This rich, earthy gratin could stand on its own at a meatless
Thanksgiving celebration as well as being a perfect foil for roasted
bison. Make this a day ahead and reheat it when you’re ready to serve.
Serves 8.
When Susan Fernald raved about this dish she had at Starlight Café in Nantucket I confess that, at first, I didn’t even understand what she meant by “gingersnap fluke.” And when I did, I thought it sounded downright weird. Boy was I wrong. The ginger, sweet, and acid deliciously offset one another. If you weren’t told what they were, you wouldn’t be able to place the flavors—but the results are excellent and really unique.
We tried this recipe with both a French Bread and a Country Loaf. Both breads are delicious, but we preferred the lighter texture and flavor of the French with this delicate spread.
Warm Winter Greens Salad with Water Buffalo Mozzarella wrapped in Proscuitto
By Mara Jernigan, Fairburn Farms (Cowichan Valley, BC)
Most people only think about serving fresh mozzarella in the summer with heirloom tomatoes, but this quick and easy warm salad using local winter greens and proscuitto is a wonderful way to enjoy Natural Pastures Fairburn Buffalo Mozzarella any time. I like to serve it with a vinaigrette made using Venturi Schulze Balsamic Vinegar from BC’s Cowichan Valley.
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