Citrusy Golden Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
8-10 baby golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 20-25 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit and Cara Cara oranges!
Ingredients:
2 cups citrus fruit
6-8 baby fennel bulbs
½ cup good quality olives, green or black
4 tablespoons olive oil
Sea salt
Method:
1. Peel and slice orange or grapefruit into small segments, removing the membrane when you come across it. Reserve half to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can. Reserve some of the green fennel tops for garnish.
2. Toss the fennel, orange slices and olives in a bowl together.
3. In a small separate bowl, combine citrus juice, the extra virgin olive oil and salt and whisk to form an emulsion. Dress the salad with this mixture and garnish with some fennel tops.
Spring Fresh Recipes
As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh lineup bursting with bright greens, pungent herbs and verdant veggies like broccolini and Romanesco cauliflower. Starring our signature housemade cauliflower soup kissed with earthy Porcini mushrooms, plus nutty Gruyère cheese bread, pecan fruit crisp topping, farm-fresh eggs and juicy citrus, this box also springs to life with such healthful produce as Chioggia beets, carrots and Shiitake mushrooms. Enjoy!
Here are a few recipes ideas for the week:
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Fruit Crisp
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
