Braised Radishes with Shallots

Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Ingredients:
1 bunch radishes
3 large shallots
1 tablespoon butter
2 tablespoons balsamic vinegar
½ cup chicken stock or water
½ cup fresh Italian parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Thoroughly wash radishes. On a cutting board, trim each radish top, leaving about ½-inch of the green stem for color. Slice each radish in half from top to bottom. Peel shallots and slice into thin rings.

2. Heat butter in a large skillet over medium heat. Once it has melted, add the shallots and cook, stirring, until they begin to brown slightly. Add the radishes, placing each cut-side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.

3. Add the balsamic vinegar and the water or stock (the liquid should just come up around the sides of the radishes). Cover, lower heat, and simmer for about 10 minutes.

4. Remove the cover and continue to simmer for about 3-4 minutes, or until the liquid has reduced into a syrupy sauce. Add the parsley and sauté for about a minute, until wilted.

Herb-Shallot Dressing

This flavor-packed vinaigrette is fantastic with both grains and greens.

Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh parsley
2 teaspoons minced fresh mint
2 teaspoons fresh thyme leaves
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.

Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: An appetizer platter of cheeses and olives to nibble as you cook; fresh-baked focaccia to dip in our truffle-infused oil; locally-crafted bucatini pasta topped with organic Italian sausage and Nonna’s marinara sauce; and finally, our signature tiramisu to enjoy for dessert. Also included: Our bright Italian vinaigrette, fresh garden herbs and a lineup of produce favorites like sweet pea shoots, romanesco, parsnips, leeks and Honey tangerines—mangia!

Here are a few recipe ideas for the week:

Bucatini with Italian Sausage & Marinara Sauce
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.

Radicchio & Apple Salad with Italian Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Simple Roasted Romanesco
Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Oven-Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side dish.

Braised Turnips & Carrots

Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Ingredients:
½ pound purple top turnips, green tops removed
½ pound carrots, green tops removed
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper

Method:
1. Wash and scrub both the turnip and carrots, then cut into 1-inch-long pieces.

2. Heat butter and oil over medium-high heat in a large sauce pan, then and add shallots, turnips and carrots. Sauté for about 10 minutes, stirring occasionally until vegetables begin to caramelize.

3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by veggies. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.

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