Light & Bright Recipes
The time is ripe—for summer berries! This week, we celebrate the arrival of the first Bella Luna raspberries alongside other summer staples such as crisp, cool English cucumbers, fennel and radicchio, plus baby lettuces and fragrant herbs. Also featuring preserved Meyer lemons, our signature chicken stock and arborio rice to craft your own light and bright risotto, as well as multigrain bread and crème fraîche, this box is full of the flavors of summer. Enjoy!
Here are a few recipe ideas for the week:
Lemon Risotto
This risotto showcases bright lemon flavors—just remember to keep stirring!
Shaved Fennel Salad with Golden Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.
Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.
Ingredients:
1-2 English cucumbers, sliced
½-1 teaspoon kosher salt
4 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper or to taste
¼ cup chopped fresh mint
Method:
1. In a medium bowl, combine the cucumbers, salt, olive oil, ground pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand for at least 20 minutes. Serve at room temperature.
Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Ingredients:
2 heads mini cabbage, thinly sliced (about 8 cups)
1 English cucumber, peeled and sliced into thin matchsticks
½ cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
3 tablespoons fresh basil, thinly sliced
3 scallions, thinly sliced
2 tablespoons lemon juice
1 teaspoon grated ginger
2-3 tablespoons high-quality mayonnaise
4-5 tablespoons olive oil
Sea salt
Method:
1. Combine the sliced cabbage, cucumbers, almonds, sesame seeds, basil, and scallions in a large bowl. Mix together.
2. Whisk together the lemon juice, ginger, and mayonnaise. Season with salt. Gradually whisk in the olive oil until smooth.
3. Pour most, but not all, of the dressing over the cabbage mixture, and toss until lightly coated with the dressing. Taste, and add more dressing or seasoning as desired.
Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
Ingredients:
5-6 ears fresh corn
1 ripe heirloom tomato, seeds removed
1½ cups chopped green pepper
¾ cup chopped sweet Bullhorn peppers
1 cup chopped, unpeeled cucumber
1 cup chopped sweet onion
Pickling solution:
1 cup sugar
1 pint vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
Method:
1. Wash and drain vegetables. Cut corn from the cob and scrape cob to get all the milk from the kernels.
2. Combine all vegetables in a large pot or preserving kettle. Mix the pickling liquid separately and pour over vegetables.
3. Simmer for 1 hour over medium heat, then transfer into canning jars. Seal while still warm to preserve flavor.
