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.

Baking Spirits Bright

‘Tis the season—to bake! This week’s box embraces the beloved holiday pastime with an array of provisions to help you whip up some of your favorite seasonal treats, featuring such all-star ingredients as organic all-purpose flour, extra-dark chocolate baking chips, marzipan paste, Northwest-grown hazelnuts and a warming spice mix. Also including farm-fresh eggs, fromage blanc from our in-house creamery and multigrain bread, plus a host of fresh produce like Black FutSu squash, fingerling potatoes, leeks, and hearty radicchio greens, as well as fragrant herbs, this delivery has things looking very merry and bright, indeed.

Here are a few recipe ideas for the week:

Tarte Normande
A French classic, featuring orchard-grown apples, a buttery short crust pastry, and a splash of apple brandy.

Chocolate Hazelnut Shortbread Sandwich Cookies
Accented by a creamy, chocolatey Nutella filling, these lovely shortbread cookies from Ina Garten of The Barefoot Contessa are always a hit.

Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe can be used in both your sweet and savory baking.

Lemon Bars
Finish off your week of baking with these bright bars!

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!

Apple-Pear Galette with Hazelnut Crumb Topping

This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.

Ingredients:
1 ball Butter Pie Dough, chilled (see recipe)
2 Gala apples
1 red d’Anjou pear
2 tablespoons sugar
½ teaspoon cinnamon
Hazelnut crumb topping (see below)

Topping:
1 cup toasted hazelnuts, thoroughly cooled
⅔ cup sugar
¾ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon cinnamon
½ cup (1 stick) cold unsalted butter, cut into ¼-inch pieces

Method:
1. To prepare the topping: Place the toasted hazelnuts and sugar in a food processor and pulse until the nuts are well chopped. Add the flour, salt, and cinnamon and pulse again to mix. Remove the lid and scatter the butter over the dry ingredients. Pulse until the mixture resembles medium-fine crumbs. Refrigerate until ready to use.

2. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a bowl, toss the fruit slices with the sugar and cinnamon.

3. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the fruit slices over the pastry to within an inch of the edge. Top the fruit with the hazelnut crumb topping and spread out in an even layer (you may have leftover topping). Fold the pastry edge up and over the fruit to create a 1-inch border.

4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the fruit is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Good Morning Recipes

Rise and shine—it’s breakfast time! This weekend, cozy up to a brunch-themed box that stars such farmhouse favorites as smoky organic bacon, farm-fresh eggs from our heritage breed hens, and hearty and healthful multigrain bread, plus bubbly prosecco, Dick Taylor drinking chocolate and our housemade crème fraîche. Also accented by French Breakfast radishes, purple sprouting broccoli, sweet Italian peppers, pears, kiwi berries and last of the season heirloom tomatoes, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this quiche is bound to be a sure-fire hit.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.

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