There’s nothing quite like a fresh spring morning, the dew sparkling on each blade of grass and the newest garden shoots reaching toward the sky to catch the sometimes-elusive sun. Thus, with fixings like our housemade spinach-bacon-Cheddar frittata, Tunawerth yogurt and cherry-almond cake topping complementing spring-fresh ingredients like microgreens, Romanesco and first-of-the-season rhubarb, this week’s breakfast-themed box greets the morning with similar enthusiasm—so pop open a bottle of bubbly Brut Cava and enjoy!
Here are a few recipe ideas for the week:
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Finish with our signature cherry-almond topping, and you’ve got dessert!