‘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.
Fall Color Recipes
As the last of the autumn leaves fall, blanketing the ground with beautiful bursts of scarlet, amber and sienna, we are continuing to see the same colors grace the gardens and thus this week’s box. Enjoy such favorites as Lacinato kale, Black Spanish radish and a brand-new variety of winter squash alongside locally-sourced, pretty-pink smoked salmon, Jewish rye bread and herb-kissed cream cheese, as well as all the ingredients for our signature apple cake. To fall!
Here are a few recipe ideas for the week:
Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble!
Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.
Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!
Creamy Smoked Salmon, Leek & Fingerling Potato Chowder
This luscious soup is sure to be a new fall favorite.
Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!
F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes.
Creamy Smoked Salmon, Leek & Fingerling Potato Chowder
This luscious soup is sure to be a new fall favorite.
Ingredients:
8 ounces smoked salmon
2 leeks, halved and thinly sliced, white and light green parts only
1 bay leaf
4 cups fingerling potatoes, washed and diced
4 cups chicken stock
½ cup heavy cream
Small bunch fresh chives, snipped
Sea salt and fresh ground pepper
Method:
1. Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 minutes or until the leek is soft, then stir in the potatoes and mix until all the vegetables are coated in the butter.
2. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 minutes until the potatoes are tender. Add two-thirds of the smoked salmon, stir through and season with salt and pepper. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.
Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble.
Ingredients:
8 ounces smoked salmon
4 ounces F&L herbed cream cheese
4 ounces crème fraîche
Zest of 1 lemon, plus juice from ½ of the lemon
Sea salt and fresh ground pepper
Method:
1. Combine all the ingredients in the bowl of a food processor. Pulse until a pâté forms, which still has some texture to it and is not a purée.
2. Season to taste with salt and pepper, if needed, and chill until ready to serve.
