Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, cherry tomatoes and fingerling potatoes, plus creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week includes both Northwest and Provençal provisions to create your own version of the famous salad, plus a Pain au Levain baguette, farm-fresh eggs, a stunning summer bouquet, and beautiful seasonal stone fruit like cherries and apricots. Cheers!
Here are a few recipe ideas for the week:
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
This rustic French dessert combines fresh, juicy berries and creamy, custardy batter, all baked to golden-brown perfection.
This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
4 large eggs
½ cup sugar
½ teaspoon salt
1 cup milk
1 tablespoon vanilla extract
Zest of 1 lemon
2 tablespoons melted butter
¾ cups all purpose flour
2 cups cherries, pitted and halved
Powdered sugar for dusting
1. Preheat oven to 350°. Butter and lightly flour a 9-inch round pie dish or cast iron pan. Reserve.
2. In a food processor, combine the eggs, sugar, salt, milk, lemon zest and vanilla extract. Blend just until combined. Add the flour and blend again, just until combined and smooth. Finally, add the melted butter and pulse a few times to incorporate into the batter. (You can also mix the ingredients by hand.)
3. Pour the batter into the prepared dish. Top with the cherry halves, placing them cut side up. Bake in the preheated oven for 45 minutes to 1 hour or until the custard is just set. A knife poked in the center should emerge relatively clean. Remove from the oven and let cool 20 minutes, then run a knife around pan sides to loosen clafoutis. Dust the top with powdered sugar; cut into wedges and serve.
The time is ripe—for just about everything! From broccolini, beets and French breakfast radishes to Rainier cherries, sugar snap peas and a host of beautiful herbs and greens, this week’s box is a display of early summer splendor. The refreshing lineup of produce is also complemented by such salad-ready provisions as Italian Corona beans, imported orzo pasta, edible blooms and sun-dried tomato-kissed Pomodoro bread, as well Cherry Valley Dairy butter and a fleur de sel chocolate bar to end things on a sweet note. Enjoy!
Here are a few recipe ideas for the week:
Summery Orzo & Corona Bean Salad with Arugula
This orzo salad is always a hit; feel free to swap your favorite summer produce in!
Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.
Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.
These dipped radishes make for a wonderful starter or snack!
This flavorful salsa is excellent on top of pork tenderloin, or served with crackers and whipped ricotta!
1½ cups cherries, pitted
1 tablespoon olive oil
½ cup diced shallot
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
1. Heat the grill to high.
2. In a medium bowl, toss the cherries with oil until well coated. Carefully place the cherries onto the grill grates (or use a grilling basket) and grill until lightly charred in spots and tender, about 2 to 3 minutes. Use tongs to return the cherries to the bowl. Set aside to cool slightly.
3. Once the cherries have cooled, add the onion, garlic, vinegar and cilantro. Mix well, then season with salt and pepper.