Roasted Oranges
These gorgeous oranges would be a wonderful addition to your charcuterie spread this week!
Ingredients:
3 Cara Cara or other blood oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped
Method:
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.
2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.
Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from an orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
Fresh & Foraged Recipes
This week’s box sings of both the garden and the forest as it offers up freshly-harvested asparagus, radishes, turnips, fingerling potatoes and more as well as locally-foraged Morel mushrooms, a true Northwest favorite. Enjoy these tastes of springtime alongside freshly-made egg semolina pappardelle pasta, Pain au Levain bread, citrus fruit, and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like tarragon, parsley and chives, and crisp salad greens—it’s all oh-so bright and oh-so fresh.
Here are a few recipe ideas for the week:
Fresh Pappardelle with Sautéed Morel Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Morel mushrooms.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.
Balsamic-Roasted Fingerling Potatoes with Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
