Rye Bread Toasts
This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.
Ingredients:
Jewish rye bread
Olive oil
Sea salt and fresh ground pepper
Method:
1. Thinly slice the rye loaf into ¼-inch-thick pieces with a serrated knife and place slices on a baking sheet.
2. Drizzle lightly with olive oil and sprinkle with salt and pepper, then slip pan into a 375º oven and bake crostini for 10-15 minutes, until bread is golden brown and slightly crisp. Remove from oven, and serve warm or at room temperature. (Can be made ahead of time and stored in an airtight container.)
Apple of Our Eye Recipes
From dried fruit and pie-spiced pecan-almond butter to crisp-pressed cider and Jonagolds from the orchard, this week’s lineup is filled with apple-themed delights, as well as other fresh provisions to keep you cozy during these chilly days, like Skagit River Ranch bacon, egg grattini pasta, and stollen fruit loaf. Also in your box: Farm-fresh eggs, a Columbia Valley Chardonnay and winter all-stars such as Chantenay carrots, Badger Flame beets and Delicata squash. Enjoy!
Here are a few recipe ideas for the week:
Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with our apple butter, plus maybe even a few bacon bits on top!
Celery & Fennel Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.
Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Carrot & Apple Sauté with Rosemary
This fun combination sings with fresh flavor!
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with our apple butter, plus maybe even a few bacon bits on top!
Ingredients:
Raisin loaf
Olive oil
Sea salt and fresh ground pepper
Method:
1. Thinly slice the raisin loaf into ¼-inch-thick pieces with a serrated knife and place slices on a baking sheet.
2. Drizzle lightly with olive oil and sprinkle with salt and pepper, then slip pan into a 375º oven and bake crostini for 10-15 minutes, until bread is golden brown and slightly crisp. Remove from oven, and serve warm or at room temperature. (Can be made ahead of time and stored in an airtight container.)
