Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Wednesday, April 29, 2015

Marinated Peas & Peppers Salad

I love this salad and find it is perfect for a spring or summer meal. Easy, breezy to make, the prep consists of combining spring peas and green onions in a bowl and allowing to chill, then roasting sweet peppers and white onion until caramelized. Dress with a light, fresh vinaigrette and you have the most delicious salad you can imagine.

I serve this salad as is with roasted fish or chicken and lots of crusty bread to soak up the vinaigrette and juice from the roasted peppers. So, so good. You could toss in fresh shrimp or tuna with the peas to make a main course. Either way, you will probably make this all season long...I do! Enjoy...

Marinated Peas & Peppers Salad
(Serves 8)

4 cups fresh spring peas (or 2 packages frozen)
2 green onions, chopped
extra virgin olive oil
3 tablespoons sherry vinegar
1 tsp Dijon mustard
1 shallot, minced
pinch red pepper flakes
1 lb mini sweet peppers
1/2 white onion, sliced
sea salt
black pepper

Wash and chill peas and green onion in the refrigerator. (if using frozen peas, defrost by placing in a colander and pouring boiling water over them.) Chill.

Place 2/3 cup olive oil, vinegar, mustard, shallot, pepper flakes, and a large pinch each salt and pepper in a lidded mason jar. Shake until combined. Pour 1/2 of the viniagrette over peas and onion mixture and return to refrigerator for a minimum of 1 hour. (Can marinate for up to 6 hours if desired)

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper. Add peppers and white onion to the pan and drizzle with oil. Generously season with salt and pepper.

Roast in the oven for 20-25 minutes or until the peppers and onion are beginning to brown and caramelize. Remove from oven and set aside. Allow to cool to warm. Stir in the roasted onions to the pea mixture.

When ready to serve, mound pea mixture in the center of a large platter. Surround the peas with the peppers. Serve, passing the remaining vinaigrette at the table.

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Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Spring Peas. Do you have a favorite pea recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Creative Culinary: Peas with Bacon and Crispy Leeks
Daisy at Home: No-Cook Spring Succotash
Weelicious: Summer Pea Salad
Virtually Homemade: Green Pea Hummus
Homemade Delish: Peas That Please
Napa Farmhouse 1885: Marinated Peas & Peppers Salad
Red or Green: English Pea Mash on Garlic Rubbed Bruschetta
Elephants and the Coconut Trees: Cauliflower and Peas Stir-Fry
Taste with the Eyes: Pasta with Peas, Bacon, Mint, and Ricotta
The Mom 100: Spring Ramp and Pea Risotto
Dishin & Dishes: Sesame Sugar Snap Peas
FN Dish: The Freshest Ways to Pass the Peas, Please

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Monday, April 20, 2015

Salad Greens with Sun Dried Tomato Vinaigrette

My favorite part of a salad is the vinaigrette. Don't get me wrong. I love greens and vegetables and try to eat at least one huge salad per day. But a well-made vinaigrette pulls everything together and makes a healthy choice delicious.

I am always surprised (and a little bit sad) when I see the huge selection of bottled salad dressings on market shelves. People pay so much money for an item that is chock full of preservatives, lower quality ingredients and often loads of sodium and sugar (read the labels...you will be shocked.) Homemade vinaigrettes are fast, easy, delicious and much better for you because you control the ingredients. Keeping a well-stocked pantry of excellent oils like olive, sesame and walnut, along with various vinegars, seasonings and mustards ensure you are always just a few minutes away from a perfect & healthy vinaigrette.

Today I am sharing a recipe for a vinaigrette featuring sun-dried tomatoes. I use it to dress a simple green salad or one with greens, roasted vegetables, and grilled chicken. Double or triple the recipe...it keeps for two weeks in the refrigerator.

Salad Greens with Sun Dried Tomato Vinaigrette

1/2 cup sun-dried tomatoes in olive oil
2 tablespoons sherry vinegar
1 teaspoon capers
pinch dried red pepper flakes
pinch sea salt
pinch black pepper
2 tablespoons water
2 tablespoons extra virgin olive oil

2 cups spinach leaves, washed & dried
2 cups baby kale leaves, washed & dried
1 cup romaine leaves, washed & dried
1 red bell pepper, cut into 1-inch slices
1/2 white onion, sliced
sea salt
black pepper

In the bowl of a food processor add sun-dried tomatoes, vinegar, capers, red pepper flakes, sea salt, pepper and water. Pulse until smooth. With machine running, slowly add oil. Process until emulsified. Taste and adjust seasonings if desired. Set aside.

Add greens, red pepper and onion to a large salad bowl. Toss. Add 3 tablespoons vinaigrette. Toss to combine. Add additional vinaigrette if desired. Do not over dress the greens.

Other vinaigrettes and dressings you may enjoy:

Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Salad Greens. Do you have a favorite salad recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Creative Culinary: Mixed Greens with Smoked Mozzarella and a Warm Roasted Garlic Dressing
The Cultural Dish: Three Quick and Easy Salad Recipes
Napa Farmhouse 1885: Salad Greens with Sun Dried Tomato Vinaigrette
Red or Green: Salad Greens with Basic Balsamic Vinaigrette
The Heritage Cook: Chopped Steakhouse-Style Salad (Gluten-Free)
Weelicious: Southwestern Salad
Taste with the Eyes: Teacher Appreciation Farmers Market Salad
Swing Eats: Kale Salad with Lemon, Pecorino Romano, and Toasted Walnuts
Virtually Homemade: Spinach and Bacon Salad
Domesticate Me: 8 Gorgeous Green Salads for Spring
Elephants and the Coconut Trees: Arugula and Grapefruit Salad
Dishin & Dishes: Tangle Thai Rainbow Salad
Homemade Delish: Grilled Pineapple Spinach Salad
FN Dish: Why Side Salads Are the Best Salads

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, April 15, 2015

Wild Mushroom, Sweet Pepper & Leek Risotto

Risotto gets a bad rap for being difficult to prepare. Nothing could be further from the truth. The technique is actually very easy. I also find the process relaxing. I stand in the kitchen with a glass of wine and slowly...ever so slowly...add broth, a ladleful at a time, stirring occasionally until the liquid is absorbed and then add another ladle. I don't really have to concentrate so this dish is perfect when hosting a dinner party. We can all stand in the kitchen talking, laughing and taking turns stirring. The whole process should take between 20-30 minutes.

I also love the versatility of risotto. If you keep the proportion of liquid to rice consistent, you can add whatever meat, vegetable and/or cheese combination you like. Plain with just shallot and cheese is delicious, or you can get as fancy as you like. Spring pea and onion? Roasted eggplant, tomato and basil? Shrimp & lemon? What sounds good to you? Add handfuls of fresh herbs in season or use half olive oil and half butter. Get creative and, in the comments section below, please share your favorite way to prepare risotto.

Wild Mushroom, Sweet Pepper & Leek Risotto
(serves 4 as a main course, 6 as a first)

1/4 cup extra virgin olive oil
1/2 large leek, cleaned and sliced (white & pale green part)
1 medium sweet red pepper, chopped
1 shallot, minced
1 garlic clove, minced
1/2 lb wild mushrooms, wiped & sliced
1/2 lb baby bella mushrooms, wiped & sliced
42 oz vegetable broth
3/4 cup sherry
1 cup arborio rice
1/4 cup sherry vinegar
3/4 cup parmigiano-reggiano (shredded)
sea salt
freshly cracked black pepper.

Warm olive oil in a large stockpot over medium-high heat. Add leek, red pepper, shallot and large pinch each salt & pepper. Saute until tender. Add garlic and cook another minute. Add mushrooms and saute for 5 minutes.

While vegetables are cooking, add broth and sherry to a medium saucepan. Simmer over medium heat until warm. Reduce heat to low.

Add rice to vegetables and stir ensuring rice is coated in oil. Add 1 large ladleful of broth to rice and vegetable mixture and occasionally stir until broth is absorbed. Repeat process 1 ladleful at a time until rice is very creamy, tender but still al dente. Ensure you do not add each ladleful of broth until the prior one is absorbed. Taste a bit of rice to ensure it is cooked to your liking.

Remove from heat and stir in vinegar. Taste and adjust seasonings if necessary. Serve sprinkled with the parmigiano-reggiano.

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Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Grains. Do you have a favorite grain recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Weelicious: Mushroom Barley
Virtually Homemade: Easy Yellow Rice
Feed Me Phoebe: Maple-Chia Overnight Oatmeal
The Wimpy Vegetarian: Mujadara with Roasted Tomatoes and Greens
Jeanette's Healthy Living: Indian Spiced Quinoa Pilaf with Peas
The Heritage Cook: White and Wild Rice Pilaf
The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives
Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto
Red or Green: Spicy Barley Risotto
Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish
The Cultural Dish: Three Ways to Make Risotto
Creative Culinary: Rice and Egg Bowl with Salmon and Peas
Swing Eats: Stir-Fried Quinoa with Chinese Vegetables
FN Dish: 5 Quirky Grain Switch-Ups You Gotta Try

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, April 8, 2015

Roasted Asparagus Nicoise

This is the salad I will be eating all spring. Roasting asparagus and peppers bring out the sweetness of the vegetables. Adding a vinaigrette made from Dijon mustard, sherry vinegar, extra virgin olive oil, shallots and ingredients like olives, tomatoes and capers creates a delicious, warm salad perfect for all your spring menus.

I like to serve the Nicoise with roasted chicken, beef or salmon. Or, for a vegetarian option, try pairing with Parmigiano-Reggiano and crusty french bread. Add a glass of lightly chilled rosé wine, and dinner is served. Enjoy!

Note, traditional Nicoise salads include anchovies, potatoes, and tuna. You can include any/all of these ingredients in this recipe, but I prefer it as is.

Roasted Asparagus Nicoise
(serves 8)

2 lbs asparagus
1 lb mini sweet peppers
1 tablespoon Dijon Mustard
1 shallot, minced
2 tablespoons sherry vinegar
2/3 cup extra-virgin olive oil, plus more for drizzling
8 Nicoise or Kalamata olives (pitted and rough chopped)
2 plum tomatoes, seeded and diced
1 tablespoon capers
sea salt
black pepper

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.

Snap off the woody ends of the asparagus and peel if stringy. (You probably will only need to peel very thick stalks. Thin stalks are usually fine as is). Place asparagus in single layer on prepared sheet and drizzle with olive oil. Using your hands, roll the asparagus in oil until coated on all sides. Add peppers to the pan and drizzle with oil. Generously season with salt and pepper.

Roast in the oven for 15-30 minutes or until the asparagus and peppers are beginning to brown and caramelize. Cooking time depends on the thickness of the stalks. Remove from oven and set aside.

Meanwhile, whisk together the mustard, shallot, vinegar and a pinch each salt and pepper. Slowly whisk in the olive oil until thoroughly combined. Drizzle 1/4 of the vinaigrette over the warm asparagus and peppers. Toss to combine.

Place the asparagus and peppers on a large platter. Scatter the olives, tomatoes and capers over the top. Drizzle another 1/4 of the vinaigrette over the platter. Taste and adjust seasonings if desired. Serve with remaining vinaigrette on the side.

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