The Italian Spring Recipes
Rich with comforting flavors, yet bright with spring ingredients, this week’s Italian-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with the provisions for pasta night—locally-crafted bucatini, organic Italian sausage, Tuscan-spiced salami, Pain au Levain bread and a savory salt mix—plus, gorgeous garden favorites like radishes, cauliflower, sunflower shoots, green garlic and basil. Inside you’ll also find: Locally-foraged fiddleheads, classic-style biscotti, and farm-fresh eggs. Enjoy!
Here are a few recipe ideas for the week:
Bucatini Pasta with Italian Sausage & Sautéed Fiddleheads
Everyone will be asking for seconds of this extremely satisfying dish.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Ingredients:
2 Walla Walla sweet onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)
Method:
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.
2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Ingredients:
1 head cauliflower, leaves removed
2 ½ cups dry white wine
½ cup olive oil
¼ cup kosher salt
3 tablespoons lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
Additional olive oil and sea salt for garnish
Method:
1. Preheat oven to 475°. Bring wine, oil, kosher salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups water to a boil in a large stock pot.
2. Add cauliflower, reduce heat and simmer, turning occasionally until knife easily inserts into center, about 25 minutes.
3. Using two slotted spoons, removed cauliflower from pot and transfer to rimmed baking sheet, draining well. Roast until brown all over about 30-40 minutes.
4. Transfer cauliflower to serving platter, drizzle with olive oil and a sprinkling of sea salt.
