March 7th, 2019

ARTICHOKES                                      

COLLARD GREENS

Recipe: Sauteed Collard Greens with Roasted Beets and White Northern Beans in Garlic & Oil                         

BLACK RADISHES 

Recipe: Winter Radish Salad With Parsley And Olives                           

RED BEETS

Recipe: Quinoa with Roasted Beets and Pear                                             

ITALIAN PARSLEY                                                  

BARTLETT PEARS   

 

VEGETARIAN: Fontina Cheese

Recipe: CHEESY STUFFED ARTICHOKES

OMNI: Fontina Cheese + Fra’mani Classic Italian Sausage

Recipe: Sauteed Garlicky Collard Greens with Sausage

OMNI +: Fontina Cheese + Niman Ranch Ground Lamb

Recipe: Lamb-Stuffed Collards

PALEO: D’artganan Duck Breast and Smoking Goose Jowl Bacon

Recipe: Pan-Seared Duck Breasts with Red Wine-Raspberry Sauce

MEAT ONLY: D’artganan Duck Breast and Smoking Goose Jowl Bacon

Recipe: How to Cook Pork Jowl Bacon in Collard Greens

 

 

UPGRADES

CHEESE: Stepladder Creamery Ragged Point

CHOCOLATE: Blanxart: Large Chocolate con Leche

FRUIT: RASPBERRIES + VALENCIA ORANGES

Recipe: Winter Pear and Raspberry Crisp

EGGS: Butterfield Farms Organic Eggs

FLOWERS: Carla’s Bouquet of Star Gazer and Tiger Lilies

Steven Rosenberg