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!)

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!