Winter’s Best Recipes
This week’s delivery celebrates the season’s freshest offerings, from a comforting soup crafted from locally-foraged wild mushrooms and our signature chicken stock to two varieties of kale to toss in a salad with Cara Cara orange vinaigrette. Complemented by produce both savory—Delicata squash, baby radicchio and leeks—and sweet (like citrusy lemons and Lady apples), plus pumpernickel bread, farm-fresh eggs and even muffins, this menu is bursting with hearty flavor.
Here are some recipe ideas for the week:
Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.
Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh flavor!
Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely side.
Rosemary-Honey Marinated Oranges
Crafted with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
Pasta with Hedgehog Mushrooms and Chard
This week’s signature dish, with locally-foraged mushrooms, shallots and diced pancetta.
Ingredients:
½ pound hedgehog mushrooms
4 tablespoons olive oil
2 tablespoons butter
1 shallot, finely minced
2 cloves garlic, finely minced
4 ounces diced pancetta(optional)
1 bunch chard, chopped into 1 inch pieces
½ cup red or white wine
1 cup stock or water
Parmesan cheese for grating
Red pepper flakes (optional)
Sea salt and fresh ground pepper
Method:
1. Gently brush and clean mushrooms. Sauté mushrooms in butter and olive oil until golden. Add minced garlic and shallots and pancetta (if desired) and continue to sauté until garlic and shallot is opaque.
2. Add chopped chard and continue to sauté, stirring until chard is just cooked. Deglaze pan with a little wine and water or chicken stock. Test for seasoning add salt and pepper to taste. Toss mixture with hot pasta and serve immediately
Variations: This dish is also wonderful topped with fresh chopped herbs; ricotta cheese; chopped pistachios or pine nuts; or, asparagus instead of chard.
