Hearty & Healthy Recipes
In keeping with the soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links and locally-made Riesling sauerkraut. Complemented by an array of fresh spring produce like baby red beets, potatoes, Bibb lettuce, mixed radicchio, Delicata squash, and Lemon Drop apples, this box also includes farm-fresh eggs, fromage blanc, Gruyère cheese bread, tender herbs, and our housemade apple chutney—prost!
Here are a few recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Roasted Onion Butter
This deeply-caramelized, deeply-flavorful butter from The Original Dish will be a new standby in your kitchen; try mixing it into mashed potatoes!
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of squash.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic apple cake.
Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from an orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
Fava Shoot Salad with Walnuts
This bright and fresh salad shines a spotlight on light, tender, succulent fava shoots.
Ingredients:
4 cups packed fava shoots
2 oranges zested, segmented, and juices reserved (use zest for dressing)
2 grapefruits segmented and juices reserved
¼ cup crumbled feta cheese
½ cup toasted and chopped walnuts
Method:
1. To make the dressing, combine the reserved orange juices and grapefruit juices with the shallot, salt, pepper, and orange zest in a small bowl. Slowly whisk in the oil until well blended.
2. Place the fava leaves in a large serving bowl and lightly toss with the dressing. (You might not use all of it.)
3. Divide the fava shoots among four plates and arrange the orange and grapefruit segments around the leaves. Sprinkle the feta and walnuts on top, then garnish with a few fava flowers and a pinch of orange zest on each plate.
Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.
Ingredients:
1 pound sea beans
1 large garlic clove, minced
3 tablespoons olive oil, use high quality oil here
½ teaspoon red pepper flakes, or to taste
Black pepper to taste
¼ cup crumbled feta or Mexican cotija cheese
Lemon or lime juice to taste
Method:
1. Bring a large pot of water to a boil and cook the sea beans for 1 minute. Transfer them to a bowl of ice water to cool. Let them rest for a few minutes. Lay out a tea towel or other cloth towel. Pick through the sea beans to remove any stray bits of seaweed, and to remove any discolored bits or woody bottoms. Use only the top 2-5 inches of the plant. Lay the cleaned sea beans on the towel to dry.
2. Pat the sea beans dry and toss with everything but the lemon juice. Add lemon juice until the salad is as tangy as you like it. Serve cold or at room temperature. This will keep in the fridge for a couple days.
