Warm Salt Lake Fall Temps Keeps Summer Produce Growing!

[caption id="attachment_4508" align="aligncenter" width="350" caption="Bell Organics produce at Lugano's"][/caption]

Salt Lake has been blessed with a beautiful late-summer weather well into fall, thus the summer produce that normally drops off at the first hint of frost is still going strong! Here at Lugano Restaurant we have been taking full advantage of this great late season bounty that is overlapping with the wonderful fall offerings. From Bell Organics heirloom tomato, peach and roasted pepper bruschetta with Sheppard's goat cheese, to pumpkin and chard risotto with Morgan Valley Lamb T-bones, our menu right now is arguably the best of the year!

On Tuesday, October 26th, Lugano Restaurant is hosting a chef/grower "mingle" presented through Slow Food Utah. Local, organic growers such as Bell Organics, Heritage Farms, Kenyan Farms, Sheppards, Drake Family Farms and Trace's Garden, amongst many others will be there with many of Salt Lake's best chefs and restaurants collaborating for next year's growing season. It is great to see this type of commitment to local, sustainable and organic product here in Salt Lake.

Listed below is a recently popular and seasonal bruschetta recipe that is easy to make at home:

Butternut Squash & Chard Bruschetta- Click here for a printable version
Serves 4

8 slices of ciabatta bread, ½ inch thick (Parbaked from La Brea Bakery)
Garlic oil**
1 cup butternut squash, diced
1 cup sautéed Swiss chard*
8 ea. sage leaves, whole
2 cloves garlic, whole
Salt & pepper
2 oz. extra virgin olive oil
4 oz. white wine
1 oz. shaved parmesan
opt: 2 oz. goat cheese

Procedure: Brush ciabatta bread slices with garlic oil and place on grill. Cook on both sides so as nice grill marks appear. Place on serving plate, 2 slices. In separate sauté pan add 1 oz. olive oil, sage, 1 clove garlic and butternut squash, sautee together until edges of the squash turn brown. Add 2 oz. white wine and continue to cook until liquid is nearly dry. Reserve.

In another sauté pan, add 1 oz. olive oil and 1 clove garlic under high heat until garlic edges turn brown. Add Swiss chard, salt, pepper. Toss together. Cook for approximately one minute. Add remaining white wine. Cook an additional minute. Reserve.

You may toss all (both cooked squash and chard) together, and place on top of bruschetta, garnish with shaved parmesan. Or you may spread the soft butternut squash on top of the ciabatta bread, then garnish with chard and parmesan. Or spread a think layer of goat cheese on the ciabatta bread, then add the squash and chard.

*Swiss Chard: Use approximately 3 cups of raw, cut chard to equal 1 cup of cooked. Recommended to sauté with 2 cloves of garlic, 1 shallot, olive oil & salt and pepper to taste.

**Garlic oil: In sauce pan, place 6 cloves of garlic and 2 cups extra virgin olive oil. Heat under medium flame until garlic becomes light golden brown. Turn off heat, garlic will continue to brown. When oil cools, it may be used for dressing, marinades, etc. At this point, garlic cloves may be pureed for additional uses.

Click here for a printable version of the Lugano recipe.
Content and recipe by
Greg Neville/Lugano.