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Nathan + Sarah, The Recipes

Yesterday, Chef Nathan Lyon + Sarah Forman joined us for #AllisFare to discuss the importance of fresh food in crafting delectable dishes.  And now they are backing up their talk with two delicious, seasonal recipes inspired by our September basket, just in time for Autumn.

Sarah's Recipe:

Frisee and Traviso Salad with Blood Orange Olive Oil & Sherry Vinaigrette

Salad-Blood-Orange-Evoo
Salad-Blood-Orange-Evoo

Ingredients

1 large shallot, peeled and diced small

2 tablespoons aged sherry vinegar

3 tablespoons Olivelle Blood Orange extra virgin olive oil

2 small heads of frisee, cored and leaves cut in half, lengthwise

1 head traviso, cut into 1/3 inch slices on a bias

kosher salt, to taste

freshly ground black pepper, to taste

8 medjool dates, pitted and quartered

3-ounces chevre, torn into small pieces

½ cup pomegranate seeds

½ cup marcona almonds

Directions

In a small container with a tight fitting lid, combine the shallot, sherry vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

In a medium bowl, combine the frisee, traviso and vinaigrette. Mix together. Season to taste with salt and pepper.

Divide the salad equally among plates. Equally divide the dates, chevre, pomegranate seeds and marcona almonds among the plates.

Nathan's Dish:

Herb Drop Biscuit

Herb-Drop-Biscuit
Herb-Drop-Biscuit

Yield: 7 shortcakes

Ingredients

2 ¼ cup Grist & Toll Sonora flour

2 tablespoons granulated sugar

2 teaspoons baking powder

4 teaspoons finely chopped fresh thyme

2 teaspoons finely chopped fresh rosemary

½ teaspoon kosher salt

8 tablespoons cold, unsalted butter, cut into small pieces

¾ cup buttermilk

1 whole egg

Grapeseed oil, for greasing measuring cup

1/8 teaspoon Jacobsen Salt Co Oregon Flake Salt, plus more to taste

Directions

Place an oven rack on the middle position and preheat the oven to 425 degrees Fahrenheit.

Place flour, sugar, baking powder, thyme, rosemary and salt in a food processor and pulse to combine. Add butter and pulse until dough resembles coarse meal.

Whisk together buttermilk and egg in a small bowl. Turn on food processor and stream into dry ingredients until a dough ball forms and whips around the food processor once or twice. (Set bowl aside – do not wash yet!)

Measure dough into a greased 1/3 measuring cup and drop dough on a parchment lined sheet pan.

Remember that small bowl that you whisked the egg and buttermilk in? Brush the tops of the shortcakes with any remaining liquid left in the bowl and then evenly top biscuits with the salt to your liking.

Bake for 15-20 minutes until shortcake is golden brown on top. Remove from oven and transfer to a wire rack to cool before eating.

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