Simply Satisfying Recipes
Ward off the chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of fall: Fresh, locally-made pasta tossed with gorgeous Portobello mushrooms and Lacinato kale, plus sweet Italian sausage and our housemade Grana-style cheese. Wholesome multigrain bread, Bordeaux-inspired red wine and a toffee chocolate bar add to the appeal to this comforting box, as does a bounty of produce that includes Cipollini onions, winter squash and Chioggia beets—enjoy!
Here are a few recipe ideas for the week:
Pasta with Italian Sausage, Sauteed Kale and Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.
Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.
Roasted Parsnips & Carrots with Cipollini Onions
This simple recipe works well with any number of root vegetables—use whatever you have in your crisper!
Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.
Valentine’s Day Romance Recipes
Bask in your love this Valentine’s Day with a leisurely, multi-course dinner fit for two. Linger over rich Tomme cheese complemented by spicy pear chutney, chicken liver mousse and rustic Italian bread, then move on to a decadent pasta entrée kissed with our housemade white truffle butter. Also included in this week’s box: A full-bodied red wine, sautéed baby carrots with chive butter and parsley, plus dark chocolate-cherry shortbread dough for that sweet final bite.
Here are a few recipe ideas for the week:
Celery Root & Potato Purée
This beautiful side dish from Bon Appetit is finished with crispy Jerusalem artichokes for extra crunch.
Rainbow Chard with Meyer Lemon Citronette
As seen on the cover of this month’s Martha Stewart Living, this zesty dressing enlivens colorful Swiss chard stems.
Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Morning Brunch Recipes
Gather family and friends round the table this week for a leisurely brunch inspired by our own holiday staples: Nutty, whole-grain hotcakes and sweet honey butter, all-natural breakfast sausage and silky eggs scrambled with sautéed Chanterelles and Tomme cheese from the creamery. Paired with a buffet-ready lineup of cinnamon raisin toast, red raspberry preserves and rich sorghum peanut butter, seasonal produce including petite fingerlings, fresh spinach and arugula round out this fresh, festive meal. Happy holidays!
Scrambled Eggs with Chanterelle Mushrooms & Herbs
Earthy mushrooms and fresh herbs elevate farmstead eggs in this stunning scramble.
Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and Tomme.
Cranberry & Mandarin Orange Bread with Walnuts
This moist loaf is wonderful with a fresh cup of joe!
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Braised Cabbage with Caramelized Onions & Apples
This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.
Ingredients:
1 head Gunma green cabbage
2 medium tart apples, such as Granny Smith, peeled, cored and cut into wedges
2 Cipollini onions, peeled, cored and cut into wedges
6 tablespoons butter
¾ cup apple cider vinegar
¾ cup water
Sea salt
Method:
1. Melt butter in a medium stockpot or Dutch oven over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes.
2. Add cabbage, vinegar, and water. Bring to just a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. If necessary, remove lid in the last 5 minutes and cook, uncovered, to reduce liquid to desired consistency; most of the apples will disintegrate.
3. Transfer to a bowl and serve immediately.
