A Winter Farm Feast

A winter farm feast for the family.

MENU:

• Apple and Bartlett Pear Sauce
• Pasta Salad with Lemon, Fresh Herbs, Capers, Olives and Parmeasan Reggiano
• Pickled Green Tomatoes
• Freshly Ground, Freshly Packed (Freshly Killed) Venison Burgers

Pasta Salad with Lemon, Fresh Herbs, Capers, Olives and Parmeasan Reggiano

• 2 bags of small shells (cooked and drained)
  
• 1 lemon (juice of 1 and zest of 1/2 lemon)
  
• Fresh basil and oregano (small handful each)
  
• 1 small container (small) capers (drained and rinsed)
  
• 1 cup kalamata olives (pits removed and diced)
  
• 2/3 cup good quality shredded parmesan reggiano
• 1/2 cup EVOO
• salt, to taste

Apple and Bartlett Pear Sauce

• 2 Granny Smith apples: peeled, cored and quartered
  
• 6 *VERY ripe Pears: peeled, cored and quartered
  
• 1/2 cup of water
• 3 tablespoons agave nectar
• juice of 1/2 lemon
• cinnamon stick

Put the apples in a pot with the water, agave, lemon and cinnamon stick. Bring to a boil, cover, and cook for 5minutes (until apples are soft). Turn heat to medium, add VERY RIPE pears and cook for 5minutes. Turn the heat to simmer, cover. Smash. EAT.