Flavors of Morocco Recipes
Light, bright and spiced with alluring fragrance, Moroccan cuisine is defined by robust flavors and textured dishes, all of which we bring to you in this week’s box. With our own rich and savory shakshuka, gorgeous preserved lemons, peppery extra virgin olive-oil, plump sultanas, pitted green olives, and a sweet, floral spice blend that channels traditional ras el hanout, this delivery is sure to perk up your taste buds, also featuring red radishes, golden beets, leeks and a bevy of spring greens like crunchy pea shoots and colorful rainbow Swiss chard.
Here are a few recipe ideas for the week:
Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!
Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Rainbow Swiss Chard with Preserved Lemon Vinaigrette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.
Spring Color Recipes
From bright green leeks and orange winter squash to purple-tinged shallots and rainbow carrots, this week’s lineup is awash in vibrant colors indicative of the coming spring. Enjoy this seasonal bounty alongside locally-baked multigrain bread, sweet and mellow D’Anjou pears, Tunisian Deglet Nour dates on the branch, Tunawerth Creamery Greek yogurt and our farm-fresh eggs, plus small-batch, all-purpose organic flour from Burlington-based Cairnspring Mills for all your baking and culinary needs. Dig in!
Here are a few recipe ideas for the week:
Spring Leek Quiche with Chevre
This classic quiche features tender leeks, fresh chives and rich chevre cheese.
Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.
Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
Pear Sauce
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.
Spring Brunch Recipes
Wake up to the fresh flavors of spring with a delivery highlighted by Skagit River Ranch breakfast sausages, cinnamon-raisin bread, duck eggs and lovely, lilac-hued chive blossoms. This lineup is sure to delight any diner at your table, also including the first of the cherry tomatoes, our own lemon-caper dressing to drizzle over roasted cauliflower and pungent herbs like thyme, oregano and even lovage, the stems of which make perfect straws for homemade Bloody Marys (see recipes for details). Cheers!
Here are a few recipe ideas for the week:
Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!
Cherry Tomato Salad with Chives & Lemon
This incredibly-fresh salad should be made right ahead of serving.
Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
Oven-Roasted Cauliflower
Tossed with our bright lemon-caper dressing, this recipe courtesy of Emeril Lagasse is a snap to make.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with roasted fingerling potatoes for brunch.
