Summer into Fall Recipes

Though September has brought with it rain showers, falling leaves and other signs that fall is indeed just around the corner, here at Bella Luna and the other nearby farms we are continuing to enjoy a bounty of late-summer crops—from rainbow cherry tomatoes and spicy peppers to juicy melons. Thus, this week’s box is our ode to the last of summer, with the likes of eggplant, cucumbers and summer squash included alongside a beautiful Bordeaux Blanc wine, fresh pumpernickel bread and English Cheddar cheese.

Here are a few recipes ideas for the week:

Quinoa Salad with Tomatoes, Cucumber & Coriander
This tabbouleh-inspired salad is fresh and light thanks to an infusion of summer produce and herbs.

Roasted Potato & Veggie Skillet with Poached Eggs
This homey dish makes for a fantastic breakfast-for-dinner dish.

Roasted Golden Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm salad.

Balsamic Roasted Warm Beet Salad
This Barefoot Contessa recipe is not only incredibly beautiful but also extremely flavorful.

Sautéed Summer Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy is equally good with everyday orange or this week’s purple carrots.

Pickled Peppers
These addictive peppers are wonderful incorporated into a grilled cheese sandwich with this week’s English cheddar.