Summer Squash Ribbons with Lemon & Mint
This adaptation from a beloved Alice Waters recipe is seasoned with just the right amount of fragrant basil and zesty lemon.
Ingredients:
2-3 summer squash, such as Crookneck or Patty Pan
¼ bunch basil
2 tablespoons fresh mint, chopped
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Slice the summer squash into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)
2. Stack the basil leaves, and cut them thinly crosswise.
3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, mint, lemon juice and olive oil. Let sit for at least 10 minutes and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Chilled Tomato & Peach Soup
This creamy, cold soup is bursting with spicy appeal.
Ingredients:
4 heirloom tomatoes, quartered
2 donut peaches, pitted and quartered
1 garlic clove, minced
1 medium shallot, minced
1 tablespoon olive oil
1 bunch fresh thyme, tied with kitchen twine
¾ cup heavy cream
4 teaspoons sugar
Pinch cayenne pepper, or, to taste
Sea salt
Method:
1. In a large stockpot, sweat garlic and shallots with olive oil over medium-low heat until fragrant and translucent. Add in peaches, tomatoes, thyme and 1 teaspoon salt. Bring to a simmer and cook until tomatoes and peaches break down, about 15 minutes, using the back of a wooden spoon to help mash them up.
2. Remove from heat and remove thyme. Working in batches, purée soup in batches until smooth. Transfer soup back to pot by straining through a fine mesh strainer.
3. Bring heat back to medium-low and add cream, sugar and cayenne pepper. Check for seasoning and adjust cream, sugar or cayenne levels as desired. Simmer on low for about 5 minutes to allow flavors to meld. Then, remove from heat and allow to cool before transferring to the fridge. Serve cold, with chopped fresh herbs over top.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 package Loki Fish Company smoked salmon, flaked into bite-size pieces
4 cups mixed summer greens, such as Mizuna and baby lettuces
Lemon-dill vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
2 teaspoons freshly-chopped mint
Olive oil
Sea salt and fresh ground pepper
Method:
1. Over medium-high heat, bring a large pot of generously salted water to a boil. Drop in pasta and cook until al dente, about 7 minutes. Drain and drizzle with a tablespoon of olive to avoid noodles sticking together. Let cool to room temperature, tossing occasionally.
2. Put pasta into a large mixing bowl, tossing with lemon-dill vinaigrette to coat, reserving about 2 tablespoons. Then add smoked salmon and parsley and gently toss.
3. On a large serving platter, arrange greens, then top with pasta salad and drizzle with remaining vinaigrette. Garnish with fresh mint.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Bread with Basil Pesto
A wonderful appetizer to serve with this week’s pasta supper!
Ingredients:
2 cups basil leaves
½ cup toasted pine nuts
2 garlic cloves, peeled and minced
½ cup grated Grana-style cheese
½ cup olive oil, plus more for brushing
Pain au Levain bread, sliced into ¼-inch-thick pieces
Sea salt
Method:
1. In a food processor, combine the basil, pine nuts, garlic, cheese and salt. Process until the ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you have a chunky pesto. Set aside.
2. Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or two per side until they are crusty and have charred grill marks but are still soft in the middle. Spread each slice with a generous helping of pesto.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Beet Salad with Tarragon Vinaigrette
Served over a bed of baby lettuce, this tarragon-kissed salad brings out the lovely flavors of fresh beets.
Ingredients:
1 bunch beets, greens trimmed and saved for another use
½ Walla Walla sweet onion, thinly sliced
½ cup fresh thyme, picked
1 bunch fresh tarragon, picked and chopped
½ cup white wine vinegar
½ cup olive oil
â…“ cup champagne vinegar
3 shallots, minced
1 cup canola oil
1 pound mixed baby lettuce greens
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Combine the champagne vinegar, shallots, a pinch salt, canola oil, pepper and tarragon in a glass jar and shake vigorously to blend. Set aside at room temperature to allow the flavors to marry.
2. Place beets in a separate small baking dish. Sprinkle thyme, olive onion, white wine vinegar and oil over the pan. Toss to coat, then season with salt and pepper. Cover the pan with a layer of plastic wrap, then top with a layer of foil. Roast for 35 minutes. When cool, peel the beets and cut them into quarters.
3. Place the lettuce in a large bowl and toss with some of the dressing. Divide the greens between 6 chilled plates. Add roasted beets to each plate and drizzle with more of the vinaigrette. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Peach Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Ingredients:
Farm & Larder galette dough, chilled
4 ripe peaches
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Peel, halve and pit the peaches and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the peach slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the peaches to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the peaches are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Mixed Summer Greens with Plums
This light salad is lovely topped with our housemade chive blossom vinaigrette.
Ingredients:
1 pound mixed salad greens
2-3 plums, washed, pitted and thinly sliced
1 avocado, peeled and thinly sliced
Farm & Larder chive blossom vinaigrette
¼ cup slivered almonds, toasted
¼ cup goat cheese (optional)
Fresh ground pepper
Method:
1. In a large mixing bowl, toss salad greens with plum slices, avocado and slivered almonds. Drizzle with chive blossom vinaigrette, tossing to coat.
2. Transfer to serving platter and season with fresh ground pepper. If using, garnish with goat cheese crumbles.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Southwest-Style Beans
These spicy beans pair wonderfully with your favorite meat or vegetable hot off the grill.
Ingredients:
1 pound Pinquito beans, or other dried bean of your choice
3 cloves garlic, minced
2 bell peppers, preferably 1 green and 1 orange or red (for color), seeded and diced
1 Walla Walla sweet onion, diced
2 teaspoons chili powder
1 teaspoon ground cumin
Sea salt and fresh ground pepper
Method:
1. Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
2. Drain and rinse the beans, and then place them in a large pot. Add the garlic, bell peppers and the onions. Cover them with about an inch of water.
3. Next add the chili powder and cumin, plus a large pinch each of salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you’d prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
Variation: For extra depth of flavor, add chopped chorizo sausage into the pot at the same time as the garlic, onions and peppers.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Radish & Turnip Slaw with Blue Cheese
This crunchy-cool slaw is a summer staple, wonderful served with hot dogs, tacos, or as a side salad.
Ingredients:
1 bunch radishes, ends trimmed and thinly sliced
1 bunch turnips, ends trimmed, halved and thinly sliced
6-7 celery stalks, thinly sliced with leaves picked and reserved
5 spring onions, white and green parts thinly sliced
½ cup fresh parsley, chopped
For dressing:
3 tablespoons blue cheese, crumbled
2 tablespoons good quality mayonnaise
½ cup sour cream
2 tablespoons fresh lime juice, plus zest of 1 lime
2 teaspoons sugar
Sea salt and fresh ground pepper
Method:
1. In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.
2. In a large bowl toss all the vegetables, chopped parsley and celery leaves; add the dressing and mix well to combine. Taste for seasonings and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.
Ingredients:
3 pounds heirloom tomatoes (halved or cut into wedges, depending on size)
1 cup mixed fresh herbs, such as parsley, mint, oregano and basil
¼ cup feta cheese, crumbled
Extra virgin olive oil and sherry vinegar, for drizzling
Flake sea salt and fresh ground pepper
Method:
1. Arrange tomatoes on a platter. Season with salt and pepper, and drizzle with oil.
2. Drizzle herbs with oil and vinegar, season with salt and pepper; toss to coat.
3. Sprinkle herbs and feta cheese over tomatoes. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.