Tarragon-Lemon Aioli

This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Ingredients:
1 shallot, peeled and minced
¾ cup mayonnaise
2 tablespoons fresh tarragon, finely chopped
2 tablespoons fresh lemon juice
1 clove garlic, peeled and minced
1½ teaspoons Dijon mustard

Method:
1. Process all ingredients in a blender until smooth; transfer to a small bowl. Cover and chill at least 30 minutes or up to 3 days.

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 Favorites Recipes

Fresh green asparagus to purple radishes, peppery Mesclun greens to pea shoots, this week’s box celebrates some of our favorite flavors of spring, offered alongside such delicious accoutrements as farm-fresh eggs, fragrant herbs like lovage and petite Cinnamon Cap mushrooms. Also included in this springtime lineup: Italian Rustica bread and Little Apple Treats’ granola cookies kissed with dried apples and lots of chocolate. Enjoy!

Here are a few recipe ideas for the week:

Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.

Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!

Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Tarragon-Meyer Lemon Aioli
This bright aioli is fantastic served with grilled asparagus!

Rhubarb-Apple Cake
A great baking project for an afternoon at home.

Culinary Adventures Recipes

For many of us, more time at home has meant more time experimenting in the kitchen, and this week’s box is full of fresh new ingredients for you to play with: Try your hand at homemade crêpes crafted from Fairhaven Mill’s certified-organic buckwheat flour; poach some local duck eggs to serve with spring asparagus and a light chive-lemon aioli; and, end things on a sweet note with all the ingredients for a traditional-style Italian torta filled with our own cherry-plum jam. Also included: Pain au Levain bread; a refreshing French Rosé and other favorites like Cremini mushrooms, Granny Smith apples and a mix of braising greens.

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using that glorious spring asparagus along with a Grana-style cheese!)

Poached Duck Eggs over Asparagus with Lemon-Tarragon Aioli
Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!

Lemon-Chive Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

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

Italian Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

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