What a wet spring it has been so far: Rid yourself of the rainy day blues this week with our hearty housemade chicken posole soup crafted with Bella Luna chicken stock, chili peppers and hominy, plus sun-dried tomato Pomodoro bread and all the fixings for a bright Cara Cara orange and honey-lime salad to serve alongside. The week’s provisions also include spring produce such as cauliflower, radishes and golden beets, Portuguese white wine and a decadent dark chocolate and sea salt bar to enjoy for dessert. Enjoy!
Here are some recipe ideas for the week:
Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted bread.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
This room temperature salad is both crisp and refreshing, topped with all-natural smoked chicken.
1 pound mixed summer greens, such as escarole, frisée and Cegolaine baby red butter lettuce, washed
½ pound fingerling potatoes, scrubbed clean and sliced in half
½ Vidalia sweet onion, peeled and sliced into rounds
½ pound Tokyo Market turnips, washed, peeled and quartered
2-3 tablespoons olive oil
Sea salt and fresh ground pepper
2 red radishes, washed and sliced into thin rounds
½ pound smoked chicken, shredded
½ cup Westward blue cheese, crumbled
¾ cup cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, peeled and minced
Fresh ground pepper
1. Preheat oven to 400°. On a sheet pan, tossed potatoes, turnips and sweet onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool to room temperature.
2. Meanwhile, whisk together dressing ingredients in a small bowl.
3. To serve, line salad plates with a bed of summer greens, topping each with a helping of cooled vegetables. Then, top with a helping of smoked chicken and a smattering of sliced radish. Drizzle each salad with desired amount of dressing and crumble blue cheese over top. Grind additional pepper over each as desired.