All Hallow’s Eve Recipes


Just in time for the spookiest night of the year, this week’s box stars a stunning black rice stir-fry tossed with Matsutake mushrooms and green onions, and topped with quail egg and toasted sesame seeds. Deeply flavorful and aromatic, this warm, Asian-influenced meal is fit for a dark night, also featuring pumpernickel bread, ripe pears and Spanish black radish, plus cabbage slaw topped with locally-made shallot oil and amber vinegar.

Here are a few recipe ideas for the week:

Asian Slaw with Shallot Oil & Amber Vinegar
Fresh and light, this Vietnamese-style salad is beautifully accented by a shallot oil and amber vinegar dressing.

Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens.

Matsutake Mushroom Stir-Fry with Black Rice
Topped with quail egg and a sprinkling of toasted sesame seeds, this delicious recipe comes courtesy of Wei Kitchen.

Pickled Quail Eggs
These stunning beauties are wonderful atop this week’s stir-fry, or served as a fun appetizer (just sprinkle with sea salt!).

Soft-Boiled Quail Eggs
Our no-fail method for perfectly soft-boiled eggs.

Popcorn with Shallot Oil
Another fantastic recipe from Wei Kitchen: It’s the perfect snack to munch on while waiting for trick or treaters!

this week's recipes
fresh & foraged

farm & garden notes
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