Lots of Love Recipes

In honor of Valentine’s Day, this week’s box embraces two of our greatest passions: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this mix-and-match menu is fit for sharing with flaky smoked salmon and Ikura salmon caviar roe, plus Marcona almonds, charcoal parchment crackers and Italian-style Caciotta cheese, all to set out for some sweet sampling. Also included: Fresh pumpernickel bread, Tunawerth creamery Greek yogurt, extra-virgin olive oil and fresh produce such as baby leeks, salad greens and winter squash, as well as a raspberry-kissed chocolate bar and festive sugar cookies to end your evening with a little extra love.

Here are some recipe ideas for the week:

Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.

Smoked Salmon & Baby Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic pretty much any time of day!

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.

Italian Parsley-Caper Vinaigrette
This pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables, or served with this week’s array of Valentine’s Day bites!

Caramelized Delicata Squash

Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.

Ingredients:
1 pound Delicata squash, trimmed, peeled, seeded and cut into half moon slices
½ cup olive oil
2-3 garlic cloves, peeled and crushed
1 tablespoon brown sugar
3 tablespoons white wine vinegar
Sea salt and fresh ground pepper
1 tablespoon fresh mint, minced (optional)

Method:
1. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is softened and fragrant, but not browned, 3 to 4 minutes. Press down on cloves to release their flavor, then remove from skillet and set aside.

2. Arrange a layer of squash slices in the skillet and fry, turning once or twice, until lightly browned on both sides and just tender. Transfer to a platter and continue to fry squash in batches.

3. In a small bowl, dissolve the sugar in the vinegar. Carefully return all of the squash slices to the skillet. Sprinkle sugar-vinegar mixture over the squash and season with salt and pepper. Cook, gently moving pieces of squash around, for about 2 to 3 minutes, or until sauce is reduced to a thick syrup. Sprinkle mint over top if using.

4. Return squash to platter, cover loosely and let sit for about 30 minutes to allow flavors to mingle. Serve at room temperature.

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Herb-Roasted Winter Squash

We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.

Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.

2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.

3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).

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Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like Delicata squash, Hakurei turnips, leeks and rainbow carrots to incorporate into comforting side dishes, this box also includes red Pimento peppers, roasted pecans and our signature cornichons, plus Honeycrisp apples and our accompanying apple cake mix to bake up a fitting dessert for this cozy and comforting feast—prost!

Here are a few recipe ideas for the week:

Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)

German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful recipe from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

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