Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Ingredients:
4 pears
2 cups prosecco
½ cup honey
1 ½ cups water
Pinch of salt
Method:
1. Peel pears (optional); cut each in half lengthwise and remove cores (a melon baller works well for this).
2. In a large saucepan, combine all ingredients and bring to a simmer. Add the pear halves, and gently poach the pears until they are just tender. Remove pears to a shallow pan. Reduce the poaching liquid under medium high heat until it is a syrup, and then drizzle over the pears.* You can serve the pears immediately while still warm with a scoop of ice cream and their syrup, or they can also be served at room temperature with a small cookie and a dollop of crème fraîche.
*The pears can also be refrigerated at this point. To serve, the pears can be reheated in their syrup, or served chilled.
Colorful Cornucopia Recipes
Bright orange carrots, striped and yellow zucchini, rainbow tomatoes and pretty purple eggplant—this week’s box greets the official start of fall with a riot of color that also includes such highlights as Delicata squash, mixed sweet peppers, microgreens, juicy nectarines and Italian prunes. Also starring farm-fresh eggs from our heritage breed hens, hearty and healthy garbanzo beans, citrus-fennel sea salt and fragrant heirloom garlic, as well as a bold Columbia Valley Cabernet, this lineup sings with the flavors of the new season. Enjoy!
Here are a few recipe ideas for the week:
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
Polenta Cake with Italian Prunes
This luscious cake is kissed with juicy Italian plums and citrus peel.
Summer Harvest Recipes
From juicy tomatoes and crisp greens to sweet corn and ripe melon, the summer harvest continues apace this week as these beautiful garden-grown all-stars are complemented by such Southwestern favorites as all-natural chorizo sausage and hand-pressed tortillas. Inside this box, you’ll also find freshly-baked challah bread, fragrant herbs, eggs from our heritage breed hens, and unique ingredients like fresh papalo, Poblano peppers and heirloom purple tomatillos to help you kick things up an extra notch. Enjoy!
Here are a few recipe ideas for the week:
Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Roasted Purple Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Watermelon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Dulce de Leche Bread Pudding
Made with challah bread and farm-fresh eggs, this easy-to-assemble dessert always wows.
Summer Splendor Recipes
The Italian summer calls to mind visions of beautiful wine, fresh creamy cheeses, and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a bounty of produce that includes heirloom tomatoes, Italian eggplant, fennel, and zucchini, plus Skagit River Ranch Italian sausage and fresh fior di latte mozzarella-style cheese from Ferndale Farmstead Creamery. Also included for this relaxed, refreshing spread: Italian Rustica bread, farm-fresh eggs, ripe yellow peaches, and fragrant, garden-grown herbs. Mangia!
Here are a few recipe ideas for the week:
Fresh Peach Caprese
Summer perfection on a plate!
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Italian Rustica bread as a starter!
Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!
Grilled Fennel
A wonderful side for grilled chicken or steak.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
