Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as colorful radishes, romanesco, Cosmic Queen Oyster mushrooms and sunflower shoots, plus bright red rhubarb, Cara Cara oranges and Meyer lemons. Also featuring fresh lemon-pepper linguine, a French baguette and our own Nonna Pat’s traditional eggplant caponata, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!
Here are some recipe ideas for the week:
Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Garlicky Braised Greens
This flavor-packed side dish can be prepared with pretty much any hearty green.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.
As perhaps more of us are cuddled up at home here (we sincerely hope you and yours are well!), now feels like just the time for a bowl of warm, comforting bowl soup, yes? Get cozy with our signature handcrafted tomato soup this week, perfectly complemented by fixings for a seriously-melty sandwich made from nutty Fontina and bread kissed with rich Gruyère cheese. Also included: Organic daffodils, a whimsical Swedish dish towel and Sauk Farm’s apple Verjus, which is sure to complement the box’s beautiful bevy of salad greens, too.
Here are a few recipe ideas for the week:
Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!
Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch.
Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
