Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!
Ingredients:
2 tablespoons olive oil
½ onion, diced
3 cloves garlic, minced
½ preserved lemon, rinsed, flesh removed and finely diced
4 cups chicken broth
1 bay leaf
1 tablespoon La Boîte Tangier N.23 Spice Blend
2 cups uncooked white rice
2 cups cooked chickpeas
½ cup sultanas
¼ cup fresh parsley, minced
Method:
1. Heat the olive oil in a Dutch oven over medium heat. Sauté the onion, and garlic for a few minutes until the onion begins to sweat.
2. Add the preserved lemon and chicken broth. Bring to a boil and add the bay leaf, spice blend, and chickpeas. Simmer, covered, over medium or medium low heat until the liquid is absorbed and the rice is tender. Fluff and add the sultanas and fresh parsley; serve warm or at room temperature.
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.
Simply Delicious Recipes
This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!
Here are a few recipe ideas for the week:
Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.
Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.
Roasted Fingerling Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!
Spring Risotto Night
It’s the perfect match: Rich and comforting, yet bright and light, this week’s risotto-themed box is a beautiful blend of fresh flavors. Have fun experimenting in the kitchen with all the provisions for a risotto accented by our housemade chicken stock, easy-to-make preserved Meyer lemons and your choice of toppings, plus Pain au Levain bread, France’s signature Pommery mustard, farm-fresh eggs and spring favorites such as spinach, pea shoots, radishes, beets and fragrant herbs. Enjoy!
Here are a few recipe ideas for the week:
Lemon Risotto
This risotto showcases bright lemon flavors—just remember to keep stirring!
Preserved Meyer Lemons
Use these preserves in this week’s risotto, or whisk the pulp into a salad dressing or a Bloody Mary.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s risotto.
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spring greens, this potato salad boasts big, bold flavor.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard would be wonderful served alongside warm sugar cookies.
