Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.
Ingredients:
1 Brussels sprouts crown head, cored and shredded
3 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup
Method:
1. Add salad ingredients to a large bowl.
2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.
3. Drizzle dressing over salad ingredients, and toss together until evenly coated.
Southern Charm Recipes
From organic Andouille sausage and Rosita red beans to spicy Cajun cracklins’ and cornbread mix from a famous Seattle eatery, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like mixed baby beets, red Brussels sprouts, spring salad mix and collard greens. This comforting box also includes our own housemade pickles, pimento cheese spread, a sweet lemon loaf cake and crisp apple-pear cider to complement the most-classic, down-home spread. Enjoy!
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Braised Collard Greens
These tender greens are a great side dish.
Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Good Morning Recipes
Rise and shine—it’s breakfast time! This week, cozy up to a brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, cracked farro porridge and dry apple cider, plus cinnamon-raisin bread, maple syrup and farm-fresh eggs from our heritage breed hens to help you whip up a sweet baked French toast for the centerpiece of your meal. Also accented by Austrian Crescent fingerling potatoes, Brussels sprouts, juicy Cara Cara oranges, Fuji apples and a beautiful mix of early spring greens, as well as fragrant herbs, this lineup is sure to help you start your day off right.
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Italian Sausage & Leek Scramble
This hearty scramble will fill you up to start your day.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.