Bucatini Pasta with Italian Sausage & Sautéed Fiddleheads
Everyone will be asking for seconds of this extremely satisfying dish.
Ingredients:
1 pound fresh pasta of your choice, such as this week’s bucatini
1 sweet onion, peeled and diced
4 cloves garlic, finely minced
2 cups fiddlehead ferns, washed and patted dry with a paper towel
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 tablespoons freshly-chopped herbs, such as a combination of basil, parsley and oregano
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.
2. Meanwhile, slice the Italian sausage links into bite-sized rounds and cook in a large skillet over medium-high heat until cooked through and no longer pink on the inside. Remove the sausage to a plate and set aside.
3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in the onion, garlic and fiddleheads and sauté until tender, about 4-5 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.
4. Add the pasta and sausage back into the skillet and toss to combine with the fiddlehead-kale mixture; seasoning with salt and pepper. Add in the herbs and toss once more; if the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Colors of the Rainbow Recipes
The two essential ingredients for a rainbow are not rarities during April, as we experience everything from bright sunshine to bouts of drizzle, and sometimes both at the same time. Thus, this week’s menu includes a “rainbow” of spring favorites to help you craft a cozy weekend brunch—from smoky bacon and farmstead eggs to fresh multigrain bread, housemade marmalade, and locally-roasted coffee beans. A wide assortment of vibrant produce, such as rainbow Swiss chard, rhubarb, purple sprouting broccoli, and baby golden beets, rounds out this colorful, springtime-fresh box.
Here are a few recipe ideas for the week:
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Turnip and Pea Shoot Salad with Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)
What’s In The Box? April 11-17
Colors of the Rainbow
The two essential ingredients for a rainbow are not rarities during April, as we experience everything from bright sunshine to bouts of drizzle, and sometimes both at the same time. Thus, this week’s menu includes a “rainbow” of spring favorites to help you craft a cozy weekend brunch—from smoky bacon and farmstead eggs to fresh multigrain bread, housemade marmalade, and locally-roasted coffee beans. A wide assortment of vibrant produce, such as rainbow Swiss chard, rhubarb, purple sprouting broccoli, and baby golden beets, rounds out this colorful, springtime-fresh box.
Here’s what you’ll find in your box this week:
Jack Mountain Sunday Bacon
Each smoky strip of dry-cured bacon from this Skagit Valley-based meat company is cut the “old school” way, by hand, and aged for a minimum of eight days. Smoked all day over hazelnut shells, the resulting bacon crisps up beautifully, while still maintaining a big meaty chew.
Multigrain Bread
Crafted in nearby Snohomish by our favorite bakery, this healthy freshly-baked loaf is made with locally-milled Shepherd’s Grain flour and seven different whole grains, plus a hint of honey and toasted sunflower seeds.
Cranberry-Orange Scones
These buttery scones blend sweet-tart cranberries and bright citrus flavors to provide a great start to your day.
Island Time Coffee Ferry Line Blues Roast
Crafted specifically for the Northwest aesthetic, Island Time Coffee Company sources only the finest, farm-direct, sustainable coffee beans from Latin America and Indonesia. All of the Whidbey Island-based company’s coffee is small-batch roasted, ensuring the best possible freshness, and this particular medium-roasted blend boasts a broad range of tangy and aromatic flavors to ensure a full-bodied cup of coffee without any bitterness.
Mille Prosecco Millesimato Extra-Dry DOC
Fabulously lively and light at every glass, this extra-dry Italian Prosecco features a bouquet of apple and pear notes as well as hints of light citrus.
Farm Fresh Eggs
As they spend more time outdoors with the improving weather, our heritage breed laying hens are enjoying an extra helping of grain to supplement their diet, and continue to give us fresh eggs in beautiful shades of brown, beige and cream.
Housemade Crème Fraîche
This rich and silky crème fraîche is crafted by our in-house farmstead creamery, Bellsong, from pasteurized organic sweet cream.
F&L Orange Marmalade
Tangy and sweet-tart, this signature housemade marmalade is excellent spread on your morning toast!
Seasonal Organic Greens
Baby spinach and rainbow Swiss chard.
Seasonal Organic Produce
This week’s produce selection also includes French fingerling potatoes, sweet yellow onion, rhubarb, purple sprouting broccoli, purple top turnips, baby golden beets, leeks, Cara Cara oranges, blood oranges and lemons.
Fresh Garden Herbs
Garlic from the walled garden and hoophouse at Bella Luna Farms.
