Southern Classics Recipes

From fresh cornbread and pimento cheese to red beans and basmati rice paired with spicy Andouille sausage, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like pea tendrils, Hakurei turnips and spring rhubarb. This comforting box also features sweet pickled vegetables, Challah bread and fresh-cut daffodils to complement this most-classic, down-home spread.

Here are a few recipe ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!

Spring Salad with Deviled Egg Vinaigrette
This colorful salad puts both egg yolks and whites to delicious use.

Deviled Eggs
Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Rhubarb Bread Pudding
A springtime take on classic bread pudding!

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini slices with crumbled goat cheese; or, add it to your morning oatmeal for an unexpected touch!

Cajun Spice Recipes

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From sweet cornbread and spicy Andouille sausage to premium red beans and jasmine rice, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including parsnips, celery root and carrots, plus both black and purple Daikon radishes. The boldly-assertive menu also features a robust Spanish red-blend wine, nutty whole grain loaf and hearty Swiss chard to serve alongside these Cajun favorites.

Here are a few recipe ideas for the week:

Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s classic Southern fare.

Roasted Root Vegetables with Balsamic Vinegar
Tossed with fresh thyme, parsley and butter, plus a splash of balsamic vinegar, this recipe works well with any number of root vegetables.

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Cajun Flavor Recipes

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From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including radishes, beets and mixed baby lettuces. The boldly-assertive menu also features quick-pickled okra and a luscious red wine to serve alongside these Cajun favorites.

Here are a few recipe ideas for the week:

Classic Red Beans & Rice
This Southern staple is finished with Andouille sausage and our own spicy tomato-pepper base.

Beet Salad with Chive Blossom-Honey Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.

Lemon & Butter-Braised Beet Greens
This side makes lovely use of often-overlooked, incredibly tender, beet greens.

Mint Lemonade
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!

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