Classic Red Beans & Rice

Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.

Ingredients:
1 pound Rosita red beans
1 pound Andouille sausage, sautéed and sliced
¼ cup olive oil
1 large onion, chopped
1-2 sweet red peppers, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
1 tablespoon fresh thyme
¼ teaspoon dried sage
1 bay leaf
3 tablespoons coarsely chopped parsley
Cooked long-grain jasmine rice, for serving
Sea salt and freshly ground black pepper

Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.

2. In a skillet, heat oil over medium heat. Sauté onion, red pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock and 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until the beans are just tender.

3. Stir sausage into beans, and continue to simmer for 30 minutes.

4. Meanwhile, prepare the rice. Once the beans and sausage mixture is ready, serve them over the steamed jasmine rice.

Braised Asian Greens

These tender greens are a great side dish.

Ingredients:
1 pound braising greens, such as this week’s Asian mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt

Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.

2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

Southern Classics Recipes

From fresh cornbread and pimento cheese to red beans and basmati rice paired with spicy Andouille sausage, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like pea tendrils, Hakurei turnips and spring rhubarb. This comforting box also features sweet pickled vegetables, Challah bread and fresh-cut daffodils to complement this most-classic, down-home spread.

Here are a few recipe ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!

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

Deviled Eggs
Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Rhubarb Bread Pudding
A springtime take on classic bread pudding!

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini slices with crumbled goat cheese; or, add it to your morning oatmeal for an unexpected touch!

Cajun Spice Recipes

From fresh cornbread and whipped honey butter to red beans and basmati rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like purple sprouting broccoli, leeks and Lacinato kale raab. This boldly-assertive menu also features fresh citrus, housemade pickled okra, sweet challah bread and espresso-infused dark chocolate bar to serve alongside these Cajun favorites.

Here are a few recipes ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with whipped honey butter.

Braised Southern Greens
This traditional side dish can be prepared with pretty much any hearty green.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Lemon-Mint Spritzer
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.

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