Garlic Confit

A great way to use up extra garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.

Ingredients:
24 garlic cloves
1 cup olive oil

Method:
1. Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).

Prep Ahead: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.

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Very Merry Recipes

Pour yourself a glass of wine, invite over a few friends, and cuddle up on the couch to enjoy a festive sampling thanks to this week’s lineup of antipasti-ready bites—think housemade eggplant caponata spooned over crackly crostini, smoky-and spicy crepinette salami, Marcona almonds and imported Italian charcoal parchment crackers, plus wintery produce that ranges from Cara Cara oranges and Brussels sprouts to mixed radicchio and Robin’s Koginut squash. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs, and even a petite gingerbread house kit to make it a holly jolly evening indeed.

Here are a few recipe ideas for the week:

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent served on crostini along with a soft cheese.

Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.

Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Sweet Onion Confit

This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Ingredients:
2 yellow onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)

Method:
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.

2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.

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Autumn Brunch Recipes

Rise and shine, it’s breakfast time! Gather round the table this weekend for a hearty and satisfying brunch starring our farm-fresh eggs, Skagit River Ranch’s chorizo sausage and sweet, nutty pancakes crafted from a locally-made whole-grain mix. Complemented by challah bread and a nicely balanced pinot noir, this week’s box also includes Akane apples, sweet peppers, fingerling potatoes and fragrant herbs—so pour yourself a cup of joe and get cookin’.

Here are some recipe ideas for the week:

Emmer Pancake & Waffle Mix
Plan on 1 cup of prepared mix yielding six 4-inch pancakes, or two 8-inch waffles.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes or waffles.

Chorizo Scramble
Try serving this spicy scramble with a dollop of cool crème fraîche on top.

Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Sweet Onion Confit
These buttery-sweet onions are fantastic mixed into scrambled eggs!

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