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!
- Romaine Lettuce
- Leeks
- Red Cabbage
- Orange Carrots
- Green Zucchini
- Purple Top Turnips
- White Scallions
- Red Radishes
- Chicken Breasts
- Cottage Cheese
Here are your Recipes!
Recipe 1 - Pan-Seared Chicken with Melted Leeks & Gouda Cheese
Chicken breast seared in ghee, layered over silky leeks and finished with a melted blanket of gouda cheese. Turnips roast alongside for a one-pan finish.
Ingredients
- SWR Chicken Breast (from your box)
- Leeks (from your box)
- Purple Top Turnips (from your box) — quartered
- White Scallions (from your box) — for garnish
- SWR Raw Ghee — for searing
- Raw Gouda Cheese — sliced thin, melted on top
- Salt, Pepper, Splash of Water or Stock
How to make it
- Preheat the oven to 400°F. Toss quartered purple top turnips with a spoonful of SWR Ghee, salt, and pepper. Roast on a sheet pan 25–30 minutes, flipping halfway, until the edges caramelize.
- Trim and slice the leeks into thin rounds, rinsing well to clear any grit. Cook them low and slow in a wide pan with SWR Ghee, stirring occasionally, until completely melted and silky — about 15 minutes. Add a splash of water if they start to crisp.
- Pat the chicken breast dry and season generously with salt and pepper. Heat a separate pan over medium-high with SWR Ghee until shimmering. Sear 5–6 minutes per side until golden and cooked through.
- In the last minute, lay thin slices of Southwest Ranches Raw Gouda Cheese over the chicken and cover briefly to melt.
- Plate the chicken over the melted leeks, roasted turnips alongside. Finish with thinly sliced white scallions. Enjoy!
Recipe 2 - Crunchy Chopped Salad with Shaved Zucchini & Cottage-Ranch
A bright, crisp salad built on everything raw-friendly in the box — cabbage, carrots, romaine, shaved zucchini — over a creamy ranch made from our homemade mayo and the cottage cheese already in your box.
Ingredients
- Romaine lettuce (from your box) — chopped
- Red cabbage (from your box) — shredded thin
- Orange carrots (from your box) — shredded
- Green zucchini (from your box) — shaved into ribbons
- SWR Raw Cow Cottage Cheese (from your box) — into the dressing
- SWR Homemade Mayo — ranch base
- Lemon, fresh dill or parsley, salt, pepper
How to make it
- Whisk SWR Homemade Mayo with a generous spoonful of the cottage cheese, a squeeze of lemon, chopped herbs, salt, and pepper until creamy and pourable. Thin with a splash of water if it feels too thick.
- Pile the chopped romaine, shredded red cabbage, and shredded carrots into a large bowl. Use a vegetable peeler to shave the zucchini into long, thin ribbons and add them on top.
- Drizzle the dressing over everything and toss gently until coated. Taste for salt and lemon, adjust, and serve cold.
Recipe 3 - Crisp radishes with cultured butter & flaky salt
The French bistro move. Three ingredients, no cooking, instantly elegant. Cold butter, sharp radish, the crunch of salt — the kind of snack that turns a meal into a moment.
Ingredients
- Red radishes (from your box) — left whole or halved
- SWR Raw Salted Butter — cold, thickly sliced or pulled into curls
- Flaky sea salt
- Optional: a thin slice of Country Bread
How to make it
- Trim the radishes, leaving a bit of the green tops if they have them. Rinse and pat completely dry. Chill until you're ready to serve.
- Pull SWR Raw Salted Butter straight from cold — it should be firm. Slice into thick coins or scoop into a small dish.
- Arrange the radishes alongside the butter on a board or plate. Sprinkle a small pile of flaky sea salt nearby.
- To eat: smear a radish through the cold butter, dip in salt, bite. Repeat and Enjoy!.
