Bucatini Pasta with Italian Sausage & Sautéed Fiddleheads

Everyone will be asking for seconds of this extremely satisfying dish.

Ingredients:
1 pound fresh pasta of your choice, such as this week’s bucatini
1 sweet onion, peeled and diced
4 cloves garlic, finely minced
2 cups fiddlehead ferns, washed and patted dry with a paper towel
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 tablespoons freshly-chopped herbs, such as a combination of basil, parsley and oregano
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.

2. Meanwhile, slice the Italian sausage links into bite-sized rounds and cook in a large skillet over medium-high heat until cooked through and no longer pink on the inside. Remove the sausage to a plate and set aside.

3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in the onion, garlic and fiddleheads and sauté until tender, about 4-5 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.

4. Add the pasta and sausage back into the skillet and toss to combine with the fiddlehead-kale mixture; seasoning with salt and pepper. Add in the herbs and toss once more; if the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.

Hearty, Healthy Italian Recipes

This week’s box is packed with the vibrant flavors of Italy, found in the forms of locally-made bucatini pasta, Italian sausage from Skagit River Ranch, and soft, pillowy focaccia—plus health-boosting, vitamin-rich produce like dried Porcini mushrooms and bright radicchio, plus carrots, Cipollini onions, garlic, fennel and a bevy of citrus fruit. Farm-fresh eggs, our signature chicken stock and freshly-baked lemon knot cookies help finish off this fresh and flavorful Italian lineup; mangia!

Here are a few recipe ideas for the week:

Bucatini Pasta with Italian Sausage & Porcini Mushrooms
Everyone will be asking for seconds of this extremely satisfying dish.

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish or light lunch!

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.

Bacon & Leek Scramble

This hearty scramble will fill you up to start your day.

Ingredients:
8 eggs
4-6 pieces of thick-cut bacon
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ Walla Walla sweet onion, peeled and diced
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat a frying pan over medium heat. Add the bacon and cook through until crisp. Remove to a paper towel-lined plate, and then drain off all but 1 tablespoon of the bacon grease. Then, add the leeks and onion to the pan and cook, stirring constantly, for an additional 2-3 minutes, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the vegetables. Cook, stirring occasionally until eggs are set and no longer runny.

3. Meanwhile, chop the bacon into bite sized-pieces. Once the scramble is set, gently mix in the bacon bits and freshly-chopped parsley and serve immediately.

Hearty, Healthy Italian Recipes

This week’s box is packed with the vibrant flavors of Italy, found in the forms of fresh bucatini pasta, Italian sausage from Skagit River Ranch, and rustic bread—plus health-boosting, vitamin-rich produce, too, from hearty kale to beautiful locally-foraged mushrooms, plus crisp carrots, winter squash, bright radicchio and fresh leeks. Enjoy these seasonal beauties alongside farm-fresh eggs, fragrant herbs and both crème fraîche and fromage blanc from our own creamery; mangia!

Here are a few recipe ideas for the week:

Bucatini Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.

Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

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