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.
Midsummer Splendor Recipes
As summer produce continues to ripen apace—from the grape tomatoes and slicing cucumbers in the gardens to the donut peaches and juicy plums in the orchards—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring a beautiful orzo pasta baked in smoky pork stock, plus locally-crafted halloumi cheese and sweet red pepper kabobs to toss on the grill. Freshly-made apricot jam, sun-dried tomato pomodoro loaf and a light Yakima Valley Sauvignon Blanc also help to anchor this midsummer meal.
Here are a few recipe ideas for the week:
Baked Orzo with Smoked Pork Stock
Flavorful and filling, this satisfying baked dish is wonderful served with this week’s grilled halloumi kabobs.
Grilled Halloumi Cheese Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.
Village Salad with Tomatoes, Cucumbers & Radishes
A Mediterranean-style classic, tossed with a light red wine vinaigrette and fresh herbs.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summery greens, veggie slaws and pasta salads.
Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Greek Feast Recipes
The light, bright flavors of the Mediterranean lend themselves well to late summer in the Northwest as sun-baked heirloom tomatoes, crisp cucumbers and fresh herbs continue to ripen in abundance. Take advantage of the bounty this week with a menu starring a produce-packed Greek salad accented by lemony olives, salty sheep’s milk feta and purslane. A crisp Kalamata olive loaf, housemade tzatziki sauce and fresh figs complete this fitting feast for the last precious days of summer.
Greek Salad with Heirloom Tomatoes & Purslane
This lettuce-less salad gets a snappy update from fresh purslane, plus a mixture of green and Kalamata olives.
Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!
Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Grilled Fresh Figs with Ice Cream & Honey
Drizzled with honey, these lightly-grilled, caramelized figs are truly addicting.
