Spring Splendor Recipes

The two essential ingredients for a rainbow—rain and sunshine—are not rarities during the month of April, as we experience everything from bright sunny rays to bouts of drizzle, and sometimes both at the same time. Thus, this week’s menu includes a “rainbow” of spring favorites to help you craft a cozy weekend brunch—from housemade apple butter and farmstead eggs to Gruyère cheese bread, Morning Glory muffins, and locally-roasted coffee beans. A wide assortment of vibrant produce, such as jumbo asparagus, baby red beets, French sorrel, and red spring onions, rounds out this colorful, springtime-fresh box.

Here are a few recipes for the week:

Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Smoked Salmon & Baby Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic pretty much any time of day!

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.