As we greet the arrival of April with hope for healthier days ahead, we continue to be comforted by the signs of spring spotted around us here at the farm, and found in your box, too. Thus, this week’s Italian-inspired selection features a risotto kit complete with earthy baby Shiitake mushrooms, chicken stock and Arborio rice, plus Italian Rustica bread and a plethora of spring greens like pea shoots, arugula and Lacinato kale—just unpack your box, uncork a French red and find some fresh inspiration for the month ahead.
Here are a few recipe ideas for the week:
Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!
Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!
This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken or crudité.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Fit for brunch, lunch and beyond, this week’s box is inspired by the bright flavors of Spain, starring our savory tomato jam, spicy chorizo sausage links from Skagit River Ranch and a take on the classic Spanish tortilla that mixes farm-fresh eggs with fragrant rosemary and salty pancetta. Also included: Seasonal produce such as Cara Cara oranges, peppery arugula and pink Cipollini onions, plus Kalamata olive bread and spring daffodils to further brighten your home. Enjoy!
Here are a few recipe ideas for the week:
Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Roasted Acorn Squash
Buttery and incredibly delicious, winter squash is wonderful roasted with just a touch of brown sugar.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.
Rosemary-Honey Marinated Oranges
Crafted with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!
2 tablespoons olive oil
2 medium-large leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.
2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.
There’s nothing quite like a lazy July lunch spent lingering over the freshest flavors of the season while also enjoying a hearty dose of those blissful summer rays. This week’s box has you all set for such an experience with a soup and salad-ready lineup starring our housemade chili con carne—crafted from organic grass-fed beef, pinto beans and a signature blend of spices—plus, sea salt-kissed Pomodoro bread, a French Rosé and all the ingredients to whip up a white polenta-topped peach cobbler for dessert. Enjoy!
Here are some recipe ideas for the week:
Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Peach Cobbler with White Polenta Crust
It’s hard to beat this classic summer dessert—just add vanilla ice cream!