Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like focaccia bread, feta cheese and fresh, locally-made bucatini pasta, plus summery produce like purple eggplant, cucumbers and yellow Romano beans. So, uncork a bottle of wine, flip through this week’s recipe cards and then get cookin’ with these bright and beautiful summer favorites.
Here are a few recipe ideas for the week:
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.
Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and authentic Grana-style cheese are key to this dish’s success.
Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Yellow Romano Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!