Light & Bright Recipes
We’re keeping things fresh to kick off the month of February with this lineup of light, bright and flavorful ingredients—from spicy-savory chorizo sausage and creamy queso fresco cheese to cinnamon-kissed apple butter and our housemade blueberry vinaigrette to drizzle over salad greens. Also including fresh multigrain bread, garden-grown herbs, Fiji ginger almond butter from Big Spoon Roasters, and both chicken and duck eggs, as well as seasonal produce like parsnips, red beets and winter squash, this box is sure to perk up your palate all week long. Enjoy!
Here are a few recipe ideas for the week:
Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Chorizo Frittata with Leeks, Greens & Queso Fresco
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Gather ‘Round the Raclette Recipes
This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Traditional raclette cheese draped over farm-fresh favorites including German Butterball potatoes, smoky Italian speck and our housemade cornichons and pickled onions. Also included: Raspberry-streusel shortbread, a medley of produce like apples, red beets and leeks, plus your own mini raclette-maker to melt that ooey, gooey cheese right at the table.
Here are a few recipe ideas for the week:
How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!
Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.
Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a salad.
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Broccolini with Vin Cotto
Coated in a Balsamic vinegar glaze, garlic-flecked broccolini make for a warm, homey side dish.
Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Soup’s On Recipes
There’s nothing quite so gratifying after a long, hard and chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade Italian chicken soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Pain au Levain bread, local Chanterelle mushrooms and other fall-fresh produce like broccolini, quince and leeks, plus savory-sweet honey-thyme cakes, this menu will satisfy both body and soul.
Here are a few recipe ideas for the week:
Herbed Crème Fraîche
Add a dollop of this flavorful crème fraîche to this week’s soup!
Roasted Beet Salad with Pumpkin Seeds
Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.
Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Quince Butter
Lovely on your morning toast!
Cajun Flavor Recipes
From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including radishes, beets and mixed baby lettuces. The boldly-assertive menu also features quick-pickled okra and a luscious red wine to serve alongside these Cajun favorites.
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
This Southern staple is finished with Andouille sausage and our own spicy tomato-pepper base.
Beet Salad with Chive Blossom-Honey Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.
Lemon & Butter-Braised Beet Greens
This side makes lovely use of often-overlooked, incredibly tender, beet greens.
Mint Lemonade
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!
