As we greet March we also welcome the first flavors of spring, celebrated this week in an Italian-themed meal bursting with bright greens, spring parsnips and more. Centered around a creamy white polenta finished with truffles and wild mushroom confit, this beautiful lineup also includes fresh pumpernickel bread, housemade pickled pears and a bevy of produce including beets, cooking radicchio and radishes. Enjoy!
Here are a few recipes ideas for the week:
White Polenta with Wild Mushroom Confit
This creamy dish is deeply-flavorful, accented with truffles, wild mushrooms and spring greens..
Sautéed Spring Greens with Garlic
Kissed with garlic and red pepper flakes, these greens add fresh, flavorful appeal to this week’s polenta.
Roasted Broccolini with Preserved Lemon Vinaigrette
Accented with our lemon vinaigrette, this bright dish is wonderful topped with a grating of our Vecchio cheese.
Grilled Radicchio Salad
A light balsamic dressing perfectly compliments nutty grilled radicchio in this unique salad.
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.