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  Strawberry and Goat Cheese Salad  May I just gush for a second over this amazing salad my husband created for our last Dinner in the Field? The idea came to him after we had been traveling around VA, meeting farmers and sampling as many ingredients as we could get our hands on. After our trip, Gregorio compiled all of our favorite local ingredients into one unique dish. Each ingredient is allowed to shine through, not crushing one another to get to the top, but rising in a collaboration to lift each other up.          Recipe serves 8:  Ingredients for Strawberry Goat Cheese Salad    1 head Baquieu French Heirloom Lettuce  1 head Grand Hadley's American Heirloom Lettuce  1 head Mervielle French Heirloom Lettuce                                                  3 cups fresh picked strawberries  1⁄2 cup fresh crumbled goat cheese                                                                          4 cups walnuts  1 cup white granulated sugar  4 Tbsp unsalted butter                                                                         2 cups fresh strawberries  2 Tbsp local honey  2 Tbsp apple cider vinegar  2 Tbsp extra virgin olive oil                                                  1⁄4 tsp salt   Directio ns for Candied Walnuts   Heat a medium nonstick skillet over medium heat, add 4 cups walnut halves, 1 cup sugar, and 4 Tbsp unsalted butter.                                     Heat and stir constantly for 5 minutes, until the butter/sugar/nut mixture turns toasty brown.                                                                      Quickly transfer from the pan to parchment paper and separate the nuts immediately. Let cool for 10 minutes and then transfer to the salad.   Directions for Strawberry Vinaigrette   Remove the green tops from the strawberries.  Blend strawberries, honey, apple cider vinegar, olive oil, salt together in a blender until smooth.   Directions for Assembling Salad   Slice 3 cups strawberries.  Tear lettuce into strips, add candied walnuts and small marble sized bits of goat cheese to the salad.  Add half of the sliced strawberries to the salad.  Mix salad, adding small amounts of the vinaigrette until the salad is evenly coated to your taste.  Plate salad mixture and top each plate with 3 – 4 slices of strawberry                                                                 Local Farms List:   Lettuce - Beauchamp Farms  Strawberries ‐ Agriberry  Goat Cheese ‐ Caromont Farm  Walnuts ‐ Ayshire Farm  Honey ‐ Bright Hope Farm & Apiary    

Strawberry and Goat Cheese Salad

May I just gush for a second over this amazing salad my husband created for our last Dinner in the Field? The idea came to him after we had been traveling around VA, meeting farmers and sampling as many ingredients as we could get our hands on. After our trip, Gregorio compiled all of our favorite local ingredients into one unique dish. Each ingredient is allowed to shine through, not crushing one another to get to the top, but rising in a collaboration to lift each other up. 

      Pesto Lasagna  “That smells amazing… I wasn’t hungry until now… Hands off… I was just sampling the edges..." These are the phrases that fill my home as we all breathe in the delicious aroma coming from the freshly baked Pesto Zucchini Lasagna.  Thin sheets of hand rolled noodles layered between sautéed zucchini, pesto made from the basil grown in the back yard, and creamy béchamel come together to make one of Gregorio and my favorite family meals. Whenever we make this together we can’t carry it to the table fast enough.  The edges are always “cleaned” by the time our family sits down for dinner.    
  
 
  
    
  
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  RECIPE SERVES 12  Ingredients for Pasta   2 ½ cups unbleached all-purpose flour  4 large eggs at room temperature  1 teaspoon Kosher salt  pasta maker - * if you do not have a pasta maker you can buy hand made lasagna noodles in the frozen section of most grocery stores.     Directions for Pasta   Mound flour and create a well in the center to create a volcano-like structure.  Crack the 4 eggs into the center of the “volcano” and mix ingredients until the eggs are fully incorporated into the dough.   Knead for 5 minutes and then let rest under a clean towel for 20 minutes.  Cut dough into 6 pieces, keeping the remaining pieces covered by the cloth.  Feed the dough through your pasta maker's widest setting.   Turn the dial one setting back (to make more narrow). Pass dough through, supporting it with your hands.  Continue to roll dough through the pasta maker, progressing to the second-to-last narrowness setting on your machine.  Dust the sheets with flour and cut into long lasagna noodle strips, 4 inch wide by 13 inch long strips.  Bring a large pot of water to a boil.  Salt the water, and cook one strip of noodle at a time until they float to the surface delicately removing them and placing them on a parchment lined baking sheet until you are ready to use.   Ingredients for Pesto   ¼ cup walnuts  ¼ cup pine nuts  ¼ cup pistachios  4 tablespoons chopped garlic  6 cups fresh basil leaves, packed  1 teaspoon Kosher salt  1 ½ cups extra virgin olive oil  1 cup freshly grated Parmigiano Reggiano   Directions for Pesto   Add the walnuts, pine nuts, pistachios into your food processor and blend until finely chopped.   Add the basil leaves and salt, then process while drizzling in the extra virgin olive oil until a smooth puree forms (about a minute of blending).   Ingredients for Béchamel   6 tablespoons butter  4 tablespoons all-purpose flour  4 cups whole milk  2 teaspoons Kosher salt  ½ teaspoon freshly grated nutmeg   Directions for Béchamel   Melt butter in a medium sauce pan, add flour and stir until smooth.   Cook mixture, stirring constantly, until the flour and butter combination turns a very light, sandy color (about 5 minutes).    At the same time, heat the milk in a separate saucepan until it starts to steam.  Add the milk slowly to the flour and butter mixture, whisking constantly to form a smooth sauce.   Continue to cook over medium heat for 3 minutes, stirring constantly and season to taste with salt and nutmeg.    Ingredients for Zucchini   3 medium-sized zucchini (about 8 inches long)  1 yellow onion  1 teaspoon salt  1 tablespoon chopped garlic  3 tablespoons extra virgin olive oil   Directions for Zucchini   Heat garlic and olive oil in a medium sauce pan until the aroma of the garlic fills the kitchen (about 2 minutes).  Add diced yellow onion to the pan and cook until the onions are translucent (about 3 minutes)  Add circular slices of zucchini to pan and cook until soft. (about 5 minutes).   Add salt to taste.   Ingredients for assembling the Lasagna   1 cup shredded Parmigiano Reggiano Cheese  lasagna pan about 14"Wx10"Dx3”H    Directions to assemble and bake the Lasagna   Spread the béchamel 1/4 inch thick on the bottom of a rectangular pan.  Next, spread a layer of fresh lasagna noodles covering the bottom of the pan so you can no longer see the béchamel.  Spread a layer of pesto 1/4 inch thick over the lasagna noodles.  Layer half of the sautéed zucchini and onions over the pesto.  Repeat steps 1 through 4 and then finish with all the remaining Parmigiano Reggiano cheese.  Cook in the oven at 350 degrees for 20/25 minutes covered and then 10 minutes uncovered until the top is golden brown.  Let the lasagna rest for 10 minutes before serving.  You can easily cook this a day in advance, and then reheat before you serve.  It really only gets better!   Please like and share your comments if you enjoy this recipe.  I hope its aroma fills your home soon!

PESTO LASAGNA

“That smells amazing… I wasn’t hungry until now… Hands off… I was just sampling the edges… “ These are the phrases that fill my home as we all breathe in the delicious aroma coming from the freshly baked Pesto Zucchini Lasagna.  Thin sheets of hand rolled noodles layered between sautéed zucchini, pesto made from the basil grown in the back yard, and creamy béchamel come together to make one of Gregorio and my favorite family meals. Whenever we make this together we can’t carry it to the table fast enough.  The edges are always “cleaned” by the time our family sits down for dinner.

        
  
 
  
    
  
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    TIRAMISU  Light, fluffy, and creamy! The signature flavor of this dish comes from the eggs. I suggest connecting with your local farmers to find yourself some fresh chicken eggs with deep, bright orange (like the sun) yolks. Adding the fresh egg yolks brings richness to the dish that balances the sweetness of the chocolate and the roasted bitterness of the espresso. All three elements come together to lift each other up and become better together than they ever taste by themselves.   Personal confession: I do not love coffee. I can appreciate the amazing flavors that come out of the bean. I see and smell an ingredient that I love, but when it comes to taste, I have never been a big fan. However, tiramisu is nothing without each one of its four main ingredients. Without the Italian espresso, the dish falls flat. This fact is just more evidence behind what we strongly believe at Dinner in the Field: great ingredients paired correctly and cooked simply will  always  taste delicious. The combinations in tiramisu allow me to appreciate the creamy mascarpone cheese, the vibrant orange egg yolks, the smooth dark chocolate, and last but definitely not least, the roasted Italian espresso to their fullest. Each flavor is never more pleasing than when combined with the rest in this dish.  RECIPE SERVES 6  Ingredients:   
  
 
  
    
  
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      2 cups Italian Espresso  7 eggs  ¾  cup sugar  2 ½ cups mascarpone cheese  4 Tablespoons dark Rum  1 pack of Savoiadi ladyfinger cookies  4 Tablespoons 60% dark chocolate, coarsely chopped  4 Tablespoons unsweetened coco powder  1 pinch of salt      Procedure:   Prepare two pots of espresso coffee in a Bialetti Espresso Machine or similar machine (you can substitute very strong coffee if needed, but the taste will not be the exact same).  Cool the espresso.  Add the Rum to the espresso.  Separate the eggs – all yolks in one bowl – all whites in another bowl.  !! Refrigerate separated eggs when you are not working with them !!  Add half the sugar to the yolks – whisk sugar and eggs together with a mixer on medium speed to incorporate the sugar fully into the yolks, about one minute.  Add Mascarpone to yolk sugar mixer – whisk until mascarpone egg and sugar smooth together (about 3 to 4 minutes), then refrigerate mixture.  Add half sugar and salt to egg whites and whip to a firm peak.  Mix egg whites into the egg yolk bowl being careful to fold in the egg whites, sliding your spatula to the bottom of the bowl and then lifting up the center to mix.  Dip the ladyfingers one at a time into the coffee mixture for one second; the ladyfingers should be completely coated with coffee but not mushy.  Line the ladyfingers in the bottom of the pan.  Gently add half of the egg mixture to cover the ladyfingers.  Sprinkle with cocoa powder and chocolate chunks  Repeat steps 10, 11, 12, and 13 to create a second level   *Handle gently and let rest in refrigerator for 5 hours before serving.   Who are you making this Tiramisu for tonight?  I would love to see photos of your dish, tag me on Instagram at #dinnerinthefield or tag us on Facebook! Show me how everything turns out!

TIRAMISU

Light, fluffy, and creamy! The signature flavor of this dish comes from the eggs. I suggest connecting with your local farmers to find yourself some fresh chicken eggs with deep, bright orange (like the sun) yolks. Adding the fresh egg yolks brings richness to the dish that balances the sweetness of the chocolate and the roasted bitterness of the espresso. All three elements come together to lift each other up and become better together than they ever taste by themselves.