Everything is starting to wake up around us, my garlic is starting to poke its head out of the soil, there are flowers in the yard, and the bees are waking up too! With all this going on around us, I find that our palates start to wake up as well. We slowly shift from the heavier items of winter and start to look towards the bright and fresh flavours of spring.
We often stick to a theme with every Love Box, and lately that’s been geographically-driven cuisine. But the best part about being a Canadian chef is that we can pull inspiration from such a diverse array of cultures, which gives us the opportunity to meld flavours and cooking methods with a little more freedom than you might get elsewhere (we briefly talked about this in a previous History Bite). So in this week's Love Box, we put together some flavours that perfectly harmonize with the season. We think you’ll love it.
Gnocchi with Duck Confit in a Creamy Arugula Walnut Pesto Fresh hand-made gnocchi with shredded duck confit gently tossed in an arugula and walnut pesto with halved fresh cherry tomatoes. Garnished with curls of parmigiano reggiano. The end product is a mouth watering blend of earthy flavours that you won’t want to stop eating.
Note: we will also be making a nut-free alternative with sunflower seeds and hemp hearts. Just let us know by Tuesday at 12pm if you need the nut-free alternative.
Green Leaf & Radicchio Salad Hand-cut green leaf lettuce and radicchio with a balsamic vinaigrette and thinly shaved radish. The perfect green salad balanced with the fresh crunchy spice of radish.
Clafoutis We were scratching our heads when it came to the perfect dessert for this meal, but with a stroke of genius the raspberry clafoutis came up in conversation. If you missed the last time we did this dessert in the coq au vin Love Box, this clafoutis is the perfect little twist on the classic. Bright, not too rich, and not too sweet. There’s a reason we’re bringing it back.
Vegetarian Alternative: Gnocchi with Mushroom Confit in a Creamy Arugula Walnut Pesto We’ve swapped out the duck for a confit blend of whole shimeji and enoki mushrooms with slices of oyster and cremini for a balance in texture and taste to rival the meat alternative.
Tossed in an arugula and walnut pesto with halved fresh cherry tomatoes. Garnished with curls of parmigiano reggiano. This is the mushroom pasta you’ve been dreaming of. Note: we will also be making a nut-free alternative with sunflower seeds and hemp hearts. Just let us know by Tuesday at 12pm if you need the nut-free alternative.
As usual, we can do a half-vegetarian, half-meat box so everyone gets fed. Just include a note with your preference at checkout.
Order cutoff is 3pm Wednesday April 14th, with free local delivery Thursday April 15th, between 11am and 5pm.
Never hesitate to send us an email regarding any dietary restrictions, or questions you may have.