Spring Foraging Recipes

Filled with colorful vegetables and a plethora of vibrant greens ranging from French sorrel and Swiss chard to kale rapini, this week’s box sings of spring, highlighted by a bright and earthy pesto crafted from locally-foraged nettles. Add to this equation fresh Grana-style cheese, Pain au Levain bread and hand-crafted pasta from Lagana Foods, and this fresh selection is a fitting welcome to the first full week of the season.

Here are some recipe ideas for the week:

Campanelle Pasta with Basil-Nettle Pesto
Tossed with sautéed leeks and fragrant garlic, this pasta is bright and fresh for spring.

Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.

Sautéed Swiss Chard with Grana
Nutty Grana cheese and rich butter add nuanced flavor to Swiss chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.

Cauliflower Purée
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.