Roasted Cipollini Onions

These tender little onions are fabulous mixed into scrambled eggs.


Ingredients:
4 tablespoons butter
1 pounds Cipollini onions, peeled and trimmed
Sea salt and fresh ground pepper

Method:
1. Adjust oven rack to center position and preheat oven to 325°.

2. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.

Eggplant Caponata

This traditional Tuscan relish is lovely on toasted bread.

Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn

Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.

2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes

3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.

Slow-Roasted Sungold Cherry Tomatoes

These roasted beauties are incredibly sweet and juicy.

Ingredients:
1 pound Sungold cherry tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack

2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1½ hours. Let tomatoes and their juices cool to room temperature.

Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.

Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely risotto crafted with our signature chicken stock and topped with imported Parmesan Reggiano and gorgeous vegetables like first-of-the-season asparagus, baby leeks, and carrots. Inside you’ll also find: Gruyère cheese bread, Sauk Farm’s apple cider, locally-crafted pickles, farm-fresh eggs, and beautiful spring greens like Bibb lettuces, arugula and a fresh salad mix. Enjoy!

Here are a few recipe ideas for the week:

Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!

Sautéed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.

Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.

Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.

Garlic Confit
This mellow confit makes an amazing topping for pizza, pasta and crostini; or try a little dollop atop your risotto!

this week's recipes
the italian spring

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