Summer Solstice Recipes

The longest and lightest day of the year is upon us this week, which (hopefully!) means the days of sun-soaked afternoons, leisurely evenings and produce-filled meals on the patio are officially here. Fittingly, this week we’ve captured the tastes of early summer, from juicy strawberries and edible flowers to locally-foraged mushrooms and beautiful garden greens. Also included in this bright lineup: Cainspring Mills Expresso bread flour, buttery Castelvetrano olives and farm-fresh eggs, plus a bevy of fragrant herbs. Enjoy!

Here are a few recipe ideas for the week:

Farro, Arugula & Strawberry Salad
Bright with summery strawberries, radishes and asparagus, this salad is a real stunner.

Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.

Grilled Nebrodini Mushrooms
A fantastic side to grilled chicken, pork or steak!

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Kale Chips
These crispy chips are wonderful for snacking!

Apple Mint Simple Syrup
This easy method is a fantastic way to use up any extra mint you may have. Once prepped, splash a dash into your next glass of lemonade, or add to a cocktail!

Grilled Nebrodini Mushrooms

A fantastic side to grilled chicken, pork or steak!

Ingredients:
8 ounces Nebrodini mushrooms
3 tablespoons olive oil
½ teaspoon dried basil
1 teaspoon minced garlic
¼ teaspoon salt
A few grinds of fresh black pepper

Method:
1. Wash and dry the mushrooms, then slice into halves, or quarters if especially large.

2. Combine the olive oil and seasonings. Brush both sides of the sliced mushrooms with the oil mixture.

3. Grill the mushrooms over medium-low heat on a barbecue, flipping once, until they are tender and show grill marks. Remove from the heat and enjoy! (Alternatively, you can cook the mushrooms in a lightly-oiled cast iron skillet on the stovetop, or roast in the oven at 425°.

Farro, Arugula & Strawberry Salad

Bright with summery strawberries, radishes and asparagus, this salad is a real stunner.

Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
4 marinated artichoke hearts
6-8 strawberries
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced Pink Beauty radishes
¼ cup halved pitted Castelverano olives
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)

Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.

2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.

3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside. Cut the artichoke hearts into quarters. Slice the strawberries most of the way through, leaving them attached at the crown, or remove the hulls and slice. Set aside.

4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, artichokes, strawberries, radishes, and olives. Drizzle the remaining dressing over the top of the salad and garnish with fresh basil leaves and edible flowers.

Herb-Shallot Dressing

This flavor-packed vinaigrette is fantastic with both grains and greens.

Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh parsley
2 teaspoons minced fresh mint
2 teaspoons fresh thyme leaves
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.

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