Big Egg, Little Egg Recipes

recipes-may-19-2016-archived

Eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, boiled or fried. Thus, this week’s delivery is devoted to the glorious egg, and two different varieties at that, with farm-fresh hen eggs from Bella Luna and petite and creamy quail eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—Grana-style cheese, plus Arborio rice and chicken stock fixings for risotto—plus a bevy of fresh spring produce that includes asparagus, English peas and juicy strawberries, this box will help you craft the perfect egg no matter what size you choose.

Here are a few recipe ideas for the week:

Asparagus & Pea Risotto with Mint

One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.

Spring Risotto with Morel Mushrooms

Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted veggies.

Roasted Spring Vegetables
Earthy and bright, these roasted beauties are lovely atop this week’s risotto.

Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!

Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.

Spring Salad with Deviled Quail Egg Vinaigrette

This colorful salad puts both the quail egg yolks and whites to delicious use.

Hard-Boiled Quail Eggs
Our no-fail method for perfectly hard-boiled quail eggs.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Pickled Quail Eggs
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).

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