Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
1. Preheat oven to 400°.
2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.
3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.
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!
As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—like smoky Skagit River Ranch bacon and fragrant fresh sage to accent a beautiful bowl of piping-hot Jacob’s Cattle beans, plus Pain au Levain bread, lively Tuscan red wine and a vibrant produce selection that includes zucchini, Tropea onions, broccolini and Supersweet corn. Also complemented by farm-fresh eggs and Chanterelle mushrooms, this box is a lovely snapshot of the season at its best.
Here are a few recipe ideas for the week:
Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!
Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted seeds, this salad is both colorful and satisfying.
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.