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Boston Public Market | Seasonal Four-Course Tasting Menu


Check out this Boston Public Market-inspired Four-Course Tasting Menu! Recipes provided by Shadeah Suleiman of
Stillman’s Farm. 

Beets, assortment of colors

Hancock Farm plain farmer’s cheese

Q’s salted, roasted walnuts (almonds or pistachios)

Stillman’s spicy microgreens

Rita’s White French Dressing

Preheat oven to 400F. Wrap in aluminum foil after seasoning with olive oil and
roast for approximately 50 min or until tender. Peel the beets and cut into large wedges. Arrange beet wedges on a
plate and sprinkle atop with dressing. (If making own dressing, whisk extra virgin olive oil into balsamic vinegar
and Dijon mustard in ¼ cup, ¼ cup, 1 tsp proportions, respectively.) Dollop each wedge with farmer’s cheese, and
garnish with spicy microgreens and chopped walnuts.

Pasta Course

Spaghetti in Butternut Vodka Cream Sauce

3 spaghetti bundles (Nella pasta)

4 cups butternut squash, peeled and diced

⅓ cup Stillman’s tomato sauce

1 cup Asiago cheese (Appleton), grated

Preheat oven to 375F. Season diced squash with olive oil, salt and pepper, cayenne,
and spread onto a parchment lined baking pan. Roast until tender (25-30 min). Put a large pot of water on to boil
for the pasta. In a saucepan with butter and olive oil, cook minced shallot, seasoned with sage and thyme, until
golden. Add the tomato sauce, vodka, roasted butternut, heavy cream, cheese, and ground nutmeg. When the water
comes to a boil, cook the fresh pasta for tops 2 minutes, then strain. Do not wash the pasta. Add the pasta into
the saucepan to continue cooking for a minute more in the sauce. When plating, garnish with more grated cheese and

Main Course

Pan-seared Scallops with Parsnip-Apple Purée

1 small honeycrisp apple, peeled and diced

2 garlic cloves, diced

½ cup vegetable stock

½ cup heavy cream (Appleton)

Salt and pepper

Preheat the oven to 375F. Season the parsnips with salt, pepper, and thyme and
spread onto a parchment or foil lined baking sheet. Do the same for the apples, onion, and garlic, on a second
sheet. Cook until tender and browned (20-30 min). While the vegetables are roasting in the oven, allow the stock to
slowly simmer on the stovetop and reduce slightly. Using an immersion or standing blender, puree the vegetables
with the stock and cream.


In a saute pan, heat butter and vegetable oil on high heat. Ensure the scallops are
not wet by patting them dry with a paper towel. Sear the scallops for 2 minutes on each side, making sure not to
overcrowd the pan. Season each side while searing.

In the pre-heated 375F oven, toast panko bread crumbs with some olive oil, salt,
and pepper. Crush the candied hazelnuts and mix with panko.

Plate by serving scallops over the puree and garnishing with the toasted
panko-hazelnut mixture.

Vanilla ice cream (Crescent Ridge Farms)

  Or Whipped cream (Appleton), for serving

Preheat the oven to 400F. Cut the pears into quarters and remove the cores. Dab the
cut sides of the pears into the powdered sugar and brown in a Dutch oven with butter. When cut sides are
caramelized, add wine and flavorings to the pot and roast uncovered in the oven for 15-20 min. Serve with Crescent
Ridge ice cream or whipped cream and drizzle with the thickened wine syrup.




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