
Honey-Glazed Bolero Carrots
The inherent sweetness of fresh carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Crispy Fried Shallots
These crisp little nibbles would be wonderful served atop this week’s risotto.
Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.