Recipes
Okay, it was beautiful, and you couldn’t resist. You’ve always wanted to try some. You felt sorry for the baker. The farmer was being pushy that day. For whatever reason, you bought it and brought it home. Now what do you do with it? If you’re in need of culinary inspiration, here are some suggestions from our vendors.
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Roasted Rosemary Rabbit
Very Fresh Cream of Tomato Soup
Sauteed peas and red onion
Pasta with Pumpkin, Sausage, and Kale
Rib Roast with rosemary-garlic potatoes
Goat-cheese crostini with fig compote
Roasted Rosemary Rabbit From Mackey Farms
Whole Rabbit (2-3 lbs.)
Half Cup orange juice
Half Stick melted butter
Four garlic cloves minced
1 tbsp honey
1 sprig rosemary
Sea Salt
Pepper
Place all ingredients in small dutch oven/ roasting pan with lid. Place whole rabbit in sauce so it is partially submerged. Roast covered at 350 degrees for 90 minutes, turning once (For larger rabbits, adjust time accordingly.) If browning is desired, leave lid off and cook an additional 15 minutes, turning once. Carve and serve with rice and the roasting sauce. ENJOY!
Very Fresh Cream of Tomato Soup from the Too many Tomatoes Book
12 very ripe tomatoes, peeled, cut up
1 cup water or stock
1 cup sliced celery
½ onion, sliced
¼ cup minced fresh parsley
3 Tablespoons cornstarch
3 Tablespoons butter, melted
2 Tablespoons brown sugar
2 teaspoons salt
Freshly ground pepper to taste
2 cups light cream
1 egg yolk, beaten
Simmer first five items 30 minutes. Puree and strain. Mix together cornstarch and butter. Stir into soup to thicken over medium heat. Add brown sugar salt and pepper (Freeze, if desired, at this point). Stir into very hot soup the cream and egg yolk. Serves 6-8
Sauteed peas and red onion from Food everyday
3 Tablespoons butter
1 medium red onion, halved and thinly sliced
coarse salt and ground pepper
3 packages (10 ounces each) frozen peas
Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
Add remaining tablespoon of butter; stir until melted. Season with salt and pepper, and serve. Serves 8
Pasta with Pumpkin, Sausage, and Kale
Kosher salt
1 lb. sweet Italian sausage, casings removed if using links
1 Tbs. olive oil (optional)
1 medium yellow onion, chopped
3 cups 3/4-inch-diced peeled, seeded pumpkin
1/4 cup dry white wine
4 cloves garlic, minced
1 tsp. dried marjoram
1-1/2 cups lower-salt chicken broth
10 oz. cavolo nero kale (aka Lacinato, black, or dinosaur kale), trimmed, ribs removed, leaves cut into 1-inch pieces
8 oz. dried campanelle pasta
1/2 cup grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper
Bring a large pot of well-salted water to a boil over high heat.
In a heavy-duty 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon, until mostly browned, 6 to 8 minutes. Push the sausage towards the edge of the skillet and add the olive oil if the center of the pan is dry (this will depend on the amount of fat in the sausage). Add the onion and cook until golden and the sausage is well browned, about 8 minutes. Stir in the pumpkin, wine, garlic, and marjoram and cook until the wine evaporates, 3 to 4 minutes. Add 3/4 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes. Add the kale and the remaining 3/4 cup broth, cover, and cook until the pumpkin and kale are tender, about 4 minutes.
Meanwhile, cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta water and then drain well. Add the pasta to the skillet with enough of the pasta water to coat the pasta and vegetables generously. Stir in the Parmigiano and season to taste with salt and pepper. Serve with additional Parmigiano.
Rib roast with Rosemary-garlic potatoes, Everyday Food
1 bone-in beef rib roast (6.5 to 7 pounds), room temperature
coarse salt and ground pepper
3 pounds Yukon gold potatoes, scrubbed and cut into 1.5 inch pieces
6 garlic cloves, peeled and smashed
2 sprigs of fresh rosemary
Preheat oven to 400 degrees, with racks in upper and lower thirds. Place beff on a large rimmed baking sheet; season generously with salt and pepper. Roast on upper rack for 45 minutes; move to lower rack.
Remove 3 to 4 Tablespoons of fat from beef, and place on second rimmed baking sheet with potatoes, garlic, and rosemary, Season with salt and pepper, and toos to comboine; place on upper rack.
Roast beef until and instant-read thermometer inserted in the thickest part registers 110 degrees, 45 to 60 minutes more. Remove beef from oven, and tent loosely with aluminum foil; let rest until internal temperature registers 130 degrees, about 30 minutes.
Continue to roast potatoes, tossing occasionally, until golden, 25 to 30 minutes more. Slice beef, and serve with potatoes. Serves 8
Goat-cheese crostini with fig compote from Everyday Food
1 small baguette (8 ounces), cut on diagonal into 24 slices
3 Tablespoons olive oil
1/2 cup chopped dried Mission Figs
1/4 cup light brown sugar
1 cup dry red wine
1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
coarse salt
5 ounces goat cheese
Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.
In a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.
Dividing evenly, spread each toast with goat cheese, and top with compote. Garnish with thyme, if desired.