The longest and lightest day of the year is upon us this week, which (hopefully!) means the days of sun-soaked afternoons, leisurely evenings and produce-filled meals on the patio are officially here. Fittingly, this week we’ve captured the tastes of early summer, from juicy strawberries and edible flowers to locally-foraged mushrooms and beautiful garden greens. Also included in this bright lineup: Cainspring Mills Expresso bread flour, buttery Castelvetrano olives and farm-fresh eggs, plus a bevy of fragrant herbs. Enjoy!
Here are a few recipe ideas for the week:
Farro, Arugula & Strawberry Salad
Bright with summery strawberries, radishes and asparagus, this salad is a real stunner.
This flavor-packed vinaigrette is fantastic with both grains and greens.
Grilled Nebrodini Mushrooms
A fantastic side to grilled chicken, pork or steak!
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
These crispy chips are wonderful for snacking!
Apple Mint Simple Syrup
This easy method is a fantastic way to use up any extra mint you may have. Once prepped, splash a dash into your next glass of lemonade, or add to a cocktail!