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 hitting their strides here in mid-summer. This week’s box pays homage to the ripe, juicy heirloom tomato with a bevy of complementary ingredients like fresh, locally-made bucatini pasta, Italian Rustica bread and bright herbs and edible flowers, plus summery produce like color-rich beets, fennel, salad greens, apricots and Goumi berries. So, uncork a bottle of wine and enjoy these bright and beautiful summer favorites.

Here are a few recipe ideas for the week:

Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and authentic Grana-style cheese are key to this dish’s success.

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

Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled artichokes.

Shaved Fennel Salad with Golden Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

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

Broccoli with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccoli makes for a lovely supper side.