Gather ‘Round the Raclette Recipes

This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Traditional raclette cheese draped over farm-fresh favorites including German Butterball potatoes, smoky Italian speck and our housemade cornichons and pickled onions. Also included: Raspberry-streusel shortbread, a medley of produce like apples, red beets and leeks, plus your own mini raclette-maker to melt that ooey, gooey cheese right at the table.

Here are a few recipe ideas for the week:

How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!

Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.

Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a salad.

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Broccolini with Vin Cotto
Coated in a Balsamic vinegar glaze, garlic-flecked broccolini make for a warm, homey side dish.

Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

How-To: Make Raclette

Let everyone assemble their own platter of provisions to top with melty raclette cheese!

Ingredients:
Boiled, braised or roasted potatoes
Speck, sliced
Pickled onions
Cornichons
Raclette cheese

Tools:
Boska Holland Mini Raclette Partyclette

Method:
1. First assemble all your prep ingredients and lay them out on the table, allowing everyone to pick their favorite options. (We recommend a little of everything included in this week’s kit!)

2. Light the tea candles that come with the Partyclette, place in the base and set it on the table, letting the flames start to heat up the pan surface. When warm, place a healthy slice or two of raclette cheese in the Partyclette.

3. Once melted, use the spatula to carefully lift out a serving of cheese and then place it atop your plate of provisions. Enjoy right away and keep on heating up cheese to add to more plates!

Italian Summer Recipes

The Italian summer calls to mind visions of a crisp glass of wine, homemade pasta and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with locally-crafted bucatini pasta to toss with baby Shiitake mushrooms, plus fresh sourdough bread and a bevy of beautiful salad greens and ingredients like beets, spring onions, green beans and sugar snap peas. Also included for this relaxed, refreshing meal: Even more summer berries, this time the first of the blueberries and then super-sweet cherries. Mangia!

Here are a few recipe ideas for the week:

Bucatini Pasta with Sautéed Baby Shiitake Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.

Pea Shoot Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Garlic & Ginger Green Beans
This zingy preparation will soon be a new favorite.

Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.

Anise Hyssop Lemonade
Sweetened with an anise hyssop simple syrup, this lemonade is incredibly fragrant.

Simply Satisfying Recipes

Ward off the chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of fall: Fresh, locally-made pasta tossed with gorgeous Portobello mushrooms and Lacinato kale, plus sweet Italian sausage and our housemade Grana-style cheese. Wholesome multigrain bread, Bordeaux-inspired red wine and a toffee chocolate bar add to the appeal to this comforting box, as does a bounty of produce that includes Cipollini onions, winter squash and Chioggia beets—enjoy!

Here are a few recipe ideas for the week:

Pasta with Italian Sausage, Sauteed Kale and Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.

Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.

Roasted Parsnips & Carrots with Cipollini Onions
This simple recipe works well with any number of root vegetables—use whatever you have in your crisper!

Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.

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