Lots of Love Recipes
In honor of Valentine’s Day, this week’s box embraces two of our greatest loves: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this rustic, romantic menu is fit for sharing with flavorful fish stock and our hand-crafted starter base to combine in a robust cioppino stew, plus crusty Pain au Levain bread and an all-star salad trio—peppery Mizuna greens, juicy oranges and bright citrus vinaigrette. Also included: Warmly-spiced pear butter, farm-fresh eggs and heart-shaped sugar cookies to end your evening on a sweet note.
Here are a few recipe ideas for the week:
Cara Cara & Blood Orange Salad with Mizuna Greens
This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Slow-Roasted Celery
This unexpected side dish is sure to be a new favorite!
Rustic Garlic Croutons
These garlicky nibbles are fantastic served with this week’s cioppino!
Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.
Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard would be wonderful served alongside this week’s sugar cookies.
Cara Cara & Blood Orange Salad with Mizuna Greens
This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
Ingredients:
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste
Method:
1. Spread the Mizuna out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.
Weekend Brunch Recipes
Put on some coffee, pull out a skillet and wake up to this week’s menu of farmhouse favorites: With all-natural chicken breakfast sausage and a German-style oven pancake topped with summer raspberry preserves, plus a dozen farm-fresh eggs, bright citrus salad vinaigrette and seasonal produce including fennel, gold and red beets and Cara Cara oranges, it has everything you need to whip up a luxurious and leisurely weekend brunch.
Here are some recipe ideas for the week:
German-Style Oven Pancake
Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.
Baked French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s oven pancake!
Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.
Cara Cara Salad with Fresh Fennel & Arugula Greens
This citrus-kissed salad is beautifully presented with Cara Cara oranges slices and crisp fennel.
Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Celeriac Mash
This simple method from Jamie Oliver allows celeriac to shine; this hearty winter vegetable is a wonderful substitute for potatoes in recipes.
