The summer harvest is at its peak, with favorites such as heirloom tomatoes, cauliflower, purple carrots and fennel ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock, traditional Valenciano rice and spicy chorizo sausage. Also featuring Pain au Levain bread and farm-fresh fruit including Canadice and Himrod grapes from our own Grapehouse, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!
Here are a few recipe ideas for the week:
Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and crostini.