Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
Mediterranean Favorites Recipes
The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like cucumbers, cherry tomatoes, peppers and zucchini begin their summer ripening. Take advantage of this bounty with a menu starring our signature chicken stock, organic chicken breasts and rice to incorporate into a traditional Avgolemono soup, plus pepperoncini, Kalamata olives and sheep’s milk feta to use in a Greek village salad. A fresh Kalamata olive loaf and a bevy of seasonal fruit complete this feast of Mediterranean delights.
Here are a few recipes ideas for the week:
Tzatziki Sauce
This signature Greek condiment is wonderful served with this week’s Kalamata olive bread.
Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Black Currant Sauce
This rich, luscious sauce is fantastic served with salmon or other grilled protein!
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply-stunning for dessert.
Spring in Abundance Recipes
All signs point to spring—budding trees in the orchard, tulips blooming in the fields and the arrival of fresh garden greens such as dandelion, kale rapini and arugula. Spring fare takes center stage in this week’s basket, too, with a fresh multigrain loaf and rich sheep’s milk yogurt and feta cheese to help accent a bevy of carrots, leeks, radishes and spring red onions. Crack open a bottle of Spanish red wine, whisk up some salad dressing and pop a fresh rhubarb crisp in the oven, then enjoy all that the season has to offer!
Here are a few recipes ideas for the week:
Honey-Lemon Yogurt Dressing
This bright and light dressing is lovely tossed with spring greens, or even with roasted beets or radishes for a unexpected touch!
Braised Carrots with Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.
Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots is lovely tossed with pasta, smeared on toasted bruschetta or served as a dip with crudité.
Baked Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Braised Red Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side dish.
Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.
