You can make a big meal, for a big deal, without spending all day in the kitchen. Collaborating with Everyday Chef, Farm Fresh Connect presents a delicious Father's Day meal that uses your grill to minimize dishes, while making multiple courses along with quick to prepare sauces that multi-task for multiple ingredients.
Make the marinade and pesto the day before; wash, dry and toss together your greens, radishes and bok choi that morning; prepare your mashed turnips just before you start your grill and keep warm in a covered heat proof bowl or pot, sitting on top of simmering warm. Arrange your meats on platters for easy access while you prepare your grill. Easy peasy pie.
Radishes and bok choi are surprisingly sweet and highly satisfying when grilled alongside a favorite protein. A welcome treat when our favorite summer veggies are still weeks away from being ready. Pesto is used as a marinade, a sauce and a salad dressing while boiling and mashing turnips with generous amounts of butter and milk make a perfect, simple foil to local, grass fed steak.
Finish the meal with a rich, moist, not-too-sweet chocolate beet cake from David Lebovitz and you will have a meal to remember for your favorite Dad.
Menu below generously serves 4 adults.
Buttery Mashed Gilfeather Turnips
- to 3 pounds of gilfeather turnips, peeled and cut into 1 inch chunks from Evening Song Farm
- 1/2 stick unsalted butter from Jersey Girls
- 2/3 cup whole milk
- kosher salt
- 1/2 teaspoon of ground black pepper
Place turnips in a large pot and cover with water, bring to a boil. Turn down the heat and simmer turnips until fork tender, about 25 to 30 minutes. Drain.
In a small saucepan, heat the milk and butter together until the butter is melted and the milk just begins to simmer. Add a pinch of salt.
In a large bowl, mash the turnips, adding the heated milk butter mixture in a steady stream and mashing until reaches desired consistency. Can also be processed in a food processor for whipped turnips. Salt and pepper to taste. Reheat with a bit of milk in a saucepan, if desired.
Mixed Sausage Grill with Lemon Honey Radishes
- 6 sausage links of various types - Jersey Girls Heady Topper Veal Sausage, Hogs n Dirt Chorizo, Smith Maple Crest Sweet Italian Beef
- 2 red onions, cut into thickly sliced, 1" rings or try shallots from Evening Song Farm
- 4 cups radishes (about 3 bunches), cleaned and halved lengthwise (Dutchess, Evening Song or Yoder)
- 1/2 cup Lemon Honey Marinade*, divided
Heat grill to high. Taking half of the marinade, toss with radishes in a bowl and set aside to marinate for at least 10 minutes. With the remainder of the marinade, brush the sausages and onions. Lightly oil the grill and grill sausages and onions for 10 minutes, or until the sausages are cooked and the onions are charred. Keep a platter close by to transfer quickly cooking onions and sausages to keep them from becoming too dry. Before removing the last of the sausages and onions, begin grilling the radishes, reserving the marinade. Turn them once or twice, until lightly charred and roasted, about 2 minutes on each side and put back in the reserved marinade until all are cooked.
Serve radishes with sausages and onions, hot or at room temperature.
Lemon Honey Marinade
- 4 T safflower or canola oil
- 2 to 3 T of lemon juice (approximately one lemon)
- zest of one lemon
- 2 to 3 T honey Trifollium Farm
- kosher salt and fresh ground pepper to taste
Whisk all ingredients together. Makes approximately 1/2 to 2/3 cup of marinade.
Grilled Strip Steak and Bok Choi with herb pesto
- 2 to 3 pounds of strip steak, brought to room temperature (Smith Maple Crest),
- 1 bag of baby bok choi (Evening Song Farm)
- kosher salt
- ground black pepper
- olive oil
Pre-heat grill to high. Generously season strip steaks with salt and let sit at room temperature for at least 10 to 15 minutes. Lightly oil the grill and brush bok choi with oil, sprinkling with salt and pepper. On the hottest part of the grill, arrange your steaks until you get some nice char marks. Turn over and repeat. While your steaks are charring, arrange the bok choi on the grill, leaving room for the steaks. Move your steaks to a cooler part of the grill once they are charred to finish cooking. Cook about 3 to 5 minutes for rare to medium rare steaks. Take off the grill and let rest on a platter for 5 to 10 minutes. Bok choi is done when fork tender.
Drizzle herb pesto on meat and bok choi when ready to serve.
- 2 cups mixed herbs, basil, cilantro and parsley are favorites(Dutchess Farm)
- 4 cloves of peeled garlic, smashed
- 2 cloves of peeled shallots (Evening Song Farm)
- 1/4 cup walnuts, toasted until golden brown and cooled
- 1 T lemon juice or favorite vinegar
- 1/3 to 1/2 cup quality olive oil
- Kosher salt and ground black pepper to taste
Chocolate Beet Cake
- 8 ounces ( 1 bunch) beets, unpeeled, rinsed and scrubbed free of dirtfrom Dutchess Farm
- ounces bittersweet or semisweet chocolate (70% cacao solids), chopped
- 1/4 cup hot espresso (or water)
- 7 ounces butter, at room temperature, cubed from Jersey Girls Dairy
- 1 cup flour
- 3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)
- 1 1/4 teaspoon baking powder
- 5 large eggs, separated, at room temperature from Stagg and Doe Family Farm
- pinch of salt
- 1 cup superfine sugar
- Butter an 8- or 8 1/2 inch (20 cm) springform pan and line the bottom with parchment paper.
- Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don’t have a food processor, use a cheese grater.)
- Preheat the oven to 350ºF (180ºC).
- In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.
- Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.
- Sift together the flour, cocoa powder, and baking powder in a separate bowl.
- Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.
- In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.
- Fold in the flour and cocoa powder.
- Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.
- Let cake cool completely, then remove it from the pan.
- Serving and storage: This cake tastes better the second day; spread with crème fraîche and sprinkle with poppy seeds shortly before serving. Or serve them alongside.