Cozy & Comforting Recipes

As perhaps more of us are cuddled up at home here (we sincerely hope you and yours are well!), now feels like just the time for a bowl of warm, comforting bowl soup, yes? Get cozy with our signature handcrafted tomato soup this week, perfectly complemented by fixings for a seriously-melty sandwich made from nutty Fontina and bread kissed with rich Gruyère cheese. Also included: Organic daffodils, a whimsical Swedish dish towel and Sauk Farm’s apple Verjus, which is sure to complement the box’s beautiful bevy of salad greens, too.

Here are a few recipe ideas for the week:

Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!

Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

Cozy Up Recipes

February continues to chill the bones, so warm yourself body and soul this week with a pasta night starring locally-crafted bucatini pasta kissed with earthy Shiitake mushrooms and homegrown Swiss chard, as well as our signature garlic confit and Grana-style cheese. Also included in this cozy and comforting box: Fresh Challah bread, seasonal favorites such as Seckel pears and Cara Cara oranges, and two snacks fit for Oscar night—certified-organic black popcorn and chocolate coated almonds.

Here are a few recipe ideas for the week:

Bucatini Pasta with Sautéed Red Swiss Chard & Shiitake Mushrooms
Finished with garlic confit and a grating of Grana-style cheese, this wintery pasta is incredibly cozy and satisfying.

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.

Whole-Poached Seckel Pears
These petite little pears are the perfect sweet bite, poached in just a little sugar and cinnamon.

Winter Comforts Recipes

As last week’s frosty temps and snow sightings have been followed by a string of gray and drippy days, now is the time to cozy up to this week’s lineup of warm-and-wonderful offerings—rich, flavorful risotto accented with earthy mushroom duxelles and baby Shiitake mushrooms, plus Gruyère cheese bread, farm-fresh eggs and a vibrant produce selection that includes micro pea shoots, rainbow beets and pink Cipollini onions. Also complemented by crème fraîche and Fontina, plus an appealing blue cheese dressing, this lovely winter’s meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.

Here are a few recipe ideas for the week:

Duxelles & Baby Shiitake Mushroom Risotto
Mixed with our own duxelles and then topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.

Italian Fontina ‘Fonduta’
Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Micro Greens & Pea Shoots Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery micro greens and sweet micro pea shoots.

Warm Roasted Beets with Curry Spices
This heavenly side dish is fragrant with warm spices; a must-try for a chilly winter’s night.

Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

‘Tis the Season Recipes

The first week of December has brought on the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and mornings. Take a much-deserved break this week with provisions for a cozy, comfy brunch—think: smoked wild salmon, farmstead eggs and fresh-baked cinnamon-raisin bread. Accompanied by seasonal produce such as Chioggia beets, Brussels sprouts and Delicata squash, plus our own crème fraîche and citrus vinaigrette, this box will do wonders to buoy the holiday spirit.

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Radicchio Salad with Citrus Vinaigrette
Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

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