Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Ingredients:
2 Persian 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.
Summer’s Bounty Recipes
This week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, from luscious eggplant and zucchini to summer berries and ripe tomatoes in a rainbow of colors. Enjoy these seasonal beauties along with multigrain bread, farm-fresh eggs, and fragrant herbs, plus crisp Bibb lettuce and a bottle of refreshing French Rosé. Bon appetit!
Here are a few recipe ideas for the week:
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Roasted Fennel & Tropea Onions
These tender, broiled vegetables make for a fantastic side dish.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted multigrain bread.
Rise n’ Shine Recipes
It’s breakfast time! This week’s lineup stars a bevy of late-summer favorites—cherry tomatoes, Persian cucumbers, Japanese eggplant, green beans, sweet corn and more—all complemented by breakfast-ready ingredients such as organic link sausages, cinnamon-raisin bread and farm-fresh eggs. Also including organic Greek yogurt, apple-pear cider, crisp salad greens, ripe yellow peaches, melon and Italian prunes, plus fragrant garden greens, this box will help you start the day off right—so pour yourself a cup of locally-roasted coffee and greet the day.
Here are a few recipe ideas for the week:
Cherry Tomato Frittata
Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.
Tomato Tart with Caramelized Onions
We make this classic tart from The Pioneer Woman every year.
Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for brunch, lunch or dinner.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Fennel
A wonderful side for roasted chicken or steak.
Sun Ripened 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 tomatoes, plus fresh bucatini pasta, sun-dried tomato-kissed Pomodoro bread, farm-fresh eggs, and smoky scamorza cheese all to help you enjoy their vine-ripened glory. A wealth of summer produce ranging from fennel and peppers to summer squash and cucumbers, plus ripe Tuscan melon and fresh-picked blueberries from Bow, Washington, finishes off this bright and beautiful lineup.
Here are a few recipe ideas for the week:
Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.
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.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Pickled Blueberries
These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese sammie crafted with this week’s smoky scamorza).
