Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom tomatoes, plus focaccia bread, our housemade Cara Cara orange vinaigrette and everything you need for a hearty baked orzo main, plus Rainier cherries, raspberries, fennel and crisp gardens greens. Also included: Ingredients for a luscious apricot cake topped with apricot-almond crumble to finish off this bright and beautiful lineup.
Here are a few recipe ideas for the week:
Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Baked Orzo
This hearty baked orzo recipe is both satisfying and summery when topped with fresh heirloom tomatoes!
Roasted Beet Salad with Raspberries & Hazelnuts
Tossed with our Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Grilled Fennel with Radicchio
Also tossed with this week’s vinaigrette, this salad features a wonderfully-smoky flavor from the grill.
Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to impress.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
F&L Apricot Cake with Apricot-Almond Crumble Topping
Moist and incredibly flavorful, this cake comes together in just minutes!
Changing Seasons Recipes
What a whirlwind weather week: From icy snow to brilliant sunshine to drippy rain, the oft-mercurial transition between winter and spring has never been more apparent. Thus, this week’s box also toes the line between seasons, with all the fixings for a cozy, hearty baked orzo accented by our housemade chicken stock and baby Shiitake mushrooms, plus beautiful spring salad greens, bright strawberry jam and eggy Challah bread. Also included: Fresh-roasted peanut sorghum butter, Grana-style cheese and a fantastic French Bordeaux wine.
Here are a few recipe ideas for the week:
Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.
Peanut Butter & Jelly French Toast
This stuffed Challah bread French toast is truly divine.
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Roasted Parsnips with Rosemary
In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.
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.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright finish to spring salad greens.
Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
½ cup combined freshly-chopped parsley, thyme and rosemary
½ cup F&L duxelles
½ cup Grana-style cheese, grated
Sea salt and fresh ground pepper
2 cups baby Shiitake mushrooms, cleaned and sautéed in 1 tablespoon butter
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo and herbs, and cook for about a minute, stirring constantly. Add in broth and then season with salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the duxelles and Grana-style cheese.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish each serving with a helping of the sautéed baby Shiitake mushrooms. Serve with additional grated Grana-style cheese as desired.
Mediterranean Favorites Recipes
This week, we nod to the fresh, vibrant flavors of Greece with a produce-packed menu that includes pepperoncini, mixed heirloom tomatoes and fennel, as well as fresh feta cheese. Pick and choose from the included produce, plus Kalamata olives and sun-dried tomatoes, to create your own customized baked orzo, then invite friends and family over to imbibe in our most favorite of Mediterranean traditions—gathering around the table to enjoy great food and wine.
Here are a few recipe ideas for the week:
Baked Orzo
This hearty baked orzo recipe is incredibly satisfying on a cool fall day.
Roasted Fennel & Onions
These tender, broiled vegetables make for a fantastic side dish to this week’s orzo.
Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.
Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
