First Days of Spring Recipes

We did it: Winter has waned and spring is officially here. In such a tough and challenging time, we are extra thankful for the longer daylight hours, offshoots of green and peeks of sunshine this year, as well as the bright spring ingredients included in this week’s lineup—think: micro arugula, pea shoots, leeks and Cosmic Queen Oyster mushrooms. Complemented by locally-crafted bucatini pasta, Pain au Levain bread and our Nonna Pat’s signature tomato sauce, plus Grana-style cheese, blueberry jam and salad-ready Italian vinaigrette, this box is a fitting welcome to the season.

Here are a few recipe ideas for the week:

Pea Shoot & Micro Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!

Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.

Baby Red Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley for freshness and red pepper flakes for heat.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with roasted turnips or potatoes!

Winter into Spring Recipes

No matter if the current iteration of Punxsutawney Phil spots his shadow today or not, the arrival of February means that spring days can’t be too far away. This week, toast to the upcoming season with a sunny, satisfying lineup comprised of our Nonna Pat’s spicy puttanesca sauce, sweet organic Italian sausage and tomato-kissed Pomodoro loaf, as well as fresh produce like gold beets, red Chantenay carrots and Lacinato kale. Also included this week: Our own sourdough starter to use in a bevy of recipes ranging from rolls to hotcakes. To spring!

Here are a few recipe ideas for the week:

Sweet Italian Sausage & Orzo Ribollita
This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted pomodoro bread.

Sourdough Dinner Rolls
Sourdough adds distinct flavor and chewiness to these light, moist and buttery rolls.

Sourdough Focaccia
Top this airy bread with fresh herbs and Parmesan cheese; kalamata olives; or simply with coarse sea salt and fresh ground pepper.

Sourdough Hotcakes
Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are perfect alongside a stack of sourdough hotcakes.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery Sourdough breadcrumbs, these Brussels sprouts are the epitome of comfort food.

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

Sweet Italian Sausage & Orzo Ribollita

This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted Pomodoro bread.

Ingredients:
¼ cup olive oil, plus additional for drizzling over the bread
1 pound sweet Italian sausage
1 yellow onion, peeled and chopped
1 carrot, peeled and chopped
2 cloves garlic, 1 minced and 1 whole
1 quart Nonna Pat’s puttanesca sauce
3 cups chicken stock
1 3-inch Parmesan cheese rind
1 bay leaf
2 tablespoons combined fresh thyme leaves and chopped parsley
1 bunch Lacinato kale, greens removed from ribs and torn into bite-sized pieces
½ cup orzo pasta
4-6 slices pomodoro loaf
Sea salt and fresh ground pepper
Parmesan cheese, for serving

Method:
1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, sausage and minced garlic. Cook, crumbling the sausage into small pieces, until the onion is golden brown and the sausage is cooked through, about 7 minutes. Season well with salt and pepper.

2. Add the puttanesca sauce and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the chicken stock, bay leaf, herbs and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 20 minutes, then add the orzo and kale, and simmer an additional 10 minutes or until the orzo is cooked and kale is wilted.

3. Meanwhile, preheat the oven to 350°. Drizzle the sliced pomodoro bread with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.

Variation: In leiu of the pomodoro bread, free free to sub in the sourdough dinner rolls crafted from this week’s starter!

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