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.
Sprouting Broccoli with Lemon Vinaigrette
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Ingredients:
1 pound sprouting broccoli
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper
Method:
1. Wash and trim the broccoli and steam for 5 minutes, until it is crisp yet tender. Drain.
2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccoli and toss to coat.
Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.
Fresh Fourth Recipes
Fire up the grill and celebrate America’s birthday this week with a flavorful Fourth of July spread highlighted by Skagit River Ranch bratwurst to grill, petite quail eggs to devil and our signature cobbler mix and apricots to whip up dessert. Also included: An absolutely incredible lineup of summer produce with fresh fava beans, cherries, garlic scapes, purple salad turnips, mixed baby greens from San Juan Island and the first of the heirloom tomatoes—so pour a glass of wine, tie on an apron and enjoy your Independence Day!
Here are a few recipe ideas for the week:
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.
Farro Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.
Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.
Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!
The Italian Classic Recipes
As they say, the classics never go out of style, and this week we are sharing the ingredients for one of our all-time favorites—lasagna! Craft your own using our housemade marinara sauce, fresh lasagna sheets and a trio of rich, creamy cheeses (fresh ricotta, grated Parmesan and goat mozzarella), then bake and pair it with warm focaccia and perhaps a salad of fresh spring greens. Also included: Farm-fresh eggs, fragrant herbs and seasonal favorites such as pea shoots and locally-foraged Morel mushrooms—as they say in Italy, mangia!
Here are a few recipe ideas for the week:
Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Broccoli with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccoli makes for a warm, homey side.
Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Roasted Blood Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
