Focaccia Bread

Our dear friend Phoebe brought this focaccia bread (derived from a New York Times recipe) to our fall equinox party, and it was such a hit! What a great way to use whatever tomatoes you have. Best if eaten fresh and warm! 

Ingredients:

• 3¼ cups all-purpose flour

• 1 tablespoon flakey/kosher salt

• ½ teaspoon active dry yeast

• 1¾ cups warm water

• 4 tablespoons extra-virgin olive oil, plus extra for greasing

• 1½ teaspoons coarse sea salt

• 1 teaspoon rosemary (optional)

• 1 bulb garlic, chopped

• Tomatoes (Use what you have! Cut cherries in half or slice Romas or heirlooms)
  

Instructions:

1. In a large bowl, whisk together flour, salt, and yeast. Add warm water to flour mixture and stir until a sticky, wet dough forms. Pour 2 tbsp of olive oil into a medium bowl. Transfer dough to bowl, turn to coat in oil, and cover tightly with lid or plastic wrap. Place in refrigerator for at least 24 hours or for up to 2 days. Move onto next step after.

2. Brush inside of a 9x13-inch baking sheet with olive oil. Transfer dough from refrigerator to pan. Spread dough out as much as possible on pan, adding oil if needed to keep it from sticking. Set dough in a warm place and let it rise until doubled in bulk. This can take anywhere from 20-60 mins; it should be fluffy and more spread out. Meanwhile, chop garlic and slice tomatoes; put them in a bowl, add olive oil, and toss to coat.

3. Heat oven to 450 degrees. Pat down the dough to an even thickness of about 1 inch. Using your fingertips, dimple the entire dough. Drizzle with the remaining 2 tablespoons olive oil. Spread out oil-coated tomatoes and garlic evenly. Sprinkle the surface with the sea salt and rosemary (optional).

4. Bake, rotating once, until top is golden brown, 20-25 mins. Transfer to a wire rack to cool before serving.

Perfectly Roasted Potatoes

Potatoes are a staple food in our household, and you simply can’t go wrong with a roasted potato. This recipe can be made with any amount of potatoes–simply adjust the dressing size.

Ingredients:

• Small potatoes, halved or quartered

• Extra-virgin olive oil

• Sea salt

• Freshly ground black pepper

• Finely chopped fresh parsley and/or fresh scallions, for garnish (optional)

  Dressing (for approx. 2 pounds of potatoes):

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon dijon mustard

• 2 cloves garlic, minced

• 1 tablespoon minced rosemary or thyme

• ¼ tablespoon salt 

• ¼ tablespoon black pepper
  

Instructions:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Cut potatoes and toss with olive oil, salt, and pepper. Spread on baking sheet. Roast 20 to 30 minutes, until tender and the edges are golden brown. Remove from oven.

3. For dressing: In a bowl, whisk olive oil, lemon zest, lemon juice, mustard, garlic, rosemary/thyme, salt, and pepper.

4. Drizzle dressing onto potatoes and gently mix. Season with more salt and pepper, if needed. Sprinkle with chopped parsley/scallions and serve.

Corn & Black Bean Salsa

With the added avocado, this salsa is on its way to becoming a guacamole, which we think is just the right place to be. Serve with tortilla chips or on top of your favorite summer fish!

Ingredients:

• 2 ears of fresh corn, cut off the cob

• 2 cans black beans, drained and rinsed

• 1 pound tomatoes (12-15 cherry tomatoes, quartered / 5-6 plum tomatoes, diced) 

• 5 green onions, finely sliced

• 1 small red onion, finely chopped

• 1 bell pepper, chopped (red or orange)

• 1 tablespoon minced garlic

• ¼ cup lime juice

• 1 avocado, diced

• Olive oil to taste

• 1 tablespoon chopped cilantro (optional)

• Salt to taste
  

Instructions:

1. Combine black beans, corn, tomatoes, green onions, red onion, bell pepper, and garlic together in a large bowl. Stir to mix. 

2. Add lime juice and optional cilantro. Stir.

3. Add avocado. Gently stir to avoid mushing. 

4. Add olive oil (start with 2 tablespoons, and increase to taste)

5. Season with salt to taste. Serve!

Garlic Butter

Rich and bursting with flavor, garlic butter can be used in infinite ways: on your favorite meat or fish, as a light pasta sauce, or smeared on some farm bread (Kyle’s favorite is on a baked potato just after it comes out of the oven). To store: In a mason or airtight jar in the fridge for about a week or in the freezer for a few months! 

Ingredients:

• 1 stick salted butter (we recommend Kerrygold Irish Butter)

• ½ - 1 head fresh garlic (our garlic is HUGE, so start with ½ head, whereas for store-bought garlic, you’ll want to use the full head)

• Fresh herbs of your choice (e.g., dill, parsley, chives), finely chopped (optional)

Instructions:

1. Cut butter into 8 Tbsp. Add 6 Tbsp. to a bowl and allow to become room temperature, so that it is softened. Set aside the other 2 Tbsp.

2. Separate garlic into cloves. Peel and mince 1 clove, then add to your bowl of butter.  

3. Finely chop the remaining garlic cloves. Set near the stove

4. Add remaining 2 Tbsp. butter to a small pot. Melt over medium-low heat

5. Add your finely chopped garlic to melted butter. Stir frequently, about 2 minutes or until the garlic begins to turn golden

6. Transfer to a fresh bowl and allow to cool (put in the fridge to expedite)

7. Add cooled mixture to your initial bowl of butter. Smash with a fork to blend

8. Optional: Stir in your herbs by the spoonful, to taste

Yields about 1 cup garlic butter

Sautéed Sugar Snap Peas

Sugar snap peas are eaten whole, not shelled like the familiar English pea. There are so many ways to enjoy these crisp pods–including raw, as a simple snack–but one of our favorite ways to eat them is sautéed. 

Ingredients:

• 1 pint sugar snap peas

• 1 tablespoon olive oil (can be substituted for sesame or avocado oil)

• 1 clove garlic, minced

• 1 tablespoon minced shallot

• ½ lemon, squeezed (optional)

• 2 teaspoons roasted sesame seeds (optional)

• Salt & pepper to taste

Instructions:

1. Cut any stem-like pieces off of your sugar snap peas

2. Blanche your peas: Fill a bowl with ice water and set to the side. Bring a saucepan filled with water to a boil, and drop your peas in for about 1 minute. Transfer peas from boiling water to ice water. Drain and set aside. 

3. Add your olive oil to the now-empty saucepan and heat over low/medium.

4. Add shallots and cook for 1 minute or until soft.

5. Add garlic and cook for 30 seconds or until slightly brown. 

6. Add sugar snap peas and sauteed for about 3 minutes. 

7. Remove from heat. Add lemon, sesame seeds (both optional), salt and pepper. 

Yields about 4 servings (as a side dish)

Tzatziki

Served either as a sauce (we prefer grilled chicken or salmon) or as a meze (dipped into with pita bread or sliced vegetables), tzatziki is a great way to use cucumbers. You can also enjoy it as a spread on a Mediterranean-inspired sandwich or turkey burger!

Ingredients:

• 1 cucumber (we don’t peel it, but you can if you don’t like skin)

• 2 cups plain Greek yogurt

• 1-2 garlic cloves, peeled and finely minced (can substitute for garlic scapes!)

• 1-2 tablespoons lemon juice

• 1 tablespoon extra virgin olive oil

• 2 tablespoons chopped fresh dill

• Sea salt and freshly ground black pepper to taste

Instructions:

1. Grate (using large holes) or chop (into very small pieces) your cucumber

2. Over the sink, squeeze grated/chopped cucumber to get out as much water as possible

3. In a bowl, combine all of your ingredients: cucumber, yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Cover and chill in the fridge for at least 20 minutes

4. When ready to serve, give your ingredients a stir and add any additional salt, pepper, dill, or lemon juice you feel it needs

Yields about 2 cups