Bask in your love this Valentine’s Day with a leisurely, multi-course dinner fit for two. Linger over rich Tomme cheese complemented by spicy pear chutney, chicken liver mousse and rustic Italian bread, then move on to a decadent pasta entrée kissed with our housemade white truffle butter. Also included in this week’s box: A full-bodied red wine, sautéed baby carrots with chive butter and parsley, plus dark chocolate-cherry shortbread dough for that sweet final bite.
Here are a few recipe ideas for the week:
Celery Root & Potato Purée
This beautiful side dish from Bon Appetit is finished with crispy Jerusalem artichokes for extra crunch.
Rainbow Chard with Meyer Lemon Citronette
As seen on the cover of this month’s Martha Stewart Living, this zesty dressing enlivens colorful Swiss chard stems.
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.
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.