The Tuscan summer calls to mind visions of the perfect glass of wine served alongside garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a Tuscan-style ribollita stew crafted with imported cannellini beans, rustic bread chunks and fresh ingredients like rainbow Swiss chard, heirloom tomatoes and summer squash. Also included for this relaxed and refreshing meal: A classic Italian red wine, apricot jam and our own Grana-style cheese.
Here are some recipe ideas for this week:
Inspired by a recipe found in the Lark: Cooking Against the Grain cookbook, this ribollita celebrates the beautiful vegetables of summer.
This incredibly-flavorful sauce is the perfect accent to this week’s rustic stew.
Cantaloupe & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Cucumber & Tomato Salad with Sweet Onion
This light side salad is excellent served for lunch, or alongside a grilled protein and bread.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with both green and pasta salads.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.