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.
Sautéed Baby Shiitake Mushrooms with Pea Vines and Garlic
This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Ingredients:
2 cups baby Shiitake mushrooms, washed and sliced in half if large
1 bunch pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola, vegetable or olive oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.
2. Add pea shoots and mushrooms and cook, tossing often, until pea stems are crisp-tender and leaves are just wilted and the mushrooms are soft and golden, about 1-2 minutes; season with salt and serve.
