The provisions in this week’s box embrace the robust, sun-kissed flavors of an Italian summer: A spicy Puttanesca pasta sauce crafted from garden-fresh tomatoes, plus an antipasto trio of earthy marinated mushrooms with thyme and roasted red peppers, Ligurian olives and rustic crostini. Pair these with a mixed green salad topped with our garlic-lemon vinaigrette, a crisp, refreshing sparkling wine and kick back with your first taste of summer.
Here are a few recipe ideas for this week:
Sautéed Asparagus with Pancetta
Paired with buttery leeks and delicate pine nuts, tender-crisp asparagus is topped with Italian pancetta for extra wow.
Grilled Bread with Thyme Pesto
This fresh, savory spread would make an excellent addition to this week’s antipasto platter!
Radish & Arugula Salad
Top this crisp combination with our housemade garlic-lemon dressing and grilled bread croutons.
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.