Try these suggested recipes from our friends and patrons.
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From Jean Koon, Morattico, Va.
1 pound ziti or similar pasta
1 pound bulk Heritage Oaks Grange hot Italian sausage*
2 Candy Roaster onions* or 1 large onion, chopped
3-4 garlic cloves, chopped*
1 Tbsp fresh basil, minced*
1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
1 4 oz container of Lovers Retreat Diary plain chevre cheese*
8 ounces Old Church Creamery ricotta cheese* (or other brand )
4 ounces container Lovers Retreat Diary feta cheese*
METHOD - Preheat the oven to 350°F.
- Cook pasta according to package directions
- Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the sausaget. Brown well.
- Add the onions and sauté until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, basil, and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
- Spread 1/2 cup of sauce in the bottom of a 9x13-inch casserole pan.
- Combine the rest of the sauce with the cooked pasta.
- Layer half the pasta-sauce mix and top with half of the ricotta.
- Add the remaining pasta-sauce mix.
- Crumble feta and mix with chevre. Dot the top with this mixture.
- Dot the remaining ricotta on the top.
- Bake in the oven until the top is nicely browned, about 20 minutes.
Yield: 8 servings
( *Note from Jean Koon: These ingredients are available at The Old Farm Truck!)
> Download a printable PDF of this recipe.
From The Art of Simple Food, as adapted by Jean Koon.
Any variety or combination of summer squash will do for this recipe. Use more than one color for a more vibrant dish.
1. Preheat over to 350 degrees and lightly toast 1/4 cup walnuts for 8 to 10 minutes. Let cool and coarsely chop.
2. Trim the ends from 1 pound summer squash.
3. Cut into julienne strips with a knife or mandoline.
4. Heat in a heavy pan 2 tablespoons olive oil.
5. Add the julienned squash and saute over medium-high, tossing the squash in the pan, until tender and lightly browned. Season with salt, fresh-ground black pepper, 3 tablespoons chopped leaves from Old Farm Truck celery or marjoram, basil, parsley.
6. Cube an 8 ounce piece of Heritage Oaks Grange ham steak and set aside.
7. Cook in abundant salted boiling water.
8. Toss the noodles with the seasoned squash, cubed ham, a splash of the cooking water, and toasted walnuts or pine nuts.
9. Taste and correct the seasoning, and add more pasta water if needed.
10. Plate and garnish, if desired, with freshly grated Parmesan cheese.
This would be wonderful with a mixed green salad, balsamic vinaigrette, fresh berries, and a sprinkle of bleu cheese. Toast some extra walnuts for the top!
Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. chezpanisse.com
Yield: Makes 10 to 12 servings
Active Time: 10 min
Total Time: 1 hr
1 (750-ml) bottle Tawny Port*
1 cup sugar
2 to 3 lb whole medium strawberries, stems left intact and berries rinsed and patted dry
Bring Port and sugar to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced to 1 to 1 1/4 cups, about 20 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve with berries for dipping.
Port-wine dip can be made 1 day ahead and cooled to room temperature, uncovered, then chilled, covered. Bring to room temperature before serving.
*Athena Vineyards has a wonderful tawny port
3138 Jessie Ball Dupont Memorial Highway
Heathsville, VA 22473
1 1/2 lbs of fresh kale, any variety
2 tablespoons olive oil
4 cloves finely minced garlic
yields 4 servings
- Wash and trim kale, removing thick stems. Chop coarsely and set aside in a
- Steam over boiling water for 4 minutes.
- Heat oil in a skillet. Add garlic and crushed red pepper flakes and cook 1 to 2
minutes or until you can just begin to smell the fragrance of the garlic.
- Toss with steamed kale.
- Serve warm or cold. Is nice with a grating of Parmigiano-Reggiano
Bet you didn’t know...
- Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming.
- Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risklowering benefits.
- Kale plays a leading dietary role with respect to avoidance of chronic inflammation and oxidative
We'd love to share more recipes from the Northern Neck region -- send them over.