Spring Fresh Recipes
As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh lineup bursting with bright greens, pungent herbs and verdant veggies like broccolini and Romanesco cauliflower. Starring our signature housemade cauliflower soup kissed with earthy Porcini mushrooms, plus nutty Gruyère cheese bread, pecan fruit crisp topping, farm-fresh eggs and juicy citrus, this box also springs to life with such healthful produce as Chioggia beets, carrots and Shiitake mushrooms. Enjoy!
Here are a few recipes ideas for the week:
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Fruit Crisp
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Spring Color Recipes
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!
Arugula Pesto
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.
Fruit Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
