Ode to Summer Recipes
Though the calendar may say fall, here in the Northwest we are still enjoying warm, sunny weather—plus an abundance of summer crops still to harvest, from juicy tomatoes and green beans to crisp peppers and zucchini. Thus, this week’s box is our ode to the last of summer, with flavorful French lentil salad, garlic fougasse bread and marinated feta cheese to go alongside crisp Pinot Noir wine, blueberry crisp and a beautiful medley of produce.
Here a few recipe ideas for the week:
Roasted Cherry Tomatoes & Cipollini Onions
This amazing spread is crafted from farm-fresh tomatoes, onions and hunks of roasted garlic.
Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm garlic fougasse bread.
French Filet Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.
Radicchio Salad with Frisée & Apples
This crisp salad blends the best of summer greens with early fall apples!
