As summer produce continues to ripen apace—from broccolini and carrots in the gardens to juicy peaches and cherries in the orchards—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring lemony risotto topped with bright cherry tomatoes and a plethora of fresh herbs, plus a rustic Italian loaf and fruity Yakima Valley Sauvignon Blanc to serve alongside. Blueberry jam, Grana-style cheese and freshly-picked garden greens also help to anchor this midsummer meal.
Here are some recipe ideas for the week:
Lemon Risotto with Cherry Tomatoes & Fresh Summer Herbs
This bright risotto showcases bright herbs and juicy cherry tomatoes—just remember to keep stirring!
Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!
Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic served atop grilled bread.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Kohlrabi, Carrot & Cabbage Slaw
This easy slaw is incredibly crisp, light and fresh.
Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.