Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with fresh spring lettuce and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.
Ingredients:
1 garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
Method:
1. Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Toss with greens right away and enjoy!
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like Delicata squash, Hakurei turnips, leeks and rainbow carrots to incorporate into comforting side dishes, this box also includes red Pimento peppers, roasted pecans and our signature cornichons, plus Honeycrisp apples and our accompanying apple cake mix to bake up a fitting dessert for this cozy and comforting feast—prost!
Here are a few recipe ideas for the week:
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful recipe from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
Spring Sunshine Recipes
This week’s beautiful weather sure has jump-started the gardens! Crisp and crunchy, verdant and vivacious, the flavors of spring are thus freshening up this week’s lineup with such ingredients as pea and sunflower shoots, purple sprouting broccoli, leeks and chives. Also featuring fresh pappardelle pasta, Skagit River Ranch Italian sausage, Tunawerth cream cheese, our own duxelles and cornichons, plus top-quality baking ingredients, this box of seasonal favorites invites you to immerse yourself in the kitchen before heading back outside with a full plate and a glass of wine to enjoy!
Here are a few recipe ideas for the week:
Pappardelle Pasta with Duxelles & Italian Sausage
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.
Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!
Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side dish.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.
Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!
Ingredients:
1 head of Romaine lettuce
1 head butter lettuce
1 bunch arugula
1-2 cups microgreens, such as pea and sunflower shoots
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
2 teaspoons fresh thyme leaves
1 small cucumber, peeled and seeded, and sliced
1 medium avocado
For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch of sea salt
Several grinds black pepper
1 small clove of garlic, minced
Method:
1. Combine the olive oil, vinegar, salt, pepper and garlic in the bottom of a salad bowl.
2. Wash the greens and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash herbs and spin dry. Add to top of lettuce. Add sliced cucumber slices on top.
3. Cover bowl tightly with plastic wrap and chill in the refrigerator for several hours. Just before serving, peel and slice avocado and add to greens. Toss gently, but well, and serve.
