Tzatziki

This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.

Ingredients:
2 cups Greek yogurt
1 large cucumber, diced
2 tablespoons olive oil
Juice from ½ lemon
1 tablespoon fresh mint, chopped
3 garlic cloves, peeled
Sea salt and fresh ground pepper

Method:
In a bowl, combine yogurt, cucumber, olive oil, lemon juice, fresh herbs and garlic. Stir until mixed, then season to taste with salt and pepper. Transfer to a separate dish, cover and refrigerate for at least one hour for the best flavor.

Marinated Cucumber Salad

Super simple and healthy, this salad is perfect for lunch or dinner.

Ingredients:
2 cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.

2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.

3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.

Pasta Night Recipes

From fresh, organic Italian sausage from Skagit River Ranch to hand-crafted gemelli pasta, this week’s box has you prepped for pasta night. Also including a gorgeous bounty of produce to add into your pasta as you please—think such favorites as Tropea onions, Lacinato kale and Jimmy Nardello peppers—plus sweet, licorice-flavored fennel flowers, corn and salad cucumbers, this late-summer lineup is also accented by Pomodoro bread, farmstead eggs and ripe-and-ready yellow peaches and Canadice grapes from the Grapehouse. Mangia!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Kale & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s pasta.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

Summer Splendor Recipes

The time is ripe—for just about everything! This week’s box features an all-star lineup of summer favorites, from cucumbers, fennel and sweet onions to a beautiful assortment of cherry and heirloom tomatoes, as well as Meyer lemons and apricots. Also included in this colorful roster: Fresh Pain au Levain bread, sweet and buttery Frescatrano olives, farm-fresh eggs and our signature cobbler crust mix to put that summer stone fruit to delicious use. Enjoy!

Here are a few recipe ideas for the week:

Greek Village Salad
This classic salad makes the best of summer heirloom tomatoes and cucumbers.

Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

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