Cajun Spice Recipes
From fresh cornbread and whipped honey butter to red beans and basmati rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like purple sprouting broccoli, leeks and Lacinato kale raab. This boldly-assertive menu also features fresh citrus, housemade pickled okra, sweet challah bread and espresso-infused dark chocolate bar to serve alongside these Cajun favorites.
Here are a few recipes ideas for the week:
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with whipped honey butter.
Braised Southern Greens
This traditional side dish can be prepared with pretty much any hearty green.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Lemon-Mint Spritzer
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!
Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.
Flavors of the Southwest Recipes
Nothing perks up the taste buds quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors by firing up the grill for this week’s housemade dry rub seasoned with garlic, thyme and smoked sea salt (just pick your meat or veggie main!), then use the signature cornbread mix and premium dried beans to craft cookout-friendly sides. Combined with a plethora of fresh produce ranging from rainbow cherry tomatoes and fennel to cherry plums and red grapes from the Bella Luna grapehouse, this spectacular supper will do the Southwest proud.
Here are a few recipe ideas for the week:
Southwest-Style Beans
These spicy beans pair wonderfully with this week’s cornbread and your favorite meat or vegetable hot off the grill.
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet butter and honey.
Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Fresh Fennel, Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Cajun Spice Recipes
From sweet cornbread and spicy Andouille sausage to premium red beans and jasmine rice, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including parsnips, celery root and carrots, plus both black and purple Daikon radishes. The boldly-assertive menu also features a robust Spanish red-blend wine, nutty whole grain loaf and hearty Swiss chard to serve alongside these Cajun favorites.
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s classic Southern fare.
Roasted Root Vegetables with Balsamic Vinegar
Tossed with fresh thyme, parsley and butter, plus a splash of balsamic vinegar, this recipe works well with any number of root vegetables.
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Holiday Appetizers & Accoutrements Recipes
It’s turkey time—allow us to lend a helping hand with the big meal with a beautiful assortment of housemade appetizers and farm-fresh accoutrements. Welcome guests with creamy Butternut squash soup topped with toasted pumpkin seeds, savory mini galette tarts, and a stunning platter of cornichons, chicken liver mousse and pickled raisins. Also included: provisions to incorporate into your most classic Thanksgiving dishes, from a turkey brining kit and port-infused cranberry sauce to cornbread stuffing mix and seasonal produce including Brussels sprouts and turnips. Here’s to a happy holiday—and a satisfied appetite, too!
Here are a few recipes ideas for the week:
Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with your appetizer platter.
Cornbread Sage Dressing with Caramelized Onions
Seasoned with fresh sage and caramelized onions, this sweet-savory dressing with convert any stuffing lover.
Baked Lady Apples
A true fall classic, this beautiful dessert gets a fresh twist courtesy of our dried cherry and walnut filling.
Savory Mini Galette Tarts
Wow guests with these rustic tarts. (We’ve done all the prep work already!)
Mashed Turnips
This delicious side dish boasts a beautiful golden color thanks to the combination of yellow Ball turnips and German Butterball potatoes.
How To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.
