Red Cabbage-Fennel Slaw with Cilantro

This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Ingredients:
1 small head green cabbage, cored and very thinly sliced
2 baby fennel bulbs, trimmed of fronds, cored and very thinly sliced
2-3 carrots, coarsely grated
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
½ cup milk
Juice from 1 lime or lemon
Fresh ground pepper and salt to taste

Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with milk and lime juice. Season to taste with fresh ground pepper.

2. In a separate bowl, combine cabbage, fennel, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.

Winter Green Salad with Root Vegetables & Apple

Packed with rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Ingredients:
1 large bunch baby kale, or other favorite dark leafy green (about 2 pounds)
2 tablespoons apple cider vinegar
¼ cup, plus 2 tablespoons olive oil
1 teaspoon lemon zest
¼ cup lemon juice
1 tablespoons soy sauce
1 tablespoon honey
1 medium carrot, julienned
1 tart apple, peeled and julienned
1 cup peeled and julienned rutabaga
2 scallions, thinly sliced
Sea salt and fresh ground pepper to taste

Method:
1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.

2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, honey and remaining ¼ cup of olive oil. Season with salt and pepper.

3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.

Lots of Love Recipes

In honor of Valentine’s Day, this week’s box embraces two of our greatest passions: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this mix-and-match menu is fit for sharing with flaky smoked salmon and Ikura salmon caviar roe, plus Marcona almonds, charcoal parchment crackers and Italian-style Caciotta cheese, all to set out for some sweet sampling. Also included: Fresh pumpernickel bread, Tunawerth creamery Greek yogurt, extra-virgin olive oil and fresh produce such as baby leeks, salad greens and winter squash, as well as a raspberry-kissed chocolate bar and festive sugar cookies to end your evening with a little extra love.

Here are some recipe ideas for the week:

Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.

Smoked Salmon & Baby Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic pretty much any time of day!

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.

Italian Parsley-Caper Vinaigrette
This pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables, or served with this week’s array of Valentine’s Day bites!

Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with wild-caught Pacific Cod from Alaska, locally-made, hand-pressed tortillas and rich Cotija cheese. Top your fish tacos with a flavorful, lime-kissed carrot slaw and cherry tomato pico de gallo (see recipes for details!), serve with a black bean-red chile tamale and a side of buttery Mayocoba beans and you’ve got a Southwestern-style feast. Also included: Stollen bread, farm-fresh eggs and fun, fresh produce like radish microgreens, avocados, Jalapeño peppers and Cara Cara oranges. Enjoy!

Here are a few recipe ideas for the week:

Cherry Tomato Pico de Gallo
This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.

Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.

How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

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

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

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