Packed with Produce Recipes
From fennel and French Breakfast radishes to red onions and Cima di Rapa rapini, this week’s box is full of fresh fall provisions! Also including such favorites as sweet potatoes, red onions, celery and sprouting cauliflower, this autumnal splendor is rounded out by fresh-baked Gruyère cheese bread, crunchy peanuts, eggs from our heritage breed hens and beautiful Vanessa grapes, plus fragrant herbs and garden greens. Enjoy!
Here are a few recipe ideas for the week:
Slow-Roasted Celery
This unexpected side is sure to be a new favorite.
Cima di Rapa Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Whipped Sweet Potatoes with Brown Butter and Sage
This velvety, flavorful side complements any fall feast, whether it’s roasted chicken or pork.
Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting, and a little unexpected.
Caramelized Red Onion Jam
This jam is the perfect blend of sweet, tangy, and savory flavors—use it on crostini with goat cheese, as a glaze for meats, or slather it on a sandwich with turkey or brie.
How-To: Roasting Raw Peanuts
Roasting peanuts enhances their flavor, giving them a richer, deeper taste compared to their raw counterparts.
Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
Ingredients:
2 pounds broccoli raab
3 garlic cloves, peeled and minced
⅓ cup olive oil
1 teaspoon sea salt
Lemon wedges
Method:
1. Cut off and discard stem ends from the broccoli raab.
2. Cook the broccoli raab, uncovered, in 2 batches in a 6-8 quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander. (The broccoli raab can be boiled and drained up 6 hours ahead, then covered and chilled. Bring to room temperature before proceeding.)
3. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.
4. Add broccoli raab and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli raab with salt.
Broccoli Rabe with Oil & Garlic
Tender-crisp with loads of texture, this dish gets extra spice courtesy of crushed red pepper and garlic.
Ingredients:
1 pound broccoli rabe
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and sliced
¼ teaspoon crushed red pepper, or to taste
¼ cup water, or as needed
Sea salt
Method:
1. Trim broccoli rabe. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.
2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and ¼ teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
3. Pour ¼ cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.