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.
Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Ingredients:
3-4 red beets, trimmed of green tops
1/2 tablespoon oil
1/2 cup water
Sea salt and fresh ground black pepper
Method:
1. Preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt, and freshly ground black pepper.
2. Add the water to the pan and cover with foil. Put the pan in the oven.
3. Roast the beets until they are tender, approximately 45 minutes to 1 hour – larger beets may take a bit longer. They are done when you can easily insert a paring knife into the center and meet only a little resistance.
4. Let them cool until just warm enough to handle. Use your fingers to gently rub off the skin (this is much easier when they are still warm).
Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.
Ingredients:
Roasted red beets, sliced and still warm from the oven (see recipe)
1½ cups microgreens, arugula or a combination of any mixed greens
¼ cup toasted nut of your choice, such as slivered almonds, pecans or hazelnuts
Vinaigrette:
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons whole grain mustard
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. To prepare the dressing: Put the shallot, garlic, and a pinch of salt in a food processor and pulse to turn into a paste. Add the mustard, vinegar, orange juice and honey, and process until smooth. If you have an opening in the top, add the oils slowly through it; if not, add tablespoons of oil in between pulsing. Taste the dressing and add any more salt if needed. You can also add a bit more honey if you like.
2. On a large serving platter, arrange the micro basil and top with the warm beet slices. Drizzle with the vinaigrette and gently toss to combine, tasting for seasoning and adding more salt and pepper if needed. Top with toasted nuts and serve.
