Here’s to Summer Recipes
Cherries! Mint! Little Gem Lettuce! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest. Accented by other seasonal favorites such as Piracicaba sprouting broccoli, purple scallions and mini green cabbage, this fresh lineup will fill you up all week long, also including multigrain bread, organic emmer farro from Winthrop’s Bluebird Grain Farm and edible flowers to add color and spice to your summer salads. Enjoy!
Here are a few recipe ideas for the week:
Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.
How-To: Cook Emmer Farro
A quick how-to guide to prepping this versatile grain.
Summer Farro Salad
Bright with summery strawberries, asparagus and snap peas, this salad is a real stunner.
Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
How-To: Cook Emmer Farro
A quick how-to guide to prepping this versatile grain.
Ingredients:
1½ cups emmer farro
4 cups chicken stock
¼ teaspoon salt
Method:
1. Place farro into a fine mesh sieve and rinse with cold water. Drain.
2. Transfer to a medium sized pot that has a lid. Add the stock and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover and cook for 50-60 minutes, until it is softened but still chewy. (If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.)
Baked Farro Orzo
Flavorful and filling, this satisfying baked dish is wonderful served alongside mixed roasted vegetables.
Ingredients:
2 cups farro orzo pasta
4 tablespoons butter
4 white spring onions, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
1 cup Grana-style cheese, grated
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, the vine-ripened beauties now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with mixed heirlooms, nutty farro, imported feta cheese and Greek and green olives to toss together in salads, plus, a bevy of complementary produce including mini white cucumbers, sweet red peppers and bicolor corn. Uncork a bottle of Italian red, turn on some tunes and get cookin’ with these beautiful and bright summer favorites.
Here are a few recipes ideas for the week:
How-To: Cook Farro
A quick how-to guide to prepping this hearty and rich ancient grain.
Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.
Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Sage Butter Pasta with Summer Squash Ribbons
This light, summery pasta is deeply flavorful with a sage butter sauce and squash ribbons.
Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
