Summering in France Recipes
Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, heirloom tomatoes and mini Romaine lettuce, plus creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week includes both local and imported ingredients to create your own version of the famous salad, plus summer berry jam, a crisp Sonoma Rosé, Pain au Levain baguette and our housemade galette dough to whip up a lovely peach-kissed dessert.
Here are a few recipes ideas for the week:
Salade Niçoise
This classic, colorful salad from the esteemed Julia Child can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to salads, this bright dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Roasted Cipollini Onions
These tender little onions are fabulous served atop grilled chicken, steak or bratwurst.
Garlic & Ginger Green Beans
This zingy preparation will soon be a new favorite.
Peach Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Roasted Cherry Tomatoes & Sweet Onions
This amazing spread is crafted from farm-fresh tomatoes, onions and hunks of roasted garlic.
Ingredients:
1 pound Sungold cherry tomatoes
1 sweet onion, cut into small wedges
¼ cup olive oil
4-5 cloves garlic, peeled
Sea salt
4-5 slices rustic country bread, sliced
Fresh basil, for garnish
Method:
1. Heat your oven to 400°.
2. Place the onion wedges, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two pinches of kosher salt.
3. Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They’re done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices.
4. Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes, onions and pan juices over the top. Sprinkle with a tad more salt, to taste, and the basil, if using.
Simply Satisfying Recipes
Ward off the chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of fall: Fresh, locally-made pasta tossed with gorgeous Portobello mushrooms and Lacinato kale, plus sweet Italian sausage and our housemade Grana-style cheese. Wholesome multigrain bread, Bordeaux-inspired red wine and a toffee chocolate bar add to the appeal to this comforting box, as does a bounty of produce that includes Cipollini onions, winter squash and Chioggia beets—enjoy!
Here are a few recipe ideas for the week:
Pasta with Italian Sausage, Sauteed Kale and Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.
Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.
Roasted Parsnips & Carrots with Cipollini Onions
This simple recipe works well with any number of root vegetables—use whatever you have in your crisper!
Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.
Valentine’s Day Romance Recipes
Bask in your love this Valentine’s Day with a leisurely, multi-course dinner fit for two. Linger over rich Tomme cheese complemented by spicy pear chutney, chicken liver mousse and rustic Italian bread, then move on to a decadent pasta entrée kissed with our housemade white truffle butter. Also included in this week’s box: A full-bodied red wine, sautéed baby carrots with chive butter and parsley, plus dark chocolate-cherry shortbread dough for that sweet final bite.
Here are a few recipe ideas for the week:
Celery Root & Potato Purée
This beautiful side dish from Bon Appetit is finished with crispy Jerusalem artichokes for extra crunch.
Rainbow Chard with Meyer Lemon Citronette
As seen on the cover of this month’s Martha Stewart Living, this zesty dressing enlivens colorful Swiss chard stems.
Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
