Tatties & Neeps
The Irish classic!
Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper
Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.
2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
3. Stir in the scallions, and then season to taste with salt and pepper.
Sautéed Fava Shoots with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.
Ingredients:
4 cups fava greens, washed and coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves garlic, peeled and minced
Sea salt and fresh ground pepper
Method:
1. Gently warm the butter and olive oil in a sauté pan over medium-low heat. Soften garlic in warm oil for 2-3 minutes (do not allow garlic to brown).
2. Turn heat up to medium-high, and add fava greens, salt and pepper and sauté, stirring frequently for 3 minutes, or until the greens are wilted. Season with additional salt and pepper if needed and serve.
Lots of Love Recipes
In honor of Valentine’s Day, this week’s box embraces two of our greatest passions: fresh, seasonal produce and gathering around the table with the ones we adore most. Thus, this colorful lineup is chock full of winter highlights like rosy radicchio, crunchy salad greens, Cara Cara and blood oranges, as well as beautiful root vegetables such as baby red beets, celeriac, red sunchokes, and more. Also included: Pain au Levain bread and white chocolate-raspberry scones from our favorite local bakery, garden grown greens, both chocolate and savory cheese fondues for sharing, and a blush-hued Rosé to help you toast to good times spent with your loved ones.
Here are a few recipe ideas for the week:
Chocolate Fondue
Slice up some citrus, berries, bananas, or other favorite fruit to serve alongside the fondue.
Cheese Fondue
This classic cheese fondue recipe is easy and sure to impress guests.
Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.
Radicchio Salad with Winter Citrus & Marcona Almonds
The perfect Valentine’s Day salad, complete with blushy radicchio and juicy winter citrus; so crisp and colorful!
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots, beets and parsnips.
Celeriac Mash
This simple method from Jamie Oliver allows celeriac to shine. Often referred to as celery root, the winter vegetable is a wonderful substitute for potatoes in recipes.
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with seafood or chicken!
Roasted Endive with Walnut Vinaigrette
This elegant side pairs beautifully with seafood or chicken!
Ingredients:
12 red or green Belgian endive, or a mix of both
Olive oil
Sea salt
For vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
6 tablespoons walnut oil
¼ cup chopped walnuts, toasted
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Trim the bottoms off the endive and cut each in half lengthwise. Place on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.
3. Meanwhile, make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil to emulsify. Stir in the toasted walnuts and season with salt and pepper, to taste.
4. Transfer the endive to a serving platter and spoon vinaigrette over top.
