Summery Salads Recipes

The time is ripe—for just about everything! From broccolini, beets and French breakfast radishes to Rainier cherries, sugar snap peas and a host of beautiful herbs and greens, this week’s box is a display of early summer splendor. The refreshing lineup of produce is also complemented by such salad-ready provisions as Italian Corona beans, imported orzo pasta, edible blooms and sun-dried tomato-kissed Pomodoro bread, as well Cherry Valley Dairy butter and a fleur de sel chocolate bar to end things on a sweet note. Enjoy!

Here are a few recipe ideas for the week:

Summery Orzo & Corona Bean Salad with Arugula
This orzo salad is always a hit; feel free to swap your favorite summer produce in!

Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.

Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

Summery Orzo & Corona Bean Salad with Arugula

This orzo salad is always a hit; feel free to swap your favorite summer produce in!

Ingredients:
1 cup orzo pasta, cooked according to package directions
1 cup canned Corona beans, drained and rinsed
½ cup canned artichoke hearts, drained and coarsely chopped
¼ cup each orange and red bell pepper, seeded and diced
2 cups arugula greens
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
3.tablespoons chives, snipped
¼ cup golden raisins
¼ cup currants, plumped in hot water and drained

Dressing:
¼ cup plus 3 tablespoons vegetable oil
¼ cup white wine vinegar
2 teaspoons finely minced garlic
Sea salt and fresh ground pepper

Method:
1. In a large bowl, whisk together the oil, vinegar and garlic, seasoning to taste with salt and pepper. Toss the cooked orzo and beans with the dressing. Let cool.

2. Add the remaining salad ingredients, tossing lightly to distribute evenly. Refrigerate until ready to serve. (This can be prepped up to a day in advance, though wait to add the arugula until just before serving.)

Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, locally-made, hand-pressed tortillas and Samish Bay queso fresco cheese. Top your tacos with a flavorful, lime-kissed cucumber slaw (see recipes for details!), serve with a side of smoky beans or cilantro-lime rice, pour yourself a mojito—and you’ve got the makings of a Southwestern-style feast. Also included: Multigrain bread, farm-fresh eggs and seasonal produce like pea shoots, carrots and parsnips, plus Mexican chocolate and vanilla bean marshmallows to help you craft a delicious baked apple dessert. Enjoy!

Here are a few recipe ideas for the week:

Cucumber-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!

Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later.

Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.

Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack, or try dusting them with a little taco seasoning for a Tex-Mex twist!

Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.

Fall Comforts Recipes

As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—like smoky Skagit River Ranch bacon and fragrant fresh sage to accent a beautiful bowl of piping-hot Jacob’s Cattle beans, plus Pain au Levain bread, lively Tuscan red wine and a vibrant produce selection that includes zucchini, Tropea onions, broccolini and Supersweet corn. Also complemented by farm-fresh eggs and Chanterelle mushrooms, this box is a lovely snapshot of the season at its best.

Here are a few recipe ideas for the week:

Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!

Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted seeds, this salad is both colorful and satisfying.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.

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