Classic & Colorful Recipes
As we begin the month of November, this week’s box fittingly celebrates the month’s classic, cozy and color-rich flavors. With the first Delicata and Black Futsu squash, plus blushy pink Rosalba radicchio, rainbow Swiss chard, a trio of Italian heirloom onions and Chioggia beets, as well as sliced wholegrain bread, farm-fresh eggs, crunchy almond bites, fragrant herbs, and a lovely French wine, this lineup is sure to bring comfort to your soul; enjoy!
Here are a few recipe ideas for the week:
Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Spring Color Recipes
This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.
Here are a few recipe ideas for the week:
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Purple Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Spring Color Recipes
As we say ‘hi’ to March on Wednesday, we also gladly welcome the first glimpses of spring, celebrated this week with a color-rich box that includes such beauties as peppery arugula greens, golden beets and crisp carrots. Centered around a luscious squash bisque crafted from a combination of our favorite winter squash, this lineup also features fresh pumpernickel bread and our housemade almond fruit crisp topping to pair with Honeycrisp apples for dessert. Enjoy!
Here are a few recipes ideas for the week:
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!
Arugula Pesto
This bright, flavorful pesto is a wonderful way to use up any extra arugula greens from this week!
Winter Squash Butter
Velvety-smooth and creamy, this spread is excellent on pumpernickel bread.
Crispy Fried Shallots
These crisp little nibbles would be wonderful served atop this week’s soup.
Fruit Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Fall Color Recipes
Even as the sunshine continues to peek through occasionally, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of colorful new produce options—from lovely ripe pears and bright carrots to rainbow Swiss chard. Thus, this week’s box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes and cucumbers. Also on board to help you craft a satisfying supper: rustic rigatoni pasta, chicken Italian sausage and Gruyère cheese bread, plus French red wine. Enjoy!
Here are a few recipe ideas for the week:
Rigatoni with Chicken Italian Sausage, Swiss Chard & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Blue Cheese-Stuffed Pears & Salad Greens
Topped with slices of blue cheese stuffed-pear, this salad is incredibly beautiful.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Sweet Onion Confit
This buttery-sweet condiment is wonderful in sandwiches or even atop pizza!
