Butter Lettuce Salad with Goat Cheese & Pomegranate Seeds

Tossed with our crisp apple cider vinaigrette, this lovely salad pairs well with a variety of main dishes.

6 cups loosely-packed butter lettuce leaves, washed, dried and torn into bite-size pieces
¼ crumbled goat cheese
½ cup pomegranate seeds
F&L apple cider vinaigrette
Fresh ground pepper

1. Arrange salad greens in a large serving bowl. Drizzle with about ¼ cup of the vinaigrette, and toss to combine.

2. Top with goat cheese and pomegranate. Taste, add more dressing as desired, and season with fresh ground pepper.

‘Tis the Season Recipes

The first week of December has brought the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and icy mornings. Come in from the cold and take a much-deserved break this week with provisions for an cozy pasta supper—earthy mushroom confit, handmade bucatini and pumpernickel bread—plus our housemade Southwestern turkey soup to fuel you up for a quick lunch. Accompanied by winter produce such as Red Kuri squash, Lacinato kale and Chantenay carrots, plus creamy blue cheese salad dressing and locally-grown chestnuts, this box will do wonders to buoy the holiday spirit.

Here are a few recipe ideas for the week:

Bucatini with Red Kuri Squash, Kale & Mushroom Confit
The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Maple Ginger Red Kuri Squash
You’ll love this unique flavor combination!

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered on a Lacinato kale salad.

How-To: De-Seed a Pomegranate

Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.

1 pomegranate
Sharp kitchen knife
Medium-sized mixing bowl

1. Using the knife, slice the pomegranate in half on a plastic cutting board. (The juice will stain a wood board.)

2. Fill the mixing bowl halfway with lukewarm tap water and drop in both fruit halves. Let sit for 1 minutes, then gently start peeling away outer rind and white fleshy albedo with your hands. As you peel, the seeds will sink to the bottom of the bowl, while rind and albedo will rinse to the top.

3. Remove all rind and albedo, then drain excess water from the bowl. Reserve seeds.

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Winter’s Best Recipes


This week’s delivery celebrates the season’s freshest offerings, from a savory gratin packed with roasted potatoes, cauliflower, Swiss chard and more, to salad greens topped with blue cheese crumbles, juicy pomegranate seeds and our pear vinaigrette. Complemented by produce both savory-crisp (carrots, squash and Brussels sprouts) and sweet (Meyer lemons and ripe pears), plus our signature pickled raisins, cranberry-cherry compound butter and pumpernickel bread, the weeknight-friendly menu is bursting with hearty flavor.

Here are a few recipes ideas for the week:

Mizuna Greens with Candied Pecans & Pear Vinaigrette
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.

How-To: De-seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.

Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

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