Chive Blossom Vinegar

This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar

Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.

2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.

3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).

The Italian Spring Recipes

This week’s lineup combines a bevy of fresh spring produce—from bright, vibrant greens to golden beets—with the soulful flavors of Italy, also including soft, pillowy focaccia bread, smoky sun-dried tomato spread and a verdant, leaf-shaped pasta that is begging to star in pasta primavera for supper (see the enclosed recipe suggestions for that one!). Also including fun Italian-style pantry provisions such as salted capers, Piranske Soline Fior di Sale sea salt and soft amaretti cookies with chocolate, this box will transport you abroad, all without leaving your very own kitchen. Mangia!

Here are a few recipe ideas for the week:

Pasta Primavera
This colorful pasta is incredibly versatile—feel free to add in any of your favorite spring veggies!

Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with fresh spring lettuce and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.

Fava Shoot Salad with Walnuts
This bright and fresh salad shines a spotlight on light, tender, succulent fava greens.

Cara Cara Orange Salad with Escarole & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Roasted Golden Beets with Balsamic Glaze
Sweet-tart balsamic glaze beautifully complements the mellow flavors of spring beets in this simple side.

Cara Cara Orange Salad with Escarole & Fennel

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Ingredients:
1 Cara Cara orange
½ pound escarole greens
½ red onion, thinly sliced
1 fennel bulb, quartered, cored and thinly sliced, plus a handful of the fronds
½ cup celery leaves, coarsely chopped

Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Spread the escarole 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 escarole greens, overlapping the slices slightly. Then layer on the fennel slices and drizzle with the vinaigrette (you may not need all of it). Scatter onion slices and celery leaf on top of the salad.

Fava Shoot Salad with Walnuts

This bright and fresh salad shines a spotlight on light, tender, succulent fava greens.

Ingredients:
4 cups packed fava leaves/shoots
2 Cara Cara 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 leaves 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.

this week's recipes
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