Summer Color Recipes

Eat the rainbow: This week’s lineup is truly color-rich, from green zucchini and orange carrots to pink radishes and the first of the summer blueberries, plus a plethora of summery greens like sunflower shoots, mixed microgreens and Romaine lettuce, plus lots of fragrant herbs. Also accompanying this brightly-hued lineup: Eggs from our heritage breed hens, sun-dried tomato and sea salt-kissed Pomodoro bread loaf, and a crisp Spanish white wine—enjoy!

Here are a few recipe ideas for the week:

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.

Meyer Lemon Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese)!

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.