Simply Satisfying Recipes

Ward off the continuing chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of Italy: Fresh rigatoni pasta tossed with beautiful baby kale, organic Italian sausage, locally-crafted Asiago Pressa cheese and dash of Porcini salt, plus rustic Italian bread and a fun Spanish red wine to go alongside salad-ready winter greens and side-dish-worthy produce like carrots, parsnips and leeks. Farm-fresh eggs, Cara Cara oranges, and lemon-kissed amaretti cookies add to the appeal to this comforting box, as does an herb selection that includes ultra-fragrant basil and dill—enjoy!

Here are a few recipe ideas for the week:

Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Buttery Braised Leeks
Accented with a squeeze of lemon, these sublime leeks are also a worthy side dish.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Sunday, this week’s box bursts to life with beautiful spring ‘greenery’—from gorgeous cabbage to fragrant sweet bay—as well as all the ingredients for a satisfying holiday supper inspired by the Emerald Isle. With traditional Irish soda bread, side dish-ready produce like carrots, turnips and potatoes, a golden Irish lager and a premium-quality corned beef brisket, all brined and ready to go from Carlton Farms, this week’s box is fit for feasting with your nearest and dearest. As the Irish blessing says: “Bless us with good food, the gift of gab and hearty laughter; may the love and joy we share, be with us ever after.” Enjoy!

Here are a few recipe ideas for the week:

Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Tatties & Neeps
The Irish classic!

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Pappardelle Pasta with Duxelles & Italian Sausage

This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.

Ingredients:
1 pound fresh pasta, such as this week’s pappardelle
1 pound Italian sausage
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish

Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 6-7 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.

2. Meanwhile, in a large skillet, cook the Italian sausage until browned and no longer pink on the inside, breaking up into bite-sized chunks with the back of a spoon. Add in the pasta noodles, and the toss in the remaining tablespoon each of the butter and olive oil, then the duxelles and fresh parsley. Garnish with grated Parmesan cheese, if desired.

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