Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Ingredients:
1 large bunch purple sprouting broccoli
¼ cup high-quality olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
2 cloves of garlic, minced
1 lemon
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccoli stems. If some stems are very thick, cut them in half lengthwise.
2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm.
Fresh Fourth Recipes
Fire up the grill and celebrate America’s birthday this week with a flavorful Fourth of July spread highlighted by Skagit River Ranch bratwurst to grill, petite quail eggs to devil and our signature cobbler mix and apricots to whip up dessert. Also included: An absolutely incredible lineup of summer produce with fresh fava beans, cherries, garlic scapes, purple salad turnips, mixed baby greens from San Juan Island and the first of the heirloom tomatoes—so pour a glass of wine, tie on an apron and enjoy your Independence Day!
Here are a few recipe ideas for the week:
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.
Farro Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.
Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.
Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!
Spring Supper Recipes
As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. Thus, this week’s box features the debut of such early summer favorites as butter lettuce greens and rainbow cherry tomatoes, as well as a fresh array of spring classics to help craft a light and bright lasagna that stars spinach greens, fresh ricotta and aged Grana cheeses and our own mushroom duxelles. Also included: Creamy, sea salt-kissed butter, fresh eggs and oversize garlic scapes fit for grilling—enjoy!
Here are a few recipes ideas for the week:
Fresh Spinach Lasagna with Béchamel & Duxelles
This light and lovely vegetarian entrée is packed with spring favorites!
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s lasagna.
Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Ingredients:
6 golden beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
Sea salt and fresh ground pepper
2 tablespoons freshly chopped green herbs, such as parsley and mint
For dressing:
½ cup olive oil
¼ cup white balsamic vinegar
1-2 tablespoons honey
1 finely-minced garlic scape
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.
2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.
3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.
4. To make the vinaigrette, whisk olive oil, white balsamic vinegar, honey, salt, pepper, and garlic scapes together in a bowl until smooth.
5. Transfer carrots and beets to a serving platter and drizzle with the vinaigrette, seasoning with salt and pepper if needed. Garnish with freshly-chopped herbs; can be served either warm or at room temperature.
