Citrus Season Recipes
Colorful, zesty, juicy and fresh—this week’s box celebrates the best of winter citrus season! Inside you’ll find multiple varieties of citrus to explore; tangelos, oranges, Meyer lemons, and Mandarinquats, as well as flavorful accoutrements like cranberry-orange scones, blood orange marmalade, hearty Struan bread, and fresh Bellsong Creamery ricotta to go along with. In addition to a bounty that also includes eggs, garden-grown greens and fragrant herbs, we’ve provided you some fresh kitchen inspiration via the enclosed recipes, many of which were provided by our friend, Chef Lauren Feldman. Enjoy this bright box!
Here are a few recipe ideas for the week:
Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple and fresh.
Beet Salad with Fresh Chevre & Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Meyer Lemon Curd
Traditionally made with lemons, this luscious curd could also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!
Candied Citrus Zest
An amazing garnish for cocktails, or to dress up a cheeseboard!
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Homemade Limoncello
This traditional Italian favorite provides a beautiful base for cocktails; see below for a favorite from Chef Lauren.
Beet Salad with Fresh Chevre & Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch red beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
Sea salt and fresh ground pepper
3 blood oranges
2 tablespoons Champagne vinegar
2 tablespoons olive oil
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
¼ cup chevre cheese
4 cups loosely-packed lettuce greens
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 3 tablespoons salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes.
2. Peel beets under cool water. Cut into quarters. Juice 2 blood oranges in a small pot and reduce by half. Add reduction to a blender with one beet and champagne vinegar and blend until smooth. While the motor is running, add oil and season with salt and pepper. Strain into a medium bowl.
3. Remove skin and sections from remaining orange. Toss the fennel, fronds, and greens in 2 tablespoons dressing. Plate dressed greens. Toss remaining beets and orange sections in vinaigrette, season with more salt and pepper if necessary and arrange on top of greens. Sprinkle with goat cheese and serve.
Lots of Love Recipes
In honor of Valentine’s Day, this week’s box embraces two of our greatest passions: fresh, seasonal produce and gathering around the table with the ones we adore most. Thus, this colorful lineup is chock full of winter highlights like rosy radicchio, crunchy salad greens, Cara Cara and blood oranges, as well as beautiful root vegetables such as baby red beets, celeriac, red sunchokes, and more. Also included: Pain au Levain bread and white chocolate-raspberry scones from our favorite local bakery, garden grown greens, both chocolate and savory cheese fondues for sharing, and a blush-hued Rosé to help you toast to good times spent with your loved ones.
Here are a few recipe ideas for the week:
Chocolate Fondue
Slice up some citrus, berries, bananas, or other favorite fruit to serve alongside the fondue.
Cheese Fondue
This classic cheese fondue recipe is easy and sure to impress guests.
Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.
Radicchio Salad with Winter Citrus & Marcona Almonds
The perfect Valentine’s Day salad, complete with blushy radicchio and juicy winter citrus; so crisp and colorful!
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots, beets and parsnips.
Celeriac Mash
This simple method from Jamie Oliver allows celeriac to shine. Often referred to as celery root, the winter vegetable is a wonderful substitute for potatoes in recipes.
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with seafood or chicken!
Fried Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
2 cups carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
2 cups turnips, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil, plus additional for frying the eggs
4-6 eggs
1 tablespoon finely-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment paper.
2. Using your fingers, toss the vegetables with the oil, salt, pepper and parsley in a bowl and then transfer to a 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 2 eggs and gently drop them 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 2-3 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with 1-2 eggs per your preference.
