Summer All-Stars Recipes

Tomatoes! Blueberries! Zucchini! These late summer staples are arriving in abundance here in August and this week’s box celebrates them in all their sun-ripened glory, as well as other favorites such as Chioggia radicchio, fennel and red and yellow plums from the orchards here at Bella Luna. Also joining these summer all-stars: Fresh, handcrafted bucatini pasta from Bellingham Pasta Co. and multigrain bread, plus fragrant herbs and our signature chicken stock. Long live summer!

Here are a few recipe ideas for the week:

Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.

Wild Rice Salad with Blueberries, Corn & Almonds
This Bon Appetit recipe shines the spotlight on summer blueberries and fresh corn!

Grilled Radicchio Salad
A light balsamic dressing perfectly compliments nutty grilled radicchio in this unique salad.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Roasted Fennel & Onions
These tender, broiled vegetables make for a fantastic side dish to this week’s suggested pasta main.

Roasted Fennel & Onions

These tender, broiled vegetables make for a fantastic side dish to this week’s suggested pasta main.

Ingredients:
3-4 fennel bulbs, trimmed and coarsely chopped, with fennel fronds reserved and finely chopped
1 sweet onion, chopped
¼ cup olive oil
Sea salt

Method:
1. Preheat broiler.

2. Toss together all ingredients except fennel fronds with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more, or until vegetables are tender and browned in spots.

3. Serve sprinkled with fennel fronds.

Wild Rice Salad with Blueberries, Corn & Almonds

This Bon Appetit recipe shines the spotlight on summer blueberries and fresh corn!

Ingredients:
1 cup wild rice
¼ cup almonds
1 ear of corn, kernels cut from cob
½ cup blueberries
2 tablespoons chopped red onion
2 tablespoons finely chopped parsley
Freshly ground black pepper
Sea salt
For dressing:
1 garlic clove, finely grated
Juice of 1 lemon
2 teaspoons Champagne vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon curry powder
¼ cup olive oil
Kosher salt, freshly ground pepper

Method:
1. Cook wild rice in a small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out on a large rimmed baking sheet and let cool.

2. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

3. Whisk garlic, lemon juice, vinegar, sugar and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.

4. Toss the rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.

Grilled Lemon-Garlic Zucchini

Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Ingredients:
2 medium Costata di Romanesco zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.

2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.

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