Pasta Night Recipes

Warm and cozy, yet fresh and flavorful, this week’s lineup is inspired by the best in Italian cooking—from imported olive oil and Grana-style cheese to our housemade bolognese sauce and locally-made bucatini pasta. Also included for your pasta night: Pain au Levain bread and such winter all-stars as Murcott mandarins, microgreens, red kale and broccolini. As they say in Italy, mangia!

Here are a few recipe ideas for the week:

Lemon-Thyme Infused Olive Oil
Set out a bowl of this infused oil alongside some freshly-sliced bread and watch it disappear before dinner!

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots and parsnips.

Baby Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor.

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Spinach & Cheese Strata
Put this week’s bread loaf to good use with this spinach-kissed breakfast strata.

Spinach & Cheese Strata

Put this week’s bread loaf to good use with this spinach-kissed breakfast strata.

Ingredients:
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

Method:
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.

Spinach & Gruyère Cheese Bread Strata

Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.

Ingredients:
1 teaspoon extra-virgin olive oil
10 ounces spinach, washed
3 cups Gruyère cheese bread, cubed*
5 eggs, lightly beaten
1 cup whole milk
½ cup shredded white cheddar or Gruyère cheese
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. 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. Scatter spinach and bread cubes in a buttered baking dish.

2. In a medium bowl, whisk together eggs and milk. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pour mixture over bread and spinach and then top with ½ cup cheese. Place dish in oven and bake until set in middle and golden brown on top, 20 to 25 minutes.

*The strata will turn out much better if the bread is slightly stale, so leave the loaf out on the counter overnight before preparing this recipe.

Weekend Brunch Recipes

Rise and shine! Gather round the table this weekend and rid yourself of the rainy day blues with a satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with a rich chicken sausage gravy. Complemented by breakfast-ready ingredients such as Gruyère cheese bread, apricot jam and farm-fresh eggs, this week’s box also includes fingerling potatoes, black radishes and leeks—so pour yourself a cup of joe and get cookin’.

Here are a few recipes ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Chicken Sausage Gravy
Our favorite version of the Southern classic, freshened up with herbs and sweet onion.

Potato-Leek Frittata
This fantastic frittata is a great base recipe: Just add your favorite chopped veggies and greens to the sauté pan!

Kale & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this kale-kissed breakfast strata.

Oven-Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.

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