Sautéed Leeks & Oyster Mushrooms

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

Ingredients:
2 tablespoons butter
2 leeks, sliced crosswise and rinsed well
2 pounds Oyster mushrooms, rinsed and sliced
Sea salt
Freshly-chopped herbs, such as parsley and thyme

Method:
1. Melt the butter in a large skillet over medium heat. Add mushrooms, sprinkle with ½ teaspoon of salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes.

2. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add the herbs and stir until fragrant, about 30 seconds. Serve immediately.

Roasted Oyster Mushrooms

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

Ingredients:
1½ pounds Oyster mushrooms, halved if large
4 tablespoons cold unsalted butter, diced
½ cup chicken stock
¼ cup olive oil
Freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°.

2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.

3. Roast the mushrooms in the center of the oven for about 20 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.

Springtime Brunch Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Italian sausage, locally-crafted oat and pecan breakfast cookies and farm-fresh eggs to fry, poach or scramble as you please. Accented by bittersweet chocolate Bosc pear sauce, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, Oyster mushrooms and spring onions, this breakfast is fit for a leisurely gathering—complete with a bottle of crisp Prosecco to share.

Here are a few recipe ideas for the week:

Scrambled Eggs with Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.

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.

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants and toast.

Honey-Lemon Dressing
This bright and light dressing is wonderful tossed with spring spinach greens, or even with roasted veggies for an unexpected touch!

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Monday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Brussels sprouts and Lacinato kale, plus garden-fresh herbs and peppery arugula greens. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Imported beer, our housemade Irish carrot soup and soda bread kissed with flavorful raisins and caraway seed.

Here are a few recipe ideas for the week:

Potato-Leek Soup
This classic Julia Child recipe is always a home run!

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots cookbook is a snap to do-ahead.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Roasted Cauliflower & Carrots with Mustard-Caper Vinaigrette
Tossed with our bright housemade vinaigrette, this makes for a super supper side.

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

Cauliflower Purée
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.

Rosemary-Honey Marinated Oranges
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!

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