This classic Italian finocchi gratinati is simply sublime.
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper
1. In a frying pan over high heat, sauté the fennel slices with the butter for about 15 minutes until tender, seasoning with salt and pepper to taste.
2. Transfer to a baking pan, sprinkle the fennel with the grated cheese and bake in a preheated oven at 350° for 10 minutes, until the cheese is golden brown and melted.
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
⅓ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
1 pound fresh pasta of your choice, such as this week’s gemelli
2-3 Jimmy Nardello peppers, seeded and chopped
1 Walla Walla sweet onion
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 cloves of garlic, finely minced
2 tablespoons freshly-chopped parsley
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
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, cook the Italian sausage in a large skillet over medium-high heat until no longer pink, breaking the sausage apart with a wooden spoon or spatula. 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 garlic, peppers and onions and sauté until all the veggies are tender and beginning to brown, about 5-7 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.
3. Add the pasta and sausage to the skillet and toss to combine with the veggies; season with salt and pepper as necessary. 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.
Put on the coffee pot, pull out your favorite skillet and wake up to this week’s box—with organic flavorfully-spiced sausage from the Smoking Goose, Pain au Levain bread, farm-fresh eggs, plus a beautiful assortment of produce, it has everything you need to whip up a cozy breakfast to linger over with family and friends. Choose from the likes of heirloom tomatoes, peppery arugula, Romano beans and fresh Lobia black-eyed peas to incorporate into your recipes (see this week’s suggestions!), place a sweet mini bouquet of seasonal blooms on the table, and enjoy greeting the new day.
Here are a few recipe ideas for the week:
Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!