‘Tis the Season Recipes

The first week of December has brought on the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and mornings. Take a much-deserved break this week with provisions for a cozy, comfy brunch—think: smoked wild salmon, farmstead eggs and fresh-baked cinnamon-raisin bread. Accompanied by seasonal produce such as Chioggia beets, Brussels sprouts and Delicata squash, plus our own crème fraîche and citrus vinaigrette, this box will do wonders to buoy the holiday spirit.

Here are a few recipe ideas for the week:

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.

Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Radicchio Salad with Citrus Vinaigrette
Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

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 sour.

Autumn Brunch Recipes

Put on the coffee pot, pull out your favorite skillet and wake up to this week’s box—with organic chicken breakfast sausage, raisin bread, farm-fresh eggs and housemade preserves, 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 carrots, turnips, potatoes and Jimmy Nardello peppers, play with such unique ingredients as smoked blue cheese and all-natural honey butter, and enjoy greeting the day!

Here are a few recipe ideas for the week:

Roasted Potatoes, Turnips & Carrots
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

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.

Smoked Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lends themselves perfectly to this classic Italian trio—an excellent condiment-style topping for sandwiches, scrambled eggs or pizza!

Weekend Brunch Recipes

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Put on some coffee, pull out a skillet and wake up to this week’s menu of farmhouse favorites: With all-natural chicken breakfast sausage and a German-style oven pancake topped with summer raspberry preserves, plus a dozen farm-fresh eggs, bright citrus salad vinaigrette and seasonal produce including fennel, gold and red beets and Cara Cara oranges, it has everything you need to whip up a luxurious and leisurely weekend brunch.

Here are some recipe ideas for the week:

German-Style Oven Pancake
Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.

Baked French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s oven pancake!

Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.

Cara Cara Salad with Fresh Fennel & Arugula Greens
This citrus-kissed salad is beautifully presented with Cara Cara oranges slices and crisp fennel.

Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Celeriac Mash
This simple method from Jamie Oliver allows celeriac to shine; this hearty winter vegetable is a wonderful substitute for potatoes in recipes.

Baked French Toast

This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Ingredients:
1 loaf Pain au Levain bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract

Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt

Method:
1. Cut the bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve with raspberry preserves or Cara Cara orange compote (see recipe for details).

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