Sunny days have returned! Fittingly, this week’s box pays homage to the best spring ingredients—artichokes, spring onions and Tokyo Market turnips—while looking forward to summer with the first crop of locally-grown strawberries. Also included in this sunny lineup: Ingredients for a beautiful beet and fennel salad, plus fresh shortcakes from Snohomish Bakery and housemade crème fraîche to end the meal on a sweet note.
Here are a few recipes ideas for the week:
Our Nonna Pat’s favorite way to serve artichokes!
Chioggia Beet Salad with Chevre & Shaved Fennel
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Baby Red Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
2 cups baby Shiitake mushrooms, washed and sliced in half if large
1 bunch pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola, vegetable or olive oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.
2. Add pea shoots and mushrooms and cook, tossing often, until pea stems are crisp-tender and leaves are just wilted and the mushrooms are soft and golden, about 1-2 minutes; season with salt and serve.