The holidays are a perfect time to try this modern take on luscious rack of lamb. In this easy recipe, roasted rack of lamb is coated with a delicious pistachio herb crust that can be modified to be gluten-free with one substitution (see Chef’s Tips below).

For a limited time, you can add Sunbasket’s Australian grass-fed rack of lamb to your basket. It’s a perfect special occasion main course that will impress without much effort on your part.

Roasted Rack of Lamb with Pistachio & Herb Crust Recipe

Prep Time: 10 minutes. Cook Time: 30 minutes. Serves: 4.

Shopping List

1 rack of lamb, frenched (8 ribs)
1/4 cup olive oil
1/2 cup shelled pistachios
1/4 cup grated parmesan cheese
1/4 cup panko bread crumbs*
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper

Tools
Food processor, medium bowl, non-stick skillet, parchment, baking sheet

Instructions

1. Prep the pistachio & herb crumbles

Remove lamb from the fridge and let it come to room temperature. Preheat the oven to 400°F. In a food processor, add pistachios, bread crumbs, parmesan, rosemary, thyme, salt and pepper. Process in the food processor until a very coarse sand texture forms. Pour the dry ingredients into a medium bowl.

In a small measuring cup, beat the large egg with a fork and add to the dry mixture. Blend well with hands or a large spoon. The texture should feel slightly moist and hold together when squeezed with your hand. If the mixture is overly dry and doesn’t hold together, add 1 – 2 teaspoons of olive oil. Set aside crumb mixture while you brown the meat.

2. Brown the rack of lamb

Heat a non-stick skillet on the stove over medium heat – add ¼ cup of olive oil. Once oil is hot, add the rack of lamb, and sear it on all sides, about 4 – 5 minutes total. It is helpful to tilt the skillet so that the hot oil pools around the thickest part of the rack.

Remove the rack of lamb from the pan and place it on a parchment-lined baking sheet.

3. Add crust and bake

Pat the pistachio mixture onto the rounded side of the rack, ensuring that it adheres. Remove any excess pistachio mixture that has fallen onto the parchment paper, or else it will burn when baked. Roast the lamb on the baking sheet in the oven for 20-25 minutes. Remove lamb from the oven – remove it from the baking sheet and let it rest for 10 minutes.

Serving Suggestion

Carve the racks between the bones to cut into chops. Enjoy!

Chef’s Tips

When coating the lamb with the pistachio mixture, make sure to remove any of the mixture that has fallen onto the parchment paper – or else it will burn in the oven. Make sure to remove the rack of lamb from the baking sheet once you remove it from the oven. The baking sheet is hot and leaving the lamb on the baking sheet will cause it to cook more.

* Substitute panko breadcrumbs with the gluten-free option to convert this recipe into a gluten-free main course. My favorite is made by Kikkoman. 

The post Roasted rack of lamb with pistachio and herb crust appeared first on Sunbasket.

Spring Green Limeade Cooler Cocktail Recipe

Shopping List

For the limeade, serves 2 to 3:

4 to 6 limes

½ cup agave syrup

½ cup water

10 to 20 drops liquid chlorophyll

For the cooler, per serving:

½ cup prepared limeade (above)

1 to 2 ounces gin, optional

2 ounces club soda or sparkling water (double if omitting gin)

Ice cubes

Tools

Peeler, small sauce pot, heat-safe jar

1 Prep the limes

Using a peeler, remove the zest of 2 limes in wide strips, being careful to remove only the outermost green layer and leave behind the bitter white pith. Slice half of 1 lime for garnish, if desired; then juice the limes, enough to measure ½ cup juice, and set aside.

2 Make the limeade

In a small sauce pot over medium-high heat, combine the agave syrup, lime peels, and water and bring to a boil. Remove from the heat and let steep for 10 minutes. Remove the lime peels and pour the syrup into a heat safe jar; let the syrup cool to room temperature. Add as much liquid chlorophyll as you like and stir to combine. Stir in the lime juice and sweeten to taste with more agave syrup if needed. Chill the limeade. 

3 Make the limeade cooler and serve

Fill individual glasses with ice. Into each glass, stir in ½ cup limeade, gin (if using), and top off with club soda or sparkling water. Garnish with the sliced limes and serve. Cheers!

Nutrition per serving: Calories: 260, Protein: 0g (0% DV), Fiber: 0g (0% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 55mg (2% DV), Carbohydrates: 52g (19% DV), Total Sugars: 29g, Added Sugars: 29g (58% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.

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The post Holiday Cookies to Share with Everyone! appeared first on Sunbasket.

Moroccan Ghriba Almond “Spider” Cookies

Makes about 20 cookies 

Shopping list

For the coating:

¼ cup powdered sugar

For the dough:

1 vanilla bean

1 cup almond flour

3 tablespoons powdered sugar

¼ teaspoon kosher salt

1 teaspoon toasted sesame seeds, plus more for sprinkling

3 tablespoons unsalted butter, softened

For the decoration:

1 cup dark chocolate chips 

½ cup heavy cream, warmed 

1 cup Chocolate Covered Almonds (Hu Hunks Chocolate Covered Almonds with Sea Salt were used in our version)

Tools

Small bowl, medium bowl, sheet pan, parchment paper, pastry bag or zip-lock baggie

Instructions

1. Prep the coating; make the dough

Heat the oven to 350°F. Line a sheet pan with parchment paper. 

• For the coating, in a small bowl add the powdered sugar.
• Cut the vanilla bean in half lengthwise and scrape out the seeds; set aside the seeds and save the bean for another use.
  

In a medium bowl, using a fork or whisk, stir together the almond flour, powdered sugar, vanilla seeds, salt, and 1 teaspoon sesame seeds, being sure to break up any lumps. Add the butter; using a fork, pastry cutter, or your fingertips, cut the butter into the flour mixture until incorporated and smooth. Using your hands, press to form the mixture into a dough.

2. Form and bake the cookies

Using a 1-teaspoon measuring spoon, scoop out 1-inch rounds of dough and, using your hands, roll into 1-inch balls. Roll each dough ball in the powdered sugar and arrange the balls on the prepared sheet pan 1 to 2 inches apart. 

Using the palm of your hand, dusted with flour, press the balls into a 2″ round. Bake until golden brown, 8 to 10 minutes. Remove from the oven and let cool on the sheet pan for about 10 minutes.

3. Make the Chocolate Ganache

In a medium bowl add the dark chocolate chips.  Pour the warmed heavy cream over the chips and stir until all the chips are melted and the mixture is smooth. Transfer the ganache to a pastry bag or ziplock baggie for piping. Use this ganache to secure the almond “spider body “ to the cookie and to make the “spider legs”.

4. Decorate the Cookies

Snip the tip of the piping bag (about 2 millimeters) to release the frosting. Squeeze a pea-sized dollop of frosting onto the middle of each cookie and place a chocolate covered almond (pointy side up) on top of the frosting and press slightly to secure. Next, pipe 6 legs, 3 on each side of the almond. Let sit for 15 minutes before enjoying.

Serve

Transfer the cookies to a plate and serve.

Chocolate Buckwheat “Spider-Web” Brownies

Shopping List

2¾ ounces bittersweet chocolate (preferably 72% cacao solids) 

7 tablespoons butter, at room temperature, plus extra for greasing

½ cup coconut sugar, preferably organic

Kosher salt

2 large eggs, at room temperature

1 tablespoon buckwheat flour

1 cup of dark chocolate chips

½ cup heavy cream, warmed

½ cup of white chocolate chips

Tools

Whisk, 1 small heatproof bowl, 2 medium heatproof bowl, preferably metal, medium sauce pot,12 cup muffin tin, sheet pan, 2 pastry bags or 2 zip-lock baggies

1. Prep the ingredients; make the brownie batter

Heat the oven to 350°F.

• Lightly grease 12 wells of a muffin tin
• Coarsely chop the chocolate, if needed.
• Cut the butter into ½-inch pieces.

Fill a medium sauce pot one-third full with water and bring to a simmer. 

In a medium heatproof bowl, combine the chocolate and butter. Set the bowl over the simmering water and heat, without stirring, until the chocolate and butter are melted, about 2 minutes. Whisk until smooth. Carefully remove the bowl from the heat and let cool slightly. 

Add the sugar and a pinch of salt to the chocolate mixture and whisk until well combined. Working with 1 at a time, add the eggs and whisk until smooth. Whisk in the buckwheat flour. 

2. Bake the brownies

Pour the brownie batter into the prepared muffin tin, filling the wells about three-quarters full. Set on a sheet pan, if desired, and bake until a toothpick inserted into the center of the brownies comes out clean, 20 to 25 minutes. Let cool for 20 minutes.

While the brownies bake, make the chocolate and white chocolate ganache. 

3. Make the Chocolate and White Chocolate Ganache

For the chocolate ganache (used to frost the top of each brownie), add the dark chocolate chips to a medium bowl. To the bowl, add the warmed heavy cream and stir until all the chips are melted and the mixture is smooth. Transfer the ganache to a pastry bag or ziplock baggie for piping.

For the white ganache (used to create the “web” effect on top of the chocolate ganache), place the white chocolate chips in a small heatproof bowl and set the bowl over the simmering water and heat, stirring continuously, until the white chocolate is melted and smooth. Take care not to overheat the white chocolate or contaminate it with any moisture or it will seize up. Transfer the ganache to a pastry bag or ziplock baggie for piping.

4. Decorate the brownies

On cooled brownies, spread a generous and even layer of chocolate ganache that covers the entire surface of each brownie. 

Working one at a time, pipe the white chocolate in a tight spiral over the top. Right away, drag a toothpick through the white chocolate and dark chocolate ganache, starting in the center and pulling outwards. Repeat this step 5 to 6 times, moving around the brownie to make a spiderweb pattern and cleaning the toothpick between each drag.

Serve

Transfer the brownies to individual plates and enjoy these killer treats!

The post Trick or Treat Yo’ Self to these Killer Desserts appeared first on Sunbasket.

But you know what else they’re perfect for? Dinner. Delightful, throw-together-in-no-time, I-don’t-know-what-to-eat-tonight dinner.

An easy salad + protein combo from the new Lunch section of our expanded menu makes for perfect easy weeknight meals. They’re quick to whip up, great for eating on the patio, and pair perfectly with a crisp glass of white wine.

Our favorite combinations are…

• Organic spicy Southwestern salad for 2 w/ Organic New York strip steaks
• Organic garden Italian salad for 2 w/ Organic grilled chicken breasts
• Organic protein crunch salad for 2 w/ Wild skin-on snapper fillets
  *Wild skin-on snapper fillets available in Proteins section of expanded menu
• Organic rainbow Asian salad for 2 w/ Organic Chinese five-spice tofu nuggets
  *Organic Chinese five-spice tofu nuggets available in Proteins section of expanded menu

The post Our 5-Minute Salads Make the Perfect Easy Weeknight Dinner appeared first on Sunbasket.

Jumbo lump crab cake salad

Pat the jumbo lump crab cakes dry with a paper towel. In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the crab cakes and cook until golden brown, 5 to 6 minutes. Turn and cook until the other side is golden brown, 5 to 6 minutes. While the crab cakes cook, slice a handful of organic snap peas in half on the diagonal and toss into a bowl with salad greens of your choice and a drizzle of Sunbasket green goddess dressing. Season to taste with salt and pepper and top with the crab cakes. 

BBQ tofu pita pockets

Thinly slice organic baby carrots on the diagonal. In a large frying pan over medium heat, warm 1 tablespoon neutral oil until hot but not smoking. Add the carrots and 1 tablespoon Sunbasket chipotle barbacoa glaze and cook until the carrots begin to soften. Transfer to a plate. Do not clean the pan. In the same pan used for the carrots, add 1 tablespoon neutral oil, if needed. Add the Hodo Foods organic tofu cubes and cook, stirring occasionally, until heated through, about 5 minutes. While the tofu cooks, toast traditional pita bread in the toaster oven. Cut the pita in half, making two pockets and stuff the pita with carrots, tofu cubes, and baby spinach and arugula.

Sausage and pesto pizzas

Heat the oven to 400°F. On a sheet pan, place naan or flatbread of your choice side-by-side and brush the tops lightly with olive oil. Bake until crisp, 5 to 7 minutes. Transfer to a cutting board. While the flatbread toasts, cook ground pork. Pat the ground pork dry with a paper towel. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. While the pork cooks, cut a handful of organic grape tomatoes in half. To assemble the pizza, spread sweet basil pesto over the toasted flatbread, top with the pork and tomatoes, and cut into pieces.

Spicy pasta with chicken meatballs

Bring a medium sauce pot of generously salted water to a boil. Add Talluto’s pasta and cook until just tender, according to package instructions. Drain, reserving ¼ cup pasta cooking water. While the pasta cooks, remove the stems and seeds from 3 organic sweet mini peppers and cut into ¼-inch-wide strips. In a large frying pan, warm 1 tablespoon olive oil over medium-high heat until hot but not smoking. Add the peppers and cook until crisp-tender, 2 to 4 minutes. Add arrabbiata sauce and organic Italian chicken meatballs, bring to a simmer, and cook, stirring occasionally, until the meatballs are heated through, 3 to 4 minutes. Stir in the pasta and reserved pasta water and season to taste with salt and pepper. 

The post How to Win at Weeknight Dinner appeared first on Sunbasket.

Grilled Clams with Lemon Parsley Butter Recipe

Serves 6

Shopping List

1 organic lemon 
8 or 10 sprigs organic fresh flat-leaf parsley
2 cups bottled clam juice
6 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon red chile flakes
Freshly ground black pepper
3 pounds fresh littleneck clams
1 loaf crusty bread such as baguette, cut into slices, optional

Tools
Grill, large frying pan, colander

1. Make the lemon-butter sauce 
Prepare a medium-hot fire in a grill. While the grill heats, prepare the lemon parsley butter.

• Zest and juice the lemon, keeping the zest and juice separate.
• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish

In a large frying pan on the stovetop, bring the clam juice to a boil, then lower to a simmer and cook until the liquid is reduced by about one-third, 8 to 10 minutes. Add the butter and cook, whisking until incorporated, 1 to 2 minutes. Remove from the heat and stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, and as many chile flakes as you like. Stir in half the parsley and season with pepper. Keep warm over very low heat.

Turn off the heat and let the sauce rest while you grill the clams.

2. Prep and cook the clams

• In a colander under cold running water, rinse the clams, rubbing them against each other. Let drain. 

Set the clams on the grill directly over the heat, cover the grill, and cook until the shells open, 6 to 8 minutes. Discard any clams that do not open. Transfer the clams to a serving bowl. 

Serve
Spoon over the lemon parsley butter. Garnish with the remaining parsley and as much remaining lemon zest and juice as you like. Serve with crusty bread. 

Chef’s Tip: If you don’t have a grill, bring 1 cup water to a boil in a large frying pan on the stovetop. Add the clams, gently shaking the pan until the clams are in a single layer, and cook covered until the clamshells open, about 4 minutes.

Nutrition per serving: Calories: 160, Protein: 9g (18% DV), Fiber: 0g (0% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 7g (35% DV), Cholesterol: 55mg (18% DV), Sodium: 580mg (24% DV), Carbohydrates: 3g (1% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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Lakeside Shandy

Serves 2

Shopping List
1 organic lemon
1 organic orange
2 ounces whiskey
2 teaspoons honey
Ice
12-ounce bottle beer (lager, Kolsch, or pale ale)
4 organic pitted cherries, for garnish

Tools
Cocktail shaker

1. Make the cocktail

• Juice the lemon.
• Cut the orange in half; cut two ¼-inch-thick slices from one half for garnish. Juice the remaining orange.

In a cocktail shaker, combine the lemon juice, orange juice, whiskey, and honey and stir to combine. Add 1 cup ice, cover, and shake well.

Serve
Pour the mixture into 2 glasses and top with the beer, dividing evenly. Garnish each glass with an orange slice and cherries and serve.

Nutrition per serving: Calories: 220, Protein: 2g (4% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 10mg (0% DV), Carbohydrates: 23g (8% DV), Total Sugars: 12g, Added Sugars: 6g (12% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box. 

The post Our Lakeside Shandy Is Your New Favorite Drink appeared first on Sunbasket.

Mason Jar Rainbow Salad

Serves 2

Shopping List
¼ cup farro
1 ear organic corn
¼ cup olive oil, plus 1 tablespoon
1 teaspoon crushed red chile flakes
1 small head organic radicchio
1 organic red onion
1 organic cucumber
1 organic orange bell pepper
8 to 10 organic grape or cherry tomatoes
1 small bunch organic fresh flat-leaf parsley
1 organic lemon
¼ cup white balsamic vinegar
¼ cup ricotta salata

Tools
Fine-mesh strainer, medium sauce pot with a lid, two 1-quart mason jars with lids, small frying pan

1. Cook the farro

• Rinse the farro. 

In a medium sauce pot, combine the farro and 3 cups water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, about 30 minutes. Drain and rinse under cold water. While the farro cooks, prepare the corn. 
While the farro cooks, prepare the corn.   

2. Prep and char the corn

• Shuck the corn. Lay the ear flat and cut the kernels from the cob. 

Lay the ear flat and cut the kernels from the cob. In a small frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the corn kernels, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add as many chile flakes as you like and stir to combine. Transfer to a plate and let cool. 
While the corn cooks and cools, prepare the vegetables and dressing.

3. Prep the vegetables

• Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio. 
• Peel and thinly slice the red onion into half-moons. 
• Peel the cucumber, if desired; thinly slice the cucumber crosswise. 
• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper. 
• Cut the tomatoes in half. 
• Strip the parsley leaves from the stems; coarsely chop the leaves.

4. Make the dressing

• Juice the lemon.

In a small bowl, stir together the ¼ cup oil, balsamic vinegar, lemon juice, ¼ teaspoon salt, and black pepper to taste.      

5. Assemble the jars
Dividing equally between the two jars, layering from the bottom up, and using a spoon to lightly pack each layer down, fill the jars with the ingredients in this order: dressing, radicchio, onion, parsley, cucumber, farro, corn, bell pepper, and tomatoes. Crumble the ricotta salata over the top and cover each jar with a lid. 

Serve
When ready to serve, shake the jar and transfer the salad to large individual bowls and serve. Store in the refrigerator for up to 3 days. 

Nutrition per serving: Calories: 610, Protein: 14g (28% DV), Fiber: 10g (40% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 10mg (3% DV), Sodium: 125mg (5% DV), Carbohydrates: 53g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box. 

The post Get a Jump on Meal Prep with this Antioxidant-Rich Mason Jar Salad appeared first on Sunbasket.

Guava Granita Recipe

Serves 8

Shopping List
3 or 4 organic limes 
2½ cups guava puree
1 cup sparkling wine 
½ cup organic fresh orange juice
¼ teaspoon fine sea salt
2 passion fruits, optional  
1 or 2 sprigs organic fresh mint, optional

Tools
Fine-toothed grater, medium bowl, small baking dish (6 by 6 inches) or plastic container with a lid

1. Prep the fruit mixture

• Zest enough lime to measure 1 teaspoon zest; juice enough limes to measure ½ cup juice. 

In a medium bowl, stir together the lime zest and juice, guava puree, sparkling wine, orange juice, and salt. 

2. Freeze the granita

Transfer the fruit mixture to a small baking dish or plastic container, cover, and place in the freezer. Stir about every 30 minutes to break up the large frozen chunks until the granita is slushy, about 3 hours.  
About 30 minutes before serving, transfer the granita container to the refrigerator. Prepare the garnishes, if using.

3. Prep the garnishes

• Cut the passion fruits in half and scoop out the pulp.
• Strip the mint leaves from the stems; thinly slice the leaves.

Serve
Using a fork, rake the granita and transfer to individual glasses or bowls, garnish with a spoonful of passion fruit and mint, if using, and serve. 

Nutrition per serving: Calories: 80, Protein: 1g (2% DV), Fiber: 5g (20% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 65mg (3% DV), Carbohydrates: 16g (5% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box. 

The post Make Your Own Guava Granita appeared first on Sunbasket.