Seasonal Favorites Recipes

Take a break from the holiday hustle and bustle with this week’s box of seasonal favorites. Packed with such choice provisions as farm-fresh eggs, Gruyère cheese bread, beautiful French Rosé, a decadent carrot cake almond-walnut butter from Big Spoon Roasters and Tunawerth Creamery’s tangy Greek yogurt, this lineup also features fresh produce like Treviso radicchio, salad greens, Golden Russet apples and a bevy of root veggies like carrots, Chioggia beets, onions, garlic and Purple Viking potatoes. Enjoy!

Here are a few recipe ideas for the week:

Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.

Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad pairs well with roasted meats like chicken or pork.

Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try!

Curry-Spiced Roasted Beets

This heavenly side dish is fragrant with warm spices; a must-try side dish!

Ingredients:
1 bunch Chioggia beets
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cloves
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°.

2. In a small bowl, combine the cumin, coriander, turmeric and cloves. Add 1 teaspoon each of salt and pepper and mix well.

3. If the greens are still attached to the beets, remove them, leaving about 1-inch of the stem intact. Place the beets in a small roasting pan and rub them with the oil and then the spice mixture, coating them evenly. Roast the beets, turning them once or twice, until tender until pierced with a fork, about 1 hour. Let cool until they can be handled, then cut off the stems and peel the beets.

4. Cut the beets lengthwise into wedges and serve warm or at room temperature.

Holiday Gatherings Recipes

It’s almost turkey time! And as families, friends and loved ones come together at the table, this week’s box is filled with farm-fresh provisions to make all your holiday entertaining a breeze—everything from our signature turkey brining kit and a wealth of produce like squash, carrots and onions to prep for the big meal to a selection of ingredients like farm-fresh eggs, Skagit River Ranch sausages, Tunawerth cream cheese and cinnamon-raisin bread to whip up a warm and cozy breakfast. Also included: Fragrant herbs, beautiful greens, and a delicious versatile Hot Chocolate from Reims. Here’s to great gatherings!

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.

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Radicchio Salad with Fennel & Blood Orange
This crisp, citrus-kissed salad is just beautiful.

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

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Fried Duck Eggs Over Roasted Fall Vegetables

Shake up your breakfast routine with this hearty, healthy vegetable hash!

Ingredients:
1 pound Huckleberry gold potatoes, scrubbed and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 fennel bulbs, trimmed of fronds and root ends and sliced
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
Sea salt

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to the baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.

4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.

5. Remove vegetables from the oven and top each individual serving with a fried duck egg.

Variation: This hash is extremely versatile: Clean out the crisper and use any vegetables you have on hand!

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