From our smoky chili-citrus vinaigrette to drizzle over winter citrus fruit and micro cilantro in a salad to Skagit River Ranch’s famous all-natural chorizo sausages to mix into a frittata, this week’s lineup is sure to spice things up. Blending beautifully with fresh Northwest produce like leeks, scallions and Badger Flame beets, your box also includes fresh pomodoro bread and a ruby-hued Cabernet Sauvignon from Argentina to help it all go down smooth. Enjoy!
Here are a few recipe ideas for the week:
Chorizo Frittata with Cherry Tomatoes, Leeks & Baby Spinach
Serve this satisfying frittata with a dollop of cooling sour cream on top.
Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Roasted with chili powder and cumin then tossed with micro cilantro and lime juice, these carrots are bursting with zesty flavor.
Cool your palette with this classic curd recipe from Gourmet magazine.
There’s nothing quite like a fresh spring morning, the dew sparkling on each blade of grass and the newest garden shoots reaching toward the sky to catch the sometimes-elusive sun. Thus, with fixings like our housemade spinach-bacon-Cheddar frittata, Tunawerth yogurt and cherry-almond cake topping complementing spring-fresh ingredients like microgreens, Romanesco and first-of-the-season rhubarb, this week’s breakfast-themed box greets the morning with similar enthusiasm—so pop open a bottle of bubbly Brut Cava and enjoy!
Here are a few recipe ideas for the week:
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Finish with our signature cherry-almond topping, and you’ve got dessert!
This lovely combination of earthy mushrooms and fresh produce is both hearty and healthful!
1 Delicata squash
2 tablespoons butter, melted
2 teaspoons honey
Sea salt and fresh ground pepper
½ cup half & half
½ cup grated Grana-style cheese
½ bunch spinach greens, washed, patted dry and roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder duxelles
4 tablespoons mixed fresh herbs, such as Italian parsley and thyme
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Remove the squash from the oven and turn them with tongs. Brush each piece with the remaining honey-butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the spinach to blanch. Drain.
4. Combine the pasta and spinach in a large serving bowl with half & half and Grana, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and duxelles, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Grana cheese.
Put this week’s bread loaf to good use with this spinach-kissed breakfast strata.
10 ounces spinach, washed
1½ cups finely chopped onion
3 tablespoons unsalted butter
¼ teaspoon freshly grated nutmeg
8 cups cubed Pain au Levain bread
2 cups grated Gruyère cheese
1 cup finely grated Grana-style cheese
2¾ cups milk
9 large eggs
2 tablespoons Dijon mustard
1. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible.
2. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
3. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
4. Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.