4 ounces thinly sliced country ham, prosciutto, or Serrano ham
2 medium peaches (about 3/4 lb.), unpeeled and sliced
4 teaspoons honey (optional)
1 tablespoon extra virgin olive oil
DIRECTIONS
Spread each of 4 bread slices with 1 tsp. mustard, and sprinkle with desired amount of freshly ground pepper. Layer with cheese, ham, peaches, and, if desired, honey. Top with remaining bread slices, and press together gently. Brush sandwiches with olive oil. Cook in batches in a preheated panini press (or grill pan) 3 to 4 minutes or until golden brown and cheese is melted.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 12:42:002020-03-12 10:49:48Country Ham and Peach Panini
12 fresh figs, black mission or Turkish brown figs, stemmed and halved
1 generous cup of fresh ricotta
salt and pepper
DIRECTIONS
Preheat your oven to 425F. Toss the beet wedges with 1 Tbs. olive oil and sprinkle them with salt. Spread them in a baking dish and roast, stirring occasionally, until tender, 20-25 minutes. Whisk together 2 Tbs. olive oil together with the balsamic vinegar and the maple syrup. When the beets come out of the oven, toss them with the dressing. Heat your grill and coat the kale with the remaining olive oil and a good sprinkling of salt. Spread the leaves out on the grill and cook them, turning each over once, until they have developed crispy edges and charred splotches. Transfer the kale to a cutting board, remove the tough center stems if you wish (I don’t bother, but it definitely means more chewing), and chop it coarsely. Put a spoonful of ricotta on each salad plate, then divide the kale between the plates. Divide the beets between the salads, and drizzle some of the dressing that is leftover from the beets over each of the salads. Finally, divide the figs between the salads, dollop the remaining ricotta over the salads, sprinkle each with salt and pepper, and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 12:41:092014-09-07 12:41:09Grilled Kale Salad with Beets, Figs and Ricotta
Peel and shred apple and potato and squeeze dry. Mix with flour and salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 12:39:052014-09-07 12:39:05Potato Apple Pancakes
Country Ham and Peach Panini
Country Ham and Peach Panini
INGREDIENTS
DIRECTIONS
Spread each of 4 bread slices with 1 tsp. mustard, and sprinkle with desired amount of freshly ground pepper. Layer with cheese, ham, peaches, and, if desired, honey. Top with remaining bread slices, and press together gently. Brush sandwiches with olive oil. Cook in batches in a preheated panini press (or grill pan) 3 to 4 minutes or until golden brown and cheese is melted.
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Grilled Kale Salad with Beets, Figs and Ricotta
Grilled Kale Salad with Beets, Figs and Ricotta
INGREDIENTS
DIRECTIONS
Preheat your oven to 425F. Toss the beet wedges with 1 Tbs. olive oil and sprinkle them with salt. Spread them in a baking dish and roast, stirring occasionally, until tender, 20-25 minutes. Whisk together 2 Tbs. olive oil together with the balsamic vinegar and the maple syrup. When the beets come out of the oven, toss them with the dressing. Heat your grill and coat the kale with the remaining olive oil and a good sprinkling of salt. Spread the leaves out on the grill and cook them, turning each over once, until they have developed crispy edges and charred splotches. Transfer the kale to a cutting board, remove the tough center stems if you wish (I don’t bother, but it definitely means more chewing), and chop it coarsely. Put a spoonful of ricotta on each salad plate, then divide the kale between the plates. Divide the beets between the salads, and drizzle some of the dressing that is leftover from the beets over each of the salads. Finally, divide the figs between the salads, dollop the remaining ricotta over the salads, sprinkle each with salt and pepper, and serve.
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Potato Apple Pancakes
Potato Apple Pancakes
INGREDIENTS
DIRECTIONS
Peel and shred apple and potato and squeeze dry. Mix with flour and salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.
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