Roasted heritage beets from Montesino, carrots and spring onions over arugula with balsamic vinaigrette, raw milk Morbier and toasted nuts. Based on a recipe included with today’s bushel from Austin’s Farmhouse Delivery..
Trim, peel and dice fresh beets (including some of the tops), carrots and spring onions. Toss in olive oil, season with S&P and roast in a 400 degree oven until caramelized, about 15 minutes. Allow to cool somewhat.
Meanwhile, toast coarsley chopped nuts (such as pecans and pistachios) in a dry skillet. Set aside.
Trim, rinse and dry fresh arugula and spinach. Toss lightly in aged balsamic vinegar and olive oil.
To assemble salad, mound greens on a chilled plate, top with warm roasted vegetables, toasted nuts and cheese. Drizzle a little more vinaigrette over the top.
Ragoût of lamb with local, organic roasted vegetables and coco tarbais (white beans from Gascony) and bone stock in situ..
Pick over, rinse and soak coco tarbais beans overnight. You can substitute any large dried white bean if you can’t find the French variety, but it won’t be quite the same.
Marinate relatively inexpensive lamb shanks submerged in a whole bottle of red wine, garlic and fresh herbs for about 12 hours. In the afternoon, remove the shanks from the marinade and sear in hot oil in a Dutch oven until browned on all sides. Pour the marinade over the the lamb and place the covered Dutch oven into a 200 degree oven for 4 hours, or until the lamb is extremely tender.
Set the lamb aside until its cool enough to handle. Strain the stock into a clean pot and add the drained beans, cooking until just tender, about 1 hour. Do not salt, or the beans won’t cook properly.
Meanwhile, trim, split, season and roast a selection of seasonal vegetables until browned, about 1 hour. Set aside until cool enough to handle, then chop coarsely.
Pull the lamb apart with a fork and add to the stock along with the vegetables and fresh herbs and simmer until heated through. Season with plenty of sea salt and freshly ground pepper.