Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or salad greens!
Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt
Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.
3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.
Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from that aforementioned locally-roasted coffee to smoked English-style bacon rashers, plus cinnamon-raisin bread and farm-fresh eggs. Complemented by fragrant herbs, a bevy of garden greens, and Bellsong fromage blanc, the box also includes fresh fall produce like Italian peppers, fennel, tomatoes and orchard-grown Liberty apples. Good morning!
Here are some recipe ideas for the week:
Bacon, Egg, and Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Sweet Italian peppers lend themselves well to this classic trio—an excellent condiment-style topping for scrambled eggs!
Packed with Produce Recipes
From fennel and French Breakfast radishes to red onions and Cima di Rapa rapini, this week’s box is full of fresh fall provisions! Also including such favorites as sweet potatoes, red onions, celery and sprouting cauliflower, this autumnal splendor is rounded out by fresh-baked Gruyère cheese bread, crunchy peanuts, eggs from our heritage breed hens and beautiful Vanessa grapes, plus fragrant herbs and garden greens. Enjoy!
Here are a few recipe ideas for the week:
Slow-Roasted Celery
This unexpected side is sure to be a new favorite.
Cima di Rapa Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Whipped Sweet Potatoes with Brown Butter and Sage
This velvety, flavorful side complements any fall feast, whether it’s roasted chicken or pork.
Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting, and a little unexpected.
Caramelized Red Onion Jam
This jam is the perfect blend of sweet, tangy, and savory flavors—use it on crostini with goat cheese, as a glaze for meats, or slather it on a sandwich with turkey or brie.
How-To: Roasting Raw Peanuts
Roasting peanuts enhances their flavor, giving them a richer, deeper taste compared to their raw counterparts.
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Ingredients:
4 pounds apples of your choice, peeled, cored and quartered
¼ cup fresh Meyer lemon juice
¾ cup organic cane sugar
Pinch of salt
Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.