From spicy, organic Italian sausage from Skagit River Ranch to hand-crafted rigatoni pasta, this week’s box has you prepped for a delicious Sunday supper. Also including a gorgeous bounty of produce to add to your pasta as you please—think such favorites as Lacinato kale, rainbow Swiss chard and Walla Walla sweet onions—plus Sweet Dumpling winter squash, Meyer lemons and fragrant garden herbs, this lineup is also accented by focaccia bread, chocolate amaretti cookies, double cream cheese and our own signature olive oil-polenta cake mix to complete the meal. Mangia!
Here are a few recipe ideas for the week:
Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
A wonderful side dish to accompany your fall entrées.
1 large bunch rainbow Swiss chard, lower ends of stems removed, and then coarsely chopped
½ cup water
2 tablespoons olive oil
½ onion, peeled and chopped
2 cloves garlic, thinly sliced
Pinch red pepper flakes
1. Heat oil in a large sauté pan over medium heat. Cook garlic and onions, stirring often, until fragrant and golden, about 3-5 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Swiss chard and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and braise, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Check seasoning, adding salt if necessary, and serve.
As leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of colorful fall offerings—like beautiful Italian plums, petite and sweet kiwi berries and gorgeous greens like rainbow Swiss chard, plus Gruyère cheese bread, Italian white wine and a vibrant produce selection that also includes Honey Select corn, fingerling eggplant and a trio of summer peppers. Also complemented by farm-fresh eggs and pumpkin-spiced eggnog, this box is a lovely snapshot of the season at its best.
Here are a few recipe ideas for the week:
Frisée Salad with Italian Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.
Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.
1 pound rainbow Swiss chard, with both stems and leaves intact
1 tablespoon whole-grain mustard
1¾ cup heavy cream
Sea salt and fresh ground pepper
Butter, for baking dish
1. Heat the oven to 350°. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drop the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.
2. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top is bubbly and golden brown.