Sweet Sunshine Recipes

Sunny days have returned! Fittingly, this week’s box pays homage to the best spring ingredients—artichokes, spring onions and Tokyo Market turnips—while looking forward to summer with the first crop of locally-grown strawberries. Also included in this sunny lineup: Ingredients for a beautiful beet and fennel salad, plus fresh shortcakes from Snohomish Bakery and housemade crème fraîche to end the meal on a sweet note.

Here are a few recipes ideas for the week:

Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!

Chioggia Beet Salad with Chevre & Shaved Fennel
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Baby Red Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.

Fall Sunday Supper Recipes

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In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Hearty semolina pasta tossed with our Nonna Pat’s spicy-savory Puttanesca tomato sauce and Italian chicken sausage, plus rustic Italian bread and an apple-pear fruit crisp for dessert. Side dish-worthy produce like fall Acorn squash, Cremini mushrooms and cauliflower round out this robust Italian meal.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to a salad of baby spinach greens.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.

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

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Pear-Apple Crisp
A quick and easy dessert using fresh apples and pears: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Cozy Sunday Supper Recipes

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In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: A hearty rigatoni pasta tossed with our Nonna Pat’s luscious tomato sauce, Italian chicken sausage, capers and olives, plus sun-dried tomato-kissed Pomodoro bread accompanied by a smooth Argentinian Malbec. Side dish-worthy produce including fall Sweet Dumpling and Delicata squash, bunched beets and Italian puntarelle round out this robust Italian meal.

Here are a few recipe ideas for the week:

Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers
Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.

Fall Vegetable Ciambotta
This traditional Italian-style stew makes for a lovely side dish to this week’s pasta.

Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.

Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.

Lemon & Butter-Braised Beet Greens
This side makes lovely use of incredibly tender, often-overlooked, beet greens.

Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers

Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.

Ingredients:
1 pound rigatoni pasta
1 jar Nonna Pat’s marinara sauce
1 pound chicken Italian sausage
¼ cup olives, pitted and sliced (optional)
2-3 tablespoons capers, rinsed
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving

Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.

2. Meanwhile, cook chicken Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, marinara sauce, capers and olives (if using), along with butter, tossing to combine. Add a little of the reserved pasta cooking water if pasta mixture is dry. To serve, sprinkle with fresh parsley and grated Grana cheese.

this week's recipes
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