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!
Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Ingredients:
1½ cups winter squash seeds
3 tablespoons olive oil
1½ tablespoons packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt
Method:
1. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Set aside.
2. Scoop the seeds out of the squash and into a large colander. Rinse seeds thoroughly under cold running water. Use your hands to separate any lingering squash flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel. (If you have time, allow the seeds to sit out on the counter for a couple of hours to really get dry.)
3. Preheat the oven to 350°. Stir together the olive oil, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the seeds and toss to coat. Evenly spread the seeds in a single layer on the prepared pan.
4. Bake for 15-20 minutes, stirring once or twice, until the seeds are golden and crispy and begin to make popping sounds.
Variation: Once you master the method of preparing the seeds, feel free to play around the seasonings here. We love subbing out the cinnamon in favor of a rosemary-kissed Tuscan herb salt for a more savory flavor!
Summering in France Recipes
Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce like yellow Romano beans, cherry tomatoes and baby potatoes, and accents like briny salted capers and protein-rich tuna. Thus, your box this week honors this beloved summer staple with local ingredients to create your own version of the famous salad, plus summery herbs and produce, a crisp Rosé, freshly-baked baguette and sweet summer apricots. Enjoy!
Here are a few recipe ideas for the week:
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Crispy Fried Shallots
These crisp little nibbles are delicious scattered over salad greens or tucked into burgers and sandwiches.
Grill-Roasted Garlic
Forget turning on the oven, you can roast garlic on the grill! These tender, smoky cloves are delicious incorporated into salad dressings, or simply spread atop slices of grilled bread for a summery starter.
Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
