Satur Farms Brussels Sprouts

These tiny cabbage-like buds from Satur Farms flourish in the nutrient-rich soil and cool climate of Long Island. Unlike the strong, bitter, and mustard-y variety that is so often found at grocery stores, these tightly wrapped heads are nutty, buttery, and mild. Toss them in an easy balsamic and red wine glaze and their natural hidden sweetness is enhanced. This simple recipe takes about ten minutes to make and is delicious when dusted with a fresh grating of nutty Piave or Parmigiano-Reggiano. Serve as a side dish or add into a tasty pasta dish.

Cavoletti di Bruxelles à la Nichelina 

Ingredients

• 2 packages of Satur Farms Brussels Sprouts
• 4 tbsp of Salvatore Bklyn's olive oil
• 4 tbsp of LA Organic balsamic vinegar
• 3 tbsp of red wine preferably from BOE 
• Salt & Pepper Instructions
• Optional - 2 tbsp of Piave or Parmigiano-Reggiano

Instructions

1. Rinse brussels sprouts thoroughly, trim ends and slice sprouts lengthwise.

2. In a large pan add 3 tbsp of olive oil over medium-high heat and place brussels sprouts cut-side down. Allow to cook until browned and crisped; about 7-10 minutes. Add 2 tbsp of balsamic vinegar and toss until absorbed. Remove sprouts from heat.

3. Add remaining olive oil, balsamic vinegar, and red wine and scrape bits off bottom of the pan to deglaze. Turn heat to high and wait until liquid is reduced and coats the back of the pan. Add brussels sprouts back in the pan and toss to coat. Salt and pepper to taste and sprinkle with cheese if you prefer.

Roberta's City White Panzanella

We know you love Roberta's City White, with its crusty dark exterior and moist, nutty dense center. Sure, it's great plain, but it's even better when lubed up with some salty kriemhild butter and a smear of grapefruit jam from Anarchy in a Jar or when used to take out some aggression in a ripped up bread salad. And if you've never had a bread salad, which does sort of sound like a edible contradiction, then you're in for a treat. It's super quick, completely cathartic, and addicting. It's good.

Ingredients

• 2 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/4 cup of red wine vinegar
• 1/4 balsamic vinegar
• salt and pepper, to taste
• 1 Loaf of Roberta's City White, torn to small pieces
• 1 box of Satur Farms heirloom baby tomatoes
• 1 bunch of basil, roughly chopped
• 1 cup of parsley, roughly chopped
• 1 cup of baby arugula
• 1 small red onion, shaved
• lemon juice to taste

Instructions:

1. Combine the first four ingredients and whisk until thoroughly incorporated and drizzle over torn bread.

2. Toss in the remaining ingredients and season with salt, pepper, and lemon juice to taste. Let sit for ten minutes and serve.

Satur Farms Mixed Kale

With vibrant green and punchy purple leaves, this clam shell of mixed kale is not only visual appealing, but it's also super good for you. Unlike store-bought, tough kale, with big veins that are simply inedible, Satur Farms takes the hard work out of eating your greens and does the prepping (de-veining that is) for you. All you have to do is throw it in the pan, cook it down for a bit, and enjoy the natural flavors and health benefits from these tasty leafy greens (and purples!). Personally we recommend cooking them up with a little bacon, garlic, and red pepper flakes, and finishing it with a nice bright zing of lemon juice. We also recommend that you eat it up right away before anyone else can get their hands on it. You'll see what we mean once you make this bright and tangy yet deep and smoky dish.

Rainbow Kale with Lemon and Bacon

Ingredients

• 1 clam shell of Satur Farms Mixed Kale
• 2 tbsp olive oil such as our LA Organic - Delicate Extra-Virgin Olive Oil
• 1 clove garlic
• 1 tsp red pepper flakes
• 2 thick slices of Nueske's bacon
• 1 lemon wedge
• salt and pepper to taste

Instructions

1. Rinse kale thoroughly, finely julienne one clove of garlic, and cut bacon into half inch pieces.

2. In a large pan add bacon and allow to cook until browned and crisped; about 4 minutes. Add cut garlic and cook for one minute until it starts to get tender. Add red pepper flakes and olive oil and stir for about thirty seconds.

3. Add kale and cover, stirring occasionally until the amount has reduced by half and the greens are tender and slightly wilted; about ten minutes. Salt and pepper to taste and finish with a squeeze of lemon juice.

Satur Farms Fingerling Potatoes

Tweet We love the sweet, buttery flavor of Satur Farms fingerling potatoes, and have had a lot of fun coming up with different ways to use them. Below are recipes for some of our favorites. Let us know how it goes (or if you have any brilliant ideas of your own) in the comments!

Herb Roasted Fingerling Potatoes Preheat your oven to 400°F. In a large bowl, combine 1 box of fingerlings with 2-3 tablespoons olive oil, 2 tablespoons of chopped fresh rosemary, thyme, tarragon, or lavender (if using dried herbs, only use 1 tablespoon or less), and salt and pepper to taste. Spread the potatoes in a single layer on a foil-lined baking sheet, and roast until tender and fragrant, about 35 minutes.

French-Style (vinegar based) Potato Salad Ingredients: 1 box fingerling potatoes 2 TBS good olive oil 2 TBS white wine vinegar 2 TBS Dijon mustard 2 TBS very finely diced red onion (about 1/2 of a small onion) 2 TBS small capers 1/4 cup cornichons, sliced thin 1/2 cup breakfast radishes, sliced thin Salt and pepper as needed

Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine equal parts white wine vinegar, Dijon, and olive oil to make the dressing. We use about 2 tablespoons of each per 1 box of potatoes, but you can use more or less depending on your taste. When potatoes have cooled enough to handle, chop roughly and toss with the dressing in a large bowl.  Add other ingredients and stir to combine. Allow the salad to rest for 30 minutes or so before serving, to let the flavors soak into the potatoes.

Provençal Potato Salad

Ingredients: 1 box Satur Farms fingerling potatoes 2 TBS good olive oil 1 TBS champagne or white wine vinegar 1/2 tsp Dijon mustard Salt & pep to taste 1/2 cup pitted kalamata olives, halved 1/4 cup small capers, drained 1 package Satur Farms heirloom cherry tomatoes, halved 2 TBS fresh italian parsley, chopped

Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine the olive oil, vinegar, and dijon. While the potatoes are still warm, toss with the dressing and a little salt and pepper. Allow to rest for a few minutes so dressing can soak into the warm potatoes. (If you want to, you can halve potatoes before this step.) When potatoes have cooled, toss with the rest of the ingredients. Delicious alongside a thinly sliced steak! Optional add-ins: 2 TBS basil chiffonade or lightly blanched haricots verts.