Simply Delicious Recipes

This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!

Here are a few recipe ideas for the week:

Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Roasted Fingerling Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!

Soup’s On Recipes

What a snowy week it has been! As the flakes turn to raindrops, we’ve got an incredibly-satisfying menu of warm and cozy favorites to help ward off any pervading winter chill: Housemade French lentil soup crafted from seasonal veg, smoky pancetta and our own chicken stock, Gruyère cheese bread to serve alongside, and all the ingredients to make your own buckwheat crêpes with earthy mushroom filling. Also included: A beautiful bounty of greens fit for braising, both our signature citronette dressing and crème fraîche, as well as produce like red beets, Mokum carrots, Black Spanish radishes and a medley of crisp apples.

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week, we’ve given you our earthy mushroom filling to try!

Radicchio Salad with Cara Cara Oranges & Shaved Black Radish
This lovely salad is sure to brighten up even the gloomiest gray day.

Braised Greens
These tender greens are a great side dish.

Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.

European-Style Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

Braised Greens

These tender greens are a great side dish.

Ingredients:
1 pound braising greens, such as this week’s mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt

Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.

2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Europe with such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like orange winter squash, Tropea onions, Badger Flame golden beets and orchard apples to incorporate into comforting side dishes, this box also includes bacon and roasted pork belly, crisp apple cider, melty fontina-style cheese and fresh pumpernickel bread—prost!

Here are a few recipe ideas for the week:

How to Reheat Pork Belly
1. Preheat your oven to 450 degrees
2. Remove the pork from the refrigerator to warm up slightly for about 20 minutes
3. Reheat the pork in the preheated oven for approximately 10 minutes or until crispy; enjoy on its own or serve alongside this week’s bratwurst!

Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful!

German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.

Braised Rainbow Swiss Chard with Garlic
Another wonderful side dish to accompany this week’s classic Bavarian fare.

Honeycrisp Apple & Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Maple Ginger Winter Squash
You’ll love this unique flavor combination!

Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

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