Classic & Colorful Recipes
As we greet the month of November this week, it seems as if more classic autumn weather has also arrived in the Puget Sound region. As we cozy up to the (delightful) sounds of rain outside, this week’s box fittingly celebrates the new month’s cozy and color-rich flavors. With the likes of fresh kiwi berries, Puntarelle chicory, broccolini, carrots and fennel, as well as cinnamon-raisin bread, farm-fresh chicken and duck eggs, fragrant herbs and edible flowers, this lineup is sure to bring comfort to your soul; enjoy!
Here are a few recipe ideas for the week:
Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of Puntarelle greens.
Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.
Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Kiwi Berry Salsa
This bright condiment is delicious served over white fish like halibut, swordfish or cod.
Holiday Accoutrements Recipes
It’s almost turkey time—and while the holiday is looking different for many of us this year, we hope to help you find comfort and joy in the kitchen with a bevy of accoutrements like Challah bread, housemade citronette and organic cranberries, plus seasonal produce like red Garnet yams, Brussels sprouts, carrots, fennel and meaty Matsutake mushrooms. Also included: More provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and fresh chestnuts to locally-milled flour for your pies, plus some creative recipe ideas in case you’re in the mood to add in something new this year. Happy Thanksgiving!
Here are a few recipe ideas:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
Cranberry-Glazed Brie
Baked until the Brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your Thanksgiving menu!
Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!
Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Brussels Sprouts with Chestnuts & Bacon
A great holiday side!
Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
Fall Color Recipes
Even as the sunshine continues to peek through occasionally, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of colorful new produce options—from lovely ripe pears and bright carrots to rainbow Swiss chard. Thus, this week’s box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes and cucumbers. Also on board to help you craft a satisfying supper: rustic rigatoni pasta, chicken Italian sausage and Gruyère cheese bread, plus French red wine. Enjoy!
Here are a few recipe ideas for the week:
Rigatoni with Chicken Italian Sausage, Swiss Chard & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Blue Cheese-Stuffed Pears & Salad Greens
Topped with slices of blue cheese stuffed-pear, this salad is incredibly beautiful.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Sweet Onion Confit
This buttery-sweet condiment is wonderful in sandwiches or even atop pizza!
