Summer Vegetable Paella

This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

2 cups paella rice
4 cups chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
2 teaspoons pimentón
Sea salt and fresh ground pepper

1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.

2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.

3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the pimentón and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.

4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.

Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant or this week’s broccolini. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!

Spring Pasta with Asparagus, Kale & Olive Oil-Fried Duck Eggs

This light, creamy pasta is a show-stopper, topped with spring produce and fried duck eggs.

1 pound pasta
1 large bunch Lacinato kale, greens stripped of tough ribs, washed and coarsely chopped
1 bunch asparagus, trimmed of root ends, and cut into 2-inch-long pieces
1-2 stalks of green garlic, trimmed of root ends and minced
4 duck eggs
2-3 tablespoons butter
4-5 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish

1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 7-8 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.

2. In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat until shimmery, then add the green garlic, asparagus and kale leaves, tossing to coat with oil. Season with salt and pepper and cook until the garlic is fragrant, the greens are wilted, and the asparagus are tender. Remove from the heat and set aside.

3. Meanwhile, heat another 2 tablespoons of olive oil in a small sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.

4. Add the pasta to the skillet with the kale, return to medium heat briefly, and toss with remaining tablespoon of butter and fresh parsley, until all are combined. Pile noodles into 4 individual serving bowls and top each with a fried duck egg. Garnish with grated Parmesan cheese, if desired.


This mix produces light and fluffy biscuits every time.

Farm & Larder biscuit mix
¾ cup milk, plus 1 tablespoon

1. Preheat the oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup milk (set aside 1 additional tablespoon). Add the milk to the dry mixture, and stir with a fork until the mixture just comes together.

2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of milk. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow biscuits to slightly cool before serving.

Baked Orzo

This hearty baked orzo recipe is incredibly satisfying!

2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper

1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.

2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.

3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.

Variations: Try topping this baked dish with Kalamata onions, fresh herbs and sun-dried tomatoes, or with a helping of your favorite roasted vegetables.

this week's recipes
summer harvest

farm & garden notes
hi, july

photo gallery



Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.