The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, baked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—asparagus and walnut pesto, fresh spring greens and edible flowers, hearty multigrain bread and aged Grana-style cheese—plus a bevy of recipe ideas, this box will help you cook the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Egg Salad with Crispy Fried Shallots
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with crispy shallots.

Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens, tucked into burgers or sandwiches or served alongside other antipasti with wine.

Roasted Asparagus with Walnut Pesto & Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.

Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Grilled Baby Artichokes with Lemon & Walnut Pesto

These petite grilled artichokes are a wonderful appetizer.

6-8 baby artichokes
2 lemons, halved
¼ cup lemon juice
½ cup F&L walnut pesto
¼ cup olive oil
Sea salt and fresh ground pepper

1. To prep the artichokes, squeeze the juice from the halved lemons into a large bowl of cold water. Snap off the outer dark green leaves of the artichokes so that the pale greenish-yellow inner leaves are visible, then trim off the top half-inch of each artichoke and cut each in half. Using a small knife, cut out the choke and remove any prickly-tipped leaves from the center of the artichoke half. Drop each trimmed wedge into the lemon water as you go.

2. Bring a large pot of salted water to a boil. Drain the artichokes and add to the boiling water. Boil until crisp-tender, about 5 minutes. Drain and transfer the artichokes to a rack to cool.

3. Preheat the grill to medium-high heat. In a small bowl, whisk together the lemon juice, walnut pesto, olive oil, salt and pepper. Brush the artichokes with about half of the dressing, then grill until they are tender and lightly-charred in spots, about 5 minutes. Transfer artichokes to a platter and drizzle with remaining dressing. Serve warm or at room temperature.

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