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.
“Life is a combination of magic and pasta.” – Federico Fellini
This week’s box is your ticket to a cozy, winter-ready pasta night. Twirl Wildly Beloved Foods’ artisan Campanelle pasta—handmade on Whidbey Island with semolina and water—through a rich, woodsy sauce made with locally-foraged dried porcini mushrooms, or crown it with a farm-fresh egg or two from our heritage hens or local ducks. A drizzle of Ritrovo Selections’ aged balsamic adds bright, tangy depth, while freshly baked Gruyère cheese bread and a traditional Stollen fruit loaf make the meal irresistible from start to finish. Round out the spread with seasonal organic greens, Bintje potatoes, Delicata squash, Mountain Rose apples, and fragrant garden-grown herbs for a full, flavorful winter feast.
Here are a few recipe ideas for the week:
Campanelle with Porcini Cream Sauce & Winter Herbs
Serve this balsamic-kissed pasta main with some crusty Gruyère cheese bread and a crisp salad; dinner is done!
Radicchio-Apple Salad with Dijon-Cider Vinaigrette
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apples and radicchio.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of Delicata squash.
Radicchio Gratin with Cream & Parmesan
A comforting twist on this often-overlooked winter green, this gratin transforms radicchio’s natural bitterness into a tender, savory-sweet bake.
Thyme-Roasted Apples & Onions
Fresh thyme adds a savory note to these sweet roasted apples and caramelized onions—delicious on warm crostini or as a savory-sweet side.
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.
