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.

Moroccan Beet Salad

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

Ingredients:
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

Method:
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.

The Italian Spring Recipes

This week’s lineup combines a bevy of fresh spring produce—from bright, vibrant greens to golden beets—with the soulful flavors of Italy, also including soft, pillowy focaccia bread, smoky sun-dried tomato spread and a verdant, leaf-shaped pasta that is begging to star in pasta primavera for supper (see the enclosed recipe suggestions for that one!). Also including fun Italian-style pantry provisions such as salted capers, Piranske Soline Fior di Sale sea salt and soft amaretti cookies with chocolate, this box will transport you abroad, all without leaving your very own kitchen. Mangia!

Here are a few recipe ideas for the week:

Pasta Primavera
This colorful pasta is incredibly versatile—feel free to add in any of your favorite spring veggies!

Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with fresh spring lettuce and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.

Fava Shoot Salad with Walnuts
This bright and fresh salad shines a spotlight on light, tender, succulent fava greens.

Cara Cara Orange Salad with Escarole & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Roasted Golden Beets with Balsamic Glaze
Sweet-tart balsamic glaze beautifully complements the mellow flavors of spring beets in this simple side.

Roasted Golden Beets with Balsamic Glaze

Sweet-tart balsamic glaze beautifully complements the mellow flavors of spring beets in this simple side.

Ingredients:
6-8 baby golden beets
2 to 3 tablespoons extra virgin olive oil, plus more for serving
Sea salt and fresh ground pepper, to taste
Balsamic glaze*

Method:
1. Place a rack in the middle of the oven and preheat the oven to 375° . Rinse and dry your beets and trim off any leafy tops. Place each beet on a sheet of foil and drizzle with the extra virgin olive oil, then wrap each beet in the aluminum foil and place on a baking sheet. Roast until tender, for about 1 hour.

2. Remove from the oven and let cool. When cool enough to handle, using a spoon, gently scrape the skin off the beets (a soup spoon works well!) and cut them crosswise into thin slices. Place on a platter, season with salt and pepper, drizzle with additional extra virgin olive oil and the balsamic glaze. Serve with your favorite fresh greens.

*You can purchase balsamic glaze from the grocery store, but it’s also super simple to make at home: To make a 12 cup portion, heat 2 cups balsamic vinegar in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to medium-low and allow to summer, stirring occasionally, until the vinegar thickens and reduces to a ½ cup (about 20 minutes). Remove from heat and allow to cool completely before using.

this week's recipes
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