Classic & Colorful Recipes

As we begin the month of November, this week’s box fittingly celebrates the month’s classic, cozy and color-rich flavors. With the first Delicata and Black Futsu squash, plus blushy pink Rosalba radicchio, rainbow Swiss chard, a trio of Italian heirloom onions and Chioggia beets, as well as sliced wholegrain bread, farm-fresh eggs, crunchy almond bites, fragrant herbs, and a lovely French wine, this lineup is sure to bring comfort to your soul; enjoy!

Here are a few recipe ideas for the week:

Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

Roasted Parsnips & Carrots with Shallots

This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Ingredients:
3 cups carrots, scrubbed and sliced into 1-inch pieces
3 cups parsnips, scrubbed and sliced into 1-inch pieces
2 shallots, peeled and cut into wedges
2 tablespoons olive oil
Freshly-chopped herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper to taste

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the carrots, parsnips and shallots with the oil and a large pinch of sea salt in a bowl and then transfer to the baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Garnish with freshly-chopped herbs. Serve hot, warm or at room temperature.

The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs. Filled with an assortment of egg-friendly pairings—multigrain bread, Hedgehog mushrooms, a bevy of beautiful spring greens—plus, pear vinaigrette and our housemade bread pudding, not to mention recipe ideas, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!

Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled duck eggs.

Roasted Pink Cipollini Onions

These tender little onions are fabulous mixed into scrambled duck eggs.

Ingredients:
4 tablespoons butter
2 pounds pink Cipollini onions, peeled and trimmed
Sea salt and fresh ground pepper

Method:
1. Adjust oven rack to center position and preheat oven to 325°.

2. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.

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