Summery Salads Recipes
As we approach the summer solstice next week, the gardens are bursting to life with vibrant produce and verdant greens indicative of the coming season. Thus, take in the summer splendor with a delivery that is chockablock with mix-and-match salad ingredients—from the likes of green Bibb lettuce, endive frisée, and a mix of microgreens to build on as a base, to faves such as fresh fava beans, red bunching onions, Meyer lemons, baby golden beets, and peppery nasturtium flowers to add on as you please. Also included: Farm-fresh eggs, Italian Rustica bread, dried plums, and vinaigrette-ready preserved lemons crafted in the farmstead kitchen; whether you’re celebrating Dads or grads this week, we hope you enjoy this plant-powered menu!
Here are a few recipe ideas for the week:
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Citrusy Golden Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens!
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fava beans.
Ode to the Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, as they are delicious served scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs to go along with those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: organic breakfast sausages from Skagit River Ranch, fresh Challah bread, housemade crème fraîche, and orange marmalade—plus, a bevy of fresh produce like asparagus, pea tendrils and bright citrus, this breakfast-themed box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Flavors of Morocco Recipes
Light, bright and spiced with alluring fragrance, Moroccan cuisine is defined by robust flavors and textured dishes, all of which we bring to you in this week’s box. With our own rich and savory shakshuka, gorgeous preserved lemons, peppery extra virgin olive-oil, plump sultanas, pitted green olives, and a sweet, floral spice blend that channels traditional ras el hanout, this delivery is sure to perk up your taste buds, also featuring red radishes, golden beets, leeks and a bevy of spring greens like crunchy pea shoots and colorful rainbow Swiss chard.
Here are a few recipe ideas for the week:
Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!
Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Rainbow Swiss Chard with Preserved Lemon Vinaigrette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.
