This bright and fresh salad shines a spotlight on light, tender, succulent fava greens.
4 cups packed fava leaves/shoots
2 Cara Cara oranges zested, segmented, and juices reserved (use zest for dressing)
2 grapefruits segmented and juices reserved
¼ cup crumbled feta cheese
½ cup toasted and chopped walnuts
1. To make the dressing, combine the reserved orange juices and grapefruit juices with the shallot, salt, pepper, and orange zest in a small bowl. Slowly whisk in the oil until well blended.
2. Place the fava leaves in a large serving bowl and lightly toss with the dressing. (You might not use all of it.)
3. Divide the fava leaves among four plates and arrange the orange and grapefruit segments around the leaves. Sprinkle the feta and walnuts on top, then garnish with a few fava flowers and a pinch of orange zest on each plate.
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.
2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.
What a snowy week it has been! As the flakes turn to raindrops, we’ve got an incredibly-satisfying menu of warm and cozy favorites to help ward off any pervading winter chill: Housemade French lentil soup crafted from seasonal veg, smoky pancetta and our own chicken stock, Gruyère cheese bread to serve alongside, and all the ingredients to make your own buckwheat crêpes with earthy mushroom filling. Also included: A beautiful bounty of greens fit for braising, both our signature citronette dressing and crème fraîche, as well as produce like red beets, Mokum carrots, Black Spanish radishes and a medley of crisp apples.
Here are a few recipe ideas for the week:
Once you perfect the technique here, start playing with your favorite fillings. This week, we’ve given you our earthy mushroom filling to try!
Radicchio Salad with Cara Cara Oranges & Shaved Black Radish
This lovely salad is sure to brighten up even the gloomiest gray day.
These tender greens are a great side dish.
Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
European-Style Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.
From pungent black radishes and earthy Cremini and Shiitake mushrooms to organic pork and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by such sauté-ready produce as broccolini, cabbage, carrots and scallions, as well as fragrant herbs and salad mix, the colorful box also includes fresh Pain au Levain bread, our housemade granola and signature chicken stock; enjoy!
Here are a few recipe ideas for the week:
Garlic-Ginger Pork & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.
Black Radish Salad with Cabbage & Cara Cara Oranges
An excellent side salad to this week’s flavorful stir-fry!
Cara Cara Orange & Fennel Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.