Cozy Up Recipes

February continues to chill the bones, so warm yourself body and soul this week with a pasta night starring locally-crafted bucatini pasta kissed with earthy Shiitake mushrooms and homegrown Swiss chard, as well as our signature garlic confit and Grana-style cheese. Also included in this cozy and comforting box: Fresh Challah bread, seasonal favorites such as Seckel pears and Cara Cara oranges, and two snacks fit for Oscar night—certified-organic black popcorn and chocolate coated almonds.

Here are a few recipe ideas for the week:

Bucatini Pasta with Sautéed Red Swiss Chard & Shiitake Mushrooms
Finished with garlic confit and a grating of Grana-style cheese, this wintery pasta is incredibly cozy and satisfying.

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.

Whole-Poached Seckel Pears
These petite little pears are the perfect sweet bite, poached in just a little sugar and cinnamon.

Roasted Acorn Squash with Grana Cheese

This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Ingredients:
2 Acorn squash, peeled and cut into ¼-inch pieces
2 tablespoons olive oil
½ cup Panko breadcrumbs
1 cup grated Grana-style cheese
½ teaspoon ground nutmeg
2 garlic cloves, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Line a large baking sheet with parchment paper.

2. Toss the squash with olive oil and kosher salt to taste. Place the squash in a single layer on the prepared baking sheet.

3. Combine the breadcrumbs, cheese, nutmeg, pepper, salt, garlic and thyme in a bowl. Stir to mix well. Sprinkle mixture all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.

Fall Sunday Supper Recipes

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In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Hearty semolina pasta tossed with our Nonna Pat’s spicy-savory Puttanesca tomato sauce and Italian chicken sausage, plus rustic Italian bread and an apple-pear fruit crisp for dessert. Side dish-worthy produce like fall Acorn squash, Cremini mushrooms and cauliflower round out this robust Italian meal.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to a salad of baby spinach greens.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.

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

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Pear-Apple Crisp
A quick and easy dessert using fresh apples and pears: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Our Favorite Things Recipes

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Celebrate autumn in all its glory this week: With beautiful produce including colorful rainbow Swiss chard, crisp apples and buttery Acorn squash, plus housemade provisions like duxelles, pickled Chanterelle mushrooms and fig walnut preserves, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside a rich blue cheese, nutty Gruyère bread and a late harvest dessert wine from France.

Here are a few recipe ideas for the week:

Roasted Acorn Squash with Pasta & Duxelles
The classic pairing of squash and sage is utterly delicious combined with our housemade duxelles and pasta.

Sautéed Rainbow Chard
These flavorful greens are wonderful topped with our fig-walnut preserves!

Braised Purple Carrots & Fennel
Seasoned with orange and honey, this beautiful side goes with well alongside roasted chicken or pork tenderloin.

Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.

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