Archive | Sauces


White Pork Ragù


Recipe by Brad Hindsley, Spire Farm-to-Fork (LaPorte, Indiana)

Serve this rustic ragù over your favorite pasta.

Serves 8

2 pounds pork shoulder, cut into 1-inch pieces
Salt, to taste
Black pepper, ground, to taste
⅓ cup olive oil, divided
1 red onion, chopped
3 cloves garlic, chopped
1 celery root, chopped
8 ounces white mushrooms, chopped
4 sprigs thyme
4 cups brown stock (our tester used beef stock)
2 cups white wine
1 tablespoon honey

Pat pork dry and season with kosher salt and pepper. Heat half of the oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown pork on all sides, 6–7 minutes, then transfer to paper towels to drain. Add remaining oil to the pot. Cook the onion, garlic, celery root, mushrooms and thyme. Season with salt and pepper. Stir occasionally until softened, 4–5 minutes.

Return the pork to the pot with the stock, wine and honey and bring to a boil. Reduce the heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3–3½ hours. Using a whisk, break up the meat in the pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.

  Brad Hindsley fell in love with the beauty Read More
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Radish Pesto

Radish Leaf Pesto

Photo by D. Lucas Landis
Adapted from

Yield: about 2 cups

2 ounces radish greens, washed and dried
4 ounces almonds, toasted and chopped
2 cloves garlic
8 ounces olive oil
4 ounces feta cheese
3 ounces grated Parmesan
Salt to taste

Finely chop the greens. Set them aside. Place the almonds and garlic in a food processor and blend until the almonds are finely chopped. Add the greens and then slowly add the olive oil. Add the cheeses at the end and blend again. Salt to taste. Serve over pasta or on bread.

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Sauteed Collard Greens with Hot Pepper Vinegar

Recipe courtesy of Michael Freed
Adapted by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

Collard greens are often boiled with fatback until they melt in your mouth. While delicious, we suggest a fresh twist on this classic for your Thanksgiving table: a quick sauté and braise, resulting in vibrant greens with just a bit of crunch. The hot pepper vinegar is a traditional Southern condiment that is great for using up the abundance of spicy peppers available in September.

Collard Greens 

1–2 tablespoons bacon fat or olive oil

7 cups collard greens, sliced into ¼-inch pieces (can substitute kale or kohlrabi leaves)

½–¾ teaspoon kosher salt

½ cup chicken broth

½ fresh lemon

Hot pepper vinegar (recipe follows)

In a large skillet, heat the fat over medium heat. Add the greens and salt into the pan. Sauté until the greens begin to wilt. Pour in the chicken broth, cover and braise for 7–10 minutes. Add a squeeze of fresh lemon and adjust the seasonings. Serve with hot pepper vinegar.

Hot Pepper Vinegar

Make sure that you store the vinegar in a glass jar or bottle with a plastic or rubber stopper rather than a metal lid. The pepper vinegar will … Read More

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Photo by Derek Punaro |

By Ryan Thornburg, Executive Chef
and owner of Thornburg & Company

1 bunch of ramps
½ cup pine nuts (toasted)
½ cup olive oil
½ cup grated Parmigiano-Reggiano cheese
Sea salt
A squirt of lemon

Wash and cut off the leaves of the ramps. Blanch the ramp leaves in boiling water, and remove to an ice bath.

Remove ramp leaves from water and squeeze out excess water. Chop the ramps and pine nuts just a bit and put them in the food processor. Add Parmigiano cheese and a dash of salt and pepper.

Pouring the olive oil in slowly, process contents until they combine.

Add lemon and taste for seasoning.

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Making this dish helps remove an invasive plant while whipping up a wonderful meal.

½ cup olive oil
A large handful of garlic mustard (Alliaria petiolata)
1 cup sunflower seeds
½ cup finely grated Parmesan cheese
Handful of sweet cicely

Throw the garlic mustard, sweet cicely, sunflower seeds and olive oil into a blender. Add Parmesan cheese, serve with pasta or rice or other whole grain.

Harvesting garlic mustard: This plant is an exotic invasive, so contrary to the information above about sustainable harvesting, you should take out the entire plant including the roots early in the season before it has a chance to flower.

Young first leaves are best for pesto (and for salads or as a steamed green). Use only the leaves for this recipe. Do not leave or compost the roots—they can re-establish themselves if left on the ground! (Look for more information at 20Mustard.html

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