Home for the Holidays Recipes
Take a break from the holiday hustle: In the grand tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a simple, satisfying meal to share with your nearest and dearest—from Nonna’s own handcrafted marinara sauce and fresh semolina spaghetti to fresh pillowy focaccia bread and a lovely French Pinot Noir to serve alongside. Also included: Nutty Grana-style cheese from the creamery, sweet and spicy Italian-style cookies and a plethora of winter’s produce that includes curly kale, hybrid winter squash, pomegranates, apples, pears and more. Happy holidays!
Here are a few recipe ideas for the week:
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table.
Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.
Roasted Carrots & Parsnips with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Preserved Lemons
Toss these preserved beauties with roasted fingerlings potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.
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.
Ingredients:
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
Method:
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.
Supplies:
1 pomegranate
Sharp kitchen knife
Medium-sized mixing bowl
Method:
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.
