This lovely salad is sure to brighten up even the gloomiest gray day.
1 head Rosalba radicchio, halved, cored and shredded like slaw
2 cups baby arugula
2 cups microgreens
2 Cara Cara oranges, peeled and sliced into thin half-rounds
½ cup Black Spanish radish, shaved with a vegetable peeler
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
2. In a large serving bowl, combine the radicchio, arugula, microgreens, orange rounds and shaved radish.
3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: An appetizer platter of cheeses and olives to nibble as you cook; fresh-baked focaccia to dip in our truffle-infused oil; locally-crafted bucatini pasta topped with organic Italian sausage and Nonna’s marinara sauce; and finally, our signature tiramisu to enjoy for dessert. Also included: Our bright Italian vinaigrette, fresh garden herbs and a lineup of produce favorites like sweet pea shoots, romanesco, parsnips, leeks and Honey tangerines—mangia!
Here are a few recipe ideas for the week:
Bucatini with Italian Sausage & Marinara Sauce
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.
Radicchio & Apple Salad with Italian Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Simple Roasted Romanesco
Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Seasoned with salt and pepper, these leeks make for a satisfying side dish.
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
1 large head Treviso radicchio
¼ cup pitted dates
4 ounces sheep’s milk feta cheese
¼ cup extra-virgin olive oil
2 tablespoons lime juice
Pinch of red pepper flakes
Sea salt and fresh ground pepper, to taste
1. Separate the leaves of the radicchio and rinse and dry thoroughly, then chop the leaves into large chunks. Place in a large serving bowl.
2. Slice the dates into long slivers and sprinkle over the radicchio. Sprinkle a pinch of salt and the red pepper flakes, then drizzle the olive oil over. Squeeze the lime juice and crumble the feta cheese over everything, and grind pepper freshly from a pepper mill. Toss and serve immediately.
Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, smoky chorizo sausage from Skagit River Ranch and a bounty of summer produce to serve alongside, from crisp cabbage and jalapeño pepper to heirloom cherry tomatoes, spicy salad greens and Costata Romanesco zucchini. Also included: Freshly-baked multigrain bread, a crisp French Rosé wine and ripe, juicy Okanogan yellow peaches. Enjoy!
Here are a few recipe ideas for the week:
This simple, flavorful slaw is wonderful piled on top of tacos!
Heirloom Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.