The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—housemade duxelles, Challah bread, Fontina-style cheese and cultured butter kissed with gray sea salt—plus a bevy of fresh produce and recipe ideas, this box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.
Poached Duck Egg Salad with Frizzled Leeks
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with frizzled leeks.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.
Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!
Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.
Fried Duck Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
Cajun Spice Recipes
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.
