Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely wild mushroom risotto accented by roasted asparagus topped with Taleggio cheese and our own Ligurian walnut sauce, plus a rustic bread loaf, Italian Chianti, and produce like radishes, leeks and a plethora of spring greens to serve alongside.
Here are some recipe ideas for the week:
This creamy and delicious recipe is a favorite here at the farm on cool evenings—just remember to stir!
Roasted Asparagus with Taleggio Cheese & Walnut Sauce
Topped with melted Taleggio cheese and flavorful walnut sauce, this asparagus recipe will have them coming back for seconds.
Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Grana cheese.
Mustard Green Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and is wonderful drizzled over roasted vegetables!
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
This fantastic frittata is a great base recipe: Just add in your favorite chopped veggies or greens to the sauté pan!
Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.