Duck Egg Frittata with Braising Greens

Packed with fingerling potatoes, greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 cups braising greens, torn into bite-sized pieces as needed
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet, season with salt and pepper, and then sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the greens. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season with salt and pepper. Remove from the skillet.

3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer at the bottom. Top with the greens and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

Cozy & Comforting Recipes

Happy New Year! Cozy up to our first delivery of the year, which features our handcrafted tomato soup, plus freshly-baked Gruyère cheese bread and our light and bright citronette to drizzle over this week’s bounty of greens. Also accented by produce like leeks, Brussels sprouts and carrots, plus farm-fresh eggs, fragrant herbs and cocoa nib granola, this lineup is sure to help you start your year off right.

Here are a few recipe ideas for the week:

Cara Cara Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to any dinner lineup.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses the squash with a rich, wonderful flavor.

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Leek & Mushroom Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Leek & Mushroom Frittata

Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
1 cup mushrooms, such as baby Shiitake, thinly sliced
12 large eggs
½ cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
¾ cup shredded Fontina cheese, divided
Sea salt and fresh ground pepper

Method:
1. Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

2. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in ½ cup cheese. Season with salt and pepper.

3. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

4. Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Fall Provisions Recipes

After months of avoiding turning on a hot oven, the return of some cooler, drippy days have us hankering to get back in the kitchen once again. Thus, this week’s lineup is full of fall provisions to help you stock your shelves—from bread flour, yeast and focaccia bread to Grana-style cheese and cultured butter with sea salt—and an array of culinary delights to cook up however you please. Have fun experimenting with silky duck eggs, vibrantly-hued French peppers, heirloom tomatoes and other seasonal produce, plus we’ve included our cobbler crust mix and the last of the peaches so that you can pop one last summery cobbler into that oven.

Here are a few recipe ideas for the week:

Fall Vegetable Frittata with Duck Eggs
Packed with fingerling potatoes, sweet peppers and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Sautéed Swiss Chard with French Yellow Peppers
This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!

Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!

Peach Cobbler
It’s hard to beat this classic dessert!

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