Summer into Fall Recipes

Though sunshine continues to reign during the day, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of new produce options—from lovely ripe pears and bright carrots to golden Chanterelle mushrooms. Thus, this week’s box embraces the crisp, soulful flavors of fall as they converge with late summer favorites like corn and tomatoes, mixing these seasonal ingredients with rustic semolina pasta, Gruyère cheese bread and a light, fresh Austrian white wine.

Here are few recipe ideas for the week:

Pasta with Sautéed Chanterelle Mushrooms & Herb-Roasted Cauliflower
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.

Sweet Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.

Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, risotto, or any recipe calling for vegetable stock.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Lemon Sprouting Broccoli
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Honey-Poached Pears with Crème Fraîche
This lovely, light dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.