Citrus Season Recipes
Colorful, zesty, juicy and fresh—this week’s box celebrates the best of winter citrus season! Inside you’ll find multiple varieties of citrus to explore; tangelos, oranges, Meyer lemons, and Mandarinquats, as well as flavorful accoutrements like cranberry-orange scones, blood orange marmalade, hearty Struan bread, and fresh Bellsong Creamery ricotta to go along with. In addition to a bounty that also includes eggs, garden-grown greens and fragrant herbs, we’ve provided you some fresh kitchen inspiration via the enclosed recipes, many of which were provided by our friend, Chef Lauren Feldman. Enjoy this bright box!
Here are a few recipe ideas for the week:
Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple and fresh.
Beet Salad with Fresh Chevre & Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Meyer Lemon Curd
Traditionally made with lemons, this luscious curd could also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!
Candied Citrus Zest
An amazing garnish for cocktails, or to dress up a cheeseboard!
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Homemade Limoncello
This traditional Italian favorite provides a beautiful base for cocktails; see below for a favorite from Chef Lauren.
Cozy Comforts Recipes
Warm yourself body and soul this week with a lineup of cozy wintertime favorites like Gruyère cheese bread, earthy Shiitake and dried Porcini mushrooms, farm-fresh eggs, and hearty split grain emmer farro that can be prepared risotto-style with our signature, hand-crafted chicken stock. Additionally highlighted by crisp radicchio, carrots, leeks and garden-grown herbs, this box is also flush with a bevy of beautiful winter citrus fruit to further brighten your week. Enjoy!
Here are a few recipe ideas for the week:
Herb-Kissed Farrotto with Shiitake Mushrooms & Crispy Shallots
This truly cozy, risotto-style dish boasts immense flavor, cooked in chicken stock and accented with earthy mushrooms and crackly-crisp shallots.
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s farrotto.
Radicchio, Farro & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine with sliced pound cake or sugar cookies for an easy and elegant dessert!
A Taste of France Recipes
Done well, the beginning of a meal is often more memorable than the finish, a delightful first taste that whets the appetite and hints at greater things to come. This week, we are celebrating the art of the appetizer with a bountiful spread inspired by the French countryside: Savory country-style pâté, crunchy cornichon pickles and herbed fromage blanc from Cherry Valley Dairy, plus our own apricot mostarda. Paired with an artisan baguette and an incredible array of summer produce—from heirloom tomatoes and baby artichokes to blueberries and Imperial Epineuse plums—this beautiful first course is satisfying enough to last all evening long!
Here are a few recipe ideas for the week:
Charred Scallion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Oven-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these alongside this week’s array of appetizers!
Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender.
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Lemon-Tarragon Aioli
This bright aioli is fantastic served with grilled summer veggies!
Polenta Cake with Plums
This luscious cake is kissed with juicy European plums and citrus peel.
Spring Risotto Night
It’s the perfect match: Rich and comforting, yet bright and light, this week’s risotto-themed box is a beautiful blend of fresh flavors. Have fun experimenting in the kitchen with all the provisions for a risotto accented by our housemade chicken stock, easy-to-make preserved Meyer lemons and your choice of toppings, plus Pain au Levain bread, France’s signature Pommery mustard, farm-fresh eggs and spring favorites such as spinach, pea shoots, radishes, beets and fragrant herbs. Enjoy!
Here are a few recipe ideas for the week:
Lemon Risotto
This risotto showcases bright lemon flavors—just remember to keep stirring!
Preserved Meyer Lemons
Use these preserves in this week’s risotto, or whisk the pulp into a salad dressing or a Bloody Mary.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s risotto.
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spring greens, this potato salad boasts big, bold flavor.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard would be wonderful served alongside warm sugar cookies.
