Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound pea shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Ingredients:
1 bunch Watermelon radishes, trimmed
2 cups packed arugula
5 tablespoons grated Romano-style cheese
For vinaigrette:
¾ cup olive oil
¼ cup lemon juice
1 garlic clove, crushed
Sea salt and fresh ground pepper
Method:
1. Slice the radishes into thin rounds. (You should have about 1 cup.)
2. To prepare the dressing, whisk together the olive oil, garlic and lemon juice until emulsified. Season to taste with salt and pepper.
3. In a serving bowl, combine the radishes, arugula, grated Romano and about two thirds of the dressing. Toss well, taste, and add more dressing to taste. Finish with fresh ground pepper.
Good Morning Recipes
Put on the coffee pot, pull out your favorite skillet and wake up to this week’s box—with organic flavorfully-spiced sausage from the Smoking Goose, Pain au Levain bread, farm-fresh eggs, plus a beautiful assortment of produce, it has everything you need to whip up a cozy breakfast to linger over with family and friends. Choose from the likes of heirloom tomatoes, peppery arugula, Romano beans and fresh Lobia black-eyed peas to incorporate into your recipes (see this week’s suggestions!), place a sweet mini bouquet of seasonal blooms on the table, and enjoy greeting the new day.
Here are a few recipe ideas for the week:
Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
