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Farm-to-Table Dinner Recipes

Hosting friends in the summer is one of the best aspects of the season. Being able to use local veggies harvested during the month of your party comes in at a close second. We've taken some of our favorite recipes from our popular Farm Dinner Series that are delicious (and not terribly difficult). Try them out and let us know what you think!



BDP Squash Blossoms Stuffed with Lavender Goat Cheese (4 Servings)

 Photo by  Jaclyn Simpson

Ingredients

- 8 zucchini blossoms, stamens removed
- 4 ounces goat cheese, room temperature
- 2 tablespoon milk or heavy Cream
- 1-2 tablespoon bdp local honey
- 1 pinch fresh lavender, a pinch chopped, some reserved for garnishing plate 1 pinch salt, to taste
- 1⁄2 cup all-purpose flour
- 3⁄4 bottle goose Island 312 or similar, drink the other 1/4

Method

1. Carefully remove stamens from squash blossoms.
2. Put 1" of oil in heavy frying pan and heat to about 350 degrees.
3. In a bowl, combine goat cheese, milk/cream, honey, a pinch of lavender, salt. Transfer filling to a ziplock or piping bag and cut the tip off. Carefully squeeze the mixture into the blossom and twist the petals to seal the cheese inside.
4. In another bowl, whisk the flour and beer together. Holding the stem, dip the blossom into the beer batter to fully coat. Gently put up to 4 blossom into the hot oil at a time, gently turning them over after 30 -45 seconds. Fry until golden.
5. Put fried blossom on on a paper towel or wire rack to remove excess grease.
6. Sprinkle with lavender flowers. Garnish plate with purple basil. Don't over do it with the lavender!


BDP Organic Encore Lettuce with Shaved Fennel & BDP Herbs

 Photo by  Jaclyn Simpson

Ingredients

- 6-9 ounces encore lettuce mix
- 1 small bulb fennel, shaved thinly on mandoline or knife
- 6 or more sprigs fresh herbs (dill, mint, basil)
- 3 tablespoons evo
- 1 lemon, juiced
- sea salt & cracked pepper, to taste

Method

1) Place washed mixed greens and shaved fennel in a medium bowl.
2) In a small bowl whisk olive oil and the juice of one lemon.
3) Add a little oil and lemon juice mixture at a time over the greens and toss with tongs.
4) Pinch fresh dill and mint off the stems, chiffonade the basil and add to the salad.
5) Add desired amount of sea salt and cracked pepper.
6) Top with edible flowers to make pretty!

Note: Arugula and shaved parmesan also work well for this recipe.


Cedar Plank Grilled Ivory Char (4 Servings)

 Photo by  Jaclyn Simpson

IVORY CHAR

Ingredients

- 4 ea char fillets (6 to 8oz)
- 2 ea cedar planks (soaked for at least 1 hour in water)
1 bunch rainbow chard (rough chopped)
1 tsp. canola oil

Method

1) Place char fillets skin side down on cedar planks
2) Season w/ salt and place the planks fish side up on the grill
3) Allow fish to cook through w/o flipping
4) Heat medium sauce pan on medium high
5) Add canola oil to the plan to regain some heat
6) Add swiss chard and sauté for 5 minutes seasoning
to taste

CHIMICHURRI SAUCE

Ingredients

- 2 tbsp. chopped parsley
- 2 tbsp. chopped cilantro
- 1/4 tsp. red pepper flakes
- 1/4 cup evo
- 1 tbsp. red wine vinegar
- salt to taste

Method

1) In a medium bowl combine all ingredients
2) Season to taste and serve at room temperature
over fish


Stuffed Pattypan Squash (4 Servings)

 Photo by  Jaclyn Simpson

SQUASH

Ingredients


- 4 ea large pattypan squash
- 1 cup cooked cracked bulgar
- 1/4 cup cooked chickpeas
- 1/4 cup chopped parsley
- 1 ea lemon, zested and juiced
- 1/4 cup evo
- salt + pepper to taste

Method

1) Carve out the center of each squash and place in oven safe pan
2) Rub w/ olive oil and season the squash
3) Place in a 350 degree oven for 20-25 minutes or until squash is tender
4) While squash is cooking, combine the rest of the ingredients in a separate bowl
5) Season the bulgar mixture and fill in the pattypan
squash w/ it
6) Serve warm

RED PEPPER SAUCE

Ingredients

- 3 red peppers
- 1 tomato

Method

1) Roast red peppers + tomatoes, then puree
2) Add dash of salt + evo to taste
3) Serve Warm


Blistered Beans w/ Pork Belly Croutons (4 Servings)

 Photo by  Jaclyn Simpson

Ingredients

- 2 pounds green beans, wax beans, royal burgundy, or trinity beans cleaned
- 2 tbsp. canola oil
- 8 oz salted pork belly

Method

1) Toss your beans of choice w/ canola oil
2) Place beans on rack and grill over high heat until the skin starts to blister and char (about 5 minutes)
3) Cut salted pork belly into cubes
4) Render the pork in small sauce pan on medium heat (about 15 minutes)
5) When pork has rendered pour “croutons” and rendered pork fat over the cooked beans


Roasted BDP Beets

 Photo by  Jaclyn Simpson

Ingredients

- 1/2 lb each merlin, chioggia, golden + bulls blood beets (greens trimmed off + rinsed)
_1 lb fresh peaches, halved w/ stone removed
- 1 cup mascarpone
- 1 each lemon, juice + zest
- 1/4 cup mint, chopped
- 1/4 cup kosher salt
- 2 T canola oil

 

Method

1) Toss beets in oil + salt separately
2) Roast each kind of beet in its own pan until tender at 350 degrees (about 25-30 mins for baby beets)
3) Peel the skin off the beets while they are still hot and set aside
4) In a small mixing bowl fold zest + juice of one lemon + one teaspoon of kosher salt w/ mascarpone
5) Heat grill on high
6) Place peach halves on grill charring both sides (about one minute per side)
7) Cut peaches + beets into bite size pieces
8) Plate salad w/ mascarpone on bottom of plate
9) Place beets + peaches on mascarpone + sprinkle w/ fresh mint

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