These garlicky nibbles are fantastic served with this week’s cioppino!
2 tablespoons salted butter
1 large minced garlic clove
3 cups torn Pain au Levain bread
Sea salt and fresh ground pepper
1. Preheat oven to 400°. Microwave the butter and minced garlic clove in a microwave-safe bowl on high until butter is melted, about 30 seconds.
2. Spread the torn bread on a baking sheet. Drizzle with the butter mixture; toss to coat. Bake in preheated oven 8 to 10 minutes, until crisp. Season with salt and pepper; store in an airtight container until ready to use.
The first week of December has brought the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and icy mornings. Come in from the cold and take a much-deserved break this week with provisions for an cozy pasta supper—earthy mushroom confit, handmade bucatini and pumpernickel bread—plus our housemade Southwestern turkey soup to fuel you up for a quick lunch. Accompanied by winter produce such as Red Kuri squash, Lacinato kale and Chantenay carrots, plus creamy blue cheese salad dressing and locally-grown chestnuts, this box will do wonders to buoy the holiday spirit.
Here are a few recipe ideas for the week:
Bucatini with Red Kuri Squash, Kale & Mushroom Confit
The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.
Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.
Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Maple Ginger Red Kuri Squash
You’ll love this unique flavor combination!
Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered on a Lacinato kale salad.