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.

Grilled Asparagus with Lemon Vinaigrette

A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.

2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.

3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.

Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!

Spring Color Recipes

Eat the rainbow: This week’s lineup is truly color-rich, from jumbo asparagus, fennel fronds and baby leeks to red radishes and Morel mushrooms, plus a plethora of spring greens like Bibb lettuce, cantaloupe shoots and red Mizuna, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Pain au Levain bread, farm-fresh eggs, lemons, Sauk Farm Honeycrisp apple cider, a Béarnaise sauce-inspired spice blend and baking chocolate—enjoy!

Here are a few recipe ideas for the week:

Grilled Jumbo Asparagus with Morel Mushrooms & Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

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

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens!

Grilled Jumbo Asparagus with Morel Mushrooms & Almond-Parsley Gremolata

A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Ingredients:
2 pounds jumbo asparagus, trimmed of any tough ends
¼ cup blanched whole almonds
¼ cup fresh parsley, chopped
2 garlic cloves, minced
2 teaspoons lemon zest
¼ teaspoon crushed red pepper flakes
1 cup Morel mushrooms, sautéed in 2 tablespoons olive oil or butter
Olive oil
Sea salt and fresh ground pepper.

Method:
1. Set a heavy skillet over medium-low heat. Add almonds and toast, tossing frequently, until golden brown, about 5 minutes total. Let cool to room temperature, then chop finely.

2. In a small bowl, combine chopped almonds, chopped parsley, grated garlic, lemon zest, and red pepper flakes. Stir to combine. Add 4 tablespoons of olive oil and stir to combine. Season to taste with salt.

3. Set a grill cooking grate in place, cover the grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with 1 tablespoon olive oil, coating evenly. Season with salt and pepper.

4. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and spoon the prepared gremolata and sautéed Morel mushrooms over the top. Serve immediately.

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