Fresh Flavors Recipes

Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as colorful radishes, romanesco, Cosmic Queen Oyster mushrooms and sunflower shoots, plus bright red rhubarb, Cara Cara oranges and Meyer lemons. Also featuring fresh lemon-pepper linguine, a French baguette and our own Nonna Pat’s traditional eggplant caponata, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!

Here are some recipe ideas for the week:

Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!

Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Garlicky Braised Greens
This flavor-packed side dish can be prepared with pretty much any hearty green.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.

Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers

Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.

Ingredients:
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
Sea salt

Method:
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.

2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.

3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

Summer Solstice Recipes

The longest and lightest day of the year is upon us this week, which (hopefully!) means the days of sun-soaked afternoons, leisurely evenings and produce-filled meals on the patio are officially here. Fittingly, this week we’ve captured the tastes of early summer, from crunchy garden lettuces and crisp English cucumbers to our signature lemon olive-oil cake mix to top with luscious, locally-grown strawberries for dessert. Also included in this bright lineup: Sun-dried tomato Pomodoro bread, Skagit River Ranch breakfast sausages, our housemade pimento cheese and even a bright bouquet of sweet peas. Enjoy!

Here are a few recipe ideas for the week:

Mint Simple Syrup
This easy method is a fantastic way to use up any extra mint you may have.

Romanesco Salad
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Eat Your Veggies Recipes

From golden frying peppers and red Cipollini onions to gorgeous Delicata squash and petite fennel bulbs, this week’s lineup highlights the beautiful vegetables of fall, plus accoutrements like our signature chicken stock and tangy feta cheese to help you enjoy these veggies in all their glory. Also included in this autumnal feast: Golden Challah bread, sweet-tart cranberry cakes and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

Stir-Fried Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.

Fall Vegetable Frittata
Packed with fingerling potatoes, frying peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

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

Roasted Squash & Cipollini Onions
Dark brown sugar and fresh sage leaves lend an autumnal feel to this side dish.

Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.

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