Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a vibrant Italian-inspired meal to share with your nearest and dearest—from fresh semolina pasta shells and Skagit River Ranch Italian sausage to garden-grown salad greens and pillowy-soft focaccia bread. Side dish-worthy produce such as fresh fava beans, jumbo asparagus and Cremini mushrooms, plus eggs from our heritage-breed laying hens, edible nasturtium flowers and living Genovese basil, all help to round out this robust meal.

Here are a few recipe ideas for the week:

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

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