Wildgrain Boxes

Wildgrain is bringing customers a different kind of subscription service. Enjoy baked breads, pastries, and fresh pastas delivered frozen right to your door at your convenience. Products are all sourced from small businesses in the United States and for every new member sign-up 6 meals are donated to The Greater Boston Food Bank. Customers can enjoy quality baked goods made with clean ingredients and no preservatives that are ready-to-bake frozen. Pastas take less than 10 minutes in boiling water and loaves of bread or pastries 20-40 minutes to bake. 

Click here to sign up and use code PHILMYTUMMY10 to receive $10 off your first order? Sign up before March 31st to receive a free package of croissants with every box shipment. 

The Wildgrain box we received had a mixed assortment of breads, pastries, and pasta including Seeded Loaf, Sourdough Loaf, Tonnarelli, Fettuccine, Cherry Pie Bites, and Croissants. Our box inspired us to create a Lemon and Spring Pea Alfredo Pasta, Herb Crusted Pork Tenderloin with Vodka Sauce Tonnarelli, and a loaf of fresh bread for the table. 

Ingredients:

• 1 Wildgrain Fettuccine
• 3 tablespoons unsalted butter 
• 2 tablespoons EVOO (extra virgin olive oil)
• 1 clove garlic, smashed 
• 2 1/2 cups freshly grated Parmesan, plus more for serving
• 1 cup mascarpone, at room temperature 

• 2 teaspoons grated lemon zest (from 1 large lemon)
• 1 1/2 cups frozen peas, thawed 
• 1 tablespoon lemon juice 
• Fresh ground black pepper and kosher salt

Directions:

1. Bring a large pot of salted water to a boil then add the Wildgrain Fettuccine and cook until just short of al dente (5-6 minutes). Meanwhile, heat a large skillet over medium heat and add the butter and olive oil. As butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
2. When the pasta is ready, add it directly to the warmed skillet (reserve the pasta water). Sprinkle the Parmesan over the pasta and stir to combine. 
3. Return heat to medium and add the mascarpone, lemon zest and 3/4 teaspoon salt and toss. Continue cooking, adding pasta water as needed to thin the sauce. Add the peas and lemon juice; toss well to combine. 
4. Finish with fresh cracked black pepper, additional Parmesan and lemon wedges if desired. 

Ingredients:

• 1 pork tenderloin (approx. 1 lb)
• 1 tablespoon of Dijon mustard
• 2 tablespoons of EVOO (extra virgin olive oil)
• 1 teaspoon soy sauce
• 2 teaspoons fresh rosemary (chopped)
• 2 teaspoons fresh parsley (chopped)
• 1 teaspoon fresh thyme
• Fresh ground black pepper and kosher salt

Directions:

1. Preheat the oven to 400 and line a baking sheet with foil. 
2. Combine in a small bowl- Dijon mustard, soy sauce and 1 tablespoon of EVOO. Brush over pork tenderloin.
3. Combine in a small bowl- fresh herbs with salt and pepper. Sprinkle mixture or roll pork in herbs to coat on all sides. 
4. Heat a skillet with EVOO over medium to brown pork on all sides (approx. 2 minutes per side).
5. Roast pork on a baking sheet for 18-20 minutes and allow to rest 5 minutes before slicing.