Spring Season has Arrived
We've had a lovely spring this year, filling up your boxes with wholesome organic veg. Keep yourself healthy during social distancing with our greens and grounds themed box, full of broccoli rabe, green beans, white mushrooms and gorgeous russet potatoes.
Find three recipes below just for you, and more on our Facebook page.
BROCCOLI RABE With Spaghetti and Lemony Bread Crumbs
/4 pound day-old Italian bread, torn into chunks
1/4 cup lightly packed ﬂat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 teaspoon ﬁnely grated lemon zest
1 clove garlic minced
Salt & pepper
1 pound broccoli rabe, stem tips trimmed
1/2 cup extra-virgin olive oil Salt Pepper
1 pound spaghetti 3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Freshly grated ParmigianoReggiano cheese, for serving
Make the Bread Crumbs Preheat the oven to 375°. In a food processor, pulse the bread with the parsley, olive oil, zest and garlic until coarse crumbs form. Season with salt and pepper, then spread on a large rimmed baking sheet. Bake for 7 to 10 minutes, until golden and crisp; let cool. Make the Pasta Cook broccoli rabe in salted boiling water for 2 minutes. Squeeze excess water and chop.
Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
Heat 1/4 cup of the olive oil in large sauté pan until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat, stirring, until fragrant and just starting to brown, about 1 minute. Add the pasta, broccoli rabe, reserved cooking water, lemon juice and the remaining 2 tablespoons of olive oil and cook, tossing, until the pasta is coated, about 2 minutes. Season with salt and pepper.
Transfer the pasta to a serving bowl and scatter some bread crumbs on top. Serve right away, passing additional bread crumbs at the table.
The lemony bread crumbs can be refrigerated for up to 4 days. Toast in a 325° oven for 5 minutes before using.
Farro with MUSHROOMS
4 cups chicken stock or vegetable stock
1 ½ cups farro
2 tbsp extra virgin olive oil
½ cup ﬁnely chopped onion
1 1/4 pound white mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 tsp chopped fresh rosemary ½ cup dry white wine
Freshly ground pepper to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
¼ cup chopped fresh parsley
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes.
Add the farro cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 10 minutes or until the farro is tender. Remove the lid, and stir vigorously from time to time.
Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock.
If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
GREEN BEANS with Black Sesame Sauce