August Birthdays at The Farmhouse Table

Serves

6

Ingredients

• 3 ripe peaches, wedged
• 4 medium tomatoes (or ~2 lb heirlooms), sliced
• 1 package prosciutto
• 2 balls burrata (8 oz total), torn
• Handful basil, torn
• 3 Tbsp extra-virgin olive oil
• 1–2 Tbsp aged balsamic or glaze
• Flaky salt, black pepper

Instructions

1. Arrange tomatoes and peaches on a platter.
2. Add half a ball of burrata, one slice of prosciutto, and basil to each plate.
3. Drizzle oil and balsamic. Season with coarse salt and freshly cracked black pepper. Serve.

Serves

8

Ingredients

• 1 lb Whitt’s Place ground pork
• 1 lb ground sirloin
• 2 slices white bread
• 1/2 cup milk
• 1/2 cup grated Parmesan (plus extra to serve)
• 2 eggs
• 3 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1 tsp kosher salt, 1/2 tsp black pepper

Sauce

• 2 Tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup passata or tomato purée
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional)
• Salt & pepper; pinch sugar if needed
• Handful fresh basil, torn (finish)

Serves

8 (side or topping)

Ingredients

• 1/4 cup olive oil
• 1 medium eggplant, 3/4" dice
• 2 small zucchini, 3/4" dice
• 1 red bell pepper, 3/4" dice
• 2 yellow squash, 3/4" dice
• 1 yellow onion, diced
• 2 cloves garlic, sliced
• 1 (28 oz) can crushed tomatoes
• 1 tsp kosher salt, 1/2 tsp pepper
• 3 Tbsp fresh thyme
• Red wine vinegar or balsamic, to taste (optional)

Instructions

1. Sweat eggplant in oil with a pinch of salt until starting to soften.
2. Add zucchini, yellow squash, and bell pepper; cook 5–6 min.
3. Add onion and garlic; cook until aromatic.
4. Add tomatoes and thyme; simmer 12–15 min until tender but not mushy.
5. Season; add vinegar if needed. Finish with herbs.

Serves

8

Ingredients

• 4 cups water (or 3 cups water + 1 cup milk)
• 1 cup dry polenta (not instant)
• 1 tsp kosher salt
• 3 Tbsp butter
• 3/4 cup finely grated Parmesan
• Olive oil or ghee, for searing

Instructions

1. Bring liquid and salt to a simmer. Whisk in polenta. Cook on low, stirring often, 25–30 min until thick.
2. Off heat, stir in butter and Parmesan.
3. Spread in an oiled 9×13" pan (~3/4" thick). Cool, then chill at least 2 hours.
4. Cut and sear 3–4 min per side until golden.

Serves

6–8 (small cups)

Ingredients

• 12 oz semisweet chocolate (60–70%), chips or chopped
• 1 cup heavy cream
• 4 Tbsp sugar
• Pinch kosher salt
• 2 large eggs
• 2 tsp vanilla extract
• Whipped cream, for garnish

Instructions

1. Add chocolate, sugar, eggs, vanilla, and sea salt to a blender.
2. Blend, pulsing, until combined.
3. Microwave cream in a microwave-safe bowl for ~3 minutes, until boiling.
4. Remove the center insert from the blender lid and, with the blender running, carefully pour in the hot cream.
5. Blend until smooth, scraping down as needed.
6. Divide into 6 ramekins or serving dishes (e.g., champagne coupes).
7. Refrigerate several hours until set. Serve with a dollop of whipped cream.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup whole raw almonds

Instructions

1. Whisk flour, baking powder, and salt. Beat sugar with eggs; add extracts.
2. Fold in dry ingredients and almonds (sticky dough).
3. Form three 10-inch logs on parchment (dampen hands), leaving room to spread.
4. Bake at 350°F for 25–28 min.
5. Cool 10 min. Slice 1/2" on a bias; lay flat. Bake 10–12 min until crisp. Cool.