Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
2. Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chili-honey butter over parsnips and toss to coat.
Garlic-Sautéed Rapini
Rich and vibrant, beautiful rapini is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large bunch rapini
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the rapini into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile, heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove the rapini greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variation: This dish is also delightful with the addition of ¼ cup raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the rapini is sautéed with the garlic; serve warm or at room temperature.
Fried Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
2 cups carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
2 cups turnips, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil, plus additional for frying the eggs
4-6 eggs
1 tablespoon finely-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment paper.
2. Using your fingers, toss the vegetables with the oil, salt, pepper and parsley in a bowl and then transfer to a baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 2 eggs and gently drop them into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 2-3 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with 1-2 eggs per your preference.
What’s In The Box? January 9-15
Sunday Supper
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a cozy, Italian-inspired meal to share with your nearest and dearest—from fresh bucatini and our signature marinara sauce to Skagit River Ranch Italian sausage and an amazing trio of cheeses crafted by our own Bellsong Creamery! Start things off with a stunning cheese plate; side dish-worthy produce such as rapini, leeks, and fava shoots, plus beautiful winter citrus, housemade eggplant caponata, and farm-fresh eggs, also help to round out this robust meal.
Here’s what you’ll find in your box this week:
Fresh Bellingham Pasta Co. Bucatini
Hand-crafted in nearby Bellingham, this spaghetti-like semolina pasta has a hole running through the center—hence the name bucatini, which comes from the Italian buco, meaning “hole”, while bucato means “pierced”.
Skagit River Ranch Italian Sausage
The pampered pigs raised on the Skagit River Ranch in Sedro-Woolley roam outdoors in certified-organic pasture land to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, this delectable Italian-style sausage will add a flavorful, savory note to a hearty bowl of pasta this week.
Nonna Pat’s Marinara Sauce
Crafted in our farm kitchen with organically-grown local tomatoes (and lots of love), the key to our beloved family recipe is its simplicity: juicy, ripe local tomatoes, a handful of hand-torn basil leaves, fresh garlic, a swirl of first-press Italian olive oil, then just a dash of sea salt and fresh ground pepper.
Pain au Levain Bread & Biscotti
This slightly-nutty, slightly-sweet sourdough bread epitomizes both French and Italian country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter. Also included: Crispy, crunchy biscotti for dunking into your morning coffee!
Shannon Ridge Wrangler Red 2021
Rollicking yet refined, this beautiful red is sourced from the California winery’s high elevation vineyards, bringing together the best of Zinfandel, Syrah, Petite Sirah, Merlot, Mourvédre and Cabernet Franc grapes.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs each day in beautiful shades of brown, cream and green. As they spend more time snug in their coop during the chilly winter months, the “girls” are also enjoying extra helpings of grain and fresh greens to supplement their diet.
Bellsong Creamery Cheeses
Start your supper off right with all the makings for a stunning cheeseboard provided by our on-farm creamery, Bellsong. The trio of delights in your delivery include:
Bella Rossa: Aged over 6 months, this washed-rind raw cow’s milk cheese with its orange red rind is an homage to the great Alpine cheeses of Italy.
Tomma Alpina: This rustic, raw cow’s milk Alpine-style cheese is aged for six months or longer in our cave to creamy, mild perfection.
Piccola Quadrata: Our tribute to the farmstead cheeses of the Italian and French Alps, this “little square” washed rind cheese is rich and buttery, similar to a young French Reblochon
Nonna Pat’s Eggplant Caponata
Crafted in the farmhouse kitchen using our own Nonna Pat’s treasured family recipe, this traditional Tuscan relish combines hearty eggplant, peppers, briny capers and juicy golden raisins.
Beluga Black Caviar Lentils
These hearty, small ebony-hued lentils resemble caviar and boast a unique taste and texture. Versatile and indulgent, they are also quick-cooking with skins that almost melt away in the process; the end result is a firm, yet creamy, bean.
Organic Greens
Gorgeous fava shoots, colorful mixed radicchio, and salad mix from One Leaf Farm.
Seasonal Organic Fruit & Vegetables
This week’s produce selection also includes: Rapini, Hakurei turnips and leeks, plus Bella Luna Farm Meyer lemons, blood oranges, and Navel oranges.
Garden-Grown Herbs
Fresh Italian parsley from the garden at Bella Luna.
