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.

Sweet Onion Confit

This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Ingredients:
2 Walla Walla sweet 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.

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Baked Caramelized Onions

Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt

Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.

2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.

3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.

An Apple A Day Recipes

Alongside autumn all-stars like Romano beans, heirloom tomatoes, zucchini and sweet corn, this week’s delivery trumpets the arrival of another fall favorite: fresh-picked apples from our own orchard here at Bella Luna! Enjoy a fun mixed variety of those this week, as well as beautiful golden Chanterelle mushrooms, Pain au Levain bread, and eggs from our heritage breed laying hens, plus a bevy of fragrant herbs and a bounty of greens that includes pea tendrils, escarole and Chioggia radicchio, all ready to incorporate into your own favorite meals of the fall season.

Here are a few recipe ideas for the week:

Radicchio Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over greens or roasted vegetables!

Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

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

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!

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