Filled with beautiful vegetables and hearty greens, this week’s box sings of spring, highlighted by a creamy risotto simmered in our housemade chicken stock and topped with earthy, locally-foraged morel mushrooms. Add to the equation a bold red wine, Westward blue cheese and a lovely trio of cinnamon raisin bread, mixed berry preserves and Chai spice nut butter, this fresh selection will continue to satisfy all week long.
Here are a few recipe ideas for the week:
Spring Risotto with Morel Mushrooms
Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted vegetables.
Roasted Spring Vegetables
Earthy and bright, these roasted beauties are lovely atop this week’s risotto.
Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.