Fresh farm to table recipes with Chef Medeiros - WCAX.COM Local Vermont News, Weather and Sports-

Fresh farm to table recipes with Chef Medeiros

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Arugula Pesto with Marcona Almonds and White Truffle Oil
Makes approximately 1 1/2 cups.

1 medium garlic clove, chopped
1/3 cup salted and roasted almonds, coarsely chopped, preferably Marcona
2 cups firmly packed arugula leaves, thick stems removed
1/4 cup firmly packed basil leaves
1/2 cup extra-virgin olive oil, or as needed
2 tablespoons truffle oil, plus extra for drizzling
Zest and juice of 1/2 lemon  
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
Kosher salt and freshly ground black pepper to taste

1. Process the garlic and almonds in a food processor until minced.  Add the arugula, basil, oils, lemon zest and juice and continue to process until the desired texture is achieved, scraping down the sides of the bowl as needed.  Spoon the pesto into a decorative bowl and fold in the cheese.  Season with salt and pepper to taste. Drizzle truffle oil over the top and sprinkle with cheese, if desired.  Serve.
Recipe by Tracey Medeiros  Photo by Tracey Medeiros

Lemon-Lavender Coconut Macaroons
From The Connecticut Farm Table Cookbook by Tracey Medeiros and Christy Colasurdo (The Countryman Press, June 2015).


Delicious with a cup of tea, these addictive coconut macaroons become a tad sophisticated when you add a fragrant dash of lemon and lavender.  You might as well make an extra batch.


1 (14-ounce package) sweetened shredded coconut
1 cup granulated sugar
Zest of 1 lemon
1 1/2 teaspoons dried organic lavender buds
3 large egg whites, at room temperature

Method of Preparation

1. Preheat the oven to 325 degrees.  Line a baking sheet with parchment paper.  Set aside.  
2. In a medium-size bowl, mix the coconut, sugar, zest, and lavender together until well combined.  Add the egg whites to the dry ingredients and mix until well incorporated.
3. Scoop 2 tablespoon-size mounds onto the prepared baking sheet.  Bake for 10 minutes, then rotate the pan and continue to bake until the macaroons are golden brown, about 15 more minutes.  Transfer the parchment along with the macaroons to a cooling rack and allow to cool completely.

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