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 at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like focaccia bread, feta cheese and fresh, locally-made bucatini pasta, plus summery produce like purple eggplant, cucumbers and yellow Romano beans. So, uncork a bottle of wine, flip through this week’s recipe cards and then get cookin’ with these bright and beautiful summer favorites.

Here are a few recipe ideas for the week:

Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.

Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

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 & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.

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

Yellow Romano Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.

Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!

Chilled Tomato Soup

Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Ingredients:
6 mixed sweet peppers
2½ pounds heirloom tomatoes
1 Walla Walla sweet onion, minced
2 cups chicken stock
½ cup freshly-squeezed orange juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh ground pepper
Fresh herbs for garnish, such as chopped parsley, thyme and oregano

Method:
1. Preheat the oven to 400°. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.

2. Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.

3. In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with herbs.

Chilled Pea Soup

Cooking the peas briefly retains their vibrant color, while the addition of fresh herbs keeps the finished soup tasting bright.

Ingredients:
4 cups chicken or vegetable broth, divided
6 cups shelled fresh peas
3 tablespoons unsalted butter
1 sweet onion, chopped
¼ cup fresh Italian parsley leaves
¼ cup fresh mint leaves
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Sea salt and fresh ground pepper
Chopped fresh chives (for serving)

Method:
1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes.

2. Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper. Chill until ready to serve.

3. Whisk crème fraîche and cream in a small bowl to blend. Serve chilled soup topped with chives, passing crème fraîche mixture alongside for spooning over.

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 at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like Westward blue cheese and fresh basil and summery produce like Armenian cucumbers, sweet peppers and purple carrots. So, uncork a bottle of Italian white wine, flip through this week’s recipe cards and then get cookin’ with these beautiful and bright summer favorites.

Here are a few recipe ideas for the week:

Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.

Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Heirloom Tomato Salad with Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic caprese salad!

Frisée Salad with Figs, Grapes and Blue Cheese
Juicy, crisp and cheesy—this salad has it all.

Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is especially beautiful made with this week’s purple carrots.

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