Jalapeño-Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Ingredients:
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 jalapeno pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine the corn, tomato, peppers, jalapeno, sweet onion and garlic in a small mixing bowl.
2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.
Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!
Summer All-Stars Recipes
It’s still tomato season! This week’s box pays homage to the ripe, juicy summer favorite with a selection of tomatoes—from Juliet and Rapunzel varieties to others like Hot Streak, Damsel and Black Krim—plus sun-dried tomato-kissed Pomodoro bread, farm-fresh eggs, and Chanterelle mushrooms all to help you enjoy their vine-ripened glory. An additional wealth of summer produce ranging from corn and summer squash to peppers and fennel, plus vibrant organic greens, finishes off this bright and beautiful lineup.
Here are a few recipe ideas for the week:
Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.
Mushroom Scramble
Serve this earthy scramble with a salad of lightly-dressed greens to complete the meal.
Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Summer Splendor Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the seasonal beauties are now at their best here in August. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom and rainbow slicing tomatoes, plus Pain au Levain bread, farm-fresh eggs, garden-grown herbs and an easy-drinking red wine, all to help you enjoy their vine-ripened glory. A wealth of summer produce ranging from summer squash to Romano beans, plus fresh-picked blueberries, finishes off this bright and beautiful lineup.
Here are a few recipe ideas for the week:
Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.
Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Romano Beans with Caramelized Onions
These beautiful beans are tossed with jammy onions and fresh parsley.
Grilled Radicchio with Olive Oil & Sea Salt
Tender with a smoky flavor, these radicchio wedges are wonderful alongside grilled entrées, or chopped and scattered atop bruschetta or pizza!
Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.
