The Italian summer calls to mind visions of sparkling wine, homemade pasta and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a colorful, rustic rigatoni pasta tossed with ripe cherry tomatoes, summer squash and creamy ricotta, plus fresh Pomodoro bread and squash blossoms for frying. Also included for this relaxed, refreshing meal: A classic Italian Moscato and lemon-almond fruit crisp topping for a summery dessert.
Here are a few recipes ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Rigatoni with Cherry Tomatoes, Summer Squash & Ricotta
Also tossed with green garlic and fresh herbs, this spectacular summer pasta is light and colorful.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with the next two recipes, as well as green or pasta salads.
Cucumber & Tomato Salad with Sweet Onion
This light side salad is excellent served for lunch, or alongside grilled protein with bread.
Fingerling Potato Salad with Radishes & Capers
A light, refreshing take on the American classic, tossed with red radish slices and fresh herbs.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
A quick and easy dessert using plump, juicy blueberries.