Grilled Summer Vegetable Focaccia Sandwich

This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Ingredients:
2 heirloom tomatoes, thickly-sliced into rings
2 zucchini, sliced into long, thick wedges
1 Walla Walla sweet onions, peeled and thickly-sliced into rings
2 fennel bulbs, trimmed of green ends and thickly-sliced into rings
Olive oil
Sea salt and fresh ground pepper
Focaccia bread loaf
Lemon-Herb Mayonnaise (see recipe)

Method:
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.

2. Arrange the vegetables on the grill grate and cook 3-4 minutes per side, until all the veggies are softened and slightly charred. Remove and set aside.

3. Cut a loaf of focaccia in half lengthwise, and spread both sides with the Lemon-Herb Mayonnaise. Layer on the tomatoes, zucchini slices, fennel and onions rings on one side, season with a pinch of salt and pepper, then top with the other bread half. Cut into wedges and serve.

Heirloom Tomato & Grilled Bread Panzanella

The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!

Ingredients:
4 cups Pomodoro bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta or goat cheese
Sea salt and fresh ground pepper

Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the bread cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.

2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, cheese and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.

Variation: If you can find it, this salad is amazing topped with burrata cheese instead of the crumbled soft cheese!

Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: An appetizer platter of cheeses and olives to nibble as you cook; fresh-baked focaccia to dip in our truffle-infused oil; locally-crafted bucatini pasta topped with organic Italian sausage and Nonna’s marinara sauce; and finally, our signature tiramisu to enjoy for dessert. Also included: Our bright Italian vinaigrette, fresh garden herbs and a lineup of produce favorites like sweet pea shoots, romanesco, parsnips, leeks and Honey tangerines—mangia!

Here are a few recipe ideas for the week:

Bucatini with Italian Sausage & Marinara Sauce
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.

Radicchio & Apple Salad with Italian Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Simple Roasted Romanesco
Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Oven-Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side dish.

Summer Grilling Recipes

Honey Sweet corn to smoky-spicy peppers, this week’s array of local summer treasures invites you to bust out the barbecue and get to grilling. Highlighted by other summery produce such as zucchini, cucumbers, melon, Walla Walla sweet onions and a plethora of sun-ripened heirloom tomatoes, plus fresh focaccia bread, fragrant herbs and edible flowers, this box is fit for lingering on the patio, all the way down to the gourmet s’mores kit to enjoy at night’s end.

Here are a few recipe ideas for the week:

Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).

Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.

Grilled Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
The combination of sweet corn and grilled potatoes is a hit here.

Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

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.

Pear Crostata with Blueberries
This rustic tart is fantastic served for dessert—and then breakfast the next day.

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