Summery Salads Recipes
The time is ripe—for just about everything! From spicy summer greens, heirloom tomatoes and crisp cucumbers to beautiful striped eggplant, Italian Tropea onions and baby Chioggia beets, this week’s box is a display of late summer splendor. Filled with a bevy of salad-ready provisions including gorgeous sheep’s milk feta cheese and housemade raspberry vinaigrette, this refreshing lineup also features a bright French Rosé, Pain au Levain bread and our signature cobbler mix to pair with plump blueberries so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Roasted Baby Chioggia Beet Salad with Raspberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Greek Village Salad
This classic salad makes the best of summer heirloom tomatoes and cucumbers.
Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!
Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Blueberry Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Summery Salads Recipes
The time is ripe—for just about everything! From crisp lettuce, heirloom tomatoes and new potatoes to juicy peaches and ripe plums, this week’s box is a display of summer splendor. Filled with a bevy of salad-ready provisions including gorgeous feta cheese and housemade raspberry vinaigrette, this refreshing lineup also features Kalamata olive bread, cultured butter with grey sea salt and a bounty of beautiful herbs like purple basil, anise hyssop and red garlic so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Summer Stone Fruit Salad with F&L Raspberry Vinaigrette
Adapted from a Gaby Dalkin recipe, this bright and lively salad is perfect for a hot summer’s day.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, olives and feta.
Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Mediterranean Favorites Recipes
This week, we nod to the fresh, vibrant flavors of Greece with a produce-packed menu that includes pepperoncini, mixed heirloom tomatoes and fennel, as well as fresh feta cheese. Pick and choose from the included produce, plus Kalamata olives and sun-dried tomatoes, to create your own customized baked orzo, then invite friends and family over to imbibe in our most favorite of Mediterranean traditions—gathering around the table to enjoy great food and wine.
Here are a few recipe ideas for the week:
Baked Orzo
This hearty baked orzo recipe is incredibly satisfying on a cool fall day.
Roasted Fennel & Onions
These tender, broiled vegetables make for a fantastic side dish to this week’s orzo.
Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.
Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.
Ingredients:
1-2 heirloom tomatoes depending on size, cut into bite sized chunks
½ cup sliced pepperoncini
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
