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 Squash & Cipollini Onions
Dark brown sugar and fresh sage leaves lend an autumnal feel to this side dish.
Ingredients:
1 3½-pound winter squash, such as Butternut, Delicata or Golden Nugget, peeled, halved and cut into chunks
4 Cipollini onions, peeled and cut into chunks
2 tablespoons olive oil
2 tablespoons packed dark brown sugar
4 tablespoons butter
Fresh sage leaves
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper. Spread the squash on a baking sheet. Roast for 1 hour, or until the squash and onions are tender and browned on the edges. Transfer the vegetables to a serving bowl.
2. Set a small skillet over moderately high heat. When it is hot, add the butter and cook until bubbling, about 3 minutes. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp. Season the browned butter and sage with salt, pour over the squash and serve warm.
Summering in France Recipes
Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, heirloom tomatoes and mini Romaine lettuce, plus creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week includes both local and imported ingredients to create your own version of the famous salad, plus summer berry jam, a crisp Sonoma Rosé, Pain au Levain baguette and our housemade galette dough to whip up a lovely peach-kissed dessert.
Here are a few recipes ideas for the week:
Salade Niçoise
This classic, colorful salad from the esteemed Julia Child can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to salads, this bright dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Roasted Cipollini Onions
These tender little onions are fabulous served atop grilled chicken, steak or bratwurst.
Garlic & Ginger Green Beans
This zingy preparation will soon be a new favorite.
Peach Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Roasted Cherry Tomatoes & Sweet Onions
This amazing spread is crafted from farm-fresh tomatoes, onions and hunks of roasted garlic.
Ingredients:
1 pound Sungold cherry tomatoes
1 sweet onion, cut into small wedges
¼ cup olive oil
4-5 cloves garlic, peeled
Sea salt
4-5 slices rustic country bread, sliced
Fresh basil, for garnish
Method:
1. Heat your oven to 400°.
2. Place the onion wedges, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two pinches of kosher salt.
3. Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They’re done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices.
4. Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes, onions and pan juices over the top. Sprinkle with a tad more salt, to taste, and the basil, if using.
