Lots of Love Recipes
In honor of Valentine’s Day, this week’s box embraces two of our greatest loves: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this rustic, romantic menu is fit for sharing with flavorful fish stock and our hand-crafted starter base to combine in a robust cioppino stew, plus crusty Pain au Levain bread and an all-star salad trio—peppery Mizuna greens, juicy oranges and bright citrus vinaigrette. Also included: Warmly-spiced pear butter, farm-fresh eggs and heart-shaped sugar cookies to end your evening on a sweet note.
Here are a few recipe ideas for the week:
Cara Cara & Blood Orange Salad with Mizuna Greens
This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Slow-Roasted Celery
This unexpected side dish is sure to be a new favorite!
Rustic Garlic Croutons
These garlicky nibbles are fantastic served with this week’s cioppino!
Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.
Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard would be wonderful served alongside this week’s sugar cookies.
Valentine’s Day Dinner + Special Appetizer Collection
In honor of Valentine’s Day, the theme of this week’s box embraces two of our greatest loves: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this rustic, romantic menu is fit for sharing with a crusty baguette, hearty Italian white bean soup and decadent chocolate brownies, plus a special appetizer collection that includes our own grainy mustard and country-style pork terrine.
Here are a few of our recipe ideas for this week:
Honey-Glazed Baby Rainbow Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Beets, Four Ways
Dorie Greenspan, author of Around My French Table, shares her favorite ways to prep colorful, luscious beets—take your pick!
Fresh Chard with Parmesan
Nutty Parmesan and rich butter add nuanced flavor to red chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.
Grilled Green Onions
Sweet and delicious with green tops, these onions are at their best grilled. But, if you don’t have a stovetop grill, they are also delicious roasted in the oven.
