This week’s provisions celebrate the best in flavorful spring fare, from fresh pasta topped with local mushrooms and garlic-shallot butter to roasted Chioggia beets in raspberry vinaigrette. Serve these alongside a full-bodied wine, truffled almonds and our housemade Tomme cheese for a feast that is sure to please everyone at your table.
Here are our favorite recipe ideas for the week:
Roasted Turnips, Shallots and Garlic with Rosemary
Seasoned with fragrant herbs, this classic recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.
Poppy seeds and paprika add an unexpected touch to this easy roasted dish from chef Mario Batali.
Spaghetti with Green Garlic
Simple, yet perfect, this simple spaghetti dish from chef Alice Waters allows fresh green garlic flavors to shine.
Pasta with Hedgehog Mushrooms and Chard
This week’s signature dish, with locally-foraged mushrooms, shallots and diced pancetta.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Roasted Green Garlic
Roasting these garlic bulbs brings out its lovely springtime sweetness.