Spring in Swing Recipes

All signs point to spring—budding trees in the orchard, cheery daffodils popping out of the soil and the arrival of fresh spring “greenery” from the gardens in the form of asparagus, micro broccoli and rainbow Swiss chard, plus sunflower and pea shoots. Thus, spring fare takes center stage in this week’s basket, with a housemade potato-leek soup, imported pasta and flaky smoked salmon all to help accent the bevy of produce that also includes cauliflower, Koru apples and leeks—so open up our delivery, perhaps nibble a Dick Taylor chocolate bunny as you peruse recipes, and then enjoy all that the season has to offer!

Here are a few recipe ideas for the week:

Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Pasta with Sautéed Spring Greens & Chevre
This incredibly-satisfying pasta is quite versatile: Use any combination of your favorite hearty greens!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Cara Cara Orange & Fennel Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Smoked Salmon & Leek Frittata

Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Ingredients:
2 tablespoons olive oil
2 medium-large leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper

Method:
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.

2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.

Weekend Brunch Recipes

Rise and shine! Gather around the table this weekend and rid yourself of the rainy day blues with a satisfying meal featuring such housemade provisions as apple cake mix with walnuts and cranberries, crunchy pickled carrots and freshly-made apple butter to slather on toasted multigrain bread. Complemented by other brunch-ready ingredients such as smoked salmon, Italian Prosecco and, of course, farm-fresh eggs, this week’s box also includes Cara Cara oranges, McIntosh apples and a truly-special new variety of beet—so pour yourself a mimosa and enjoy!

Here are a few recipe ideas for the week:

Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, cranberries and a sweet-savory dressing.

Parmesan-Roasted Cauliflower
This fragrant and flavorful cauliflower is also wonderful served over pasta.

Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Roasted Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted multigrain bread.

F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!

‘Tis the Season Recipes

The first week of December has brought on the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and mornings. Take a much-deserved break this week with provisions for a cozy, comfy brunch—think: smoked wild salmon, farmstead eggs and fresh-baked cinnamon-raisin bread. Accompanied by seasonal produce such as Chioggia beets, Brussels sprouts and Delicata squash, plus our own crème fraîche and citrus vinaigrette, this box will do wonders to buoy the holiday spirit.

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Radicchio Salad with Citrus Vinaigrette
Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

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