The delights of spring continue: Bright and vibrant with asparagus, pea vines and fava greens, this week’s selection defines farm-fresh dining. Also featuring a creamy three-cheese polenta, savory pork belly and fresh pumpernickel bread, finish off the happy, healthy box by toasting to the season with a beautiful Sauvignon Blanc and vanilla-almond rhubarb galette dessert.
Here are a few recipes ideas for the week:
Crispy Diced Pork Belly
These little nuggets of goodness are wonderful scattered over braised greens or this week’s polenta.
Braised Fava Greens
The tender, succulent greens are lovely simply sautéed in butter and topped with crispy pork belly.
Roasted Asparagus with Creamy Eggs
This classic recipe from The Splendid Table’s How to Eat Supper will soon be a favorite in your house, too.
Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Vanilla-Almond Rhubarb Galette
Topped with strawberry preserves, this simple dessert is the perfect combination of tart and sweet.