Pasta Night Recipes
From fresh, organic Italian sausage from Skagit River Ranch to hand-crafted gemelli pasta, this week’s box has you prepped for pasta night. Also including a gorgeous bounty of produce to add into your pasta as you please—think such favorites as Tropea onions, Lacinato kale and Jimmy Nardello peppers—plus sweet, licorice-flavored fennel flowers, corn and salad cucumbers, this late-summer lineup is also accented by Pomodoro bread, farmstead eggs and ripe-and-ready yellow peaches and Canadice grapes from the Grapehouse. Mangia!
Here are a few recipe ideas for the week:
Italian Sausage Pasta with Kale & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s pasta.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Kale Chips
These crispy chips are wonderful for snacking!
Ingredients:
1 bunch Lacinato kale
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon paprika
1 teaspoon sea salt
Method:
1. Preheat oven to 350°. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces.
2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale (you may need to use your hands to evenly distribute the spices).
3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning halfway through. Bake until just crisp, leaves should be just curled at the edges.
Bavarian Classics Recipes
This week’s box stars the hearty, robust, cozy and comforting flavors of Bavaria with all-natural bratwurst complemented by locally-crafted European-style sauerkraut and our housemade whole-grain mustard, plus seasonal produce like Brussels sprouts, butter lettuce, baby red potatoes and Delicata squash to help craft our favorite German-style side dishes (see recipes for details!). Fresh Jewish Rye bread, a light Chardonnay and our signature apple cider vinaigrette round out this truly-satisfying lineup. Prost!
Here are a few recipe ideas for the week:
Butter Lettuce Salad with Goat Cheese & Pomegranate Seeds
Tossed with our crisp apple cider vinaigrette, this lovely salad pairs well with a variety of main dishes.
Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by fall apples, tart cranberries and a sweet-savory dressing.
Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.
Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!
German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Yellow Onion Confit
This buttery-sweet topping is wonderful served in sandwiches or atop bratwurst!
