Pour yourself a glass of wine, kick back on the couch and enjoy a sweet sampling of spring with this week’s lineup of antipasti-ready bites—think: Italian-style flatbreads kissed with Sicilian sea salt, our luscious herbed fromage blanc and homemade berry preserves, plus kitchen-ready produce that ranges from crisp French Breakfast radishes and Hakurei turnips to Cara Cara oranges and tart-sweet apples. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs and a beautiful bounty of spring greens. Cheers!
Here are a few recipe ideas for the week:
Roasted Cara Cara Oranges
These gorgeous oranges would be wonderful served with this week’s flatbreads and fromage blanc.
Quick-Pickled Green Apples
Another fun addition to an antipasti platter!
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.
Chicory Salad with Pecans & Goat Cheese
This light and bright honey-mustard dressing is the perfect compliment to peppery chicory greens.
Meyer Lemon Bars
These bright bars are the perfect afternoon pick-me-up.
Another fun addition to an antipasti platter!
Ingredients:
2 medium-sized tart-crisp apples, such as Granny Smith, cut into thin slices
1 cup apple cider vinegar
1 cup water
½ cup brown sugar
2 cinnamon sticks
½ teaspoon salt
¼ teaspoon ground ginger
Method:
1. Fill a 1-liter mason jar with apple slices.
2. Combine cider vinegar with water, sugar, cinnamon, salt and ginger in a medium saucepan over high. Stir until sugar dissolves and mixture is hot. Pour over apple slices, close lid and refrigerate overnight. Keeps well for up to two weeks.
