It’s time to come in from the damp and cozy up to this week’s lineup of farm-fresh produce and pantry provisions, which includes such highlights as Skagit River Ranch’s organic Italian sausage, egg grattini pasta, our housemade chicken stock, Pain au Levain bread, locally-milled flour and filomena cheese. Also accompanied by fingerling potatoes, baby leeks, braising greens, baby golden beets and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a spoonful of carrot cake almond-walnut butter!).
Here are a few recipe ideas for the week:
Sauteéd Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted Pain au Levain.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
This vibrant spread is delicious slathered on toasted bread or crackers.
6 baby golden beets, trimmed and peeled
6-8 baby carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
1. Preheat oven to 400°.
2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.
3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.