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 dinner for two. Have fun experimenting in the kitchen with all the provisions for a wild mushroom duxelles risotto accented by grilled asparagus topped with a lemon-olive oil vinaigrette, plus nutty Gruyère cheese bread, spring produce like scarlet top turnips, golden beets and baby carrots, and finally, all the fixings for a rhubarb cake to serve for dessert.
Here are a few recipe ideas for the week:
Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.
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.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Moist and incredibly flavorful, this cake comes together in just minutes!