Cozy & Comforting Recipes
Happy New Year! Cozy up to our first delivery of the year, which features our handcrafted tomato soup, plus freshly-baked Gruyère cheese bread and our light and bright citronette to drizzle over this week’s bounty of greens. Also accented by produce like leeks, Brussels sprouts and carrots, plus farm-fresh eggs, fragrant herbs and cocoa nib granola, this lineup is sure to help you start your year off right.
Here are a few recipe ideas for the week:
Cara Cara Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to any dinner lineup.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses the squash with a rich, wonderful flavor.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Leek & Mushroom Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Simply Delicious Recipes
This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!
Here are a few recipe ideas for the week:
Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.
Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.
Roasted Fingerling Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!
Bavarian Classics Recipes
This week’s box stars the hearty, robust, cozy and comforting flavors of Bavaria with all-natural bratwurst complemented by locally-crafted European-style sauerkraut and our housemade whole-grain mustard, plus seasonal produce like Brussels sprouts, butter lettuce, baby red potatoes and Delicata squash to help craft our favorite German-style side dishes (see recipes for details!). Fresh Jewish Rye bread, a light Chardonnay and our signature apple cider vinaigrette round out this truly-satisfying lineup. Prost!
Here are a few recipe ideas for the week:
Butter Lettuce Salad with Goat Cheese & Pomegranate Seeds
Tossed with our crisp apple cider vinaigrette, this lovely salad pairs well with a variety of main dishes.
Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by fall apples, tart cranberries and a sweet-savory dressing.
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!
German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Yellow Onion Confit
This buttery-sweet topping is wonderful served in sandwiches or atop bratwurst!
Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.
Ingredients:
2 winter squash, such as Delicata, halved lengthwise and seeded
1 yellow onion, chopped
2 garlic cloves, minced
4 cups chicken stock
¾ cup heavy cream
2 tablespoons butter
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 325°. Place the squash, cut sides down, in a baking dish. Add a few tablespoons of water to the baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large stock pot, melt butter. Add the onion and garlic cook over low heat, stirring occasionally until onion is translucent and garlic is fragrant, about 3-5 minutes.
3. Scrape out the squash flesh from each half and add to the pot with the onions. Add the stock and cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Purée the soup in a blender or food processor, or in the pot using an immersion blender. Season with salt and pepper to taste and serve.
