Summery Sunday Supper

Pull some chairs around the patio table, open a few bottles of wine, and gather round for an Italian-themed Sunday supper lineup that is bursting with summery flavors. Featuring such favorites as fresh egg pappardelle, Skagit River Ranch sausages and airy, chewy Italian Rustica bread, this week’s box is also packed with greens including Lacinato kale and crisp mini Romaine lettuces, plus tender herbs, locally-grown heirloom tomatoes, apricots, radishes, mushrooms, and more. Enjoy this summer bounty alongside provisions like our farm-fresh eggs and rich herb chicken stock, and finish it all off on a sweet note with coconut-kissed chocolate Congo bars.

Here are a few recipe ideas for the week:

Pappardelle Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.

Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.

Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of bread for a starter or a mid-afternoon snack.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Grilled Apricots with Almond Whipped Cream

Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
⅓ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar

Method:
1. Heat a grill or grill pan over medium high heat.

2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.

3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.

4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.

5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.

Red Radish Spread with Fresh Herbs

This cool, creamy spread is wonderful slathered atop slices of bread for a starter or a mid-afternoon snack.

Ingredients:
1 bunch radishes
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 8-ounce block cream cheese, at room temperature
3 tablespoons crème fraîche
Zest of 1 lemon
Cracked black pepper
Flaked sea salt
Rustic bread, sliced

Method:
1. Clean, trim, and thinly slice the radishes. Place in a bowl and add the parsley, dill, and chives.

2. In another bowl, combine the softened cream cheese with the lemon zest, pepper, and crème fraîche or sour cream. Mix well.

3. Add the radish-herb mixture to the creamy spread and gently combine. Spread on toasted bread slices and garnish with sea salt and serve.

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Garlic Butter-Roasted Mushrooms

Roasted with capers and garlic, this simple dish is a real show-stopper.

Ingredients:
½ pound mushrooms, such as Cremini, halved lengthwise if large
1 tablespoon capers, rinsed and chopped
2 large garlic cloves, minced
1 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 450° with rack placed in middle.

2. Toss mushrooms with capers, garlic, salt and several grinds of black pepper in a small 1½- to 2-quart shallow baking dish.

3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.

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