Sunny days have returned! Fittingly, this week’s box pays homage to the best spring ingredients—sugar snap peas, pea vines and Tokyo Market turnips—while looking forward to summer with the first of the local strawberries and mixed heirloom tomatoes. Also included: Fresh rye bread, a beautiful French Chenin Blanc and all the ingredients for a gorgeous shortcake dessert with our lemon olive oil cake mix and housemade crème fraîche.
Here are a few recipe ideas for the week:
Mint & Citrus White Wine Sangria
Sweetened with mint simple syrup, this citrus-kissed beverage is incredibly refreshing!
Mint Simple Syrup
This easy method is a fantastic way to use up any extra mint you may have.
Grilled Heirloom Tomato Vinaigrette
This bright and robust dressing is wonderful tossed with spring Mizuna greens, pasta salad, or drizzled over grilled veggies.
Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.
Snap Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.
These crispy, easy chips are wonderful for snacking!
Lemon Olive Oil Cake with Strawberries & Crème Fraîche
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.