Flavors of Asia Recipes

Complete with toothsome Udon noodles, our spice-infused chicken broth, and an array of spring produce that includes the likes of baby bok choy, Chinese cabbage, asparagus and peas, this week’s box invites you to create your own bowlful of goodness utilizing these beautiful Asian flavors. (See this week’s recipes for suggestions for noodle bowl add-ins, then mix, match, sauté and simmer as you please!) Also included in this fresh lineup: Eggs from our heritage-breed laying hens, freshly-baked multigrain bread topped with sunflower seeds, crisp Romaine lettuce, and peppery chive blossoms from the gardens.

Here are some recipe ideas for the week:

Stir-Fried Spring Vegetables
Serve this colorful stir-fry with this week’s noodle bowl!

Garlic-Ginger Baby Bok Choy & Greens
Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Stir-Fried Spring Vegetables

Serve this colorful stir-fry with this week’s noodle bowl!

Ingredients:
1 pound asparagus, trimmed of tough ends, and cut into 1-inch-long pieces
½ pound snow peas, washed and trimmed
2-3 spring onions, trimmed of root and tough outer ends and roughly chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
Soy sauce

Method:
1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.

2. Add asparagus, snow peas and spring onions, then the water; cover and cook until vegetables are tender, about 3-4 minutes. Uncover and sauté until any remaining liquid evaporates.

3. Splash vegetables with soy sauce to taste and serve.

Mother’s Day Brunch Recipes

Show Mom some love this weekend with a fresh and easy brunch highlighted by Shiitake mushrooms, endive frisée, asparagus, French Breakfast radishes, juicy mandarins and more. Serve up these seasonal favorites alongside a housemade frittata, English-style bacon rashers, and whatever else you’ve decided to whip up from a roaster that includes our silky crème fraîche, rich duck eggs, and fragrant herbs like chives and parsley, all while Mom sits back and relaxes with a cup of locally-roasted coffee. Cheers!

Here are a few recipe ideas for the week:

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with pretty much any type of salad greens.

Roasted Radishes with Brown Butter & Lemon

The sweet, nutty brown butter here lends a beautiful finishing touch.

Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt

Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

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