Farm Fresh Recipes
So fresh it may have been harvested yesterday
Wow your guests
Menu
First Course: Beet Salad with Feta and Pistachios
Main Course: Spaghetti with Marinated Tomatoes and Mozzarella
Trio of Crostini
—Suggested service from a platter
—Prep fully ahead of time
INGREDIENTS FOR 8-12 SERVINGS
- 1 baguette
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 8 ounces brie
- 4 ounces prosciutto - thinly sliced
- 1/2 cup fig jam
- 2 cups baby arugula
- 1 tablespoon extra virgin olive oil
- Salt and pepper
INSTRUCTIONS
1. Begin by diagonally slicing the baguette.
2. Place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper.
3. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
4. In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.
5. Start assembling by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.
Beet Salad with Feta and Pistachios
—Suggested service onto individual salad plates
—Prep fully ahead of time
INGREDIENTS FOR 6 SERVINGS
- 1 1/2 lbs red and/or golden beets, cooked, peeled and diced
- 1/3 cup red onion, very finely chopped
- 1 garlic clove, finely minced, use a garlic press
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
- 1 orange (2 tablespoons zest and 4 tablespoons juice)
- 1/2 – 1 cup craisins (or sub dried currants)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 cup cilantro, chopped, tender stems OK (or sub some mint, Italian parsley, or basil)
- 1/2 – 1 cup pistachios
- 1 cup feta, cut into cubes
- Optional garnish: pomegranate seeds
INSTRUCTIONS
- Boil or steam beets until fork tender. You can do this ahead of time and refrigerate, or purchase steamed beets.
- Trim and rub beets under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
- Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well.
- Add pistachios and feta. Gently toss.
- Taste and add more pistachios, craisins, or feta to taste.
- Adjust salt and pepper. Add another squeeze of orange juice.
- Garnish with cilantro.
Spaghetti with Marinated Tomatoes
—Serve onto individual dinner plates
—Prep ingredients beforehand. Marinated tomatoes can be started prior to guest arrival.
INGREDIENTS FOR 6 SERVINGS
Marinated tomatoes
- 2 pounds assorted tomatoes, roughly chopped
- 1 small shallot, minced
- 3 garlic cloves, crushed
- 1/2 cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup loosely packed fresh basil leaves
- 1/4 cup loosely packed Italian parsley leaves
Spaghetti
- 10-15 ounces thin spaghetti
- 3/4 cup small mozzarella balls
INSTRUCTIONS
- For the marinated tomatoes: Gently stir together tomatoes, minced shallot, crushed garlic, vinegar, olive oil, salt, and pepper.
- Set aside for 1 hour and 45 minutes, tossing occasionally.
- Stir in basil leaves and Italian parsley leaves.
- Cook spaghetti according to package directions.
- Drain and return to pot.
- Spoon in marinated tomatoes and desired amount of vinaigrette.
- Add mozzarella balls. Serve immediately.
Stone Fruit Cobbler
—Serve from pie pan or cake stand.
—Prep and bake fully ahead of time
INGREDIENTS FOR 6 SERVINGS
Filling
- 3 pounds peaches, nectarines, or plums—each cut into 6 wedges
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon kirsch (clear cherry brandy) or other fruit brandy (optional)
Topping and Assembly
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- 3½ oz. almond paste
- ½ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sliced almonds
- Powdered sugar and vanilla ice cream (for serving)
INSTRUCTIONS
Filling
- Toss peaches, granulated sugar, flour, salt, and kirsch (if using) in a large bowl.
- Transfer to a 13x9” baking dish; set aside.
Topping and Assembly
- Preheat oven to 350°.
- Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating to blend after each.
- Mix in dry ingredients.
- Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds.
- Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, for 50–60 minutes.
- Let cobbler sit at least 20 minutes before serving.
- Dust with powdered sugar and serve with ice cream.
Farm fresh and delicious ~ enjoy!
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