Roasted Garlic

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Roasted Garlic

Roasted Garlic

How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.

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Roasted Maple Walnut Carnival Squash

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Roasted Maple Walnut Carnival Squash

Roasted Maple Walnut Carnival Squash

Winter squashes like carnival, acorn, and butternut are a delicious source of potassium, fiber, and vitamins A and C. They’re simple to cook, delicious, and good for you!

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SIMPLE ITALIAN SAUSAGE SAUCE OVER PLAIN PAPPARDELLE

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SIMPLE ITALIAN SAUSAGE SAUCE OVER PLAIN PAPPARDELLE

SIMPLE ITALIAN SAUSAGE SAUCE OVER PLAIN PAPPARDELLE

Serving Size:  2-3

INGREDIENTS:

1/2 lb. Pappardelle’s Plain (No Egg) Pappardelle AVAILABLE AT THE FARM SHOP
1 tablespoon olive oil
1 The Farm’s onion, thinly sliced
4 cloves The Farm’s garlic, minced
1/2 lb. The Farm’s Italian sausage, skin removed and chopped into large pieces
2 tomatoes chopped or 1 can of Honestly Heirloom Marinara Sauce
Freshly grated Parmesan cheese or Arethusa Tapping Reeve
Sea salt and freshly ground black pepper

INSTRUCTIONS: 

  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta cooking water.

  2. Heat olive oil in a large skillet. Add onion and garlic and sauté until soft, about 3-5 minutes. Add sausage and cook over high heat until browned. Stir in tomatoes and simmer about 15-20 minutes. Season sauce with salt and pepper. Serve sauce over individual plates of pasta with fresh Parmesan as a garnish.

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