Spice It Up Recipes

From our smoky chili-citrus vinaigrette to drizzle over winter citrus fruit and micro cilantro in a salad to Skagit River Ranch’s famous all-natural chorizo sausages to mix into a frittata, this week’s lineup is sure to spice things up. Blending beautifully with fresh Northwest produce like leeks, scallions and Badger Flame beets, your box also includes fresh pomodoro bread and a ruby-hued Cabernet Sauvignon from Argentina to help it all go down smooth. Enjoy!

Here are a few recipe ideas for the week:

Chorizo Frittata with Cherry Tomatoes, Leeks & Baby Spinach
Serve this satisfying frittata with a dollop of cooling sour cream on top.

Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with micro cilantro and lime juice, these carrots are bursting with zesty flavor.

Lemon-Lime Curd
Cool your palette with this classic curd recipe from Gourmet magazine.

Winter Warmth Recipes


As the cold continues to prevail outdoors, the kitchen often provides the warmest, coziest way to combat the winter chill. Thus, this week’s box stars a bevy of seasonal ingredients to help get things cooking—from imported Corona beans to pan-fry and top with bright kale-lemon pesto to a plethora of vegetables like winter squash, Bolero carrots and leeks, plus our housemade chicken stock, to incorporate into rich, hearty soup. Also included: A crisp Italian wine, garlic fougasse bread and our own signature apple crisp topping to help bake a warm, fragrant tart for dessert.

Here are a few recipe ideas for the week:

Scorzonera Fritters
These delightful, Italian-style fritters make a wonderful appetizer, or just serve alongside a green salad for a full meal.

How-To: Cook Dried Corona Beans
A quick, how-to guide to prepping this week’s gorgeous oversized beans.

Fried Corona Beans with Kale-Lemon Pesto
Pan-fried and then tossed with a bright kale-lemon pesto, these crispy beans are incredibly satisfying.

Italian Vegetable Soup
A deeply flavorful soup, thanks to the addition of fresh herbs, Corona beans and our housemade chicken stock.

Apple Crisp
A quick and easy dessert using fresh apples: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!