Recipes from the Farm Kitchen
Couscous with Roasted Fennel and Toasted Almonds
1/2 cup orange juice
1/3 cup raisins
3 small fennel bulbs, thinly sliced
3 tablespoons olive oil, divided
1/4 cup almonds
1 1/4 cups chicken stock
1 cup couscous
2 stalks green garlic, chopped
1 tablespoon sherry vinegar
2 tablespoons fennel fronds, chopped
Freshly ground pepper and salt, to taste
1 pinch coarse sea salt
Soak raisins in orange juice until they plump up, about 1 - 2 hours; strain, and set aside. Toss fennel in one tablespoon of olive oil, pepper and salt; spread on a lined baking sheet and roast in a 350 oven for about 12-15 minutes, until edges are beginning to brown. Toast almonds on a separate pan in the oven until lightly browned; allow to cool; coarsely chop, and set aside
While fennel and almonds are in the oven, bring chicken stock to a boil over high heat; add couscous, stir, cover, and remove from heat; let rest for about 15 minutes until all of the stock is absorbed. In a separate bowl, whisk together green garlic and vinegar, then whisk in remaining 2 tablespoons of olive oil; add pepper and salt to taste.
Transfer couscous to a serving bowl and fluff with fork; stir in the orange-soaked raisins, and fennel fronds; toss with enough of the vinaigrette to lightly coat everything. Top with roasted fennel and almonds; finish with a sprinkling of ground pepper and coarse sea salt.
Kale, Carrot & Avocado Salad
1 bunch kale, stemmed and finely chopped
Pound the steak a bit with the smooth side of a meat mallet. Add a generous pinch of salt to both sides of the steak. Let this rest for about 40 minutes, room temperature. If you do refrigerate, then make sure your return the steak to room temperature before cooking. The steak should be dry.
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced purplette onion
2 tablespoons lemon juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce
Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.
Steak with Balsamic Raspberries
1 generous pinch of salt, divided
1 pound grassfed fillet sirloin, cut vertically into 4 strips
Spray of grapeseed oil
1 red onion, sliced into rings
1/2 cup aged balsamic artisan vinegar
1 1/2 pint raspberries
1/2 teaspoon crushed peppercorns or more, divided
Parsley for garnish
When ready to cook, heat the grapeseed oil in a heavy braising pan to a high heat. Add and begin to cook the onions. Move the onions to the sides of the pan. Then add the steak. If you want, you can include a little grated ginger and garlic you have already roasted for flavor enhancements. Sear the steak on one side for about 4 minutes, so it has turned crusty brown on the outside, then turn over and sear on the other side the same way. Check by inserting a knife sparingly (so you don't release a deluge of juice) in to the steak, to see if the it is cooked enough for you. If it is done to your liking, remove the steak to a plate to let rest. Add the peppercorns right away. Keep the onions in the pan.
Add the raspberries, pinch of salt, and vinegar. Stir and cook until the vinegar has reduced by almost 1/2. Drizzle the reduced vinegar over the steak. Spoon the onions and raspberries on top. Garnish with parsley. Add a pinch more of the crushed peppercorns and salt.
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