The arrival of May means spring truly is in swing as we are starting to see warmer weather forecasts and various crops beginning to ripen in the garden. This week, enjoy spring in all its glory with a wonderful assortment of produce ranging from locally-foraged morel mushrooms and baby butter lettuces to pac choi and herbs like mint, chives and parsley. Also included: Fresh challah bread, our handcrafted chicken stock and a truly-special Grana-style cheese that’s been aging in the cheese cave for three years. Enjoy!
Here are some recipe ideas for the week:
Grilled Asparagus with Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.
Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.
Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of fresh herbs and white balsamic vinegar.
This classic curd recipe from Gourmet magazine will soon be a new favorite!
This fizzy concoction is pure bliss when enjoyed on a sunny spring afternoon.
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!