Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!
Ingredients:
1 head of Romaine lettuce
1 head butter lettuce
1 bunch arugula
1-2 cups microgreens, such as pea and sunflower shoots
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
2 teaspoons fresh thyme leaves
1 small cucumber, peeled and seeded, and sliced
1 medium avocado
For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch of sea salt
Several grinds black pepper
1 small clove of garlic, minced
Method:
1. Combine the olive oil, vinegar, salt, pepper and garlic in the bottom of a salad bowl.
2. Wash the greens and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash herbs and spin dry. Add to top of lettuce. Add sliced cucumber slices on top.
3. Cover bowl tightly with plastic wrap and chill in the refrigerator for several hours. Just before serving, peel and slice avocado and add to greens. Toss gently, but well, and serve.
Cucumber-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups cucumber, peeled if desired, and cut into very thin matchsticks
1 jalapeño pepper, seeded and diced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
Method:
1. In a large bowl, combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Stir in the cucumber and jalapeño pepper, and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve.
Summer Splendor Recipes
Peaches! Blueberries! Tomatoes! These treasured summer favorites are ripening in abundance as we reach August and this box celebrates them in all their glory with Washington-grown beauties from Snohomish, the Skagit Valley, Selah and more. Pain au Levain bread, locally-crafted sheep’s milk feta cheese, and a raspberry-kissed chocolate bar help accent a light and bright lineup that also includes heirloom and Sungold cherry tomatoes, English cucumbers and Little Gem lettuces; so slice up a peach, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
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 and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled vegetables.
Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Braised Purple Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (trust us: try them on grilled cheese).
No-Bake Peach Crumble
The perfect no-fuss dessert!