Sun Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom tomatoes, plus focaccia bread, our housemade Cara Cara orange vinaigrette and everything you need for a hearty baked orzo main, plus Rainier cherries, raspberries, fennel and crisp gardens greens. Also included: Ingredients for a luscious apricot cake topped with apricot-almond crumble to finish off this bright and beautiful lineup.

Here are a few recipe ideas for the week:

Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!

Baked Orzo
This hearty baked orzo recipe is both satisfying and summery when topped with fresh heirloom tomatoes!

Roasted Beet Salad with Raspberries & Hazelnuts
Tossed with our Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.

Grilled Fennel with Radicchio
Also tossed with this week’s vinaigrette, this salad features a wonderfully-smoky flavor from the grill.

Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to impress.

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

F&L Apricot Cake with Apricot-Almond Crumble Topping
Moist and incredibly flavorful, this cake comes together in just minutes!