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.
Good Morning Recipes
Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!
Here are a few recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Roasted Fingerling Potatoes, Chile Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
