Autumn Splendor Recipes
As we officially greet the start of fall here this week, the color-rich produce coming in from the gardens is as bright and beautiful as those first turning leaves. Featuring such favorites as Italian eggplant, broccolini, fennel and Little Gem lettuce, as well as lingering summer highlights like yellow peaches, blueberries and heirloom tomatoes, this fall-fresh lineup is also accented by pillowy focaccia bread, farm-fresh eggs, peppery edible flowers and cheery mini bouquets. Enjoy!
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!
Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for fall and beyond.
Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Grilled Fennel
A wonderful side for roasted chicken or steak.
Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
Ingredients:
4-6 Jimmy Nardello red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill
Method:
1. Roast the eggplant and the peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from the peppers and chop finely; cut stem off eggplant and chop finely.
2. Heat 1 tablespoon oil in a skillet, add shallots and garlic, and sauté for about 3 minutes until soft. Transfer to a large bowl and add the peppers, eggplant, the oil, sugar, salt, lemon juice, cilantro and dill, and mix well.
Summer Love Recipes
Ripe, juicy tomatoes; crisp, sweet corn; and, mild, nutty artichokes—what’s not to love about this box of summer favorites? Enjoy these seasonal all-stars and much more: This week’s super-fresh lineup also includes fennel, cucumber, Tropea onions and a bevy of salad and braising greens, plus farm-fresh eggs, multigrain bread, silky Greek yogurt from Tunawerth Creamery, tahini and a wealth of fragrant herbs. Enjoy!
Here are a few recipe ideas for the week:
Carrot Salad with Tahini-Lemon Dressing & Crisped Chickpeas
This crunchy, crisp, and utterly refreshing salad from Smitten Kitchen is a longtime favorite in our kitchen!
Tahini-Lemon Dressing
Nutty, creamy, and a little zippy from the lemon, this dressing is incredibly versatile.
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.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted bread.
Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Late Summer Bounty
From Poblano peppers and eggplant to heirloom tomatoes and sweet corn, summer’s late-season bounty continues this week with a fresh and flavorful lineup that also stars gorgeous cranberry shelling beans, Italian prune plums and a wealth of fragrant herbs. Add alongside a freshly-baked load of Pain au Levain bread, farm-fresh eggs and organic greens, and you’ve got all the makings of an al fresco-ready feast for the long holiday weekend ahead. Enjoy!
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!
Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!
Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.
