Paella Party Recipes

Cucumbers! Zucchini! Fava Beans! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest, especially after this past week’s (intense!) heat. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with traditional Valenciano rice and spicy chorizo sausage. Also featuring cinnamon-raisin bread, Fairhaven Mills cornmeal, Marcona almonds and farm-fresh eggs, this summery lineup is fit for a 4th of July crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Red Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Fresh Fourth Recipes

Fire up the grill and celebrate America’s birthday this week with a flavorful Fourth of July spread highlighted by Skagit River Ranch bratwurst to grill, petite quail eggs to devil and our signature cobbler mix and apricots to whip up dessert. Also included: An absolutely incredible lineup of summer produce with fresh fava beans, cherries, garlic scapes, purple salad turnips, mixed baby greens from San Juan Island and the first of the heirloom tomatoes—so pour a glass of wine, tie on an apron and enjoy your Independence Day!

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Farro Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.

Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

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

Here’s to Summer

Cherries! Zucchini! Fava Beans! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest. Accented by other seasonal favorites such as sugar snap peas, English cucumbers, radicchio and Swiss chard, plus rhubarb and Cara Cara oranges, this fresh lineup is fit for your table all week long, also including Gruyère cheese bread, housemade herbed cream cheese and edible flowers to add color and spice to your summer salads. Enjoy!

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans!

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, or served with grilled bread and our herbed cream cheese!

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.

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.

Snap Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.

Rhubarb Chutney
This tangy condiment from Martha Stewart Living is delicious spread on toasted Gruyère cheese bread.

Summer’s Here Recipes

It’s now officially summer, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from crunchy radishes and baby bok choy to a bright, fresh risotto crafted from our own chicken stock and tossed with sugar snap peas, fava beans, mint, lemon zest and grey sea salt butter from Cherry Valley Dairy. Pair this dish with a glass of French red wine, a beautiful summery salad and grilled Pain au Levain bread, then sit back and enjoy the flavors of the season.

Here are some recipe ideas for the week:

Mojito
The ultimate summer refresher, crafted with fresh mint and lime.

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.

Risotto with Fresh Fava Beans & Sugar Snap Peas
This bright risotto is tossed with mint and lemon zest for extra flavor.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Grilled Bread with Thyme Pesto
A wonderful appetizer to this week’s risotto supper!

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

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