As summer produce continues to ripen apace in the garden—from the baby cabbages and slicing cucumbers to sweet peppers and cherry tomatoes—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring savory Greek sausage atop rich Spanish lentils. Garlic fougasse bread, light-bodied Vinho Verde wine and a savory galette tart topped with blue cheese, figs and arugula also anchor this midsummer meal.
Here are a few recipes ideas for the week:
Fig & Blue Cheese Galette
Topped with sweet onions and peppery arugula, this savory starter is wonderful sliced in wedges and served with crisp wine.
Spanish Lentils with Greek Sausage & Sweet Peppers
Slow-simmered with garlic, onion and a hint of paprika, these rich beans pair beautifully with sausage and peppers.
Crisp Cucumber & Cherry Tomato Salad
This cool side is tossed with spring onions, a medley of herbs and our blood orange-white balsamic vinaigrette.
Grilled Fennel & Radicchio
Also tossed with this week’s vinaigrette, this salad boasts a wonderful smoky flavor from the grill.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled summer squash.