Light & Bright Recipes
The time is ripe—for summer berries! This week, we celebrate the arrival of the first Bella Luna raspberries alongside other summer staples such as crisp, cool English cucumbers, fennel and radicchio, plus baby lettuces and fragrant herbs. Also featuring preserved Meyer lemons, our signature chicken stock and arborio rice to craft your own light and bright risotto, as well as multigrain bread and crème fraîche, this box is full of the flavors of summer. Enjoy!
Here are a few recipe ideas for the week:
Lemon Risotto
This risotto showcases bright lemon flavors—just remember to keep stirring!
Shaved Fennel Salad with Golden Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.
Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Summer BBQ Recipes
Embrace the summer heat this week with a lineup of favorites fit for munching, mingling and lingering around the barbecue, from all-natural bratwurst sausages topped your way with one of two locally-made condiments—a finger-lickin’ spicy BBQ sauce or irresistible smoky kale sauerkraut—to our signature cobbler recipe to pair with beautifully-ripe summer peaches. Featuring a selection of produce that includes blueberries, golden beets and cucumbers, plus rustic Italian bread and summer berry preserves, this week’s lineup is bright and summer-fresh—enjoy!
Here are a few recipe ideas for the week:
Cherry Tomato, Cucumber & Mint Salad
This low-maintenance salad is light and bright—perfect for a picnic!
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for summer and beyond.
Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese!).
Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Roasted Broccoli with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds Piracicaba sprouting broccoli, trimmed of tough ends and cut into florets
4 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the broccoli in the pan and season generously with salt and pepper, tossing to coat the broccoli in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3-5 minutes or until the broccoli just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of broccoli with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Colors of Spring Recipes
Purple and ivory-tipped crocuses and sunny daffodils are starting to peep out of the soil—spring is almost here! To celebrate, we are bringing you the season a little early this week with a wide variety of fresh ingredients in cheerful colors, from deep, rich greens to crisp radishes in vibrant red and purple hues. Explore the bounties of spring all week long with a herb-kissed pasta dish, our housemade ham and vegetable frittata and other seasonal provisions.
Here are a few of our favorite recipe ideas to try this week:
Homemade Granola
Marge Granola owner Megan Gordon shares her tips and tricks for creating your own scrumptious batch of granola.
Romanesco Salad
Bright Romanesco florets are tossed with an equally vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Roasted Romanesco
So easy, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
