Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of accoutrements that range from farm-fresh eggs and a full lineup of delights from our in-house creamery to cranberry chutney, Spanish manzanilla olives, gingerbread cookies and fresh produce like mini Butternut squash, Treviso radicchio, Belgian endive and mixed orchard apples. Plus, you’ll find all the fixings for a company-worthy meal: Salish Sea-caught halibut to roast with garlic, white wine and vegetables, grattini pasta to serve alongside, and Gruyère cheese bread to toast and serve melty-warm. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Roasted Halibut with Fennel, Leeks & Garlic
Fragrant with roasted fennel and leeks, this incredibly elegant dish is sure to impress.

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s halibut.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash.

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Parmesan-Crusted Winter Squash

This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.

Ingredients:
1 large squash, or 2-3 smaller squash, peeled and cut into ¼-inch pieces
2 tablespoons olive oil
½ cup panko-style bread crumbs
1 cup grated Parmesan cheese
½ teaspoon ground nutmeg
2 garlic cloves, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Line a large baking sheet with parchment paper.

2. Toss the squash with olive oil and kosher salt to taste. Place the squash in a single layer on the prepared baking sheet.

3. Combine the bread crumbs, Parmesan, nutmeg, pepper, salt, garlic and thyme in a bowl. Stir to mix well. Sprinkle this all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.

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Baking Spirits Bright

‘Tis the season—to bake! This week’s box embraces the beloved holiday pastime with an array of provisions to help you whip up some of your favorite seasonal treats, featuring such all-star ingredients as organic all-purpose flour, extra-dark chocolate baking chips, marzipan paste, Northwest-grown hazelnuts and a warming spice mix. Also including farm-fresh eggs, fromage blanc from our in-house creamery and multigrain bread, plus a host of fresh produce like Black FutSu squash, fingerling potatoes, leeks, and hearty radicchio greens, as well as fragrant herbs, this delivery has things looking very merry and bright, indeed.

Here are a few recipe ideas for the week:

Tarte Normande
A French classic, featuring orchard-grown apples, a buttery short crust pastry, and a splash of apple brandy.

Chocolate Hazelnut Shortbread Sandwich Cookies
Accented by a creamy, chocolatey Nutella filling, these lovely shortbread cookies from Ina Garten of The Barefoot Contessa are always a hit.

Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe can be used in both your sweet and savory baking.

Lemon Bars
Finish off your week of baking with these bright bars!

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!

Holiday Gatherings Recipes

It’s almost turkey time! And as families, friends and loved ones gather around the table, this week’s box is filled with farm-fresh provisions to help make your holiday entertaining a breeze—everything from our signature turkey brining kit and tart cranberries to a wealth of produce like winter squash, Yukon Gold potatoes, baby beets, leeks and carrots to utilize in classic side dishes for the big meal. Also included: Challah bread, farm-fresh eggs, gorgeous salad greens and fragrant herbs. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.

Parmesan-Crusted Winter Squash
This versatile recipe works with pretty much any type of squash—like Autumn Frost, Butternut, Acorn or Delicata.

Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.

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