Broccolini Salad with Olives and Sun-Dried Tomatoes
This salad packs in the flavor!
Ingredients:
1 large bunch broccolini, trimmed of tough ends
¼ cup olives of your choice, pitted and chopped
¼ cup sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Cook the broccolini until just tender in salted boiling water. Drain and let cool.
2. Stir the lemon juice, salt and pepper together in a large bowl.
3. Add the broccolini to the bowl and toss with dressing. Taste and add salt as needed. Add olives, parsley and sun-dried tomatoes, toss gently.
Packed with Produce Recipes
From peppers and tomatoes to corn and squash, this week’s box is full of fresh fall provisions! Also including such favorites as red beets, fennel, purple carrots, cucumbers and French Breakfast radishes, plus a bevy of garden greens, the autumnal splendor is rounded out by Challah bread, farm-fresh eggs, edible flowers and flaky smoked salmon, as well as mini bouquets, white chocolate-coated fruits from France and fresh kiwi berries. Enjoy!
Here are some recipe ideas for the week:
Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!
Calendula-Infused Herbal Oil Recipe
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Ingredients:
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.
3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Ingredients:
½ pound mushrooms, such as Cremini, halved lengthwise if large
1 tablespoon capers, rinsed and chopped
2 large garlic cloves, minced
1 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450° with rack placed in middle.
2. Toss mushrooms with capers, garlic, salt and several grinds of black pepper in a small 1½- to 2-quart shallow baking dish.
3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.
