widgeonwood...a farmers' viewpoint, tales, farm fresh food, recipes & "junque"...

Tomato, Olive and Prosciutto Spaghetti      serves 6

Prepare one pound of spaghetti…al dente, please!  Drain and reserve 1 cup of the cooking liquid.  In the same pot you cooked the spaghetti in heat 3 tablespoons extra virgin olive oil and frisk about in the oil 6 cloves minced garlic and 2 minced shallots for about a minute. Add 1 cup pitted black olives and frisk them about for another minute.  Add 3-4 fresh medium sized diced tomatoes and cook for about 2 minutes.  Add ½ cup dry white wine and cook another 2 minutes and then add 2 tablespoons tomato paste and 3 tablespoons butter…let melt.  Add the spaghetti back to the pot and coat with the sauce using the reserved cooking liquid if needed.  Toss with about 3 ounces of finely grated Parmesan.  Plate and top each serving with some chopped parsley and some room temp slices of prosciutto!  Heavenly!!!

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Sally’s Orange Marmalade Toasted Cheese Sandwiches

You will need a loaf of really good rye bread sliced. Spread Widgeonwood Orange Marmalade on one side of 2 slices of bread. Top one slice with 2-3 slices of a really good cheddar cheese. Top the cheese with some prosciutto. Put the top on the sandwich on and generously butter the outside of the sandwich. Make a paninni or simply fry in a heavy skillet on both sides until the bread is toasted and the cheese melted. Serve at once! This is another sandwich that can be cut into wedges and paired with wine or cocktails for an appetizer! YUMMY!

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Farmhouse Lobster Rolls    serves 8
You will need 3 cups of cooked/steamed lobster; you want good size pieces…don’t over chop. And, you will need one cup cooked/steamed shrimp; chopped not too small. Place in a large bowl. Add ½ cup chopped Widgeonwood Baby Vidalia Onions, ½ cup finely chopped celery and 3 tablespoons minced fresh parsley. In a small bowl mix together ½ cup sour cream, ½ cup mayo, a pinch or two of cayenne pepper, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Fold the dressing into the lobster and shrimp, salt and fresh cracked black pepper to taste and chill. I like to serve on butter toasted brioche rolls…But any really sturdy rolls will be fine. This can be prepared in the morning and served later in the day. One of my favorites served with potato salad and a fresh berry dessert for the perfect no hassle gourmet 4th of July meal!

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Caprese Tomato Grilled Cheese Sandwiches                   serves 2
You will need two large focaccia type buns…Preheat oven to 350F. First, reduce ½ cup balsamic by half…will be syrupy! You will need one jar of Widgeonwood Italian Parsley Pesto…Spread both the inside top and bottom of both buns heavily with pesto…Butter the buns on the outside, generously….Arrange slices of fresh mozzarella on the bottom half…top with some sundried tomato…then spoon on some Widgeonwood Nicoise’ Olive Tapenade…repeat the layers…add some sliced tomato and fresh basil leaves and top with another slice of mozzarella, drizzle with the balsamic reduction …salt and pepper, well and close up the sandwich! Press in a pannini machine. If you don’t have one…just use a non-stick skillet and brown sandwiches on both sides…finish in the preheated oven until the cheese is ooey gooey goodness!

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Tomato, Garlic and Mozzarella Cheese Pasta Salad                                serves four
Cook one pound of pasta in boiling salted water until al dente. I like fusilli for this recipe. Drain the cooked pasta and place in a large bowl…toss really well with 4 tablespoons extra virgin olive oil. Set aside to cool. Chop 4 large tomatoes into bite size pieces and add to the pasta. Finely chop 3 cloves garlic and chop fresh parsley to make 2 tablespoons…add to the salad. Allow to cool completely. Before serving dice 12 ounces of fresh mozzarella into tiny cubes and add to the salad with several sliced basil leaves. Toss gently and salt and black pepper to taste. Simply divine! You will make this often!

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Farmhouse BLT'S          makes 4 big sandwiches

First  you will need to mix ½ cup mayo with 2 tablespoons of our Smoked Red Pepper Almond Pesto and chill. Slice tomatoes and chill. You will need a bag of our Italian Wild Arugula and 8 ounces of fresh burrata cheese. If you haven’t tried burrata it’s like a double creamy mozzarella…totally amazing! Find a loaf of really good hearty peasant type bread. Preheat your oven to 375F (I use convection) Place one pound of bacon strips on a rimmed baking sheet…close together is fine. I can get a whole pound of bacon on one sheet. Bake in the oven for maybe 10 minutes…watch it closely. You may want to turn the strips…I usually don’t. When the bacon is crisp…remove from the oven and place on paper toweling to drain. To assemble the sandwiches…spread with the red pepper mayo and then  with some of the burrata…lay on the bacon…top the bacon with tomato slices and arugula…hit with sea salt and fresh cracked black pepper! Plain old BLT's kicked up to farmhouse gourmet...easily!

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Farmhouse Tomato Bruschetta Pasta Salad                      serves six

We’re all about simply farmhouse gourmet…and whipping something up fast is even better!
Start by coming to market on Saturday and buying one pint jar of my Real Italian Tomato Bruschetta (made with our fabulous fresh tomatoes, of course)! Cook 12 ounces of your favorite pasta…al dente, drain and chill. Place the pasta in a large bowl and tip in one jar of our bruschetta, 3 of our French Scallions…chopped on the diagonal & very thin with some of the green. Toss all together with ½ cup freshly grated parmesan reggiano. Let the salad sit for about 30 minutes before serving. Add some additional cracked black pepper and sea salt if needed. While the salad is resting grill some chicken breast or salmon. Dinner is served!

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Savory Blueberry Ricotta Pizza

Preheat your oven to 400F.  Unfold one sheet of thawed frozen puff pastry place it on a parchment lined baking sheet.  Use a fork to prick holes over the surface, leaving the edges untouched.  Place 15-20 fresh basil leaves over the pastry.  Scatter 1/3 cup white cheddar cheese, next. Cut the dough into 8 pieces.  Drop a dollop of ricotta cheese on each piece.  Sprinkle fresh blueberries on each piece.  Hit with some crushed red pepper flacks, salt and pepper.  Bake around 20 minutes until the edges are browned.  Drizzle with honey and serve warm, great for brunch, lunch or appetizer with wine or cocktails.

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