Sicilian-Style Citrus Salad

This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple, and fresh.

Ingredients:
1/2 red onion, minced or thinly sliced
¼ cup red wine vinegar
6 oranges, a mix of what looks good (Cara Cara, Navel, Blood, Valencia, etc)
1 grapefruit
12 Castelvetrano olives, pitted and finely chopped
⅓ cup pistachios, shelled and chopped (about 3 tbsp)
6 tablespoons extra-virgin olive oil, plus more if needed
Sea salt and freshly ground pepper
Chopped parsley, for garnish

Method:
1. In a small bowl, combine the onion with the vinegar and season with salt and pepper. Let stand at room temperature while you prepare the rest of the salad.

2. Using a sharp knife (serrated works great here), peel all of the citrus. First, cut off a thin piece from the top and bottom of the orange so it can sit flat on the cutting board. Then, cutting from top to bottom and following the curve of the fruit, remove the peel and white pith. Slice the oranges about ¼” thick, remove seeds and arrange on a platter. For the grapefruit, cut into segments and pile on top of oranges.

3. Drain the onions, reserving 2 tablespoons of the red wine vinegar, and scatter over the citrus slices along with the olives and pistachios.

4. Whisk together the reserved vinegar and olive oil. Taste and adjust with more vinegar, olive oil, salt and/ or pepper if needed. Drizzle half of the dressing evenly over the salad, garnish with parsley and serve with remaining dressing on the side.

Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a cozy, Italian-inspired meal to share with your nearest and dearest—from fresh bucatini and our signature marinara sauce to Skagit River Ranch Italian sausage and an amazing trio of cheeses crafted by our own Bellsong Creamery! Start things off with a stunning cheese plate; side dish-worthy produce such as rapini, leeks, and fava shoots, plus beautiful winter citrus, housemade eggplant caponata, and farm-fresh eggs, also help to round out this robust meal.

Here are a few recipe ideas for the week:

Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!

Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads and soups.

Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!

Winter Citrus & Fava Shoot Salad

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds

Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from an orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.

4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.

Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—so allow us to lend a helping hand with an array of brunch-ready accoutrements that range from smoky bacon rashers and farm-fresh eggs to bright winter citrus fruits and an assortment of baked goods like chocolate babka, stollen loaf, and English muffins. Also included: A selection of winter chicories, organic pancake mix, freshly-foraged mushrooms, sweet pears, Bella Luna apples, and coffee to keep you fueled for cozy, more leisurely mornings just ahead. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Chocolate Babka French Toast
For an extra indulgent twist, serve with this treat with a drizzle of melted chocolate or hazelnut spread.

Mushroom Scramble
Serve this earthy scramble with a crisp salad of greens to complete the meal.

Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty bacon, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Autumn Frost, Butternut, Acorn or this week’s Thelma Sanders variety.

Roasted Endive with Walnut Vinaigrette
This elegant side pairs beautifully with brunch fare.

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