Pan-Fried Peppers with Lemon & Garlic

Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Ingredients:
½ pound Jimmy Nardello peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice

Method:
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.

2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).

3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.

Summer Grilling Recipes

Honey Sweet corn to smoky-spicy peppers, this week’s array of local summer treasures invites you to bust out the barbecue and get to grilling. Highlighted by other summery produce such as zucchini, cucumbers, melon, Walla Walla sweet onions and a plethora of sun-ripened heirloom tomatoes, plus fresh focaccia bread, fragrant herbs and edible flowers, this box is fit for lingering on the patio, all the way down to the gourmet s’mores kit to enjoy at night’s end.

Here are a few recipe ideas for the week:

Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).

Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.

Grilled Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
The combination of sweet corn and grilled potatoes is a hit here.

Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

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.

Pear Crostata with Blueberries
This rustic tart is fantastic served for dessert—and then breakfast the next day.

Grilled Corn & Poblano Salad

Smoky, a little spicy and very summery, this salad with a snap to prepare.

Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)

Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.

2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.

3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.

Summer Favorites Recipes

recipes-august-11-2016-archived

Tomatoes! Corn! Peaches! These treasured late-summer favorites have arrived and this week’s box celebrates the trio in all their sun-ripened glory, as well as other new arrivals such as green beans, zucchini and chili peppers, plus yellow Canary melons. Kick off your meal with fried squash blossoms stuffed with our housemade ricotta cheese, then slice up some fresh multigrain bread, uncork a bottle of red wine and get to cookin’ with these summer all-stars.

Here are a few recipe ideas for the week:

Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.

Grilled Lemon Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.

this week's recipes
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