Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!
Ingredients:
1 bunch mustard greens, trimmed and chopped
½ cup chopped pecans
¼ cup pumpkin seeds
¼ cup sunflower seeds
6 cloves garlic, crushed
½ teaspoon sea salt
1½ cups extra virgin olive oil
Method:
1. Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. (If you’re short on time, you can substitute roasted nuts and seeds.)
2. Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.
3. Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.
A Taste of Italian Summer Recipes
Crafted from tender basil leaves, sweet pine nuts, extra-virgin olive oil, Grana-style cheese, fragrant garlic and a kiss of sea salt, classic Genovese pesto is a true taste of summer—and our weekly delivery comes complete with the ingredients to craft your own incredibly fresh version. Accompanied by imported orecchiette pasta and fresh Italian Rustica bread to pair with that glorious pesto, this summery lineup also includes farm-fresh eggs, heirloom tomatoes, a crisp rosé and beautifully ripe plums. Mangia!
Here are a few recipe ideas for the week:
Classic Basil Pesto
Toss it on pasta, stir into salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!
Frisée Salad with Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!
Spring Color Recipes
Eat the rainbow: This week’s lineup is truly color-rich, from yellow-red Rainier cherries and pink radishes to golden German Butterball potatoes and bright Cara Cara oranges, plus a plethora of spring greens like arugula, Lacinato kale and rainbow Swiss chard, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Fairhaven Mill organic buckwheat flour, herb-kissed fromage blanc, Gruyère cheese bread and both hen’s and duck’s eggs—enjoy!
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious fromage blanc!)
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.
Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.
Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled or roasted vegetables.
Mediterranean Recipes
From asparagus and French radishes to chive blossoms and crisp Little Gem and Cegolaine lettuces, this week’s box is a beautiful display of spring’s best offerings. Use these provisions and more to help craft a delicious Mediterranean-inspired feast, with ingredients for a satisfying baked orzo, plus gorgeous sheep’s milk feta cheese, fresh oregano, sweet peppers and crisp cucumbers, all to go alongside in a salad. This refreshing lineup also features sliced multigrain bread, farm-fresh eggs and our housemade lemon polenta cake mix, so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Mediterranean-Inspired Spring Salad
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!
Baked Orzo
This hearty baked orzo recipe is incredibly satisfying!
Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!
Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
