Spice things up with this week’s taco-themed box, which comes complete with wild-caught Pacific Cod from Alaska, locally-made, hand-pressed tortillas and rich Cotija cheese. Top your fish tacos with a flavorful, lime-kissed carrot slaw and cherry tomato pico de gallo (see recipes for details!), serve with a black bean-red chile tamale and a side of buttery Mayocoba beans and you’ve got a Southwestern-style feast. Also included: Stollen bread, farm-fresh eggs and fun, fresh produce like radish microgreens, avocados, Jalapeño peppers and Cara Cara oranges. Enjoy!
Here are a few recipe ideas for the week:
Cherry Tomato Pico de Gallo
This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.
Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.
How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
It’s almost turkey time—and while the holiday is looking different for many of us this year, we hope to help you find comfort and joy in the kitchen with a bevy of accoutrements like Challah bread, housemade citronette and organic cranberries, plus seasonal produce like red Garnet yams, Brussels sprouts, carrots, fennel and meaty Matsutake mushrooms. Also included: More provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and fresh chestnuts to locally-milled flour for your pies, plus some creative recipe ideas in case you’re in the mood to add in something new this year. Happy Thanksgiving!
Here are a few recipe ideas:
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.
Baked until the Brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your Thanksgiving menu!
Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!
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.
Brussels Sprouts with Chestnuts & Bacon
A great holiday side!
Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
As they say, the classics never go out of style, and this week we are sharing the ingredients for one of our all-time favorites—lasagna! Craft your own using our housemade marinara sauce, fresh lasagna sheets and a trio of rich, creamy cheeses (fresh ricotta, grated Parmesan and goat mozzarella), then bake and pair it with warm focaccia and perhaps a salad of fresh spring greens. Also included: Farm-fresh eggs, fragrant herbs and seasonal favorites such as pea shoots and locally-foraged Morel mushrooms—as they say in Italy, mangia!
Here are a few recipe ideas for the week:
Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Broccoli with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccoli makes for a warm, homey side.
Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Roasted Blood Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
2 Cara Cara oranges
2 blood oranges
4 cups arugula
Farm & Larder chili-citrus vinaigrette
½ micro cilantro
Fresh ground pepper, to taste
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter the orange slices over the greens. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with the micro cilantro and a dash of fresh ground pepper, if desired.