4th of July Recipes
Celebrate America’s independence with a feast fit for grilling and chilling with family and friends. Fire up the barbecue, season your favorite protein or veggies with our smoky house-blend rub and set out the smorgasbord of fresh, seasonal sides found in this week’s box—from a crunchy turnip and radish slaw with sesame vinaigrette and roasted fingerling potato salad to our housemade cornbread topped with honey butter made from Bella Luna Farms honey.
Here are a few recipe ideas for additional sides this week:
White Bean Salad with Broccolini
This rustic white bean dish from Bon Appetit touts bold, assertive flavor, seasoned with lemon, garlic and Parmesan cheese.
Sautéed Radishes with Mint
Bright mint and velvety butter add richness to this unique side.
Spicy Cabbage Slaw
This simple, flavorful slaw is wonderful piled on top of grilled chicken burgers or a pulled pork sandwich.
Spring to Life Recipes
The apple trees are in bloom, the wild strawberry buds are flowering and the garden is brimming with color: The farm is literally springing to life! As a result, look for a wonderful new assortment of produce in this week’s box, from crisp, juicy rhubarb to rich King Trumpet mushrooms. Paired with a savory three-cheese polenta, these wonderful produce items celebrate the best of spring.
Here are a few recipe ideas for this week:
Broccoli Rabe with Oil & Garlic
Tender-crisp with loads of texture, this dish gets extra spice courtesy of crushed red pepper and garlic.
Roasted Ramps
Creamy poached eggs top this flavorful dish of perfectly-seasoned spring ramps.
Roasted King Trumpet Mushrooms
Thick, meaty slices of this mushroom variety are roasted in the oven for a rich, concentrated flavor.
Rhubarb Custards
These custards from Martha Stewart Living couldn’t be easier! (Or any more delicious!)
Rhubarb Chutney
This tangy condiment from Martha Stewart Living is delicious paired with sharp cheese and crusty bread!
Broccoli Rabe with Oil & Garlic
Tender-crisp with loads of texture, this dish gets extra spice courtesy of crushed red pepper and garlic.
Ingredients:
1 pound broccoli rabe
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and sliced
¼ teaspoon crushed red pepper, or to taste
¼ cup water, or as needed
Sea salt
Method:
1. Trim broccoli rabe. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.
2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and ¼ teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
3. Pour ¼ cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.
Italian Winter Feast Recipes
The return of frosty temperatures has only increased our craving for a warm and cozy, yet fresh and flavorful, homemade meal. This week’s box delivers on both fronts with a vegetable-rich supper inspired by Italian country cooking—from the handmade kale pasta and herb-roasted winter squash to our housemade ricottone cheese and Marsala-poached pears.
Here are a few of our recipe ideas for this week:
Roasted Parsnips with Rosemary
In this side dish from Martha Stewart’s Everyday Food, the inherent earthy flavor of versatile parsnips is further enhanced by fresh, fragrant rosemary.
Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Sautéed Broccoli Rabe
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
