Lots of Love Recipes
In honor of Valentine’s Day, this week’s box embraces two of our greatest passions: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this mix-and-match menu is fit for sharing with flaky smoked salmon and Ikura salmon caviar roe, plus Marcona almonds, charcoal parchment crackers and Italian-style Caciotta cheese, all to set out for some sweet sampling. Also included: Fresh pumpernickel bread, Tunawerth creamery Greek yogurt, extra-virgin olive oil and fresh produce such as baby leeks, salad greens and winter squash, as well as a raspberry-kissed chocolate bar and festive sugar cookies to end your evening with a little extra love.
Here are some recipe ideas for the week:
Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.
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 savory.
Smoked Salmon & Baby Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic pretty much any time of day!
Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.
Italian Parsley-Caper Vinaigrette
This pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables, or served with this week’s array of Valentine’s Day bites!
Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.
Ingredients:
2 tablespoons salted butter
1 large minced garlic clove
3 cups torn pumpernickel bread
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Microwave the butter and minced garlic clove in a microwave-safe bowl on high until butter is melted, about 30 seconds.
2. Spread the torn pumpernickel bread on a baking sheet. Drizzle with the butter mixture; toss to coat. Bake in a preheated oven for 8 to 10 minutes, until crisp. Season with salt and pepper; store in an airtight container until ready to use.
‘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.
