Garden Greens with Chopped Eggs

This fresh salad is a lovely use for beautiful summer greens.

Ingredients:
4 cups mixed summer greens, washed and patted dry
½ pound green beans, trimmed
½ pound sugar snap peas, trimmed
4 hard-boiled eggs, peeled and chopped
4 anchovy fillets, minced
1 tablespoon fresh lemon juice
2 tablespoons sour cream
¼ cup olive oil
¼ cup fresh tarragon leaves
1 cup fresh parsley leaves
Edible flowers, for garnish

Method:
1. Prepare an ice-water bath. Working in batches, blanch green beans in a pot of generously salted boiling water until bright and crisp-tender, about 2 minutes. Transfer to the ice bath and let cool; remove. Return water in the pot to a boil, and blanch snow peas, in batches, about 1 minute. Transfer to ice bath until cool; remove peas, and cut in half.

2. Whisk together the anchovies, lemon juice and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper.

3. Divide the lettuce greens, green beans and peas among four plates, and top each with chopped eggs and herbs. Drizzle with dressing, season with salt and pepper, and serve garnished with edible flowers.

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.

Summer’s Here Recipes

It’s now officially summer, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from crunchy radishes and baby bok choy to a bright, fresh risotto crafted from our own chicken stock and tossed with sugar snap peas, fava beans, mint, lemon zest and grey sea salt butter from Cherry Valley Dairy. Pair this dish with a glass of French red wine, a beautiful summery salad and grilled Pain au Levain bread, then sit back and enjoy the flavors of the season.

Here are some recipe ideas for the week:

Mojito
The ultimate summer refresher, crafted with fresh mint and lime.

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.

Risotto with Fresh Fava Beans & Sugar Snap Peas
This bright risotto is tossed with mint and lemon zest for extra flavor.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Grilled Bread with Thyme Pesto
A wonderful appetizer to this week’s risotto supper!

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Signs of Spring Recipes

It’s officially spring—and though our days continue to be drippy, the gardens are beginning to show new life as the first of the spring onions, rhubarb and new greens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with roasted garlic fougasse bread, cherry-almond fruit crisp topping and our housemade strawberry preserves all helping to accent a bevy of produce that includes snow peas, baby bok choy and fennel. Crack open a bottle of Pinot Noir, pop a fresh rhubarb crisp in the oven and enjoy the first taste of the season!

Here are a few recipes ideas for the week:

Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.

Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.

Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.

Golden Beet Salad with Chevre & Shaved Fennel
Tossed with a Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.

Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.

this week's recipes
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