Ingredients For This Week's Recipes
Our subscription box this week is full of an assortment of goods and produce, perfect for this week's recipe collection.
“April is a promise that May is bound to keep.” – Hal Borland
Warm and cozy, yet fresh and flavorful, this week’s lineup is inspired by the best in Italian cooking—from locally-made ribbon-edged mafaldine pasta to earthy piopinni mushrooms. Also included in this spring-fresh box. Garlic ciabatta bread, both chicken and duck eggs, buttery mushroom-onion croissants, tender herbs, garden greens and spring all-stars like red Calcot spring onions, purple sprouting broccoli, mixed beets and leeks.. As they say in Italy, mangia!
Fresh Mafaldine Pasta with Sautéed Pioppini Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.
Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Box Subscription How it Works
A handcrafted wooden box will be hand-delivered to your doorstep, where it will remain throughout the duration of your subscription. This is where your weekly Farm & Larder goods will be placed each week.
