Happy New Year! Get 2017 off to a fresh start with this week’s lineup, which features a comforting soup crafted from organic winter vegetables simmered in our own chicken stock, plus nutty whole-grain bread and fresh produce including Acorn squash, yellow Chantenay carrots and golden beets. Coupled with a Guatemalan chocolate bar, Grana-style cheese and farm-fresh eggs from our flock of heritage breed hens, this beautiful winter menu is both richly flavorful and resolution friendly.
Here are a few recipes ideas for the week:
This easy frittata is baked in a skillet with seasonal veggies, fragrant garlic and Grana-style cheese.
Butter-Braised Savoy Cabbage
Gently cooking chopped cabbage in a bit of butter and salt creates a meltingly-tender, richly-flavored side dish.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots and parsnips.
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
This fragrant and flavorful cauliflower is also wonderful served over pasta.