Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or a romantic meal for two. Simply top a pot of risotto with our seasonal hazelnut-nettle pesto and a grating of Tomme cheese, then pair with roasted Romanesco broccoli and cauliflower salad, a crisp wine, and fresh fruit crisp to finish. Voilà!
Here are a few recipe ideas for side dishes this week:
This easy roasting method from Martha Stewart highlights crisp, spring radishes with hints of olive oil, salt and lemon juice.
Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
A quick and easy dessert using spring rhubarb—simply toss rhubarb with the following ingredients, then sprinkle with our hazelnut crisp topping.
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!