- Tricycle Baby lettuce mix
- Baby fennel
Local Food Hub:
- Gold potatoes (Valley Farming--Augusta County)
- Pink Lady apples
From Mariquita Farm in Watsonville, CA; modified for lettuce mix
RADICCHIO AND BABY LETTUCE SALAD WITH WARM FENNEL AND WALNUT DRESSING
1 large garlic clove, minced (about 1 1/2 teaspoons)
1 tablespoon juice from 1 small lemon
2 tablespoons sherry or white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon extra‑virgin olive oil, plus 1/3 cup
1 cup walnuts, chopped coarse
1 medium fennel bulb (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups)
2–3 anchovy fillets, minced (about 1 tablespoon)
Baby lettuce mix, washed and dried
Radicchio, washed, dried, and torn into bite‑size pieces (about 2 1/2 cups, loosely packed)
1 small chunk (about 1 1/2 ounces) Parmesan cheese, shaved into thin strips with a vegetable peeler
1. Whisk garlic, lemon juice, vinegar, salt and pepper in small bowl; gradually whisk in 1/3 cup olive oil until dressing is smooth and emulsified; set aside.
2. Heat walnuts in remaining 1 tablespoon oil in medium skillet (preferably nonstick) over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3 minutes. Add fennel and cook until it just begins to soften and turns a very light golden, about 3 minutes longer. Stir anchovy fillets into fennel mixture and cook until fragrant, about 30 seconds longer. Whisk dressing to re‑blend and, off heat, stir into fennel mixture to distribute evenly.
3. Toss greens and warm dressing mixture to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of shaved Parmesan and serve immediately.
From Bon Appetit; modified for Pink Lady apple
Yukon Gold Potatoes and Fuji Apple Gratins
1 tablespoon unsalted butter plus more for dishes, room temperature
2 large shallots, minced
2 1/3 cups heavy cream
2 large sprigs thyme
1 bay leaf
1 1/2 cups coarsely grated peeled Yukon Gold potatoes (about 9 1/2 ounces)
Kosher salt and freshly ground black pepper
1 medium Pink Lady apple, peeled, cored, finely diced (about 1 1/4 cups)
Chopped fresh chives
Preheat oven to 375°. Lightly butter soufflé dishes*; place on a rimmed baking sheet. Melt remaining 1 Tbsp. butter in a medium heavy saucepan over medium-low heat. Add shallots and sauté until beginning to soften about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium and simmer for 3 minutes. Stir in potatoes and simmer until partially cooked and the mixture is thick and creamy about 4 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper.
Sprinkle apples over the bottoms of prepared dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil and bake until potato mixture and apples are tender (tops will not be brown), about 30 minutes. Let stand for 10 minutes. Uncover, sprinkle with chives and serve.
*= Can easily convert to one single large casserole dish if you do not have souffle dishes