Risotto Night Recipes
With rain, hail and even a few snow flurries this past week, winter is still giving us some chilly weather even as it begins to wane. So, warm yourself body and soul this week with a lineup centered around one of our wintertime favorites: cozy risotto crafted from Arborio rice, wild and earthy foraged mushrooms and our signature chicken stock, and finished with white truffle oil, Grana-style cheese and an addictive truffle, salt and cheese blend. Also including Gruyère cheese bread, Tunawerth Greek yogurt and sour cream coffee cake, this box is flush with seasonal produce like Chioggia radicchio, Chantenay carrots, Cipollini onions and Meyer lemons. Enjoy!
Here are a few recipe ideas for the week:
White Truffle & Wild Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of this week’s coffee cake for an easy and elegant dessert!
Radicchio & Apple Salad with Garden-Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
Garden-Herb vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper
Method:
1. Combine apple slices, fennel and radicchio in a large bowl.
2. Pour about ¼ cup of the dressing over the salad and toss to combine.
3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.
Cozy Comforts
It’s time to come in from the damp and cozy up to this week’s lineup of farm-fresh produce and pantry provisions, which includes such highlights as Skagit River Ranch’s organic Italian sausage, egg grattini pasta, our housemade chicken stock, Pain au Levain bread, locally-milled flour and filomena cheese. Also accompanied by fingerling potatoes, baby leeks, braising greens, baby golden beets and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a spoonful of carrot cake almond-walnut butter!).
Here are a few recipe ideas for the week:
Sauteéd Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted Pain au Levain.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.
Ingredients:
1 pound Huckleberry Gold potatoes
1½ pounds parsnips
1 yellow onion
2 tablespoons chopped fresh herbs, such as parsley and thyme
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat oven to 425°.
2. Combine all the fingerling potatoes, onions and parsnips in a large bowl, tossing with the olive oil to coat. Season generously with salt and pepper. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25-35 minutes or until potatoes and parsnips are tender and browned in spots, turning after 15 minutes. Remove from the oven.
3. Garnish with the fresh-chopped herbs before serving.
