Sun Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like Westward blue cheese and fresh basil and summery produce like Armenian cucumbers, sweet peppers and purple carrots. So, uncork a bottle of Italian white wine, flip through this week’s recipe cards and then get cookin’ with these beautiful and bright summer favorites.

Here are a few recipe ideas for the week:

Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.

Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Heirloom Tomato Salad with Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic caprese salad!

Frisée Salad with Figs, Grapes and Blue Cheese
Juicy, crisp and cheesy—this salad has it all.

Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is especially beautiful made with this week’s purple carrots.