In honor of Valentine’s Day, the theme of this week’s box embraces two of our greatest loves: fresh, seasonal fare and gathering around the table with the ones we adore most. Thus, this rustic, romantic menu is fit for sharing with a crusty baguette, hearty Italian white bean soup and decadent chocolate brownies, plus a special appetizer collection that includes our own grainy mustard and country-style pork terrine.
Here are a few of our recipe ideas for this week:
Honey-Glazed Baby Rainbow Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Beets, Four Ways
Dorie Greenspan, author of Around My French Table, shares her favorite ways to prep colorful, luscious beets—take your pick!
Fresh Chard with Parmesan
Nutty Parmesan and rich butter add nuanced flavor to red chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.
Grilled Green Onions
Sweet and delicious with green tops, these onions are at their best grilled. But, if you don’t have a stovetop grill, they are also delicious roasted in the oven.