Hearty, Healthy Italian Recipes

This week’s box is packed with the vibrant flavors of Italy, found in the forms of locally-made bucatini pasta, Italian sausage from Skagit River Ranch, and soft, pillowy focaccia—plus health-boosting, vitamin-rich produce like dried Porcini mushrooms and bright radicchio, plus carrots, Cipollini onions, garlic, fennel and a bevy of citrus fruit. Farm-fresh eggs, our signature chicken stock and freshly-baked lemon knot cookies help finish off this fresh and flavorful Italian lineup; mangia!

Here are a few recipe ideas for the week:

Bucatini Pasta with Italian Sausage & Porcini Mushrooms
Everyone will be asking for seconds of this extremely satisfying dish.

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish or light lunch!

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.

Charred Romano Bean Salad

This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!

Ingredients:
1 pound Romano beans, ends trimmed
Juice and zest of 1 lemon
1 clove garlic, peeled and grated
1 tablespoon Dijon mustard
2 teaspoons fresh oregano, finely chopped
⅓ cup olive oil
⅓ cup crumbled chevre cheese
¼ cup sliced toasted almonds
Sea salt and fresh ground pepper

Method:
1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

2. Bring a large pot of salted water to a boil. Add the Romano beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the beans to an ice bath, then dry on a kitchen towel.

3. Add the beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.

4. Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper. Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the chevre and almonds. Serve warm or at room temperature.

Happy Easter Recipes

Just in time for your upcoming Easter gatherings, this week’s box is filled with bright spring ingredients and light Mediterranean flavors. With provisions such as Kalamata olive bread, tangy Greek yogurt and dry brined Moroccan black olives, and produce like cucumber and baby potatoes, the beautiful lineup also includes all the ingredients for our Nonna Pat’s beloved lemon chicken recipe. Accented by capers and fresh oregano, this holiday-worthy dish features airline chicken oven-roasted with Meyer lemons, garlic and white wine, and we hope it becomes a favorite for your family, too. Happy Easter!

Here are a few recipe ideas for the week:

Nonna Pat’s Oven-Roasted Lemon Chicken
Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.

Roasted Red Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!

Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Tzatziki
This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Meyer Lemon Bars
Finish off your Easter feast with these bright bars!

Nonna Pat’s Oven-Roasted Meyer Lemon Chicken

Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.

Ingredients:
1 whole chicken cut into pieces, or 4-6 breasts
1 Meyer lemon, sliced
Juice of 2 Meyer Lemons
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 cloves garlic, peeled and smashed
1 teaspoon honey
Handful of fresh oregano,
1 bay leaf
3 sprigs of rosemary
½ cup dry white wine
⅓ cup olive oil

Capers and additional oregano, for garnish

Method:
1. With the exception of the chicken and sliced Meyer lemon, mix together the ingredient list in a large gallon-size Ziploc bag. Add the chicken and marinate for at least 6 hours, or up to overnight.

2. Preheat the oven to 350°. Arrange the chicken pieces in a lightly oiled ovenproof dish. Place a lemon slice on top of each piece of chicken and add remaining marinade to the baking pan.

3. Bake in the oven until browned and chicken is cooked through (usually about an hour depending upon the size of the pieces of chicken). Remove from the oven, garnish with capers and additional oregano leaves as desired, and serve.

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