Spring Fresh Recipes

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As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh and healthy lineup bursting with bright greens, spring parsnips and more. Accented by locally-crafted provisions including our own signature rice blend, creamy Halloumi cheese from the Ring of Trees micro-dairy, plus Tonnemaker’s sweet ground chile peppers and dried Honeycrisp apples, this box springs to life with healthful produce such as carrots, Swiss chard and rutabagas. Enjoy!

Here are a few recipe ideas for the week:

Grilled Halloumi Cheese Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.

Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!

Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s rice pilaf.

Vegetable Rice Soup with Sweet Ground Chile Pepper
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Healthy Start Recipes

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Happy New Year! Get 2016 off to a fresh start with this week’s lineup, featuring a comforting wild mushrooms risotto simmered in our housemade Porcini mushroom chicken stock, nutty whole-grain bread and fresh, seasonal vegetables including Acorn squash, yellow Ball turnips and Chantenay carrots. Coupled with a robust Argentinian Malbec, creamy Westward blue cheese and farm-fresh eggs from our flock of heritage breed hens, this beautiful winter menu is both richly flavorful and resolution friendly.

Here are few recipes ideas for the week:

Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Beet Salad with Arugula, Apples and Blue Cheese
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Braised Turnips & Carrots

Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Roasted Root Vegetables

This simple, satisfying recipe works well with any number of root vegetables, use whatever you have in your crisper!

Roasted Turnips, Shallots and Garlic with Rosemary

Seasoned with fragrant herbs, this classic recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.

Cozy Italian Supper Recipes

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In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Creamy risotto topped with Grana-style cheese and locally-foraged wild mushrooms, plus organic Skagit River Ranch sausage, Kalamata olive bread and a moist lemon olive oil-infused cake. Side dish-worthy produce including Lacinato kale, sweet fennel and blood oranges, and an expressive Montepulciano wine, polish off this robust Italian meal.

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on these cool evenings—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful local Porcini mushrooms for this week’s risotto.

Arugula, Fennel & Blood Orange Salad
This crisp, citrus-kissed salad from The Glorious Vegetables of Italy cookbook is beautifully presented with blood orange slices.

Kale Frittata
A wonderfully-easy weeknight entrée!

Lemon-Infused Olive Oil Cake
This simple, rustic cake has a slightly-crunchy texture courtesy of cornmeal and is flavored by lemon-infused olive oil.

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