Pac Choi with Garlic

Fragrant garlic lends big flavor to sautéed pac choi greens.

Ingredients:
1 bunch pac choi
1 tablespoon olive oil
3 cloves garlic
⅛ cup chicken stock or white wine
Sea salt and fresh ground pepper

Method:
1. Start by trimming the stem off, just the end, to ensure the pac choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic. Heat olive oil in wok or frying pan. Add the garlic to the heated pan.

3. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When it becomes fragrant and light golden brown, add the pac choi leaves.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

*Variation: This dish is also lovely topped with sautéed mushrooms.

Simply Delicious Recipes

This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!

Here are a few recipe ideas for the week:

Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

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

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

Rainy Day Comforts Recipes

There’s nothing quite so gratifying after a wet, chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade wild mushroom soup, which is simmered in a savory chicken broth with cauliflower and farm-fresh herbs. Paired with Gruyère cheese bread and fall-fresh produce ranging from leeks and Lacinato kale to Delicata squash, plus stellar salad provisions like orchard apples and creamy blue cheese, this menu will satisfy both body and soul.

Here are a few recipe ideas for the week:

Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.

Radicchio Salad with Fennel & Blood Orange
This crisp, citrus-kissed salad is just beautiful.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Glorious May Recipes

The arrival of May means spring truly is in swing as we are starting to see warmer weather forecasts and various crops beginning to ripen in the garden. This week, enjoy spring in all its glory with a wonderful assortment of produce ranging from locally-foraged morel mushrooms and baby butter lettuces to pac choi and herbs like mint, chives and parsley. Also included: Fresh challah bread, our handcrafted chicken stock and a truly-special Grana-style cheese that’s been aging in the cheese cave for three years. Enjoy!

Here are some recipe ideas for the week:

Grilled Asparagus with Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of fresh herbs and white balsamic vinegar.

Lemon-Lime Curd
This classic curd recipe from Gourmet magazine will soon be a new favorite!

Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a sunny spring afternoon.

Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!

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