Here’s to Summer Recipes
Summer is now in full swing, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from purple scallions and green and yellow squash to a light and lovely pasta main starring spinach fettuccine, toasted pine nuts, mint and fresh fava beans. Pair this dish with grilled apricots, a beautiful summery salad and Italian Rustica bread, and then sit back and enjoy the flavors of the season.
Here are a few recipe ideas for the week:
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s pasta and dip recipes.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Grilled Bread with Thyme Pesto
A wonderful appetizer to serve this week’s pasta supper!
Fresh Spinach Fettuccine with Fava Beans, Mint & Toasted Pine Nuts
This summery pasta is light, lovely and fragrant with fresh lemon zest and mint.
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Summering in France Recipes
Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce like green beans, cherry tomatoes and baby potatoes, creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week honors Bastille Day with local and imported ingredients to create your own version of the famous salad, plus summery herbs and produce, a crisp Rosé wine, Pain au Levain bread and our housemade clafoutis batter to whip up a lovely cherry-kissed dessert.
Here are a few recipe ideas for the week:
Salade Niçoise
This classic, colorful salad from the esteemed Julia Child can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Roasted Baby Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Cherry Clafoutis
This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
Forager’s Delight Recipes
From red radishes and baby golden beets to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with a light and lovely pasta featuring sautéed fiddleheads, green garlic and parsley butter, plus fresh puntarelle, sorrel and Rumex ‘Raspberry Dressing’ greens. Add to this a loaf of garlic fougasse, a light Zinfandel and housemade galette dough to pair with apples, and let the flavors of spring delight everyone at the table.
Here are a few recipe ideas for the week:
Casarecce Pasta with Sautéed Fiddleheads
This light spring pasta is kissed with fiddleheads, fresh green garlic and parsley butter for a delightfully-fresh flavor.
Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of tarragon and white balsamic vinegar.
Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.
Rustic Apple Galette
This country-style tart is kissed with brown sugar and a gorgeous honey glaze.
