Thank you for subscribing to the SWR Signature Box.
Welcome to SWR Harvest and Table, your members-only guide as we share what’s arriving in your box, paired with delicious recipes designed to help you bring those ingredients to life. Simple, seasonal, and made to be enjoyed.
What's in your box this week!
Recipe 1 — Honey-glazed chicken breast with blistered Roma tomatoes & sweet onions
Chicken breast pan-seared in ghee until deeply golden, glazed with your box's raw honey in the last few minutes, plated over Roma tomatoes and sweet onions blistered in the same pan. Sweet-savory-caramelized, one pan finish.
Ingredients
- Chicken breast (from your box)
- Raw local honey (from your box) — for the glaze
- Roma tomatoes (from your box) — halved
- Sweet onions (from your box) — sliced into thick wedges
- SWR Ghee — for searing and basting
- Salt, pepper, fresh thyme or oregano
How to make it
- Pat the chicken breast dry and season generously with salt and pepper. Heat a large cast iron over medium-high with a spoonful of SWR Ghee. Sear the chicken 5–6 minutes per side until deeply golden and cooked to 165°F at the thickest point. Remove to a plate to rest.
- In the same pan, add more SWR Ghee if needed. Add the sweet onion wedges cut-side down and cook 3–4 minutes until caramelized on one side. Add the halved Roma tomatoes cut-side down and let them blister and burst, another 3–4 minutes.
- Slide the rested chicken back into the pan, spoon 2 tablespoons of raw local honey from the box over the top, and gently baste. Cook another 1–2 minutes so the glaze sets and lightly caramelizes — watch it so it doesn't burn.
- Plate the chicken over the tomato and onion mixture. Spoon extra pan juices over the top and finish with cracked black pepper and fresh herbs.
Recipe 2 — Sheet-pan roasted gold potatoes, orange carrots, centercut squash & green peppers with melted smoked gouda
Four box vegetables tossed with cultured butter and roasted until caramelized, finished with a shower of grated smoked gouda that melts into a golden, savory blanket. A generous one-pan dish that eats as a full meal on its own.
Ingredients
- Gold potatoes (from your box) — quartered
- Orange carrots (from your box) — cut into batons
- Centercut squash (from your box) — sliced or cubed
- Green bell peppers (from your box) — cut into thick strips
- SWR Smoked Gouda — grated to finish
- SWR Cultured Butter — melted, for roasting
- Burgus Vitae Extra Virgin Olive Oil (available at the market) — to drizzle
- Salt, pepper, fresh thyme, flaky sea salt
How to make it
- Preheat the oven to 425°F. Toss the quartered gold potatoes with melted SWR Cultured Butter, salt, pepper, and thyme. Spread across a sheet pan and roast for 15 minutes to get a head start.
- Meanwhile, toss the carrot batons, centercut squash, and bell pepper strips in a separate bowl with more melted SWR Cultured Butter, salt, and pepper.
- Add the rest of the vegetables to the sheet pan with the potatoes. Roast another 20–25 minutes, stirring once, until everything is tender and caramelized at the edges.
- Pull the pan and scatter grated SWR Smoked Gouda across the top. Return to the oven for 3–4 minutes just until melted and bubbling.
- Drizzle with Burgus Vitae olive oil and finish with flaky sea salt.
Recipe 3 — Shaved fennel & cucumber salad with whipped cream cheese labneh
Cool crunch on hot summer days. Raw fennel shaved paper-thin, slicing cucumbers in ribbons, over a labneh-style whipped raw cream cheese base. Bright, herbaceous, comes together in 10 minutes.
Ingredients
- Fennel (from your box) — shaved paper-thin, fronds reserved
- Slicing cucumbers (from your box) — thinly sliced or shaved into ribbons
- SWR Raw Cream Cheese — whipped as the labneh base
- Burgus Vitae Extra Virgin Olive Oil (available at the market) — for drizzling
- Flaky sea salt (available at the market — stop by and pick some up)
- Lemon, fresh herbs (dill, mint, or parsley)
How to make it
- In a small bowl, soften SWR Raw Cream Cheese with a fork and whip together with a good squeeze of lemon, salt, and a small splash of cold water until light and spreadable — similar in texture to a Middle Eastern labneh.
- Trim the fennel and shave into paper-thin ribbons with a mandoline or a sharp knife. Reserve the feathery fronds for garnish. Slice the cucumbers into thin rounds or use a peeler for long ribbons.
- Spread the whipped cream cheese across a wide, shallow bowl or plate, making swoops with the back of a spoon. Pile the shaved fennel and cucumber over the top.
- Drizzle with Burgus Vitae olive oil, scatter fennel fronds and torn herbs, and finish with flaky sea salt. Serve cold.
Per Florida state law, raw dairy products are sold for pet food consumption only.
