As we say ‘hi’ to March on Wednesday, we also gladly welcome the first glimpses of spring, celebrated this week with a color-rich box that includes such beauties as peppery arugula greens, golden beets and crisp carrots. Centered around a luscious squash bisque crafted from a combination of our favorite winter squash, this lineup also features fresh pumpernickel bread and our housemade almond fruit crisp topping to pair with Honeycrisp apples for dessert. Enjoy!
Here are a few recipes ideas for the week:
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!
This bright, flavorful pesto is a wonderful way to use up any extra arugula greens from this week!
Winter Squash Butter
Velvety-smooth and creamy, this spread is excellent on pumpernickel bread.
Crispy Fried Shallots
These crisp little nibbles would be wonderful served atop this week’s soup.
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.