Just in time for the Easter holiday, this week’s delivery celebrates the season’s most colorful offerings, from fresh-cut yellow daffodils and a savory gratin packed with leeks and spring greens to golden beets and pink French Breakfast radishes, plus ruby-red rhubarb and our own cranberry-kissed fruit crisp topping. Complemented by a beautiful French red wine, Pain au Levain bread and petite quail eggs, this color-rich lineup is fit for Easter brunch, lunch and beyond.
Here are a few recipe ideas for the week:
Deviled Quail Eggs
Made with creamy quail eggs, this appetizer is sure to impress.
Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.
Garlic-Sautéed Red Kale Raab
Rich and vibrant red kale raab is seasoned with fresh garlic in this appealing side dish.
Spring Salad with Deviled Quail Egg Vinaigrette
This colorful salad puts both egg yolks and whites to delicious use.
Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of Pain au Levain for a mid-afternoon snack.
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.