In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Satisfying pasta crafted from orecchiette, organic Italian sausage and iron-rich Swiss chard, plus Pain au Levain bread and our creamy Gorgonzola dressing and tart-sweet cranberries to accent a poached pear dessert. Side dish-worthy produce including fall Delicata squash, radicchio, parsnips and Brussels sprouts round out this robust Italian meal.
Here are a few recipe ideas for the week:
Orecchiette with Italian Sausage & Swiss Chard
Everyone will be asking for seconds of this extremely satisfying dish.
Wonderful drizzled on warm bread or tossed with fresh pasta!
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Honey-Poached Pears with Dried Cranberries
This lovely recipe uses honey to draw out the mellow sweetness of pears.