Full of Flavor Recipes

From Daikon radish and earthy Cremini and Shiitake mushrooms to organic beef and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by other such sauté-ready produce as broccolini, Senposai greens and scallions, the colorful box also includes pumpernickel bread and black Dakota popcorn kernels; crack open that bottle of Oregon Pinot Noir and enjoy!

Here are a few recipe ideas for the week:

Garlic-Ginger Beef & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Pickled Daikon Radish with Black Peppercorns
These crisp, zingy radish pickles are great for snacking!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s stir fry.

Spring Fresh Recipes

Could it be? Spring is (finally!) in the air and now it’s on the table, too, as this week’s lineup is bursting with the first tastes of the season—from pea shoots and pungent herbs to verdant veggies like leeks, fennel and broccolini. Also starring beautiful dried favas and spicy, all-natural Chorizo sausage to craft your own fresh, flavorful pot of beans, this box springs to life with mixed organic mushrooms, our signature crème fraîche and nutty Gruyère cheese bread all to use alongside. Enjoy!

Here are some recipe ideas for the week:

Fava Beans with Sautéed Leeks & Chorizo Sausage
Cozy and comforting, yet fresh and flavorful!

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

Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is especially beautiful made with this week’s red-cored carrots.

Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.

Sautéed Leeks & Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.

A Taste of Home Recipes

With seasonal produce favorites like radishes, sugar snap peas and purple sprouting broccoli, plus our signature chicken stock and housemade apricot jam, this week’s lineup not only delivers the freshest flavors of spring, but also includes an exciting new taste of home: Small-batch, locally-grown and milled flour from right here in the Pacific Northwest. Have fun experimenting in the kitchen with this stone-ground, heirloom wheat flour, and also enjoy fresh pumpernickel bread, micro-green sunflower shoots and beautiful Shiitake mushrooms, all to help you enjoy the best the Northwest has to offer.

Here are a few recipe ideas for the week:

Sugar Snap Pea Salad with Crème Fraîche Vinaigrette
This wonderful springtime salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.

Cabbage Salad with Radish & Turnip
A bright twist on classic coleslaw!

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Spring Vegetable Rice Soup
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Braised Savoy Cabbage
This versatile dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.

The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, baked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—asparagus and walnut pesto, fresh spring greens and edible flowers, hearty multigrain bread and aged Grana-style cheese—plus a bevy of recipe ideas, this box will help you cook the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Egg Salad with Crispy Fried Shallots
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with crispy shallots.

Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens, tucked into burgers or sandwiches or served alongside other antipasti with wine.

Roasted Asparagus with Walnut Pesto & Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.

Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

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