From spicy, organic Italian sausage from Skagit River Ranch to hand-crafted rigatoni pasta, this week’s box has you prepped for a delicious Sunday supper. Also including a gorgeous bounty of produce to add to your pasta as you please—think such favorites as Lacinato kale, rainbow Swiss chard and Walla Walla sweet onions—plus Sweet Dumpling winter squash, Meyer lemons and fragrant garden herbs, this lineup is also accented by focaccia bread, chocolate amaretti cookies, double cream cheese and our own signature olive oil-polenta cake mix to complete the meal. Mangia!
Here are a few recipe ideas for the week:
Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.