Autumn Arrives Recipes

Even as the sunshine continues to peek through occasionally, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of colorful new produce options—from petite Shiitake mushrooms to Italian eggplant. Thus, this week’s box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes and sweet corn. Also on board to help you craft a satisfying supper: A handcrafted spicy Italian sausage marinara sauce, imported pasta, Grana-style cheese and a French red wine. Enjoy!

Here are a few recipes ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with toasted pumpernickel bread.

Escarole Salad with Grana-Dijon Dressing
This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.

Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.

Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Scrambled Eggs with Petite Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Sweet Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.

Piracicaba Sprouting Broccoli Salad

This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Ingredients:
1 large bunch Piracicaba sprouting broccoli
¼ cup high-quality olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
2 cloves of garlic, minced
1 lemon
Sea salt and fresh ground pepper

Method:
1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccoli stems. If some stems are very thick, cut them in half lengthwise.

2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccoli to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

Heirloom Tomato & Herb Salad

A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.

Ingredients:
3 pounds heirloom tomatoes (halved or cut into wedges, depending on size)
1 cup mixed fresh herbs, such as parsley, mint, basil and dill
Extra virgin olive oil and balsamic vinegar, for drizzling
Flake sea salt and fresh ground pepper

Method:
1. Arrange tomatoes on a platter. Season with salt and pepper, and drizzle with oil.

2. Drizzle herbs with oil and vinegar, season with salt and pepper; toss to coat.

3. Sprinkle herbs over tomatoes. Serve immediately.

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Escarole Salad with Grana-Dijon Dressing

This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.

Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper

Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.

2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.

3. Grate more Parmesan on top and serve.

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