Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Ingredients:
1 bunch baby red beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara or Navel orange
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Peel the beets with a vegetable peeler.
3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.
warm.
The Italian Spring Recipes
Rich with comforting flavors, yet bright with spring ingredients, this week’s Italian-themed box is fit for a family-style feast. Have fun experimenting in the kitchen with the provisions for pasta night—locally-crafted bucatini, organic Italian sausage, Pain au Levain bread and Nonna Pat’s classic marinara sauce—plus, gorgeous garden favorites like purple sprouting broccoli, green garlic, mixed citrus, spring lettuces, Belgian endive and living basil. Inside you’ll also find: Locally-foraged dried Porcini mushrooms, sunny daffodils, and farm-fresh eggs. Enjoy!
Here are a few recipe ideas for the week:
Radicchio Salad with Citrus Round & Marcona Almonds
This salad is crisp and colorful, complete with blushy radicchio and juicy winter citrus.
Purple Sprouting Broccoli Salad
This room temperature salad from Ina Garten has just the right amount of crunch!
Roasted Endive with Walnut Vinaigrette
This warm side would pair nicely with this week’s Italian fare.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Roasted Onion Butter
This deeply-caramelized, deeply-flavorful butter from The Original Dish will be a new standby in your kitchen; try it spread on toasted Pain au Levain, or tossed with this week’s pasta!
Citrus Season Recipes
Colorful, zesty, juicy and fresh—this week’s box celebrates the best of winter citrus season! Inside you’ll find multiple varieties of citrus to explore; tangelos, oranges, Meyer lemons, and Mandarinquats, as well as flavorful accoutrements like cranberry-orange scones, blood orange marmalade, hearty Struan bread, and fresh Bellsong Creamery ricotta to go along with. In addition to a bounty that also includes eggs, garden-grown greens and fragrant herbs, we’ve provided you some fresh kitchen inspiration via the enclosed recipes, many of which were provided by our friend, Chef Lauren Feldman. Enjoy this bright box!
Here are a few recipe ideas for the week:
Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple and fresh.
Beet Salad with Fresh Chevre & Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Meyer Lemon Curd
Traditionally made with lemons, this luscious curd could also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!
Candied Citrus Zest
An amazing garnish for cocktails, or to dress up a cheeseboard!
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Homemade Limoncello
This traditional Italian favorite provides a beautiful base for cocktails; see below for a favorite from Chef Lauren.
