Simply Satisfying Recipes

Ward off the continuing chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of Italy: Fresh rigatoni pasta tossed with beautiful baby kale, organic Italian sausage, locally-crafted Asiago Pressa cheese and dash of Porcini salt, plus rustic Italian bread and a fun Spanish red wine to go alongside salad-ready winter greens and side-dish-worthy produce like carrots, parsnips and leeks. Farm-fresh eggs, Cara Cara oranges, and lemon-kissed amaretti cookies add to the appeal to this comforting box, as does an herb selection that includes ultra-fragrant basil and dill—enjoy!

Here are a few recipe ideas for the week:

Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Buttery Braised Leeks
Accented with a squeeze of lemon, these sublime leeks are also a worthy side dish.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt

Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.

Ingredients:
1 pound rigatoni pasta, or other pasta of your choice
1 pound sweet Italian sausage
6 cups baby kale, stripped of larger stems and torn into large pieces
1 sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Asiago Pressa cheese, grated
½ teaspoon Porcini salt

Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the pasta is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.

2. Meanwhile, cook the sausage in a skillet over medium heat until done, breaking into bite-sized chunks with a spoon. Remove the sausage to a plate and reserve. Wipe any excess sausage grease from the pan and then heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until onions are tender and translucent, about 3-4 minutes. Add in kale and cook until just slightly wilted, about another minute or so.

3. Add drained pasta and sausage to the skillet with the kale mixture, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add a healthy pinch of Porcini salt and the Asiago Pressa cheese. Serve with additional Asiago Pressa-style cheese to sprinkle over pasta as desired.

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!

Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a cozy, Italian-inspired meal to share with your nearest and dearest—from fresh bucatini to Skagit River Ranch Italian sausage and crusty Italian Rustica bread. Side dish-worthy produce such as carrots, cauliflower and Bietola Swiss chard, plus orchard apples, herbs, farm-fresh eggs, and a crisp Rosé, all help to round out this robust fall meal.

Here are a few recipe ideas for the week:

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!

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