Enjoying Farm Coast Flavor
There are few pleasures in life that are as simple and satisfying as a meal with friends or family. We often send recipes with our Wine Club shipments in hopes that pairing our wine with locally accented dishes will bring additional joy to this table. Here is a sampling of our favorites.
Grilled New Bedford Sea Scallops with Honeydew-Avocado Salsa
- Finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (should yield about 2 1/2 cups)
- 1 avocado, cut into 1/4-inch dice
- Salt and freshly ground black pepper
- 2 pounds large New Bedford sea scallops
Light a grill.
In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper. Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side.
Transfer the scallops to plates, spoon the salsa alongside and serve.
Salad of Grilled Asparagus, Prosciutto and Tekenink Tomme
- 1 1/4 lb. asparagus, tough ends trimmed 6 Tbs. olive oil plus some for grilling Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1 garlic clove, minced
- 2 Tbs. red wine vinegar
- 1 Dijon mustard
- 1 Tbs. finely snipped fresh chives
- 6 oz. mixed baby greens
- 3 oz. thinly sliced prosciutto, cut into strips
- 2 oz. Robinson Cheese “Tekenink Tomme” from Hardwick, MA shaved
Prepare a medium-hot fire in a grill.
Brush the asparagus with olive oil and season with salt and pepper. Place the spears on the grill rack or in the grill pan and cook. Turn them occasionally with tongs and grill until slightly charred and tender (about 6-8 minutes).
In the salad bowl, whisk together the garlic, vinegar, mustard, 1/4 tsp. salt and a good pinch of pepper. Then slowly whisk in the remaining 6 Tbs. olive oil until smooth. Stir in the chives.
Add the greens and prosciutto to the vinaigrette and toss to coat evenly. Arrange the asparagus on plates and top with the greens.
Top with the cheese and serve.
Roasted Figs with Prosciutto and Great Hill Blue
- 12 fresh figs
- 8oz gorgonzola
- 12 slices prosciutto
- 2 cups arugula
- extra virgin olive oil salt and pepper
Preheat oven to 400°
Make a small cut at the top of each fig and push in a little piece of Great Hill Blue. Wrap each fig in a slice of prosciutto. Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp. Serve immediately on a bed of arugula dressed in olive oil and lightly salt, adding a tiny bit of fresh ground black pepper to finish.
Our Potato Leek Soup with Vermouth
Try pairing with our Farmers Fizz. The combination of textures, creamy soup and lovely bubbles, is wonderful. The Fizz becomes creamier and the flavor really pops. Superb.
- 3 leeks – medium size
- 3 potatoes – peeled and diced makes about 4 cups
- 2 Tbs Olive Oil
- 2 Tbs unsalted butter
- 1 cup Vermouth (or dry white wine) – I use our own Grace Prodigiosa (a vermouth Westport makes for select restaurants in Boston) but any high quality vermouth is nice.
- 4 cups chicken stock
- 1 bay leaf
- 1 pinch cayenne
- 3/4 cup heavy cream
- salt & pepper
Cut off the green part of the leeks. Slice the leeks down the middle (lengthwise) and then into 1/2 inch segments. Toss in a bowl with water and mix around to get the dirt free. Let any soil settle to the bottom of the bowl and lift the leeks out.
Heat oil and butter in large soup pot. When butter melts, toss in leeks and potatoes and cook for 5 minutes over medium heat. Add vermouth, stock, bay leaf, cayenne and bring to boil. Reduce to simmer and cook for 45 minutes.
In batches, using either a blender or food processor, pulse until smooth.
Return to pot, add heavy cream and season to taste with salt and pepper.