Lemons to figs, succulent artichokes to hearty Bietole chard, this week’s box captures both the flavors of spring in the Northwest, and of Italy. Complemented by a rustic casarecce pasta, olive oil-rubbed Grana cheese and sweet organic Italian sausage from Skagit River Ranch, as well as an expressive Italian wine, the farm-fresh menu savors the delicate yet bold nuances of this beautiful season.
Here are a few recipe ideas for the week:
Artichokes with Parsley & Lemon Pesto
Tossed with a fragrant spring pesto, this side dish pairs wonderfully with this week’s pasta main.
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Grilled Fig Salad
Accented by warm figs, this salad is a perfect use for this week’s plethora of spring greens!
Sautéed Pea Vines with Garlic
This incredibly simple recipe from Bon Appetit boasts just the right amount of spice, courtesy of red pepper flakes and garlic.