Tropea Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Ingredients:
6-8 Tropea onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)
Method:
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.
2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.
Jalapeño-Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Ingredients:
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 jalapeno pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine the corn, tomato, peppers, jalapeno, sweet onion and garlic in a small mixing bowl.
2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.
Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!
Balsamic-Roasted Potatoes with Sweet Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.
Ingredients:
1 sweet or yellow onion, chopped
12-16 fingerling potatoes, washed and scrubbed
3-6 garlic cloves, peeled
3 tablespoons butter, softened
3 tablespoons balsamic vinegar
2 bay leaves
Sprigs of thyme
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 325°. In a mixing bowl toss the potatoes, garlic and onions with the softened butter making sure to give them all a good coating. Season them with salt and pepper.
2. Place them into an ovenproof gratin dish and top them with the thyme and bay leaves. Add the balsamic and cover tightly with foil.
3. Bake the potatoes for 2 hours. Every thirty minutes remove the foil, stir to coat, then put the foil back on and continue to bake until caramelized from the balsamic glaze. Serve.
The Italian Spring Recipes
Rich with comforting flavors, yet bright with spring ingredients, this week’s Italian-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with the provisions for pasta night—locally-crafted bucatini, organic Italian sausage, Tuscan-spiced salami, Pain au Levain bread and a savory salt mix—plus, gorgeous garden favorites like radishes, cauliflower, sunflower shoots, green garlic and basil. Inside you’ll also find: Locally-foraged fiddleheads, classic-style biscotti, and farm-fresh eggs. Enjoy!
Here are a few recipe ideas for the week:
Bucatini Pasta with Italian Sausage & Sautéed Fiddleheads
Everyone will be asking for seconds of this extremely satisfying dish.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
