Color, Color Everywhere Recipes

From the first turning leaves to the produce in the garden, this week is all about color—and what a wealth of vibrant options, from purple Italian eggplant and sweet red peppers to cranberry shelling beans and rainbow Swiss chard. Thus, this box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes, prune plums and fragrant melon. Also on board to help you craft a satisfying supper: Our signature crème fraîche and Pomodoro bread, plus a ruby-spiced apple shrub to craft a well-deserved cocktail. Enjoy!

Here are a few recipe ideas for the week:

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pomodoro bread as a starter!

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.

Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Smoky Italian Red Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

Hearty & Healthy Recipes

Happy New Year! Get 2019 off to a fresh start with this week’s lineup, which features a comforting soup crafted from roasted carrots simmered in our own chicken stock, plus nutty multigrain bread and fresh produce including Delicata squash, fingerling potatoes, Lacinato kale and a medley of colorful chicory. Coupled with petite baby Shiitake mushrooms, candied pork belly and locally-crafted soft cow’s milk cheese, this beautiful winter menu is both richly flavorful and resolution friendly.

Here are a few recipe ideas for the week:

Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

Chicory Salad with Honey-Mustard Vinaigrette
This light and bright dressing is the perfect compliment to peppery chicory greens.

Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.

Roasted Potatoes, Parsnips & Carrots
These easy roasted veggies are a great side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are sublime.

Kale Gratin with Parmesan Bread Crumbs

This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.

Ingredients:
2 pounds (about 2 bunches) kale, tough stems removed, leaves chopped
1½ cups fresh whole-wheat sourdough bread crumbs
½ cup grated Grana-style cheese
3 tablespoons olive oil
2 cloves garlic, minced
Sea salt

Method:
1. Preheat the oven to 375°.

2. In a bowl, stir together the bread crumbs, cheese and 1 tablespoon of the oil until well-blended.

3. In a large frying pan, warm the remaining 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant but not browned, about 1 minute. Add the kale and sprinkle with a healthy dash of salt. Stir until the kale is wilted and coated with oil. Add ¼ cup water, cover and steam until the kale is tender, 6-10 minutes. Transfer to a shallow baking dish and smooth the top. Sprinkle with the bread crumb mixture.

4. Bake until the bread crumbs are golden brown, about 15 minutes. Let cool slightly and serve.

Cozy Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a leisurely meal to share with your nearest and dearest: Fresh linguine pasta tossed with Nonna Pat’s spicy-savory Puttanesca sauce and Grana-style cheese from our farmstead creamery, plus rustic Italian bread accompanied by a robust Sicilian wine. Side dish-worthy produce including kale rapini, radicchio and Swiss chard, as well as hand-pressed grape cider, help to round out this hearty Italian meal.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to a salad of baby spinach greens.

Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Sunday supper.

Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.

Kale Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.

this week's recipes
simply delicious

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