Spring Fresh Recipes
As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh and healthy lineup bursting with bright greens, spring parsnips and more. Accented by locally-crafted provisions including our own signature rice blend, creamy Halloumi cheese from the Ring of Trees micro-dairy, plus Tonnemaker’s sweet ground chile peppers and dried Honeycrisp apples, this box springs to life with healthful produce such as carrots, Swiss chard and rutabagas. Enjoy!
Here are a few recipe ideas for the week:
Grilled Halloumi Cheese Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.
Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!
Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s rice pilaf.
Vegetable Rice Soup with Sweet Ground Chile Pepper
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.
Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.
Grilled Halloumi Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.
Ingredients:
5 ounces Halloumi cheese, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Pinch sweet ground chile pepper
Sea salt and fresh ground pepper to taste
Roasted Root Vegetables (see recipe)
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)
2. Thread cheese cubes onto the skewers. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.
3. Grill each kabob, flipping occasionally, until the cheese is golden.
4. Remove kabobs and from grill and transfer to a platter with the roasted root vegetables, laying the kabobs on top of the veggies. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley and a healthy dusting of sweet ground chile pepper.
Mediterranean Favorites Recipes
The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like lemons, frying peppers, zucchini and cucumbers continue to ripen during this sunny early fall. Take advantage of this bounty with a menu starring peppery Greek sausage, our signature chicken stock to incorporate into a traditional Avgolemono soup and savory Halloumi cheese fit for frying. A light and crisp Greek wine and a sun-dried tomato-kissed Pomodoro loaf complete this feast of Mediterranean delights.
Here are a few recipes ideas for the week:
Tzatziki Sauce
This signature Greek condiment is wonderful served with this week’s sausage and a side of sliced sliced tomatoes and cucumbers, or sautéed onions and peppers.
Fried Gatherer’s Gold Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.
Grilled Halloumi & Vegetable Kabobs
These kabobs are incredibly colorful, accented by Halloumi cheese and fresh oregano.
Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Greek Eggplant with Lemon Vinaigrette
Roasted eggplant, tossed with a light, lemony vinaigrette
Grilled Halloumi & Vegetable Kabobs
These kabobs are incredibly colorful, accented by halloumi cheese and fresh oregano.
Ingredients:
8 ounces halloumi cheese, cut into 1-inch cubes
2 Corne di Tori sweet peppers, seeded and cut into large slices
½ purple eggplant, cut into 1-inch cubes
1 zucchini, sliced in half and then cut into 1-inch slices
1 onion, peeled and sliced in half, then cut into 1-inch slices
4 tablespoons olive oil
2 tablespoons oregano leaves
1 lemon
Sea salt and fresh ground pepper
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water; allow to soak while prepping the other ingredients.)
2. Thread the chopped ingredients onto skewers, alternating between cheese and vegetables (peppers, eggplant, zucchini and onion pieces).
3. In a small bowl, combine 3 tablespoons olive oil with a dash of salt and pepper, then brush each skewer kabob on both sides with the mixture. Additionally, slice lemon in half.
4. Grill each kabob, flipping occasionally, until vegetables are tender and slightly charred, and the cheese is golden. While kabobs are cooking, also grill the lemon halves, flesh side down until slightly charred.
5. Remove kabobs and lemon from grill and transfer kabobs to a platter. Drizzle with additional 1 tablespoon olive oil and sprinkle with oregano. Squeeze juice from the grilled lemon over top.
