recipes

Brussels sprouts have made a big comeback in the past few years. No longer the mushy vegetable you refused to eat as a kid, Brussels sprouts are being cooked in bacon fat, tossed with wheat berries and pomegranate seeds, and even served with eggs for breakfast. If you're still not a Brussels sprouts fan, try these Lemon Brussels Sprouts and Potatoes- I promise they'll make you a convert! Image from Hipsterfood.tumbler.com LEMON BRUSSELS SPROUTS AND POTATOES WITH ROSEMARYAdapted from Hipsterfood 6 large potatoes1 stalk brussels sprouts, cut from the stalk1 large red onion, chopped2 cloves garlic, chopped2 large pinches fresh rosemary, minced1 lemon, sliced2 Tbs. olive oil2 tsp. salt Boil the...

from the FarmPlate Kitchen4  cups whole brussels sprouts3  tablespoons unsalted butter1  shallot, thinly sliced1  teaspoon kosher salt2  grinds of freshly ground black pepper Place a covered saucepot filled with salted water on medium-high heat. Blanch the brussels sprouts for 5 minutes, then remove them and place in an ice-water bath to cool. Once they’re cooled, quarter the brussels sprouts. Add butter and shallots to a large frying pan; once butter begins to melt, add the brussels sprouts and sauté until they begin to show a caramelized brown color. Season with salt and pepper and serve. If desired, sprinkle with toasted pecans.

Recipe adapted from The Apple Grower by Michael PhillipsOriginally posted by The Washington Post via Chelsea Green Publishing Co.You’ll need enough pie dough, either homemade or store-bought, for a double-crust pie. Serve topped with a slice of sharp cheddar cheese, a dollop of real whipped cream a scoop of vanilla ice cream on the side. The recipe calls for making cider jelly, which is done by boiling fresh apple cider to the jellying stage. The jelly may be made up to five days in advance, then covered and refrigerated. Alternatively, prepared cider jelly may be used. INGREDIENTSFor the cider jelly: ½  gallon fresh apple cider (may substitute 1 cup store-bought cider jelly) For...

Recipe by Shannon Hayes From the Chelsea Green kitchen1  whole baguette, chopped into ½ inch cubes and allowed to sit out overnight2  tablespoons fennel seeds1  cup walnuts, mildly crushed2  tablespoons olive oil1  pound sweet Italian, hot Italian or breakfast sausage4  tablespoons butter4  onions, chopped2  carrots, peeled and diced½ cup dried cranberries (or use one cup fresh)½ cup raisins2  tablespoons rubbed sage3  cloves garlic, minced2  tablespoons brandy6  eggs3  cups chicken broth1  teaspoons salt1  teaspoon black pepper Preheat the oven to 350 degrees. 
Bring a mid-sized skillet up to a medium-hot...

from the FarmPlate Kitchen3     large sweet potatoes, peeled and diced3     tablespoons unsalted butter¾    cup heavy whipping cream2     sprigs fresh thyme, minced1     sprig fresh rosemary or marjoram, minced1     teaspoon ground cumin1     teaspoon kosher salt My father is a huge fan of these and only recently have I begun to appreciate the world of sweet potatoes in a savory style. Place peeled and diced sweet potatoes into a large saucepot of salted water. Place on medium heat and cook until the sweet potatoes are tender. Strain, and then smash potatoes with a stiff whisk on a hand mixer...

from the FarmPlate Kitchen1½   pounds broccoli rabe2      tablespoons olive oil½     pound ground breakfast sausage ½     bulb of fennel, julienned¼     cup raw pine nuts2     sliced garlic cloves½     teaspoon red chili flake¼     cup dry white wine½     cup chicken stockZest and juice of one lemon1     teaspoon kosher salt2     grinds of freshly ground black pepper¼     cup alpine cow's or sheep’s milk cheese Add broccoli rabe to a pot of salted boiling water and blanch for 2 minutes. Strain the...

from the FarmPlate Kitchen The Sardinian pasta called fregola looks a little like rough semolina-dusted buckshot. It's chewy, tasty and absolutely wonderful. You can find it at some specialty food markets or order it from ChefShop. 2 acorn squash, split in half lengthwise and seeded2/3 cup fregola Sarda (traditional Sardinian pasta) or Israeli couscous2 tablespoons unsalted butter¼ cup currants or raisins½ cup apple cider2 tablespoons olive oil1 medium red onion, chopped1 celery rib, cut into small dice1 carrot, cut into small dice1 or 2 ripe tomatoes, chopped1 tablespoon ras el hanout spice blend¼ cup half-dried homegrown tomatoes, chopped2 tablespoons pine nuts Preheat...