Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Ingredients:
1 bunch beets, trimmed of any greens, washed and scrubbed
½ pound sugar snap peas, trimmed
2 cups mixed salad greens
Lemon-honey vinaigrette (see recipe)
Method:
1. Preheat oven to 375°. Wrap the beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
2. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
3. Line a serving platter with the greens Mix the beets and snap peas in a medium bowl with about ¼ cup of the honey-lemon vinaigrette, season with salt and pepper and then spoon the mixture over the greens. Drizzle with additional vinaigrette as desired.
Midsummer Splendor Recipes
Fava beans to fennel, cucumbers to cauliflower, red radishes to zucchini, this week’s box is packed with a bounty of midsummer produce. Enjoy these all-stars alongside another farmhouse favorite: a summery risotto crafted with Arborio rice, roasted chicken stock and Cremini mushrooms and topped with a beautiful medley of grilled vegetables (see recipes for details). Also included in this lively lineup: Italian Rustica bread, sheep’s milk feta cheese, a dry Portuguese white wine, edible flowers, mini bouquets, and gorgeous ripe apricots. Enjoy!
Here are a few recipe ideas for the week:
Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!
Grilled Vegetable Medley
This recipe is extremely adaptable depending on the veggies you have on hand; feel free to mix it up!
Grilled Lacinato Kale Spread
This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.
Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.
Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!
Summery Sunday Supper
Pull some chairs around the patio table, open a few bottles of wine, and gather round for an Italian-themed Sunday supper lineup that is bursting with summery flavors. Featuring such favorites as fresh egg pappardelle, Skagit River Ranch sausages and airy, chewy Italian Rustica bread, this week’s box is also packed with greens including Lacinato kale and crisp mini Romaine lettuces, plus tender herbs, locally-grown heirloom tomatoes, apricots, radishes, mushrooms, and more. Enjoy this summer bounty alongside provisions like our farm-fresh eggs and rich herb chicken stock, and finish it all off on a sweet note with coconut-kissed chocolate Congo bars.
Here are a few recipe ideas for the week:
Pappardelle Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.
Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of bread for a starter or a mid-afternoon snack.
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Fall Color Recipes
As leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of colorful fall offerings—like beautiful Italian plums, petite and sweet kiwi berries and gorgeous greens like rainbow Swiss chard, plus Gruyère cheese bread, Italian white wine and a vibrant produce selection that also includes Honey Select corn, fingerling eggplant and a trio of summer peppers. Also complemented by farm-fresh eggs and pumpkin-spiced eggnog, this box is a lovely snapshot of the season at its best.
Here are a few recipe ideas for the week:
Frisée Salad with Italian Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.
Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
