Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Ingredients:
1½ pounds Oyster mushrooms, halved if large
4 tablespoons cold unsalted butter, diced
½ cup chicken stock
¼ cup olive oil
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°.
2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.
3. Roast the mushrooms in the center of the oven for about 20 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
Spring Favorites Recipes
Leeks to radishes, peppery greens to beautiful chive blossoms, this week’s box celebrates some of our favorite flavors of spring, alongside such delicious accoutrements as fresh, creamy chevre cheese, sweet Challah bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup are our own apricot preserves, a French red wine and a bevy of bright herbs ranging from salad burnet to mint, plus Skagit Valley tulips to brighten your home. Enjoy!
Here are a few recipe ideas for the week:
Goat-Cheese Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!
Oven-Roasted Cauliflower
Tossed with garlic, olive oil and lemon juice, this recipe courtesy of Emeril Lagasse is a snap to make.
Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Mustard Greens Pesto
Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!
Rainy Day Brunch Recipes
Rise and shine, it’s breakfast time! Gather round the table this weekend and rid yourself of the rainy day blues with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as homemade jam, Gruyère cheese bread and a dozen farm-fresh eggs, this week’s box also includes beautiful Jerusalem artichokes, new potatoes, leeks and Bloomsdale spinach—pour yourself a cup of joe and get cookin’.
Here are a few recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Kale Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
