Baked Feta with Honey

A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!

Ingredients:
1 8-ounce block sheep’s milk feta, blotted dry with a paper towel
2 tablespoons olive oil
1 tablespoon honey
Fresh ground pepper
Grilled bread crostini

Method:
1. Preheat the oven to 400°. Place the feta in a small baking dish and drizzle the olive oil over the top. Bake until the cheese is soft to the touch, but not melted, about 8 minutes.

2. Remove the feta from the oven and preheat the broiler. Drizzle the honey over the cheese, and then return to the oven and broil until the cheese is golden brown and bubble, about 2-3 minutes.

3. Remove from the oven and season generously with pepper. Serve immediately with the grilled bread crostini.

Grilled Lacinato Kale Spread

This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.

Ingredients:
1 bunch Lacinato kale
1 cup full-fat Greek yogurt
3 tablespoons olive oil, plus more for grilling
Juice and zest of 1 lemon
Pinch red pepper flakes
Sea salt and fresh ground pepper
½ cup crumbled sheep’s milk feta
Rustic bread, such as this week’s Italian Rustica, sliced
1 clove garlic, peeled and halved lengthwise
Flaky sea salt

Method:
1. Preheat a gas or charcoal grill to medium high, then carefully wipe the preheated grates with a lightly-oiled paper towel.

2. In a large bowl, combine the Greek yogurt with the olive oil, lemon juice and zest, and red pepper flakes. Season to taste with salt and pepper, then fold in the sheep’s milk cheese.

3. Working in batches, grill the kale leaves until lightly charred, 1-2 minutes per side. Transfer to a cutting board and cool slightly. Use a knife to trim the thick ribs from each leaf, then finely chop the kale leaves. Fold into the yogurt mixture.

4. Grill the bread slices over direct heat until charred, about 1 minute per side. While still war, rub 1 side of each toast with the cut side of the garlic. Top each toast with a slather of creamy kale, drizzle with olive oil and top with flaky sea salt, then serve.

Roasted Golden Beet & Carrot Dip

This vibrant spread is delicious slathered on toasted bread or crackers.

Ingredients:
6 baby golden beets, trimmed and peeled
6-8 baby carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
Sea salt

Method:
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.

2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.

3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.

Lots of Love Recipes

In honor of Valentine’s Day, this week’s box embraces two of our greatest passions: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this mix-and-match menu is fit for sharing with flaky smoked salmon and Ikura salmon caviar roe, plus Marcona almonds, charcoal parchment crackers and Italian-style Caciotta cheese, all to set out for some sweet sampling. Also included: Fresh pumpernickel bread, Tunawerth creamery Greek yogurt, extra-virgin olive oil and fresh produce such as baby leeks, salad greens and winter squash, as well as a raspberry-kissed chocolate bar and festive sugar cookies to end your evening with a little extra love.

Here are some recipe ideas for the week:

Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.

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

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.

Italian Parsley-Caper Vinaigrette
This pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables, or served with this week’s array of Valentine’s Day bites!

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