Lemon juice and zest gives this warm and comforting Lemon Risotto a double punch of flavor. Topped with pan-seared sweet grape or cherry tomatoes and pan-fried Halloumi cheese slices, it’s a luxurious winter entrée to enjoy on a chilly day.
4 cups chicken stock
3 tablespoons butter
1 large shallots, chopped
1 cup arborio rice
4 tablespoons lemon juice
½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
4 teaspoons grated lemon peel
Fresh ground pepper
1 tablespoon chopped fresh parsley
Add the chicken stock to a pot and bring to simmer over medium heat. Reduce heat to low and cover to keep warm. Melt the butter in a large saucepan over medium heat. Add shallots and sauté about 6 minutes or until the shallots are tender. Add rice and sauté about 2-3 minutes. Add the lemon juice and stir until absorbed, about 1 minute. Add 1 cup hot broth and simmer until absorbed, stirring frequently. Add remaining broth 1 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 30-35 minutes. Stir in cheese and remaining lemon juice and peel. Season the risotto with salt and pepper. Transfer to warm bowls and top with the sautéed tomatoes, Halloumi cheese, and a sprinkle of fresh chopped parsley. Makes 4 servings
Sautéed Tomatos & Halloumi Cheese
1 tablespoon, plus 2 teaspoons olive oil
8 ounces halloumi cheese
1 cup cherry or grape tomatoes
2 springs fresh oregano or ½ teaspoon dry
Slice the halloumi in slices about ¼” thick. Heat one tablespoon olive oil in a medium sauté pan over medium high heat and fry the halloumi cheese slices for about 2 -3 minutes on each side until golden brown. Remove and drain on a plate lined with paper towels. Add the remaining 2 teaspoons olive oil to the sauté pan then the tomatoes and oregano. Sautéing for 4-5 minutes until the tomatoes start to pop. Add the over the top of the Lemon Risotto with the fried Halloumi cheese and tomatoes.
Loaded with vitamins, Acorn Squash has more potassium, calcium, magnesium, and folate than any other variety of squash. After baking the squash, we pile the center high with a flavorful stuffing including applewood smoked bacon, toasted walnuts, apples, gruyere cheese, and fresh fall herbs. Then sprinkled with more cheese, it’s bake until golden brown on top.
1 tablespoon butter, melted
¼ teaspoon garlic powder
Fresh ground black pepper
2 large or 3 medium acorn squash, halved and seeded
1 tablespoon plus 2 teaspoons fresh sage, divided
2 pieces applewood smoked bacon, cut into thin strips to make lardons
½ cup onion, finely chopped
1 celery rib, finely chopped
2 apples, Fuji, Honey Crisp, or other firm apple, cored and cubed
2 cups breadcrumbs1 cup toasted chopped walnuts
¼ cup boiled cider
¼ cup shredded gruyere cheese
2 tablespoons fresh parsley, chopped
Fresh ground pepper
Preheat the oven to 400˚F.
Combine the melted butter, garlic powder, ½ teaspoon salt, ⅛ teaspoon pepper, and 2 teaspoons sage; brush over cut sides and cavity of squash. Place in a large roasting pan, cut side up, and roast in the oven for 1 hour, until the squash is tender but still holds its shape.
While the squash bakes, sauté the bacon lardons over medium heat in a large sauté pan. Remove the cooked bacon lardons, drain on paper towels and set aside. Leaving the fat remaining in the pan, place the sauté pan back on the heat and add the onion and celery with a pinch of salt. Sauté until the vegetables are starting just to soften. Add the apples and sauté until the apple are soft and a small knife can pass through one of the apples.
Add the croutons and walnuts to a large bowl. Pour the warm vegetables over the croutons and walnuts. Add the boiled cider, cooked bacon lardons, the rest of the sage, ⅔ of the gruyere cheese, the parsley, ½ teaspoon salt, and ⅛ teaspoon pepper. Mix well. Add evenly to the squash cavities and sprinkle with the remaining cheese. Place back in the oven and bake for 15 minutes. Makes 6 servings, serve immediately.
We took an old Irish Potato Bread recipe and turned leftover Thanksgiving mashed potatoes into a delicious quick bread. Using no yeast, this tasty bread rises to the occasion with baking powder and is filled with cheddar cheese, fresh chives, and grated potatoes.
1 ½ cups leftover mashed potatoes
1 ½ cups grated raw potato (preferably russet)
1 extra large egg plus 1 extra large egg white
⅓ cup melted unsalted butter, slightly cooled
¾ cup whole milk
¼ cup snipped chive pieces
½ cup finely grated cheddar cheese
3 ¼ cups all-purpose flour, plus 2 additional tablespoons for dusting and kneading
1 ½ tablespoons baking powder
1 teaspoon salt
Butter for serving
Preheat the oven to 375 degrees and position a rack in the center of the oven. Line a baking sheet with parchment paper.
Place the mashed potatoes in a large bowl. Peel the raw potato and grate it through the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and wring tightly to squeeze out any excess moisture; add to the mashed potatoes.
Stir in the egg, egg white, butter, milk, chives, and cheddar cheese until well combined. In a medium bowl, whisk together the flour, baking powder, and salt. Add in three batches to the potato mixture, stirring well with a wooden spoon after each addition until the mixture forms soft, but sticky dough.
Lightly flour a clean work surface. Turn the dough out onto the floured surface and knead for 60 seconds, adding flour in small increments to keep the dough from being too sticky. Shape into an 8-inch loaf, and place on the prepared parchment lined baking sheet. Use a sharp knife, slash a ½” deep X in the top of the dough.
Place in the oven and bake until golden brown, firm, and somewhat hollow sounding when tapped, about 60-65 minutes. Remove from the oven and using the parchment, move the bread to a cooling rack. Slide the parchment out from under the bread and cool for one-two hours on a wire rack before slicing. Serve warm with butter. Makes one loaf, about 12 servings.
As a tasty side dish with meat, chicken, or burgers, our quick and easy roasted maple butternut squash pairs perfect with Israeli couscous, parsley, and pine nuts. Bring to your next seasonal get-together, tailgating, or as a side dish for any fall meal.
2 cups small diced butternut squash
3-1/2 teaspoons, plus 1 tablespoon of olive oil, divided
1 tablespoon maple syrup
1 cup chopped onions
1 cup Israeli couscous
1¼ cups unsalted chicken stock
½ cup chopped parsley
½ cup toasted pine nuts
½ cup yellow raisins
1 ½ teaspoons of lemon juice
Preheat the oven to 350 degrees. Add the butternut squash, 1½ teaspoons of olive oil, 1 tablespoon of pure maple syrup and ½ teaspoon salt to a bowl. Stir until well combined and pour onto a parchment lined sheet tray. Bake for 30 minutes or until a small knife easily passes through the squash. Remove from the oven and set aside.
While the butternut squash bakes, add 2 teaspoons of olive oil to a saucepan over medium heat. Add the onion and sauté for 5 minutes. Add one cup of Israeli couscous and sauté for one more minute. Add 1 ¼ cups of chicken stock and ½ teaspoon kosher salt. Continue cooking for 8-10 minutes, or until the couscous absorbs all the stock and is tender. Remove from the heat and add the butternut squash, parsley, pine nuts, raisins, 1 tablespoon of olive oil, and 1½ teaspoons of fresh lemon juice. Season with salt to taste and serve warm or at room temperature. Make 4-6 servings.
Sweet corn is at its peak, so take advantage with this recipe highlighting Polenta and sautéed sweet corn. Polenta refers to a porridge created from coarsely ground Italian cornmeal and is a dish from Northern Italy. We top off this summer delicacy with butter sautéed sweet vidalia onions and mushrooms. In this recipe, we feature an easy corn stock to make for the Polenta to add just a touch more corn sweetness. If you have an extra hour – give it a try. We promise you won’t be sorry. No time to make stock? To keep it vegetarian, use boxed vegetable stock, or we also offer the option of boxed chicken stock.
4 ears of corn still in husks (about 4-5 pounds)
4 ½ cups corn stock (see easy recipe below), vegetable stock, or chicken stock
Box of instant polenta – 4 servings, we prefer Delallo
6 tablespoons of unsalted butter, extra if needed
4 tablespoons grape seed or canola oil
8 ounces cremini mushrooms
2 cups thinly slice vidalia or sweet onion
2 teaspoons of fresh thyme, divided
Fresh ground black pepper
1 cup Parmesan cheese
½ cup shredded Monterey Jack Cheese
Remove the husks and silks from the corncobs. Using a sharp knife cut the corn kernels off the cobs. Place the kernels in a bowl, cover, and set aside. Discard the silks but save the husks and cobs if making corn stock (see directions below). If using vegetable or chicken stock, measure to the amount of liquid needed on the package of polenta, (note: the stock replaces the water needed to make polenta) cover, and gently heat to warm in a large saucepan.
In a 10″ sauté pan heated to medium heat, add 2 tablespoons of butter with 2 tablespoons of oil. Add the corn and 1 teaspoon of salt. Sauté until the raw taste is gone from the corn, about 3-5 minutes. Remove from the heat, cover and keep warm.
In a 12″ sauté pan over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. When hot, add the mushrooms in one layer and sear on each side, about 1 minute per side. Add the onions over the mushrooms and sprinkle the onions with a teaspoon of salt. Then stir together and sauté for 5 minutes or until all the juices have evaporated. Reduce the heat to low, add 1 teaspoon of fresh thyme, and cook on low until the onions are browned all over and softened. Add salt and pepper to taste.
In the meantime, turn the heat up on the stock and bring it to a boil – if the stock has evaporated too much, simply add water to the amount needed to prepare the polenta. Prepare the polenta using the directions on the package. When all the water is evaporated and the Polenta is soft, add the remaining 2 tablespoons of butter and the Parmesan cheese. Stir until the polenta is creamy. If needed, add more butter, one tablespoon at a time, up to two tablespoons, to reach a creamy texture. Stir in the corn and season with salt and pepper to taste.
Place the Polenta in warmed bowls, top with 2 tablespoons of Monterey Jack cheese then the sautéed mushrooms and onions. Top evenly with the remaining fresh thyme. Makes 4 entrée servings or six side servings.
Corn husks and cobs from 4 ears of corn, cobs cut in half, discard silks
Small white onion cut in quarters
Place the corn husks, cobs, and onion in a large saucepan. Add 8 cups water and bring to a boil, then reduce to a simmer for one hour. Strain the stock into a clean pan or bowl through a fine mesh strainer and discard the husks, cobs, and onion. Place the strained liquid back on the stove and add 1 teaspoon of salt and the peppercorns. Bring the mixture back to a simmer and reduce until you have 4-1/2 cups of liquid remaining – about 15-20 minutes. Cover and keep warm.
It’s time to picnic, and we have the perfect pasta salad. Delicious roasted vegetables are lightly dressed with a fruity olive oil and lemon juice, then topped with fragrant basil leaves. We also added crunchy toasted pine nuts for a great texture boost. Food safe at all temperatures – warm, room temperature, or cold – you can choose how you want to serve it. For a Gluten-Free version, try substituting with Gluten-Free Delallo Orzo Pasta.
½ cup pine nuts
1 pint cherry or grape tomatoes
20 asparagus, tough ends removed, cut into 1 ½ inch pieces
4 tablespoons of olive oil
4 green onions, white and green parts cut into ½” pieces
½ yellow bell pepper, cut into ½” pieces
½ red bell pepper, cut into ½” pieces
1 medium eggplant, skin removed, cut into 1” cubes
1 cup of Orzo Pasta, regular or gluten free
2 tablespoons fresh squeezed lemon juice
Zest of one lemon
¼ cup basil leaves, torn into small pieces
Fresh ground pepper to taste
Preheat the oven to 350 degrees. Place the pine nuts on a baking sheet. Bake for 7-9 minutes or until the nuts turn golden. Remove from the oven and set aside to cool.
Place the tomatoes and asparagus in a bowl. Add 2 tablespoons of olive oil and a big pinch of salt. Gently toss to combine well. Pour onto a sheet tray and bake for 10 minutes shaking the pan in between. Remove from the oven and add the vegetables to another large bowl. Leave the remaining oil in the pan.
In the first bowl, add the onions and peppers. Add 1 more tablespoon of olive oil and a big pinch of salt. Gently toss to combine well. Pour onto the sheet tray and bake for 15 minutes. Using a spatula, turn the vegetables over at the halfway point. Remove from the oven and add the vegetables to the large bowl with the asparagus and tomatoes. Leave the remaining oil in the pan.
In the first bowl, add the cubed eggplant. Add 1 tablespoon of olive oil and a big pinch of salt. Gently toss to combine well. Pour onto the sheet tray and bake for 20 minutes. Using a spatula, turn the eggplant over at the halfway point. Remove from the oven and add the eggplant and any remaining olive oil to the large bowl with the other vegetables.
Bring a large pot of water to a boil. Add a handful of salt and cook the pasta following the package directions. Strain the water off and add the pasta to the vegetables. Toss gently to combine. Add the lemon juice, zest, toasted pine nuts and 1 more tablespoon of olive oil. Gently mix again. Taste and adjust seasoning with salt and pepper. Stir in the basil leaves.