Summering in France Recipes

Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce like green beans, cherry tomatoes and fingerling potatoes, and accents like briny black Nicoise olives and protein-rich tuna. Thus, your box this week honors Bastille Day with local ingredients to create your own version of the famous salad, plus summery herbs and produce, a crisp French white wine, fresh baguettes and chocolatey s’mores treats for a little something sweet. Enjoy!

Here are a few recipe ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Cauliflower Salad with Olives & Capers
A fantastic use for any extra Niçoise olives you might have this week!

Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.

Sprouting Broccoli with Lemon Vinaigrette
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

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

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.

Sprouting Broccoli with Lemon Vinaigrette

This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Ingredients:
1 pound sprouting broccoli
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper

Method:
1. Wash and trim the broccoli and steam for 5 minutes, until it is crisp yet tender. Drain.

2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccoli and toss to coat.

Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.

Mustard-Roasted Cauliflower

Try making this elegant side dish with your favorite wholegrain mustard.

Ingredients:
1 large head cauliflower
2 tablespoons olive oil, divided
1 tablespoon high-quality wholegrain mustard
2 tablespoons white balsamic vinegar or champagne vinegar
1 large shallot, minced
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 425°. To prepare the vinaigrette, whisk together the shallots, mustard and white balsamic or champagne vinegar. Let the vinaigrette sit for at least 15 minutes, preferably while the cauliflower is roasting.

2. Cut cauliflower into medium-sized florets. Spread florets out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway.

3. Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. Season with additional salt and pepper, if necessary. Serve immediately.

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