Seasonal Favorites Recipes
Take a break from the holiday hustle and bustle with this week’s box of seasonal favorites. Packed with such choice provisions as farm-fresh eggs, Gruyère cheese bread, beautiful French Rosé, a decadent carrot cake almond-walnut butter from Big Spoon Roasters and Tunawerth Creamery’s tangy Greek yogurt, this lineup also features fresh produce like Treviso radicchio, salad greens, Golden Russet apples and a bevy of root veggies like carrots, Chioggia beets, onions, garlic and Purple Viking potatoes. Enjoy!
Here are a few recipe ideas for the week:
Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad pairs well with roasted meats like chicken or pork.
Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try!
Pasta Night Recipes
From spicy, organic Italian sausage from Skagit River Ranch to hand-crafted rigatoni pasta, this week’s box has you prepped for a delicious Sunday supper. Also including a gorgeous bounty of produce to add to your pasta as you please—think such favorites as Lacinato kale, rainbow Swiss chard and Walla Walla sweet onions—plus Sweet Dumpling winter squash, Meyer lemons and fragrant garden herbs, this lineup is also accented by focaccia bread, chocolate amaretti cookies, double cream cheese and our own signature olive oil-polenta cake mix to complete the meal. Mangia!
Here are a few recipe ideas for the week:
Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Cozy & Comforting Recipes
Happy New Year! Cozy up to our first delivery of the year, which features our handcrafted tomato soup, plus freshly-baked Gruyère cheese bread and our light and bright citronette to drizzle over this week’s bounty of greens. Also accented by produce like leeks, Brussels sprouts and carrots, plus farm-fresh eggs, fragrant herbs and cocoa nib granola, this lineup is sure to help you start your year off right.
Here are a few recipe ideas for the week:
Cara Cara Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to any dinner lineup.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses the squash with a rich, wonderful flavor.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Leek & Mushroom Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.
2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.
3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).
