This week’s box is fit for summer brunch, lunch and beyond as it stars a housemade frittata packed with eggplant, zucchini and sweet peppers (just reheat!) and hearty morning glory muffins with apricot jam to slather on top. Also featuring such seasonal favorites as summer squash, shelling peas, butter lettuce and sun-ripened strawberries, this bright lineup is rounded out by both Westward blue cheese and colorful edible flowers to accent salads—enjoy!
Here are some recipe ideas for the week:
Shelled Pea Salad with Balsamic Vinaigrette
This bright salad is beautifully balanced by fresh mint and Marcona almonds.
Golden Beet Salad with Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are also infused with a smoky grilled flavor.
Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Summer Squash Butter
This simple spread is amazing slathered on freshly-toasted whole grain bread—or this week’s muffins!