The Italian Summer Recipes

The Italian summer calls to mind visions of beautiful wine, homemade pasta, and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with handmade semolina bucatini noodles to toss with Skagit River Ranch Italian sausage, plus fresh, creamy fior di latte mozzarella-style cheese from Ferndale Farmstead Creamy. Also included for this relaxed, refreshing meal: Pain au Levain bread, red wine, and a colorful assortment of summer produce that includes Little Gem lettuces, golden beets, English shelling peas, rainbow parsley, salad burnet, chives, cauliflower, sweet cherries, and much, much more.

Here are a few recipe ideas for the week:

Summery Bucatini Pasta with Italian Sausage
This light and lovely pasta makes the best of summer tomatoes and herbs; we also recommend adding a dollop of this week’s fior di latte cheese to each serving!

Shelled Pea, Red Spring Onion & Sweet Red Pepper Salad
A perfect summer side for grilled proteins and veggies, or even tossed with cold pasta!

Escarole Salad with Radish & Spring Onion
This salad is packed with bold flavor, drizzled with a Parmesan-Dijon dressing.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.

Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in Edible Seattle magazine.

Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: An appetizer platter of cheeses and olives to nibble as you cook; fresh-baked focaccia to dip in our truffle-infused oil; locally-crafted bucatini pasta topped with organic Italian sausage and Nonna’s marinara sauce; and finally, our signature tiramisu to enjoy for dessert. Also included: Our bright Italian vinaigrette, fresh garden herbs and a lineup of produce favorites like sweet pea shoots, romanesco, parsnips, leeks and Honey tangerines—mangia!

Here are a few recipe ideas for the week:

Bucatini with Italian Sausage & Marinara Sauce
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.

Radicchio & Apple Salad with Italian Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Simple Roasted Romanesco
Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Oven-Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side dish.

Bucatini with Italian Sausage & Marinara Sauce

So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.

Ingredients:
1 pound bucatini
1 pound Italian sausage
Nonna Pat’s Marinara Sauce
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese
4 tablespoons micro basil

Method:
1. Cook the bucatini for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.

2. Meanwhile, cook the Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, 1 tablespoon butter and marinara sauce, tossing to combine thoroughly. Serve with a grated Grana-style cheese and a sprinkling of micro basil.

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.

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