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 crunchy garden lettuces and crisp English cucumbers to our signature lemon olive-oil cake mix to top with luscious, locally-grown strawberries for dessert. Also included in this bright lineup: Sun-dried tomato Pomodoro bread, Skagit River Ranch breakfast sausages, our housemade pimento cheese and even a bright bouquet of sweet peas. Enjoy!
Here are a few recipe ideas for the week:
Mint Simple Syrup
This easy method is a fantastic way to use up any extra mint you may have.
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.