Fingerling Potato ‘Homefries’

These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Ingredients:
1 pound fingerling potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped

Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.

2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.

3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.

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Fall Provisions Recipes

After months of avoiding turning on a hot oven, the return of some cooler, drippy days have us hankering to get back in the kitchen once again. Thus, this week’s lineup is full of fall provisions to help you stock your shelves—from bread flour, yeast and focaccia bread to Grana-style cheese and cultured butter with sea salt—and an array of culinary delights to cook up however you please. Have fun experimenting with silky duck eggs, vibrantly-hued French peppers, heirloom tomatoes and other seasonal produce, plus we’ve included our cobbler crust mix and the last of the peaches so that you can pop one last summery cobbler into that oven.

Here are a few recipe ideas for the week:

Fall Vegetable Frittata with Duck Eggs
Packed with fingerling potatoes, sweet peppers and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Sautéed Swiss Chard with French Yellow Peppers
This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!

Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!

Peach Cobbler
It’s hard to beat this classic dessert!

Summering in France Recipes

Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, cherry tomatoes and fingerling potatoes, plus creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week includes both Northwest and Provençal provisions to create your own version of the famous salad, plus a Pain au Levain baguette, farm-fresh eggs, a stunning summer bouquet, and beautiful seasonal stone fruit like cherries and apricots. Cheers!

Here are a few recipe ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!

Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!

Sautéed Broccolini
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.

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.

Cherry Clafoutis
This rustic French dessert combines fresh, juicy berries and creamy, custardy batter, all baked to golden-brown perfection.

Salade Niçoise

A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Ingredients:
¾ pound green beans, trimmed
1 pound fingerling potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, basil and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)

Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.

2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.

3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.

4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.

Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.

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