Garlic & Ginger Green Beans
This zingy preparation will soon be a new favorite.
Ingredients:
1 pound green beans
1 tablespoon sesame oil
1 tablespoon olive oil
2 teaspoons fresh ginger root, minced
2 garlic cloves, minced
1 tablespoon soy sauce
1 tablespoon water
Pinch of red pepper flakes
Method:
1. Blanch green beans in a large pot of boiling water for 5 minutes until just tender and then drain and cool the beans with a rinse of cold water.
2. In a large sauté pan heat the sesame and olive oils over medium heat until shimmering. Add the ginger root and garlic and sauté for 1 minute until both are soft and fragrant. Add in beans, soy sauce, water and red pepper flakes and cook until the liquid is dissolved. Remove from heat and serve immediately.
Italian Romance Recipes
Bask in your love this Valentine’s Day with a leisurely, luscious dinner fit for two: Start with a crisp glass of Riesling and warm, sun-dried tomato-kissed Pomodoro bread, then linger over handcrafted pasta tossed with our Nonna Pat’s spicy-savory Puttanesca sauce and freshly-grated Grana-style cheese. Also included in this week’s box: Farm-fresh eggs, spinach salad greens and seasonal produce including kale, cauliflower and winter squash.
Here are a few recipes ideas for the week:
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright, yet rich, finish to salads.
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Roasted Winter Squash
Buttery and incredibly delicious, winter squash such as Delicata or Acorn are wonderful roasted with just a touch of brown sugar and red pepper flakes.
Sautéed Kale with Garlic and Vinegar
Tossed with just a hint of garlic and vinegar, this Vitamin K-rich dish is sublime served with pasta. (Hint: This basic method works equally well for all leafy greens!)
Summering in France Recipes
Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce, creamy hard-boiled eggs and briny accents like black olives and protein-rich tuna. This week’s box celebrates the summer staple with local and imported ingredients to create your own version, plus a plethora of summery herbs and compound herb butter, a bright Rosé and beautiful local blueberries and cherries.
Here are a few recipe ideas for the week:
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Summer Squash Ribbons with Lemon & Mint
This adaptation from a beloved Alice Waters’ recipe is seasoned with just the right amount of fragrant basil and zesty lemon.
Cabbage Salad with Radish & Turnip
A summery twist on classic coleslaw!
Panzanella Salad with Cherry Tomatoes & Basil
This flavorful salad is a wonderful way to use up the odds and ends from this week’s Niçoise.
Fresh Start Recipes
Happy New Year! Get 2015 off to a healthy start with this week’s box featuring a rustic, produce-packed soup topped with our own silky Grana cheese, nutty 7-grain bread and fresh, seasonal vegetables including Lacinato kale, parsnips and more. Coupled with a robust Italian wine, golden wildflower honey and farm-fresh eggs from our flock of heritage breed hens, this beautiful winter menu is both richly flavorful and resolution friendly.
Grana Cheese with Honey & Red Pepper Flakes
The success of this incredibly-simple appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Roasted Kohlrabi & Kabocha Squash
This beautiful side dish boasts a sweet, earthy flavor that pairs well with poultry or pork.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter produce staples like carrots and parsnips.
Fruit Crisp
A quick and easy dessert using apples, pears or berries: Simply toss the fruit with cornstarch and sugar, then sprinkle with the savory-sweet topping from this week’s box.
