Fresh Radicchio, Fennel & Apple Salad

Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans or hazelnuts, chopped
Sea salt and fresh ground pepper

Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.

2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.

3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.

4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and nuts.

Cozy Comforts Recipes

Warm yourself body and soul this week with a lineup of cozy wintertime favorites like Gruyère cheese bread, earthy Shiitake and dried Porcini mushrooms, farm-fresh eggs, and hearty split grain emmer farro that can be prepared risotto-style with our signature, hand-crafted chicken stock. Additionally highlighted by crisp radicchio, carrots, leeks and garden-grown herbs, this box is also flush with a bevy of beautiful winter citrus fruit to further brighten your week. Enjoy!

Here are a few recipe ideas for the week:

Herb-Kissed Farrotto with Shiitake Mushrooms & Crispy Shallots
This truly cozy, risotto-style dish boasts immense flavor, cooked in chicken stock and accented with earthy mushrooms and crackly-crisp shallots.

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s farrotto.

Radicchio, Farro & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine with sliced pound cake or sugar cookies for an easy and elegant dessert!

Shaved Brussels Sprouts with Apple & Bacon

Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.

Ingredients:
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar

Method:
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.

2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.

3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.

Hearty, Healthy Italian Recipes

This week’s box is packed with the vibrant flavors of Italy, found in the forms of fresh bucatini pasta, Italian sausage from Skagit River Ranch, and rustic bread—plus health-boosting, vitamin-rich produce, too, from hearty kale to beautiful locally-foraged mushrooms, plus crisp carrots, winter squash, bright radicchio and fresh leeks. Enjoy these seasonal beauties alongside farm-fresh eggs, fragrant herbs and both crème fraîche and fromage blanc from our own creamery; mangia!

Here are a few recipe ideas for the week:

Bucatini Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.

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

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

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