Carfagna’s Recipes

Summer Sweet Corn Risotto

Posted on August 25, 2026 by Anthony Tressler-Hughes

Once you master the basics of making risotto, the flavor combinations are endless. With practice, you can achieve the creamy, rich texture with just a few ingredients all found in our Market. Need a confidence boost? Sign up for one of our cooking classes where you will receive personal attention and hands-on experience in making risotto.

6 cups chicken or vegetable broth

3 cups fresh sweet corn kernels

4 tablespoons unsalted butter, divided

2 tablespoons olive oil

2 large shallots, chopped

1 medium red sweet pepper, diced

2 cloves garlic, minced

2 cups arborio or carnaroli rice

2 teaspoons kosher salt

1 teaspoon pepper

1/2 cup dry white wine

1/2 cup grated Parmigiano cheese

Additional grated Parmigiano cheese for garnish

Fresh basil or parsley for garnish

In a medium saucepan, heat the broth until simmering. Reduce the heat to low. Add the corn kernels.

In a large Dutch oven or similar heavy-bottomed pan, over medium-high heat, add half of the butter, add the olive oil, stirring to combine. Add in the shallots and red pepper cooking until softened. Add in the garlic stirring to combine. Add in the rice, salt and pepper, stirring to coat the rice with the butter/oil mixture cooking for 5-6 minutes until the edges of the rice are translucent. Add in the wine, stirring until the wine is absorbed. Add in 1-2 cups of broth, stirring continuously until the broth is absorbed into the rice. Continue adding additional broth, about 1 cup at a time, stirring, adding additional broth when most of the previous addition is absorbed (you may not need all of the broth). Taste the rice for doneness, it should be cooked through but still al dente. Turn of the heat, stir in the Parmigiano cheese, additional remaining butter. Taste for seasoning, adding additional salt/pepper as desired. Transfer to a large serving bowl, garnish with additional cheese and fresh basil/parsley.

Featured Market Ingredients

Arborio or Carnaroli Rice

Fresh Summer Sweet Corn

Red Bell Pepper

Dry White Wine

Parmigiano Cheese

Carfagna’s Olive Oil

Unsalted Butter

Fresh Basil/Parsley

Grilled Salmon with Lemon Basil Butter

Posted on August 25, 2026 by Anthony Tressler-Hughes

The star of this salmon dish is the Lemon Basil Butter. Adding a few ingredients to butter creates massive flavor, known as a compound butter. Here, this gorgeous salmon is adorned with lemon and basil, best friends with salmon. The seasoned butter would also be delicious added to grilled steaks or chicken.

Lemon Basil Butter
1 stick of unsalted butter, softened
3-4 tablespoons chopped fresh basil
1 lemon, zested and squeezed for juice
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Combine all ingredients in a small bowl. Stir to combine. Set aside until ready to use.

Pan-Seared Salmon
6 salmon filets, skin on, cut into 6 ounce portion size
2 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoons pepper

Serves 6

Place a large cast iron pan over medium- high heat. Pre-heat the pan for a few minutes. Add 1 tablespoon of oil to thinly coat the bottom of the pan. Drizzle the remaining tablespoon of oil over the cut salmon. Sprinkle the salt and pepper evenly over the salmon. Carefully, place each piece flesh side down into the hot pan. Don’t move or flip the salmon for at about 6-7 minutes to create a deep browning on this side. You will see the salmon changing color from the pan side moving up.

When nicely seared, a spatula should easily slip under the salmon so that it can now be flipped onto the skin side. Cook skin side for 3-4 minutes. Turn off the heat. Flip the salmon over to skin side up. Using tongs, remove the skin by pulling back at one corner, and pulling across the full piece of salmon. It should remove easily. Discard the skin. Flip the salmon over so that the flesh side is now up. Turn off the heat. Allow the salmon to rest in the pan for 2 minutes. Remove salmon from the pan onto your serving plate. Add a large dollop of the prepared butter to the top of each piece of salmon.

Featured Market Ingredients

Carfagna’s Olive Oil

Fresh Salmon Filets

Fresh Basil

Whole Lemons

Unsalted Butter

Italian Antipasti Board

Posted on July 10, 2026 by Anthony Tressler-Hughes

A traditional Italian meal might begin with an antipasti before serving the remaining courses. For great balance, use a variety of textures and color, an assortment of meats, cheeses, fruits, and vegetables. Gather your selections from our award winning cheese shop, using a combination of creamy soft cheese and firm sharp cheese, along with sliced salumi and ham. Add crackers and salted almonds for crunch, arranging it all of a large platter or cutting board. Be creative and have fun!

Featured Market Ingredients

Salami, Ham, Prosciutto

Fontina, Mozzarella, Gorgonzola

Olives, Cherry Tomatoes

Grapes, Melon

Dried Fruits and NutsFresh Herbs

Tomahawk Ribeye Steak

Posted on July 10, 2026 by Anthony Tressler-Hughes

Why not splurge on a gorgeous Tomahawk Ribeye Steak from our award-winning meat counter. Count on our experienced butchers to offer all of the tips in selecting and preparing the steak for your next great steak experience!

1 small head garlic

1 tomahawk ribeye steak, about 1 3/4 inches thick (2 – 2.5 pounds)

Kosher salt, to taste

Freshly ground pepper, to taste

2 tablespoons oil

6-8 tablespoons unsalted butter

4-6 large sprigs fresh thyme and/or rosemary

Heat oven to 350 degrees. Place the garlic head in foil, drizzling it with oil and a sprinkle of salt, closing the foil over the garlic. Roast for 25-30 minutes until soft. Remove from the oven, setting aside to cool. Increase the oven heat to 425.

Use paper towels to pat dry the steak. Generously sprinkle salt on all sides of the steak, adding pepper sparingly as desired. Place a large cast iron pan over medium-high heat. Add 2 tablespoons oil, swirling to coat the pan. Sear the steak on each side, including the long fatty edge, until a deep brown color, about 3-4 minutes per side. Transfer the steak to a large sheet pan fitted with a metal rack. Place in the hot oven, roasting until the steak reaches the desired temperature, 125 for rare, 135 for medium-rare, and 145 for medium. The steak will also continue “cooking” as it rests increasing the internal temperature by 5-10 degrees.

While the steak is cooking, make the garlic-herb butter. Using the pan that was used to sear the steak, without cleaning the pan, add the butter to the pan to melt. Squeeze in the soft roasted garlic cloves, mashing them into the melted butter. Add in the sprigs or herbs. Stir to combine, heating for 1-2 minutes. Turn off the heat.

When the steak is ready to come out of the oven, add it to the skillet with the garlic-herb butter mixture. Use a large spoon to baste the garlic-herb butter over the steak, turning the steak over and repeating the basting on the second side. Allow the steak to rest for 5-10 minutes, loosely covering with foil to keep hot.

Transfer the steak to a cutting board, slicing the steak across the grain. Drizzle with additional garlic-herb butter and serve.

Featured Market Ingredients

Tomahawk Ribeye Steak

Olive Oil

Butter

Fresh Herbs

Italian Pickled Cherry Tomatoes

Posted on June 25, 2026 by Betsy Bonfante

Summer season is the time for using the fabulous tomatoes from your garden or from the our Farmers Market. Fresh is always amazing. But this recipe for Italian Pickled Cherry Tomatoes provides a new twist on enjoying the bounty. This recipe is for a quick pickle to store in the refrigerator. The tiny tomato jewels add great color to a cheeseboard or to add to a salad, and make an awesome garnish for a cocktail.

1-pound cherry tomatoes

1-2 small sprigs of fresh oregano

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1/4 cup granulated sugar

Place the cherry tomatoes into the canning jar(s) to just under the top along with the sprig of oregano, leaving room for the pickling liquid to cover.

Combine the remaining ingredients into a small saucepan. Bring to a boil, dissolving the salt and sugar. Pour the hot liquid over the tomatoes to cover completely, filling the jar to 1/2-inch from the top. Seal the jar tightly with the lid. Allow to cool on the counter. When cooled, place the jar in the refrigerator. Wait 24 hours before enjoying so that the vegetables have time to pickle. The pickled tomatoes will develop more flavor as they spend time in the pickling liquid. Store in the fridge for up to one month.

Featured Market Ingredients

Fresh Cherry Tomatoes

Fresh Oregano Sprigs

Sundried Tomato Pesto with Pasta

Posted on June 25, 2026 by Betsy Bonfante

Pesto is most often associated as being made with fresh basil for a vibrant green sauce. But, the star of this pesto is sundried tomatoes, along with the basil, olive oil, and Parmesan cheese. For this recipe, the sundried tomato pesto is tossed with gemelli pasta. It also makes a wonderful summer appetizer drizzled on toasted sourdough bread with a glass of chilled crisp white wine.

1 jar sundried tomatoes, 7-8 ounces

2 cloves garlic

1 cup fresh basil leaves

1/2 teaspoon kosher salt

pinch of fresh ground black pepper

1/2 cup freshly grated Parmesan cheese

8 ounces gemelli pasta, or similar shape

Additional grated Parmesan cheese for serving

Cook the pasta according to the package directions. Reserve 1 cup of the cooking liquid. Drain and set aside.

Working with a food processor, add the sundried tomatoes, including the oil from the jar, and the garlic, process to combine. Add in the fresh basil, salt and pepper, process to combine. Transfer the tomato mixture to a large bowl. Stir in the Parmesan cheese.

Add the drained pasta to the pesto, tossing to coat. Add in about half of the reserved cooking water to loosen the sauce and help coat the pasta. Taste the pasta for seasoning, adding salt and pepper if needed to taste. Drizzle with olive oil and additional Parmesan cheese and serve.

Featured Market Ingredients

Sundried Tomatoes packed in oil

Fresh Garlic

Fresh Basil

Parmesan Cheese

Gemelli Pasta

Roasted Salmon Filled with Cheese & Pesto

Posted on June 25, 2026 by Betsy Bonfante

Almost everyone loves an easy but elegant sheet pan dish for dinner. This recipe is easy to make for a mid-week dinner and elegant enough to serve guests on the weekend. The versatility of the recipe allows for a variety of cheese you have or prefer, such as goat, feta, or mozzarella. You could also skip the pesto and simply fill the pocket with chopped fresh herbs. The process remains the same for any filling ideas you may have such as canned, drained garbanzo beans, shredded provolone cheese, and green onions.

6 6-ounce salmon filets, center cut with skin
3 ounces cheese, crumbled (goat cheese, feta, or mozzarella)
2 tablespoons basil pesto sauce
3 tablespoons olive oil
1 teaspoon kosher salt
2 Roma tomatoes, chopped

3 tablespoons chopped herbs, parsley and/or basil

Serves 6

Preheat the oven to 400 degrees. Prepare a large sheet pan by lining it with foil. Set aside.

Pat the salmon dry with paper towels. Using a small sharp knife, cut a slit down the thick center of each salmon filet, not cutting through to the skin and stopping where the salmon thins, creating a pocket.

Fill each salmon pocket with the crumbled cheese, placing each filled piece onto the prepared sheet pan, skin-side down. Spoon about 1 teaspoon of pesto over the cheese. Drizzle the oil over the salmon. Evenly sprinkle the salmon with the salt. Place the sheet pan into the hot oven, roasting the salmon for 8-10 minutes. The salmon should be firm to the touch, an internal temperature of 125 degrees.

Remove the sheet pan from the oven. Slide a metal spatula between the salmon filet and the skin to lift and remove each piece of salmon onto a serving plate. Top each fillet with the chopped tomatoes and herbs.

Featured Market Ingredients

Fresh Salmon Filets

Mozzarella, Feta, or Goat Cheese

Basil Pesto Sauce

Fresh Roma Tomatoes

Fresh Basil and/or Parsley

Butterflied Shrimp Oreganata

Posted on June 25, 2026 by Betsy Bonfante

Shrimp Oreganata is a traditional Italian dish that is perfect when served as an appetizer or with pasta for a multi-course dinner. The dish is easy enough for a weekday, yet elegant enough for a special occasion. The name comes from one of its defining ingredients, oregano, which lends flavor and color to this simple and delicious recipe.

1/2 cup dry white wine
3 tablespoons olive oil
3 tablespoons minced fresh parsley, divided
4 garlic cloves, minced, divided
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest, divided
2 teaspoons dried oregano, divided
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 pounds large shrimp, 12 per pound, peeled & deveined, butterflied*
6 tablespoons unsalted butter, divided, 3 tablespoons cut into small pieces
3/4 cup panko breadcrumbs
4 tablespoons fresh grated Parmesan cheese

Serves 6 (2 shrimp per person) as an appetizer

Preheat the oven to 425 degrees. In a large bowl, combine the wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1 teaspoon oregano, salt, and red pepper flakes. Add the shrimp, tossing to coat. Let stand for 10 minutes.

Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the remaining 2 minced garlic cloves. Cook and stir for 1 minute. Remove from the heat, stirring in the breadcrumbs, Parmesan cheese, 1 tablespoon parsley, remaining teaspoon lemon zest, and remaining teaspoon oregano. Set aside.

Drain and discard the marinade from the shrimp. Arrange the shrimp onto a large sheet pan or large skillet, oven-safe and broiler-proof. Evenly divide the breadcrumb mixture onto each butterflied shrimp. Dot each shrimp with the diced butter. Place into the hot oven, cooking for about 5-6 minutes. Switch the oven to broil, broiling the shrimp for 2-3 minutes until lightly browned and bubbly. Serve hot or at room temperature.

*To butterfly the shrimp, use a sharp paring knife to carefully slit along the vein side of the shrimp, stopping at the tail without cutting through. Lightly press the 2 sides to open like a butterfly.

Featured Market Ingredients

Carfagna’s Olive Oil

Large Frozen or Fresh Shrimp-12 per pound

White Wine

Parmesan Cheese

Breadcrumbs

Fresh Parsley

Roasted Broccoli with Lemon and Parmesan

Posted on June 25, 2026 by Betsy Bonfante

This delicious side dish is welcome on most dinner tables, and it is easy to prepare. It pairs well with most proteins or pasta, and can be serve hot from the oven or at room temperature. You will find versions of this recipe in the cookbooks for both Ina Garten and Bobby Flay with slightly different additions. Ina’s recipe adds toasted pine nuts and fresh basil. While Bobby adds Calabrian chiles, of course.

2 large heads of broccoli

3 tablespoons olive oil, divided

2 large lemons, cut in half

2 teaspoons kosher salt

1/2 teaspoon pepper

1/3 cup toasted nuts, chopped (cashews, hazelnuts, or pine nuts)

1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Cut the broccoli into florets, leaving 1 inch of stalk in place. For the remaining stalks, peel and cut crosswise into 1-inch pieces. On a large, rimmed sheet pan, toss the broccoli with 2 tablespoons olive oil, salt and pepper. Evenly spread out the broccoli. Place the halved lemons, cut-side up, at each end of the sheet pan brushing the tops with the remaining tablespoon of oil. Roast in the hot oven for about 20 minutes, turning the broccoli about half-way through the cooking time, until the broccoli is crisp-tender and slightly browned.

Remove from the oven. Carefully squeeze the juice from each lemon half over the broccoli. Sprinkle the chopped nuts, and grated Parmesan cheese over the broccoli. Return the pan to the oven roasting for an additional 4-5 minutes. Serve hot or at room temperature.

Featured Market Ingredients

Broccoli

Lemons

Toasted Nuts

Parmesan Cheese

Fresh Basil (optional)

Calabrian Chilies (optional)

Spring Asparagus Tart

Posted on June 25, 2026 by Betsy Bonfante

This beautiful Spring Asparagus Tart is gorgeous to add to any table and is equally delicious as it is easy. A favorite shortcut trick is to begin with using frozen puff pastry. The ingredients in the recipe might be items you already have available in your fridge and pantry, with a few fresh items to pick up from our Market. This time of year, we are getting early asparagus that it is just in time for a Spring buffet or lunch. To make the tart even more beautiful add a few edible flowers to the finished tart.

4-ounces goat cheese or cream cheese, softened at room temperature

1 large egg, lightly beaten

1 large garlic clove, finely minced

2 teaspoons lemon zest

1 teaspoon sea salt, plus more for serving

1 cup creme fraiche or full fat yogurt

1 sheet thawed puff pastry, such as Pepperidge Farm

6-ounces thin asparagus, woody ends removed

2 tablespoons olive oil

3 tablespoons fresh grated Parmesan cheese

1-ounce Parmesan cheese, shaved with a vegetable peeler, as garnish

additional salt, pepper, olive oil to finish

Preheat the oven to 425 degrees. Working with a medium size bowl, add in the goat cheese, egg, minced garlic, lemon zest, and salt. Using a fork, mash the ingredients together. Add in the creme fraiche or yogurt, whisking to combine until smooth.

Place large sheet of parchment paper onto the countertop. Place the puff pastry onto the parchment paper, using a rolling pin to roll out the pastry to an 11×13-inch rectangle. Place the parchment paper with the pastry onto a large, rimmed sheet pan. Use a small paring knife to lightly score a 1/2″ border around the edges of the pastry.

Spread the goat cheese mixture evenly inside the scored border. Place the trimmed asparagus lined up across the pastry. Using a pastry brush, lightly brush the asparagus with the oil. Sprinkle the grated Parmesan cheese evenly over the asparagus.

Bake the tart in the hot oven for 25-28 minutes until the pastry is puffed and golden. Remove from the oven allowing the tart to cool for about 5 minutes. Scatter the shaved Parmesan cheese curls over the asparagus. Sprinkle with a bit of salt and pepper to taste, with an additional drizzle of olive oil. Cut into large squares, serving hot or warm.

Featured Market Ingredients

Fresh Goat Cheese

Fresh Parmesan Cheese

Frozen Puff Pastry

Fresh Asparagus

Carfagna’s Olive Oil