Ingredients
1-2 small cloves roasted garlic
½ cup packed, organic flat leaf (Italian) parsley
¼ tsp coarse salt
¼ cup organic extra virgin olive oil
¼ cup roasted organic pumpkin seeds

Place garlic, parsley, salt and 1T. of olive oil in the bowl of a food processor and pulse to make a coarse paste. You can use a mortar and pestle if you are feeling traditional. If you are, it is important to use a coarse salt. It will speed the process.

Add remaining oil and pumpkin seeds and pulse (or pound if using mortar and pestle) until it is

again a coarse paste. Do not over process or pound. It should be a little chunky.

Use as garnish for Roasted Pumpkin Soup with Smoked Paprika

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Ingredients:
1 clove garlic
2 egg yolks
2 teaspoon dijon mustard
2 teaspoons IASA Colatura
2 lemons, juiced and the zest of one
2/3 cup Vittorio Cassini extra virgin olive oil
1/2 cup finely grated Parmigiano Reggiano
ground black pepper, to taste

Procedure:

Mince the garlic as finely as possible – alternatively, scrape it against a cutting board into a fine paste. Place the rest of the ingredients, except for the olive oil and the cheese, into a blender and process for 15-20 seconds. Then, with the blender running, slowly drizzle in the olive oil until the dressing is nicely emulsified. Finally, blend in the cheese, reserving a bit for the finished salad. Toss with romaine lettuce and serve.

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Ingredients
1-1/2 pounds ripe red tomatoes (plum and cherry tomatoes work well) chopped
¼ cup toasted pine nuts or blanched slivered almonds
1-2 cloves of garlic, peeled
¼ cup Italian flat leaf parsley
¼ cup basil leaves
¼ tsp. red pepper flakes
⅓ cup extra virgin olive oil
salt to taste

1. Place all ingredients in a blender. Blend until well combined. Pesto should be ‘pink’ with green flecks.
2. To serve, combine with hot al dente cooked spaghetti and freshly grated cheese (if desired).

Makes 6-8 servings.

Note: Reserve a little of the pasta cooking water to mix in if the pesto is a little too thick.

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¼ pound bacon, cut in large dice
1 cup real maple syrup
1/2 pound butter
few sprigs of thyme

In a small pot, render the diced bacon until just crispy. Add the maple syrup. When it starts to bubble, remove from heat and add the ½ pound of butter. Stir until it’s fully melted and combined, sprinkle 1 tsp of thyme (fresh) and remove from heat.

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From the demo: A Big Bowl of Love
Recipe Courtesy of Cristina Ferrare

4 TO 6 SERVINGS

This is my mother’s favorite sauce, and I have to say without a doubt mine too. She would tell stories of how when she was little she would pick fresh ripe tomatoes every day, right off the vine in the garden. Her mother would make all kinds of wonderful dishes, but this slightly sweet, delicate sauce was her favorite. My mother is from the northern region of Italy, where the sauces are lighter than the heartier sauces from the south, which is where my dad’s family is from. Whenever I serve this sauce to someone for the first time, the reaction is always the same: one of pure discovery and Wow! The aroma is so sweet and fragrant, and the flavor of the sauce so delicate.

16 Roma (Italian plum) tomatoes, quartered
2 medium onions, one peeled, quartered. The other peeled, finely chopped, covered, and set aside in the refrigerator
2 small carrots, cut into four pieces
2 celery ribs, cut into four pieces
¹⁄3 cup extra-virgin olive oil
4 scallions, chopped small
4 tablespoons butter
¹⁄3 cup white wine
3 teaspoons kosher salt
8 ounces of your favorite pasta
1 cup freshly grated Parmesan cheese
5 to 6 fresh basil leaves, chopped coarsely

1.      In a large sauce pot, combine tomatoes, quartered onion, carrots, and celery, and bring to a boil over medium-high heat. Lower heat to a simmer, cover, leaving the lid slightly open, and simmer for 30 to 45 minutes or until the carrots are soft. Remove from heat.

2.      Puree the vegetables in a blender until smooth.

3.      Over another pot, pass the pureed sauce through a chinois or tomato strainer  to remove the tomato skins and seeds. Do not use a strainer with tightly woven small mesh; the holes are too small and the resulting puree will be too liquid. Set aside.

4.      Heat a large saucepan on medium heat until warm but not hot. Add the olive oil, finely chopped onions, scallions, and butter. Cook until the onions are translucent (5 to 8 minutes). Add the white wine and continue to cook, reducing by more than half. Add the pureed vegetables and salt, and mix well. Simmer over low heat for 40 minutes.

5.       Cook pasta according to package directions. Drain the pasta and pour into a large warmed pasta serving bowl. Ladle 2 cups of sauce over the pasta, and mix. Ladle 1 more cup over the pasta, or more if you like, and sprinkle on freshly grated Parmesan cheese and fresh chopped basil.

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From the demo: A Big Bowl of Love
Recipe Courtesy of Cristina Ferrare

10 SERVINGS

Most Caesar salads are dripping with thick, creamy, or oily dressings that weigh down the salad and add extra calories. There are only 4 tablespoons of dressing in this salad, though, and the dressing is light and doesn’t have a heavy aftertaste.

Garlic-infused croutons

1 garlic clove, peeled and smashed
3 tablespoons extra-virgin olive oil
3 cups ½-inch bread cubes from 1 baguette or sourdough loaf

Salad and Caesar dressing

2 heads romaine lettuce
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
1 small to medium garlic clove, minced or pressed through a garlic press
4 anchovy fillets, chopped into a paste
¼ cup extra-virgin olive oil
2 tablespoons canola oil
½ cup plus 2 tablespoons freshly grated Parmesan cheese
1 small can anchovies, for garnish

1.      Make the croutons first. Place the oven rack in the middle position. Preheat the oven to 350°F.

2.      Add the smashed garlic clove to the olive oil and let sit for 20 minutes to infuse the oil with the garlic flavor.

3.      Place the bread cubes in a bowl. Remove the garlic from the oil, pour the oil over the bread cubes, and toss to coat. Spread the bread cubes in an even layer on a baking sheet, and bake for 15 to 20 minutes or until golden and crunchy. Stir occasionally while baking to make sure they don’t burn. Cool on the baking sheet until they reach room temperature.

4.      Remove the large outer leaves from the heads of lettuce and discard. Wash the rest of the leaves, dry them well, and tear them into 1 ½-inch pieces (about 9 or 10 cups).

5.      To make the dressing, in a medium glass bowl combine the lemon juice, mustard, Worcestershire sauce, salt, garlic, and anchovy paste, and whisk until smooth. Combine the olive oil and canola oil, and whisk together for a few seconds. Whisking constantly, add the oil in a slow, steady stream to the anchovy mixture.

1. To assemble the salad, place the chilled lettuce in a salad bowl. Add 4 tablespoons of dressing, and toss, distributing evenly. Add ½ cup freshly grated Parmesan cheese and toss again. Add the croutons and anchovies (if you are using them) and toss. Sprinkle on 2 tablespoons of Parmesan cheese and a handful of extra croutons. The croutons can be stored in an airtight container for up to 1 week. You can also use them to make bread crumbs.

COOK’S NOTE: You will have more than enough dressing—at least 4 tablespoons extra, which is enough for another salad. The dressing will keep in the refrigerator for 24 hours. Shake well before using.

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Ingredients:

2-4 oz. good quality French or Italian style bread (2 -4”x 5” slices or the equivalent)
¼ cup extra virgin olive oil
½ cup toasted hazelnuts (you can also use almonds or pinenuts)
2-4 cloves of roughly chopped garlic
a pinch of red pepper flakes (optional)

Instructions:

1. Heat live oil in a saute pan over medium heat.
2. Fry bread in oil until lightly golden brown and all the oil is absorbed. Set aside to cool.
3. Combine cooled bread and other ingredients in a food processor.
4. Pulse until it mixture resembles coarse crumbs.
5. Check for salt. Add a little sea salt if needed.
6. Will keep in the refrigerator for up to a week.
7. Serve on roast vegetables or sprinkle on salads and pasta as a cheese substitute.

(Makes one quart)

(from chef Susan Dumeyer)

Ingredients:
1 oz. smoked dried tomatoes
1 cup red wine vinegar
3 cups very good extra virgin olive oil
salt and pepper to taste

Instructions:

Reconstitute dried tomatoes by soaking them in boiling water for at least five minutes (just pour over them in a heat resistant container). Once the tomatoes are soft, drain the tomatoes and place them in a deep glass or ceramic bowl that will hold at least 2 quarts of liquid. Add ¼ of the vinegar. Using an immersion blender, blend to a smooth puree. Add more vinegar as needed. Once they are pureed, add remaining vinegar and all the olive oil. Blend well until all are incorporated. Add salt and pepper to taste.

Will keep in refrigerator for up to a month.

This dressing can be used on salads, as a sandwich spread, dipping sauce, or on fish and chicken.

www.windrosefarm.org

Notes from Annette:

- You can half the recipe and use a blender, but the texture is not as nice.

- When the smoked tomatoes are not available, you can use regular dried tomatoes and a little

smoked paprika as an ‘okay’ substitute.

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(Yields 1 ⅓ cups)

Ingredients:
½ cup low fat buttermilk
½ cup mayonnaise
¼ cup sour cream, crème fraiche or 2% Greek style yogurt
3 T. fresh squeezed Meyer lemon juice
1 T. Meyer lemon zest
2 T. E.V. olive oil
1 T. chopped chives, shallot or roast garlic
1 T. lemon scented olive oil (optional)
salt and pepper to taste

Directions:

Combine all ingredients in a bowl and whisk together until well combined. Will keep in the refrigerator 3-4 days.

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• 2 (6 ounce) cans tomato paste
• 1/2 cup white vinegar
• 4 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon molasses
• 1 teaspoon agave nectar
• 2 1/2 cups water

Throw everything in a pot and simmer over low heat for 2 hours, or until it reaches ketchup consistency.
Once it starts to bubble, be sure to cover the pot otherwise, you’ll be cleaning up ketchup splotches from your stove, the floor and possibly your own forehead.

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