Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Ingredients:
1½ pounds fresh cranberry beans in pod
2 tablespoons salt
¼ cup extra-virgin olive oil
1-2 tablespoons fresh lemon juice, to taste
2 tablespoons combined chopped basil and parsley
Fresh ground pepper, to taste
Method:
1. Shell beans. In a large saucepan of boiling water, cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl.
2. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.
Color, Color Everywhere Recipes
From the first turning leaves to the produce in the garden, this week is all about color—and what a wealth of vibrant options, from purple Italian eggplant and sweet red peppers to cranberry shelling beans and rainbow Swiss chard. Thus, this box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes, prune plums and fragrant melon. Also on board to help you craft a satisfying supper: Our signature crème fraîche and Pomodoro bread, plus a ruby-spiced apple shrub to craft a well-deserved cocktail. Enjoy!
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pomodoro bread as a starter!
Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Smoky Italian Red Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.
Late-Summer Bounty Recipes
From juicy heirloom tomatoes and crisp peppers to fragrant peaches and lemons, summer’s late-season bounty continues this week with a fresh and flavorful meal starring a creamy polenta entree topped by all-natural chicken Italian sausage, smoky-sweet peppers and summer squash. Add alongside a robust red wine, our housemade pickled cauliflower to pair with Pain au Levain bread and Grana-style cheese, plus crisp produce including fresh cranberry beans, cucumbers and baby beets, and you’ve got all the makings of an al fresco feast.
Here are a few recipe ideas for the week:
Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.
Chilled Tomato & Peach Soup
This creamy, cold soup is bursting with spicy appeal.
Cantaloupe & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Fresh Cranberry Beans with Lemon & Olive Oil
A lovely side for a summer barbecue, these beautiful beans are also tossed with fresh herbs.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Smoky Bell Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
No-Bake White Peach Crumble
The perfect no-fuss dessert for a hot summer’s day!
