As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. Thus, this week’s box features the debut of such early summer favorites as baby lettuce greens, rhubarb, basil and snap peas. Utilize these seasonal favorites alongside sundried tomato-kissed Pomodoro loaf, Kalamata olives and feta cheese to toss into a Greek salad, and our housemade Mediterranean-style pastichio baked pasta crafted with silky béchamel and slow-simmered tomato sauce. To summer!
Here are a few recipe ideas for the week:
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Poached Duck Egg Salad
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad.
Shaved Kohlrabi & Arugula Salad with Roasted Garlic Dressing
This crisp, crunchy salad from Martha Stewart is beautifully balanced in flavor.
Pioppino Mushroom Burgers
This fun patty recipe from our friends at Cascadia Mushrooms is sure to perk up your next barbecue.
Sugar Snap Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Duck Egg Cake with Rosemary
This beautiful cake comes together in just a few minutes.
Red Wine-Poached Rhubarb
This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream or drizzled into your morning oatmeal!