Even as the sunshine continues to peek through occasionally, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of colorful new produce options—from lovely ripe pears and bright carrots to rainbow Swiss chard. Thus, this week’s box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes and cucumbers. Also on board to help you craft a satisfying supper: rustic rigatoni pasta, chicken Italian sausage and Gruyère cheese bread, plus French red wine. Enjoy!
Here are a few recipe ideas for the week:
Rigatoni with Chicken Italian Sausage, Swiss Chard & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Blue Cheese-Stuffed Pears & Salad Greens
Topped with slices of blue cheese stuffed-pear, this salad is incredibly beautiful.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Sweet Onion Confit
This buttery-sweet condiment is wonderful in sandwiches or even atop pizza!