Big Egg, Little Egg Recipes
Eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, boiled or fried. Thus, this week’s delivery is devoted to the glorious egg, and two different varieties at that, with farm-fresh hen eggs from Bella Luna and petite and creamy quail eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—Grana-style cheese, plus Arborio rice and chicken stock fixings for risotto—plus a bevy of fresh spring produce that includes asparagus, English peas and juicy strawberries, this box will help you craft the perfect egg no matter what size you choose.
Here are a few recipe ideas for the week:
Asparagus & Pea Risotto with Mint
One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.
Spring Risotto with Morel Mushrooms
Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted veggies.
Roasted Spring Vegetables
Earthy and bright, these roasted beauties are lovely atop this week’s risotto.
Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!
Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.
Spring Salad with Deviled Quail Egg Vinaigrette
This colorful salad puts both the quail egg yolks and whites to delicious use.
Hard-Boiled Quail Eggs
Our no-fail method for perfectly hard-boiled quail eggs.
Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.
Pickled Quail Eggs
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).
Peach Season Recipes
With a delicate, fragrant aroma and juicy, tender flesh, the peach is a cornerstone of late summer dining and we’re celebrating the stone fruit in all its glory. With a beautiful selection of produce ranging from bicolor corn and heirloom tomatoes to zesty limes, plus flavorful smoked chicken, pumpernickel bread and delicate quail eggs, this week’s lineup is bright and summer-fresh—shake up a fruity cocktail with Lime basil simple syrup, slice up a peach and enjoy!
Here are a few recipe ideas for the week:
Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.
Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.
Grilled Peach Salad with Blue Cheese
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
