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.
