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Recipes of the week!

Sunday Dinner Ideas 

Apple, Beet, and Walnut Salad with Lemon-Miso Vinaigrette

For the vinaigrette

  • 2 Tbs. plain rice vinegar
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1 Tbs. finely chopped shallot
  • 1 tsp. garlic, mashed to a paste
  • 2 Tbs. white (shiro) miso
  • 1/2 cup plus 2 Tbs. oil
  • 1/2 tsp. Asian hot sauce, such as Sriracha (optional)

For the salad

  • 1 lb. trimmed medium beets
  • Sea salt and freshly ground black pepper
  • 8 oz. arugula or mixed baby greens (8 packed cups)
  • 2 crisp apples
  • 1/2 cup walnuts, toasted and chopped
  • 2 Tbs. chopped fresh dill
In a small bowl, whisk rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in miso, then slowly whisk in oil until emulsified. Stir in the hot sauce, if using.
Simmer beets in water to cover until crisp-tender, 20 minutes. Drain and set aside until cool enough to handle, then peel. Halve and thinly slice. Arrange on a platter and lightly season with salt and pepper.
In a large bowl, combine arugula and apples, season with salt and pepper. Toss with 1/2 cup of vinaigrette. Mound greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.



Butternut Squash Soup with Apple & Bacon

  • 8 slices bacon, cut crosswise into 1/4-inch strips
  • 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
  • 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
  • 1-1/2 Tbs. finely chopped fresh sage leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 cups homemade or low-salt chicken or vegetable broth

In a large stockpot set over medium heat, cook bacon until crisp and golden. Transfer the bacon to a plate lined with paper towels.

Increase heat to medium high. Add squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes. Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.


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