Roasted Fennel & Tropea Onions
These tender, broiled vegetables make for a fantastic side dish.
Ingredients:
3-4 fennel bulbs, trimmed and coarsely chopped, with fennel fronds reserved and finely chopped
4 Tropea onions, peeled and roughly chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients except fennel fronds with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more, or until vegetables are tender and browned in spots.
3. Serve sprinkled with fennel fronds.
Summer All-Stars Recipes
Peaches! Cherries! Radicchio! These long-awaited summer staples are now arriving in abundance, especially those chicories as you’ll enjoy six different varieties of radicchio and endive in this week’s box. Celebrate them in all their glory, as well as other sun-ripened favorites like summer squash, rainbow slicing tomatoes, fragrant herbs, and fennel. Also joining these summer all-stars: Freshly-baked Pain au Levain bread, a wealth of citrus fruit, farm-fresh eggs, and a Portuguese wine. Long live summer!
Here are a few recipe ideas for the week:
Radicchio Salad with Peaches & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to apricots to this week’s yellow peaches.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Rainbow Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies such as summer squash.
Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.
Summer Splendor Recipes
Sugar snap peas to baby fennel, zucchini to salad greens, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce, all accented by sunflower seed-kissed multigrain bread, farm-fresh eggs and fresh chevre cheese and silky crème fraîche from our own farmstead creamery, Bellsong. Unpack the box, crack open some wine, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Fried Zucchini Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
Grilled Baby Fennel
A wonderful side for grilled chicken or steak.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with pretty much any type of salad greens.
Charred Green Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Grilled Baby Fennel
A wonderful side for roasted chicken or steak.
Ingredients:
6-8 baby fennel bulbs, thick outermost layers peeled, and then sliced lengthwise about ½ inch thick
3 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for medium-high heat. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper.
2. Grill fennel until lightly charred, about 4 minutes per side.
