Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette

A light, bright, and refreshing addition to any brunch lineup.

Ingredients:
4 large handfuls of salad greens, such as mix of this week’s Lacinato kale and red-veined sorrel greens, washed and torn or chopped into bite-sized pieces
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
⅓ cup goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup pomegranate arils
F&L citronette
Fresh ground pepper

Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.

2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, goat cheese, pomegranate arils and warm almonds.

3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season generously with fresh ground pepper.

Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of lovingly-crafted accoutrements that range from tart-sweet cranberry sauce and housemade cornichons to freshly-baked multigrain bread, stollen fruit loaf and festive gingerbread figurines. Also included in this holiday lineup: dried Porcini mushrooms, imported pasta, farm-fresh eggs, chocolate-coated cherries and seasonal produce that includes carrots, baby red beets, Huckleberry Gold potatoes, crisp apples, beautiful pears and peppery arugula greens. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your holiday table.

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

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Roasted Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

Beet, Carrot & Pomegranate Salad

This colorful salad is perfect for winter and beyond.

Ingredients:
5-6 beets, cooked and peeled
2-3 carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh Italian parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.

2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.

3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.

Holiday Gatherings Recipes

It’s almost turkey time! And as families, friends and loved ones come together at the table, this week’s box is filled with farm-fresh provisions to make all your holiday entertaining a breeze—everything from our signature turkey brining kit and a wealth of produce like squash, carrots and onions to prep for the big meal to a selection of ingredients like farm-fresh eggs, Skagit River Ranch sausages, Tunawerth cream cheese and cinnamon-raisin bread to whip up a warm and cozy breakfast. Also included: Fragrant herbs, beautiful greens, and a delicious versatile Hot Chocolate from Reims. Here’s to great gatherings!

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Radicchio Salad with Fennel & Blood Orange
This crisp, citrus-kissed salad is just beautiful.

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

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

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