Heirloom Tomato & Grilled Focaccia Bread Salad

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

Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper

Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia 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, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.

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 Pain au Levain 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

From spicy, organic Italian sausage from Skagit River Ranch to hand-crafted rigatoni pasta, this week’s box has you prepped for a delicious Sunday supper. Also including a gorgeous bounty of produce to add to your pasta as you please—think such favorites as Lacinato kale, rainbow Swiss chard and Walla Walla sweet onions—plus Sweet Dumpling winter squash, Meyer lemons and fragrant garden herbs, this lineup is also accented by focaccia bread, chocolate amaretti cookies, double cream cheese and our own signature olive oil-polenta cake mix to complete the meal. Mangia!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

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

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

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!

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