Holiday Accoutrements Recipes

It’s almost turkey time—and while the holiday is looking different for many of us this year, we hope to help you find comfort and joy in the kitchen with a bevy of accoutrements like Challah bread, housemade citronette and organic cranberries, plus seasonal produce like red Garnet yams, Brussels sprouts, carrots, fennel and meaty Matsutake mushrooms. Also included: More provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and fresh chestnuts to locally-milled flour for your pies, plus some creative recipe ideas in case you’re in the mood to add in something new this year. Happy Thanksgiving!

Here are a few recipe ideas:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Cranberry-Glazed Brie
Baked until the Brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.

Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your Thanksgiving menu!

Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Brussels Sprouts with Chestnuts & Bacon
A great holiday side!

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Italian Summer Recipes

The Italian summer calls to mind visions of flavorful pasta enjoyed alongside a bottle of fine wine and beautifully prepared garden-grown produce. Hence, this week’s box captures the flavors of summer by way of Italy with Skagit River Ranch’s organic Italian sausage and imported semolina pasta to toss with a super-fresh heirloom tomato sauce, plus garlic fougasse bread and creamy chevre cheese from Lost Peacock Creamery. Also included for this relaxed, refreshing meal: Ripe and juicy summer nectarines, Badge Flame beets and other seasonal highlights like Romano beans, English cucumber and Little Gem Romaine.

Here are a few recipe ideas for the week:

Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad to this week’s pasta!

Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.

Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!

Cozy & Comforting Recipes

As perhaps more of us are cuddled up at home here (we sincerely hope you and yours are well!), now feels like just the time for a bowl of warm, comforting bowl soup, yes? Get cozy with our signature handcrafted tomato soup this week, perfectly complemented by fixings for a seriously-melty sandwich made from nutty Fontina and bread kissed with rich Gruyère cheese. Also included: Organic daffodils, a whimsical Swedish dish towel and Sauk Farm’s apple Verjus, which is sure to complement the box’s beautiful bevy of salad greens, too.

Here are a few recipe ideas for the week:

Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!

Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

Baked Caramelized Onions

Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt

Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.

2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.

3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.

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