Bucatini Pasta with Italian Sausage & Sautéed Fiddleheads

Everyone will be asking for seconds of this extremely satisfying dish.

Ingredients:
1 pound fresh pasta of your choice, such as this week’s bucatini
1 sweet onion, peeled and diced
4 cloves garlic, finely minced
2 cups fiddlehead ferns, washed and patted dry with a paper towel
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 tablespoons freshly-chopped herbs, such as a combination of basil, parsley and oregano
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.

2. Meanwhile, slice the Italian sausage links into bite-sized rounds and cook in a large skillet over medium-high heat until cooked through and no longer pink on the inside. Remove the sausage to a plate and set aside.

3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in the onion, garlic and fiddleheads and sauté until tender, about 4-5 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.

4. Add the pasta and sausage back into the skillet and toss to combine with the fiddlehead-kale mixture; seasoning with salt and pepper. Add in the herbs and toss once more; if the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.

Bacon, Onion & Herb Quiche

Light and bright, with a touch of smokiness courtesy of the bacon, this quiche is bound to be a sure-fire hit.

Ingredients:
1 pie crust, either homemade or store-bought
6 thick slices bacon, diced
1 medium yellow onion, diced small
6 large eggs
1 cup whole milk
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
½ cup shredded mozzarella cheese
4 ounces crumbled goat cheese
Sliced green onions, for topping
Sea salt and fresh ground pepper, to taste

Method:
1. Preheat the oven to 400°. If you’re using a refrigerated pie crust (store-bought or homemade), add it to your pie plate and keep cold in the fridge until ready to use. If you’re using a frozen pie crust, keep frozen until ready to bake.

2. In a 12-inch skillet, cook bacon until crisp. Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet. Add in the onions and sauté in the bacon fat until translucent and lightly browned. Remove from the heat and set aside to cool slightly.

3. In a large bowl whisk together the eggs, milk, rosemary, thyme, kosher salt, and black pepper. Whisk until the mixture is smooth.

4. Take out your pie crust and scatter the bacon and onions evenly along the bottom of the pie crust. Gently pour the egg mixture over top of the onions and bacon. Sprinkle the mozzarella and goat cheese into the quiche.

5. Place your quiche onto a baking sheet (this just helps in case of spills) and place it into the oven and bake for about 45-50 minutes. (The quiche is done when the middle seems set and the crust edges are browned.) Let rest for about 15 minutes before serving.

Roasted Cipollini Onions

These tender little onions are fabulous mixed into scrambled eggs.


Ingredients:
4 tablespoons butter
1 pounds Cipollini onions, peeled and trimmed
Sea salt and fresh ground pepper

Method:
1. Adjust oven rack to center position and preheat oven to 325°.

2. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.

Good Morning Recipes

Rise and shine—it’s breakfast time! This weekend, cozy up to a brunch-themed box that stars such farmhouse favorites as smoky organic bacon, farm-fresh eggs from our heritage breed hens, and hearty and healthful multigrain bread, plus bubbly prosecco, Dick Taylor drinking chocolate and our housemade crème fraîche. Also accented by French Breakfast radishes, purple sprouting broccoli, sweet Italian peppers, pears, kiwi berries and last of the season heirloom tomatoes, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this quiche is bound to be a sure-fire hit.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.

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

Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.

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