Cozy Up Recipes

February continues to chill the bones, so warm yourself body and soul this week with a pasta night starring locally-crafted bucatini pasta kissed with earthy Shiitake mushrooms and homegrown Swiss chard, as well as our signature garlic confit and Grana-style cheese. Also included in this cozy and comforting box: Fresh Challah bread, seasonal favorites such as Seckel pears and Cara Cara oranges, and two snacks fit for Oscar night—certified-organic black popcorn and chocolate coated almonds.

Here are a few recipe ideas for the week:

Bucatini Pasta with Sautéed Red Swiss Chard & Shiitake Mushrooms
Finished with garlic confit and a grating of Grana-style cheese, this wintery pasta is incredibly cozy and satisfying.

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.

Whole-Poached Seckel Pears
These petite little pears are the perfect sweet bite, poached in just a little sugar and cinnamon.

Whole-Poached Seckel Pears

These petite little pears are the perfect sweet bite, poached in just a little sugar and cinnamon.

Ingredients:
1½ cups water
⅓ cup sugar
1 cinnamon stick
7-8 ripe, but still firm, Seckel pears, peeled

Method:
1. In a medium-sized saucepan, add water, sugar and cinnamon stick. Dissolve sugar over medium heat.

2. Add pears, making sure they’re completely submerged, and cook at a gentle simmer, partially covered, for 15 to 20 minutes depending on their size and level of ripeness. Turn off heat (don’t worry if they don’t look completely done, the pears will continue softening as they cool), remove from burner, and let cool in the poaching liquid. The pears can be served warm, at room temperature, or chilled.

Cozy Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Satisfying pasta crafted from orecchiette, organic Italian sausage and iron-rich Swiss chard, plus Pain au Levain bread and our creamy Gorgonzola dressing and tart-sweet cranberries to accent a poached pear dessert. Side dish-worthy produce including fall Delicata squash, radicchio, parsnips and Brussels sprouts round out this robust Italian meal.

Here are a few recipe ideas for the week:

Orecchiette with Italian Sausage & Swiss Chard
Everyone will be asking for seconds of this extremely satisfying dish.

Sage-Infused Butter
Wonderful drizzled on warm bread or tossed with fresh pasta!

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Honey-Poached Pears with Dried Cranberries
This lovely recipe uses honey to draw out the mellow sweetness of pears.

Honey-Poached Pears with Dried Cranberries

This lovely recipe uses honey to draw out the mellow sweetness of pears.

Ingredients:
6 firm but ripe pears, peeled, cored and halved
1 cup honey
2 tablespoons fresh lemon juice
Pinch fine sea salt
½ cup dried cranberries

Method:
1. Combine 2½ cups water, honey, lemon juice, and sea salt in large saucepan. Bring to boil over medium heat, stirring occasionally.

2. Add pears; reduce heat and simmer until tender, turning occasionally, 4 to 6 minutes, depending on ripeness. Using slotted spoon, transfer pears to medium bowl. Boil liquid until reduced to 1 cup syrup, about 22 minutes. Pour syrup over pears. Cover and chill until cold, about 2 hours.

3. Divide pears and syrup among 6 bowls. Top each with a sprinkling of dried cranberries and serve slightly chilled or at room temperature with a dollop of slightly sweetened crème fraîche and a shortbread cookie, if desired.

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