Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!
Ingredients:
6 corncobs
1 teaspoon peppercorns
1 stem fresh parsley
2 stems fresh thyme
1 bay leaf
Water
Method:
1. Put corncobs, peppercorns, parsley, thyme, bay leaf, and 8 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.
Summer Favorites Recipes
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 eggplant, Romanesco zucchini and sweet peppers. Also joining these summer all-stars: Everything you need for a lovely pan-roasted corn and baby Shiitake mushroom risotto crafted with our own housemade chicken stock, plus Pain au Levain bread, Spanish red wine and our signature topping mix to whip up a warm peach cobbler for dessert. Enjoy!
Here are some recipe ideas for the week:
Pan-Roasted Corn & Baby Shiitake Mushroom Risotto
This beautifully-fragrant risotto makes delicious use of bright summer corn.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even this week’s risotto in lieu of chicken stock!
Ratatouille
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
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 this week’s salad, this bright dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Summer into Fall Recipes
Though sunshine continues to reign during the day, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of new produce options—from lovely ripe pears and bright carrots to golden Chanterelle mushrooms. Thus, this week’s box embraces the crisp, soulful flavors of fall as they converge with late summer favorites like corn and tomatoes, mixing these seasonal ingredients with rustic semolina pasta, Gruyère cheese bread and a light, fresh Austrian white wine.
Here are few recipe ideas for the week:
Pasta with Sautéed Chanterelle Mushrooms & Herb-Roasted Cauliflower
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Sweet Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, risotto, or any recipe calling for vegetable stock.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Lemon Sprouting Broccoli
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Honey-Poached Pears with Crème Fraîche
This lovely, light dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.
