Charred Red Spring Onion Gremolata

This smoky sauce is wonderful slathered on grilled bread.

Ingredients:
3-4 red spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped

Method:
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.

2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.

3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.

Grilled Corn & Poblano Salad

Smoky, a little spicy and very summery, this salad with a snap to prepare.

Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)

Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.

2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.

3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.

The Delights of Spring Recipes

Spring has awakened in the garden, and this week’s box is thus filled with a bevy of colorful favorites, from orange carrots, bright chives and light-green leeks to purple sprouting broccoli and rainbow Swiss chard. Enjoy these fresh ingredients alongside herb-kissed focaccia bread and unique black lentils. Also including a plethora of greens, farm-fresh eggs, and bright citrus fruit, this springtime lineup is sure to delight.

Here are a few recipe ideas for the week:

Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette
This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue (or grill pan) for these flavorful cauliflower “steaks”!

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Scallion Relish

This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.

Ingredients:
1 Walla Walla sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro

Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.

2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.

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