Cozy Comforts Recipes

Warm yourself body and soul this week with a lineup of cozy wintertime favorites like Gruyère cheese bread, earthy Shiitake and dried Porcini mushrooms, farm-fresh eggs, and hearty split grain emmer farro that can be prepared risotto-style with our signature, hand-crafted chicken stock. Additionally highlighted by crisp radicchio, carrots, leeks and garden-grown herbs, this box is also flush with a bevy of beautiful winter citrus fruit to further brighten your week. Enjoy!

Here are a few recipe ideas for the week:

Herb-Kissed Farrotto with Shiitake Mushrooms & Crispy Shallots
This truly cozy, risotto-style dish boasts immense flavor, cooked in chicken stock and accented with earthy mushrooms and crackly-crisp shallots.

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s farrotto.

Radicchio, Farro & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine with sliced pound cake or sugar cookies for an easy and elegant dessert!

Roasted Cipollini Onions

These tender little onions are fabulous mixed into scrambled eggs.


Ingredients:
4 tablespoons butter
1 pounds Cipollini onions, peeled and trimmed
Sea salt and fresh ground pepper

Method:
1. Adjust oven rack to center position and preheat oven to 325°.

2. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.

Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of accoutrements that range from farm-fresh eggs and a full lineup of delights from our in-house creamery to cranberry chutney, Spanish manzanilla olives, gingerbread cookies and fresh produce like mini Butternut squash, Treviso radicchio, Belgian endive and mixed orchard apples. Plus, you’ll find all the fixings for a company-worthy meal: Salish Sea-caught halibut to roast with garlic, white wine and vegetables, grattini pasta to serve alongside, and Gruyère cheese bread to toast and serve melty-warm. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Roasted Halibut with Fennel, Leeks & Garlic
Fragrant with roasted fennel and leeks, this incredibly elegant dish is sure to impress.

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s halibut.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash.

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Roasted Endive with Walnut Vinaigrette

This warm side pairs beautifully with this week’s halibut.

Ingredients:
12 Red Belgian endive
Olive oil
Sea salt

For vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
6 tablespoons walnut oil
¼ cup chopped walnuts, toasted
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim the bottoms off the endive and cut each in half lengthwise. Place on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.

3. Meanwhile, make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil to emulsify. Stir in the toasted walnuts and season with salt and pepper, to taste.

4. Transfer the endive to a serving platter and spoon vinaigrette over top.

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