Balsamic-Roasted Potatoes with Sweet Onions

This flavorful side from California’s Chez Panisse is sure to become a staple in your home.

Ingredients:
1 sweet or yellow onion, chopped
12-16 fingerling potatoes, washed and scrubbed
3-6 garlic cloves, peeled
3 tablespoons butter, softened
3 tablespoons balsamic vinegar
2 bay leaves
Sprigs of thyme
Sea salt and fresh ground pepper

Method:
1. Heat the oven to 325°. In a mixing bowl toss the potatoes, garlic and onions with the softened butter making sure to give them all a good coating. Season them with salt and pepper.

2. Place them into an ovenproof gratin dish and top them with the thyme and bay leaves. Add the balsamic and cover tightly with foil.

3. Bake the potatoes for 2 hours. Every thirty minutes remove the foil, stir to coat, then put the foil back on and continue to bake until caramelized from the balsamic glaze. Serve.

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Flavors of Asia Recipes

Complete with toothsome Udon noodles, our spice-infused chicken broth, and an array of spring produce that includes the likes of baby bok choy, Chinese cabbage, asparagus and peas, this week’s box invites you to create your own bowlful of goodness utilizing these beautiful Asian flavors. (See this week’s recipes for suggestions for noodle bowl add-ins, then mix, match, sauté and simmer as you please!) Also included in this fresh lineup: Eggs from our heritage-breed laying hens, freshly-baked multigrain bread topped with sunflower seeds, crisp Romaine lettuce, and peppery chive blossoms from the gardens.

Here are some recipe ideas for the week:

Stir-Fried Spring Vegetables
Serve this colorful stir-fry with this week’s noodle bowl!

Garlic-Ginger Baby Bok Choy & Greens
Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Glazed Hakurei Turnips

These buttery glazed turnips are sure to delight.

Ingredients:
1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt

Method:
1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

Garlic-Ginger Baby Bok Choy & Cabbage

Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!

Ingredients:
1 bunch baby bok choy
2 cups Chinese cabbage
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh grated ginger
⅛ cup dry white wine, chicken stock or water
Sea salt and fresh ground pepper

Method:
1. Start by trimming the stem off, just the end, to ensure the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain. Core and thinly slice the Chinese cabbage.

2. Finely mince garlic. Heat olive oil in a wok or frying pan. Add garlic and ginger to the heated pan.

3. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves and cabbage.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

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