Rigatoni with Sautéed Spring Mushrooms

Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.

Ingredients:
1 pound fresh rigatoni
2 cups mixed Morel and Porcini mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.

2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.

3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.

Fresh & Foraged Recipes

This week’s box sings of both the garden and the forest as it offers up freshly-harvested asparagus, radishes, turnips, fingerling potatoes and more as well as locally-foraged Morel mushrooms, a true Northwest favorite. Enjoy these tastes of springtime alongside freshly-made egg semolina pappardelle pasta, Pain au Levain bread, citrus fruit, and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like tarragon, parsley and chives, and crisp salad greens—it’s all oh-so bright and oh-so fresh.

Here are a few recipe ideas for the week:

Fresh Pappardelle with Sautéed Morel Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Morel mushrooms.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.

Balsamic-Roasted Fingerling Potatoes with Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Pappardelle Pasta with Sautéed Morel Mushrooms

Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Morel mushrooms.

Ingredients:
1 pound fresh pappardelle
2 cups Morel mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.

2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.

3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.

Herb-Roasted Cauliflower

Seasoned with parsley, garlic and lemon, this incredibly easy cauliflower recipe is a keeper.

Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs of your choice, such as parsley, salad burnet and thyme
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.

2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and drizzle with lemon juice, tossing to coat; serve immediately while still warm.

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