Colorful Cornucopia Recipes
Bright orange carrots, striped and yellow zucchini, rainbow tomatoes and pretty purple eggplant—this week’s box greets the official start of fall with a riot of color that also includes such highlights as Delicata squash, mixed sweet peppers, microgreens, juicy nectarines and Italian prunes. Also starring farm-fresh eggs from our heritage breed hens, hearty and healthy garbanzo beans, citrus-fennel sea salt and fragrant heirloom garlic, as well as a bold Columbia Valley Cabernet, this lineup sings with the flavors of the new season. Enjoy!
Here are a few recipe ideas for the week:
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
Polenta Cake with Italian Prunes
This luscious cake is kissed with juicy Italian plums and citrus peel.
Spring Risotto Night Recipes
Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely risotto crafted with our signature chicken stock and topped with imported Parmesan Reggiano and gorgeous vegetables like first-of-the-season asparagus, baby leeks, and carrots. Inside you’ll also find: Gruyère cheese bread, Sauk Farm’s apple cider, locally-crafted pickles, farm-fresh eggs, and beautiful spring greens like Bibb lettuces, arugula and a fresh salad mix. Enjoy!
Here are a few recipe ideas for the week:
Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!
Sautéed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.
Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.
Garlic Confit
This mellow confit makes an amazing topping for pizza, pasta and crostini; or try a little dollop atop your risotto!
Simply Satisfying Recipes
Ward off the continuing chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of Italy: Fresh rigatoni pasta tossed with beautiful baby kale, organic Italian sausage, locally-crafted Asiago Pressa cheese and dash of Porcini salt, plus rustic Italian bread and a fun Spanish red wine to go alongside salad-ready winter greens and side-dish-worthy produce like carrots, parsnips and leeks. Farm-fresh eggs, Cara Cara oranges, and lemon-kissed amaretti cookies add to the appeal to this comforting box, as does an herb selection that includes ultra-fragrant basil and dill—enjoy!
Here are a few recipe ideas for the week:
Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.
Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.
Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Buttery Braised Leeks
Accented with a squeeze of lemon, these sublime leeks are also a worthy side dish.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
Calendula-Infused Herbal Oil
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
Ingredients:
Calendula flowers
Olive oil
Method:
1. Fill a glass canning jar ⅔ of the way full with dried calendula flowers. If using fresh calendula, wilt for 12 hours to remove most of the moisture (too much moisture will cause the oil to go rancid) before adding to the jar.
2. Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand. Stir well and cap the jar tightly.
3. Place the jar in a warm, sunny windowsill and shake once or more daily. After about a week, strain the herbs out using cheesecloth. Pour the infused oil into glass bottles and store in a cool, dark place.
