Midsummer Splendor Recipes

As summer produce continues to ripen apace in the garden—from fennel and zucchini to crisp lettuces and fragrant fresh herbs—this week’s box puts the seasonal bounty to delicious use in a salad-ready menu starring Lummi Island Keta smoked salmon and our own housemade mustard vinaigrette, plus all the ingredients for a show-stopping appetizer of stuffed and fried squash blossoms. Pain au Levain bread, rich, silky duck eggs and an easy-drinking Italian wine also help to anchor this summery menu.

Here are a few recipe ideas for the week:

Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.

Roasted Broccoli with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic.

Herbed Turnip & Beet Chips
Substitute these crispy, herb-coated vegetables for potato chips at your next barbecue!

Tarragon-Lemon Aioli
This bright aioli is fantastic served with grilled vegetables!

this week's recipes
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