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.

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.

Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt

Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.

2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.

Garlic-Ginger Pork & Vegetable Stir-Fry

Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Ingredients:
½ cup soy sauce
½ cup hoisin sauce
1 clove Elephant garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha(optional)
1 pound stir-fry pork
2 tablespoons sesame oil or vegetable oil
2 large carrots, cut into slices
8 ounces mushrooms, such as a mix of Cremini and Shiitake, washed and sliced if very large
1 bunch broccolini, trimmed of any tough ends
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root end and minced/em>

Method:
1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce until combined.

2. Put the pork slices in a plastic baggie or bowl. Pour ¼ cup of the garlic-ginger sauce over the pork and mix to coat evenly. Marinate at least 1 hour or overnight in the fridge. Place remaining garlic-ginger sauce in the fridge as well.

3. In a large skillet over medium high heat, add 1 tablespoon of the sesame or vegetable oil and the pork. Cook for 5 minutes, stirring occasionally. Remove the pork from the skillet and set aside.

4. In the same skillet add the other tablespoon of oil and add all the prepped vegetables. Cook 5 to 8 minutes, stirring occasionally. Add the pork and remaining garlic-ginger sauce. Cook for an additional 3 to 4 minutes. Serve with scallions and sesame seeds on top, if desired.

Fall Comforts Recipes

As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—like smoky Skagit River Ranch bacon and fragrant fresh sage to accent a beautiful bowl of piping-hot Jacob’s Cattle beans, plus Pain au Levain bread, lively Tuscan red wine and a vibrant produce selection that includes zucchini, Tropea onions, broccolini and Supersweet corn. Also complemented by farm-fresh eggs and Chanterelle mushrooms, this box is a lovely snapshot of the season at its best.

Here are a few recipe ideas for the week:

Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!

Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted seeds, this salad is both colorful and satisfying.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.

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