Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of accoutrements that range from farm-fresh eggs and a full lineup of delights from our in-house creamery to cranberry chutney, Spanish manzanilla olives, gingerbread cookies and fresh produce like mini Butternut squash, Treviso radicchio, Belgian endive and mixed orchard apples. Plus, you’ll find all the fixings for a company-worthy meal: Salish Sea-caught halibut to roast with garlic, white wine and vegetables, grattini pasta to serve alongside, and Gruyère cheese bread to toast and serve melty-warm. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Roasted Halibut with Fennel, Leeks & Garlic
Fragrant with roasted fennel and leeks, this incredibly elegant dish is sure to impress.

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s halibut.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash.

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Roasted Endive with Walnut Vinaigrette

This warm side pairs beautifully with this week’s halibut.

Ingredients:
12 Red Belgian endive
Olive oil
Sea salt

For vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
6 tablespoons walnut oil
¼ cup chopped walnuts, toasted
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim the bottoms off the endive and cut each in half lengthwise. Place on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.

3. Meanwhile, make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil to emulsify. Stir in the toasted walnuts and season with salt and pepper, to taste.

4. Transfer the endive to a serving platter and spoon vinaigrette over top.

Radicchio Salad with Cara Cara & Blood Oranges

This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Ingredients:
1 cup (2-4) shallots, peeled and thinly sliced into rings, and separated
2 tablespoons apple cider vinegar
1/2 head each of Treviso and Rosalba radicchio, halved, cored and shredded like slaw
8 ounces baby arugula
2 Cara Cara oranges, peeled and sliced into thin half-rounds
2 blood oranges, peeled and sliced into thin half-rounds
⅔ cup pitted Kalamata olives
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.

2. In a large serving bowl, combine both radicchio, the arugula, both oranges and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly to combine (discard vinegar).

3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.

Winter’s Best Recipes

recipes-january-22-archived

This week’s delivery celebrates the season’s freshest offerings, from a savory gratin packed with roasted potatoes, cauliflower, Swiss chard and more, to salad greens topped with blue cheese crumbles, juicy pomegranate seeds and our pear vinaigrette. Complemented by produce both savory-crisp (carrots, squash and Brussels sprouts) and sweet (Meyer lemons and ripe pears), plus our signature pickled raisins, cranberry-cherry compound butter and pumpernickel bread, the weeknight-friendly menu is bursting with hearty flavor.

Here are a few recipes ideas for the week:

Mizuna Greens with Candied Pecans & Pear Vinaigrette
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.

How-To: De-seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.

Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

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