Purple Sprouting Broccoli Salad
This room temperature salad from Ina Garten has just the right amount of crunch!
Ingredients:
1 large bunch purple sprouting broccoli
¼ cup high-quality olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
2 cloves of garlic, minced
1 lemon
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccoli stems. If some stems are very thick, cut them in half lengthwise.
2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm.
Meyer Lemon Curd
Traditionally made with lemons, this luscious curd can also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!
Ingredients:
1 cup white sugar
½ cup unsalted butter, cubed
½ cup strained Meyer lemon juice
Zest from the juiced lemon, in thick strips
Pinch or two of sea salt
2 whole eggs
3 egg yolks
Method:
1. Put a wide mouthed saucepan on the stove with about 2 inches of water in it. Put the sugar, butter, lemon juice, zest and salt in a heat proof bowl that can sit on the saucepan. Heat up all the ingredients aside from the eggs in the bowl over the water bath until the butter is melted, sugar is dissolved and the temperature is warm/hot to touch.
2. Whisk the whole eggs and egg yolks together in another bowl. Ladle a few spoonfuls of hot liquid over the eggs and whisk immediately to temper the eggs. Pour all the liquid back into the bowl on the stove and turn the heat down to low.
3. Whisk very frequently until the lemon curd has thickened and coats the back of the spoon. It will thicken more as it cools. Strain the lemon curd in a fine mesh strainer into a clean bowl and place a piece of plastic wrap or parchment paper directly on the top of the curd so that it doesn’t form a skin. Place in the refrigerator to cool. Curd will last a week in the fridge or you can freeze it for a later use!
Light & Bright Recipes
Bright-green leeks to earthy sunchokes, and colorful radicchio to punchy citrus, this week’s box shakes off the winter chill with a gorgeous array of light and bright flavors. Also including other colorful favorites like baby red beets, licorice-y fennel, iron-rich spinach and salad greens, plus red onions and creamy Hakurei turnips, the lineup is rounded out by smokey Jack Mountain pork chops, golden wildflower honey, a savory rosemary sea salt bread loaf, fragrant garden-grown herbs, and eggs from our heritage breed hens. Crack open your box, throw on an apron and enjoy all this bright box has to offer!
Here are a few recipe ideas for the week:
Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any winter meal.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.
Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this winter salad celebrates the classic combination of fennel and radicchio.
Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple and fresh.
Lemon-Ricottone Pasta with Spinach
This light and luscious pasta would be fabulous served alongside a seared pork chop this week.
Lemon-Ricottone Pasta with Spinach
This light and luscious pasta would be fabulous served alongside a seared pork chop this week.
Ingredients:
½ pound pasta such as linguine or fettuccine
1 cup Bellsong ricottone cheese
8 ounces loose leaf spinach, washed
⅓ cup grated Parmesan cheese, plus extra for serving
1 lemon, zest and juice
3 lemon wedges, to serve
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Sea salt and fresh ground black pepper, to taste
Method:
1. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
2. In a medium bowl, combine ricottone, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with ¼ teaspoon of salt and a good pinch of pepper. Stir until well combined, taste and make sure you’re happy with the seasoning.
3. In the last minute of the pasta’s cooking time, reserve ½ cup of the cooking water, then add spinach to the pot. Stir well and push the leaves down to submerge them in water.
4. After 1 minute, drain and return pasta and spinach to the same pot. Add the ricottone sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired.
