Cara Cara Orange Salad with Honey-Lime Vinaigrette

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Ingredients:
½ pound arugula greens, or other favorite spring green mix
1 cup microgreens
2 Cara Cara oranges
1 avocado, pitted and thinly sliced
½ cup toasted pumpkin seeds

Vinaigrette:
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup olive oil
¼ cup grapeseed or canola oil (or other preferred mild tasting oil)

Method:
1. Spread the 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 arugula, overlapping the slices slightly. Then layer on the avocado slices.

4. To prepare the dressing, whisk together all the ingredients except the two oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. Drizzle vinaigrette over the salad and then season with ground pepper if desired. Garnish with the toasted pumpkin seeds.

Spring Color Recipes

From blue-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in a rainbow of color! Enjoy the best that spring has to offer with the likes of vivid red and gold beets, pink Cara Cara oranges and verdant leeks, plus fresh spring greens such as pea shoots, Shiso microgreens and Bibb lettuce. Also included in this bright box: Eggs from our heritage breed laying hens, garlic and chive cream cheese from Tunawerth Creamery, a unique organic grain and lentil blend, Italian Rustica bread and fresh herbs plucked straight from the garden.

Here are some recipe ideas for the week:

Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.

Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.

Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little of this week’s cream cheese; or, add it to your morning oatmeal for an unexpected touch!

Warm Beet Salad with Cara Cara Oranges & Chevre

Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.

Ingredients:
Roasted beets, sliced and still warm from the oven
1 Cara Cara Orange
½ cup crumbled fresh chevre
¼ cup toasted hazelnuts or pecans, chopped
Fresh-cracked pepper

For the dressing:
½ cup high-quality olive oil
2 tablespoons white wine vinegar
A large pinch of this week’s La Boîte spice blend
1 clove garlic, crushed
Fresh ground pepper

Method:
1. Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm beets.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand the orange up and slice to remove the peel and membrane. Then, slice it crosswise into thin wheels.

3. On a serving platter, arrange the beet slices and then top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled chevre and toasted nuts.

Variation: This salad is also lovely served atop a bed of baby spinach greens.

Simply Satisfying Recipes

Ward off the continuing chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of Italy: Fresh rigatoni pasta tossed with beautiful baby kale, organic Italian sausage, locally-crafted Asiago Pressa cheese and dash of Porcini salt, plus rustic Italian bread and a fun Spanish red wine to go alongside salad-ready winter greens and side-dish-worthy produce like carrots, parsnips and leeks. Farm-fresh eggs, Cara Cara oranges, and lemon-kissed amaretti cookies add to the appeal to this comforting box, as does an herb selection that includes ultra-fragrant basil and dill—enjoy!

Here are a few recipe ideas for the week:

Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Buttery Braised Leeks
Accented with a squeeze of lemon, these sublime leeks are also a worthy side dish.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

this week's recipes
hearty, healthy italian

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