Farm to Table
Farm to Table!
Perfect for Dinner Parties & Celebrations
Farmer’s Market Vegetable Salad (serves 6)
2 cups of thinly sliced vegetables (fennel, celery, carrots, radishes, green onions, cabbage, brussel sprouts, zucchini, cucumbers, broccoli, cauliflower, tomatoes, etc.)
¼ cup dried fruit, chopped (dates, cranberries, currants, raisins, cherries, apricots)
¼ cup lemon juice or red wine vinegar
½ cup olive oil
3 cups mixed greens, arugula, spinach, or romaine
3 oz crumbled feta, blue, or other cheese
⅓ cup chopped nuts (pecans, almonds, walnuts, pistachios, pine nuts)
Salt and pepper
In a large bowl, combine all the ingredients except for the greens, cheese, and nuts. Toss with vinaigrette until just coated. Taste and adjust the seasoning by adding more salt, lemon juice or vinegar, if needed. Just before serving, toss everything together and taste again for seasoning.
Farmer’s Market Grilled Vegetables and Pasta (serves 4-6)
½ lb cooked penne, farfalle, or other pasta
2 lbs seasonal vegetables for grilling (asparagus, zucchini, green onions, green beans, eggplant, bell peppers, onions, mushrooms, summer squash, etc.)
½ cup Enfuso Tuscan olive oil
½ cup grated parmesan or crumbled feta
¼ cup Enfuso Traditional balsamic vinegar
Salt and pepper
Cook the pasta in salted water following the package directions. Once cooked, rinse the pasta with cool water and toss it in a bowl with some good-quality olive oil, salt, and pepper.
Brush or drizzle the vegetables with olive oil, vinegar, salt, and pepper on a baking tray to facilitate grilling organization. Pour the remaining vinaigrette on the pasta. Place the vegetables on the grill, turning them once, and cook until tender and cooked through. If desired, you can prepare the grilled vegetables ahead of time, cut them into large chunks when cool, and store them until ready to use.
After grilling, toss the vegetables and pasta together with the vinaigrette. Top the dish with grated Parmesan or another type of cheese, and add extra olive oil or balsamic vinegar as needed.
The grill should be on medium-high heat for vegetables that take longer to cook and high heat for those that cook quickly. The cooking times for different vegetables may vary, so be sure to monitor them closely.
Eggplant, onions, bell peppers, and mushrooms - about 10-12 minutes
Green beans, summer squash, and zucchini - about 8 minutes
Green onions and asparagus - about 3 minutes.
Grilled Chicken with Chimichurri Sauce (serves 6-8)
4 lbs boneless skinless chicken thighs or breast
Spice Rub for meat:
1 tbsp kosher salt
½ tbsp ground cumin
½ tbsp ground coriander
2 tsp ground pepper
Prepare a grill or grill pan. Pat chicken dry and rub with spices. Cook chicken thighs on a hot grill until nicely browned, about 6-8 minutes, turning once. Transfer to a cooler part of the grill or 350°F oven and cook slowly for an additional 5 minutes for boneless and 10-15 minutes for bone-in. Cook until chicken is cooked through and flesh is no longer pink in the center.
Grill chicken breasts on the hot side of the grill for about 5-6 minutes per side. Depending on size, finish up on the cooler part of the grill if necessary for bone-in breasts, about 10 minutes. Place on a platter and top with some Chimichurri Sauce.
Chimichurri Sauce (makes about 1 cup)
4 large garlic cloves, minced
¼ cup cilantro
¼ cup flat-leaf parsley
3 tbsp red wine vinegar
½ cup olive oil, or more as needed
½-1 tsp salt
1 pinch of crushed red pepper flakes
Chop herbs by hand and mix with remaining ingredients. Or, in a food processor, place crushed garlic cloves, cilantro, and parsley. Pulse until well chopped. Add the rest of the ingredients and pulse several times until incorporated. Remove to a bowl and let sit covered at room temperature or in the fridge until ready to use.
Seasonal Fruit and Berry Crumble (serves 6-8)
4 cups seasonal fruit (plums, pears, apples, peaches, or nectarines, etc.) diced
1 cup of berries
1 tbsp cornstarch
1 stick butter, room temp or ½ cup orange olive oil
1 cup flour, almond flour, or gluten-free flour
¾ cup sugar
¼ tsp salt
¾ cups almonds, sliced or chopped
½ tsp chopped rosemary
Topping:
1 cup Mascarpone, Greek Yogurt, Crème Fraiche, or Sour Cream (or cashew yogurt)
2 tbsp sugar
In a bowl, mix the butter or oil, flour, sugar, salt, chopped nuts, and rosemary until combined. Remove the pits from the stone fruit and dice or quarter. Peel apples or pears and dice. Place the fruit in an 8 x 8 or 9 x 13 oven-safe dish or individual oven-safe dishes. Toss fruit in cornstarch. Top the fruit with the crumble mixture. Bake for about 35-45 minutes for a large pan and 20-30 minutes for smaller dishes at 375°F or until bubbly and brown and crisp on top. Mix sugar and cream and serve with crumble.
