Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Ingredients:
1 pound Brussels sprouts
1 pear, halved and cored
3 tablespoons olive oil
¼ cup shelled pistachios, chopped
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. Place Brussels sprouts on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Then, place pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
2. Roast for about 20 minutes, then turn the Brussels sprouts with a metal spatula so that both sides will get caramelized. After another 10 minutes, turn the Brussels sprouts again, also flipping the pear slices. Reduce the oven heat to 375°.
3. Add pistachios to the pan to toast slightly, removing the baking sheet from the oven after 5 minutes. Squeeze lemon juice directly over all the ingredients, then use a spatula to roughly chop pear halves. Toss thoroughly, check for seasoning, and serve warm.
Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 D’Anjou pear, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
Cozy & Comforting Recipes
Happy New Year! Cozy up to our first delivery of the year, which features our handcrafted tomato soup, plus freshly-baked Gruyère cheese bread and our light and bright citronette to drizzle over this week’s bounty of greens. Also accented by produce like leeks, Brussels sprouts and carrots, plus farm-fresh eggs, fragrant herbs and cocoa nib granola, this lineup is sure to help you start your year off right.
Here are a few recipe ideas for the week:
Cara Cara Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to any dinner lineup.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses the squash with a rich, wonderful flavor.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Leek & Mushroom Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Very Merry Recipes
Pour yourself a glass of wine, invite over a few friends, and cuddle up on the couch to enjoy a festive sampling thanks to this week’s lineup of antipasti-ready bites—think housemade eggplant caponata spooned over crackly crostini, smoky-and spicy crepinette salami, Marcona almonds and imported Italian charcoal parchment crackers, plus wintery produce that ranges from Cara Cara oranges and Brussels sprouts to mixed radicchio and Robin’s Koginut squash. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs, and even a petite gingerbread house kit to make it a holly jolly evening indeed.
Here are a few recipe ideas for the week:
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent served on crostini along with a soft cheese.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
