Happy New Year! Get 2019 off to a fresh start with this week’s lineup, which features a comforting soup crafted from roasted carrots simmered in our own chicken stock, plus nutty multigrain bread and fresh produce including Delicata squash, fingerling potatoes, Lacinato kale and a medley of colorful chicory. Coupled with petite baby Shiitake mushrooms, candied pork belly and locally-crafted soft cow’s milk cheese, this beautiful winter menu is both richly flavorful and resolution friendly.
Here are a few recipe ideas for the week:
Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
Chicory Salad with Honey-Mustard Vinaigrette
This light and bright dressing is the perfect compliment to peppery chicory greens.
Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.
Roasted Potatoes, Parsnips & Carrots
These easy roasted veggies are a great side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Kissed with fragrant cinnamon and brown sugar, these apples are sublime.