Box Contents, Recipes, and News for the Week of February 17

Published on

February 14, 2025

To help you plan for your next week, the week of February 17, 2025, here is the produce that will be in your boxes.

Satsuma Mandarins
Cara Cara Oranges (Only in the Small, Family and Value Boxes, but available to add on to your order in our Online Store)
Granny Smith Apples
Red Leaf Lettuce
Bunched Rainbow Carrots
Green Onions
Gold Chard
Red Beets
Broccoli
Bunched Green Garlic (Only in the Small, Family and Value Boxes, but available to add on to your order in our Online Store)

These items will be coming from: Alcantar Organics, John Givens Farm, Sunrise Farms, Vista De Mundo Ranch and other local organic farms.

‍Remember to place your Plow to Porch orders by midnight tonight to receive your orders next week.

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Roasted Carrots with Scallion Vinaigrette

theoriginaldelish.com
serves 4

Ingredients

¼ cup raw hazelnuts
1 ½ lbs rainbow carrots, scrubbed
olive oil
kosher salt
1 tbsp + ⅓ cup olive oil
1 shallot, thinly sliced
4 scallions, thinly sliced
3 tbsp white wine vinegar
1 tbsp honey
¼ cup raisins
4 oz crumbled feta cheese
freshly cracked black pepper

Instructions

Preheat the oven to 425°F. Place the hazelnuts onto a sheet pan. Roast for 8 minutes, or until deeply golden. Let them cool slightly. Place them in the center of a kitchen towel, wrap them up, and use the towel to rub off the skins. Roughly chop the hazelnuts and set aside. Reserve the sheet pan.
Meanwhile, cut the carrots lengthwise so that they’re roughly the same size (the smaller ones in half and the larger ones into quarters). Reserve the carrot tops for garnish.
Place the carrots onto the sheet pan. Drizzle generously with olive oil and toss to coat. Spread them into an even layer. Season with a pinch of salt. Roast for 25 minutes, or until tender.
Meanwhile, heat a 10” skillet over medium heat. Add 1 tbsp of olive oil. When the oil is hot, add the shallots. Cook for 2-3 minutes, or until tender and slightly caramelized. Stir in the scallions. Cook for another minute. Reduce the heat to low and add the white wine vinegar and honey. Simmer for a minute or so. Pour the mixture into a bowl and slowly drizzle in the remaining ⅓ cup of olive oil, whisking to emulsify. Stir in the raisins. Season with salt to taste.
Turn the oven to high broil and broil the carrots for 1-2 minutes until caramelized. Transfer the carrots to a plate. Top with spoonfuls of the vinaigrette, the hazelnuts, feta, and carrot top leaves. Season with freshly cracked black pepper.

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Green Garlic Mint Beets

‍twistsandzests.com
serves 2

Ingredients

¾ lb/350g beets trimmed and cleaned
¼ c/10g mint leaves chopped
2 med/30g green garlic minced
2 tbs/30ml red wine vinegar
2 tbs/30ml olive oil
Plain yogurt to serve

Directions

Preheat oven to 375F. Line baking sheet with foil.
Cut beets into ¼” thick rounds.
Combine all ingredients in a bowl and toss to coat.
Place beets on prepare baking sheet, dabbing any excess seasoning mixture on top.
Bake for about 25 minutes until able to be pierced with a fork.
Drizzle with yogurt to serve.

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Shakshuka with Swiss Chard

foodandwine.com
serves 8

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Ingredients

3 tablespoons extra-virgin olive oil
4 ounces meaty bacon, minced
1 medium onion, minced
4 garlic cloves, minced
1 large bunch Swiss chard, stems minced and leaves reserved
32 ounces (4 cups) prepared tomato sauce
1 teaspoon dried basil
Pinch of crushed red pepper
Kosher salt
Freshly ground black pepper
8 large eggs
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced basil leaves

Instructions

Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cool slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet.
Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are still runny.
Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced basil and serve immediately with crusty bread.

Honey Butter Garlic Shrimp and Broccoli

butteryourbiscuit.com
serves 4

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Ingredients

1/2 cup honey
1/4 cup low sodium soy sauce
1 teaspoon fresh grated ginger
2 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
1 pound large shrimp peeled, deveined and tails removed if desired
2 tablespoon butter
2 cups chopped broccoli
1 teaspoon olive oil
Salt & pepper to taste

Directions

In a small bowl add the honey, soy sauce, ginger, garlic, red pepper, and mix until combined.
Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce.
Whisk in the cornstarch to the reserved marinade and set aside.
Heat a skillet (I use cast iron) or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
Add the butter to the skillet and add shrimp discarding any marinade. Cook until the shrimp turns pink about 2 minutes on each side.
Add in the reserved sauce and bring to a low-medium simmer until thickened about 2-3 minutes.
Add in the broccoli and toss until heated through.
Serve over rice or pasta
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Apple and Brie Stuffed Chicken

emilybites.com
serves 4

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Ingredients

4 (6 oz each) boneless, skinless chicken breasts, (24 oz total)
1 medium apple, sliced (I used Granny Smith)
4 ounces light Brie cheese, sliced (I used Trader Joe's, but President brand also has a great light Brie)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon creamy Dijon mustard
1 teaspoon whole grain Dijon mustard, the seedy kind

Directions

Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the apple slices evenly amongst the four breasts and spread across the surface of one side(leaving the other half empty to fold over the filling). Top the apple slices with the Brie. When all four breasts are topped on one side, fold the empty half over the filling and press down to make a stuffed breast. Sprinkle each stuffed breast on both sides with salt, pepper, and thyme.
In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s)until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet.
In a small dish, stir together the maple syrup, creamy Dijon, and seedy Dijon. Use a pastry brush to brush the glaze over the tops of the chicken breasts.
Place in the pre-heated oven. Bake for 20-25
In a large skillet, add the oil and bring overmedium-high heat. Working in batches of two at a time so as not to crowd thepan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s)until the bottoms are seared golden. Flip the breasts and cook for anotherminute on the other side to do the same. Transfer the breasts to the preparedbaking sheet.
In a small dish, stir together the maple syrup,creamy Dijon, and seedy Dijon. Use a pastry brush to brush the glaze over thetops of the chicken breasts.
Place in the pre-heated oven. Bake for 20-25 minutes until chicken is fully cooked through.

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