Culinary Adventures Recipes

For many of us, more time at home has meant more time experimenting in the kitchen, and this week’s box is full of fresh new ingredients for you to play with: Try your hand at homemade crêpes crafted from Fairhaven Mill’s certified-organic buckwheat flour; poach some local duck eggs to serve with spring asparagus and a light chive-lemon aioli; and, end things on a sweet note with all the ingredients for a traditional-style Italian torta filled with our own cherry-plum jam. Also included: Pain au Levain bread; a refreshing French Rosé and other favorites like Cremini mushrooms, Granny Smith apples and a mix of braising greens.

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using that glorious spring asparagus along with a Grana-style cheese!)

Poached Duck Eggs over Asparagus with Lemon-Tarragon Aioli
Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!

Lemon-Chive Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Italian Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

Fresh Flavors Recipes

Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as cauliflower, spring garlic, purple Mizuna and microgreens, plus bright red rhubarb and Meyer lemons. Also featuring fresh lemon-pepper linguine, baby Shiitake mushrooms and Tunawerth cream cheese, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!

Here are some recipe ideas for the week:

Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm spring afternoon.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!

Oven-Roasted Baby Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.

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