Colorful Cornucopia Recipes

Bright orange carrots, striped and yellow zucchini, rainbow tomatoes and pretty purple eggplant—this week’s box greets the official start of fall with a riot of color that also includes such highlights as Delicata squash, mixed sweet peppers, microgreens, juicy nectarines and Italian prunes. Also starring farm-fresh eggs from our heritage breed hens, hearty and healthy garbanzo beans, citrus-fennel sea salt and fragrant heirloom garlic, as well as a bold Columbia Valley Cabernet, this lineup sings with the flavors of the new season. Enjoy!

Here are a few recipe ideas for the week:

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Polenta Cake with Italian Prunes
This luscious cake is kissed with juicy Italian plums and citrus peel.