Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
1½ cups winter squash seeds
3 tablespoons olive oil
1½ tablespoons packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt
1. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Set aside.
2. Scoop the seeds out of the squash and into a large colander. Rinse seeds thoroughly under cold running water. Use your hands to separate any lingering squash flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel. (If you have time, allow the seeds to sit out on the counter for a couple of hours to really get dry.)
3. Preheat the oven to 350°. Stir together the olive oil, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the seeds and toss to coat. Evenly spread the seeds in a single layer on the prepared pan.
4. Bake for 15-20 minutes, stirring once or twice, until the seeds are golden and crispy and begin to make popping sounds.
Variation: Once you master the method of preparing the seeds, feel free to play around the seasonings here. We love subbing out the cinnamon in favor of a rosemary-kissed Tuscan herb salt for a more savory flavor!
This traditional Tuscan relish is lovely on toasted bread.
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.
2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes
3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.
Summering in France Recipes
Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce like yellow Romano beans, cherry tomatoes and baby potatoes, and accents like briny salted capers and protein-rich tuna. Thus, your box this week honors this beloved summer staple with local ingredients to create your own version of the famous salad, plus summery herbs and produce, a crisp Rosé, freshly-baked baguette and sweet summer apricots. Enjoy!
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!
Crispy Fried Shallots
These crisp little nibbles are delicious scattered over salad greens or tucked into burgers and sandwiches.
Forget turning on the oven, you can roast garlic on the grill! These tender, smoky cloves are delicious incorporated into salad dressings, or simply spread atop slices of grilled bread for a summery starter.
Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry or chive blossom vinegar
½ teaspoon salt
2 tablespoons chive blossoms
1. In a blender or food processor, drop in the egg and chopped garlic and process until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. (The sauce should be creamy and mayonnaise-like and will have a nice garlic bite.)
2. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. Refrigerate until ready to use.