Summery Salads Recipes

As we approach the summer solstice next week, the gardens are bursting to life with vibrant produce and verdant greens indicative of the coming season. Thus, take in the summer splendor with a delivery that is chockablock with mix-and-match salad ingredients—from the likes of green Bibb lettuce, endive frisée, and a mix of microgreens to build on as a base, to faves such as fresh fava beans, red bunching onions, Meyer lemons, baby golden beets, and peppery nasturtium flowers to add on as you please. Also included: Farm-fresh eggs, Italian Rustica bread, dried plums, and vinaigrette-ready preserved lemons crafted in the farmstead kitchen; whether you’re celebrating Dads or grads this week, we hope you enjoy this plant-powered menu!

Here are a few recipe ideas for the week:

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Citrusy Golden Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.

Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.

Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens!

How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!

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

Spring Delights Recipes

Just in time for your Easter weekend gatherings, this week’s lineup sings of spring with bright and fresh ingredients. Starring fixings for a homey, flavorful meal comprised of locally-smoked ham hocks, heirloom dried beans, and corn muffins, this delivery also includes multigrain bread, farm-fresh eggs, our handcrafted chicken stock and an array of fresh produce from the garden—baby golden beets to fragrant garlic and French fingerling potatoes to collard greens. Enjoy!

Here are a few recipe ideas for the week:

Smoked Ham Hocks with Braised Collard Greens & Beans
This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.

Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This side dish is bright, fresh and bursting with flavor!

Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.

Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.

Charred Spring Onion Gremolata
This smoky sauce is wonderful slathered on toasted bread.

Roasted Beets with Raspberry Vinegar

Kissed with notes of raspberry and orange, these beets are truly fantastic!

Ingredients:
1 bunch baby golden beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara or Navel orange
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°.

2. Peel the beets with a vegetable peeler.

3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.
warm.

Beet & Snap Pea Salad

This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Ingredients:
1 bunch beets, trimmed of any greens, washed and scrubbed
½ pound sugar snap peas, trimmed
2 cups mixed salad greens
Lemon-honey vinaigrette (see recipe)

Method:
1. Preheat oven to 375°. Wrap the beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

2. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

3. Line a serving platter with the greens Mix the beets and snap peas in a medium bowl with about ¼ cup of the honey-lemon vinaigrette, season with salt and pepper and then spoon the mixture over the greens. Drizzle with additional vinaigrette as desired.

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