Garlic-Ginger Vegetable Stir-Fry

Serve this fragrant stir-fry with noodles and a side of this week’s pork pelmeni; alternatively, we also love topping each serving with a fried egg and extra hot sauce.

Ingredients:
½ cup soy sauce
½ cup hoisin sauce
2-3 cloves garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha (optional)
2 tablespoons sesame oil or vegetable oil
8 ounces mushrooms, such as Shiitake, washed and sliced if very large
2 cups green beans, trimmed of ends and cut in half
1 cup carrots, peeled and thinly-sliced into rounds
1 Lesya pepper, de-seeded and cut into strips
6 cups greens, such as a combination of Red Cloud Asian greens, pea shoots and baby bok choy
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root ends and minced

Method:
1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce or Sriracha until combined.

2. In a large skillet over medium high heat, add the sesame or vegetable oil to heat and then add all the prepped vegetables and greens. Cook 5 to 8 minutes, stirring occasionally. Add the garlic-ginger sauce. Cook for an additional 3 to 4 minutes, tossing to coat the veggies with the sauce. Serve with scallions and sesame seeds on top, if desired.

Rise n’ Shine Recipes

It’s breakfast time! This week’s lineup stars a bevy of late-summer favorites—cherry tomatoes, Persian cucumbers, Japanese eggplant, green beans, sweet corn and more—all complemented by breakfast-ready ingredients such as organic link sausages, cinnamon-raisin bread and farm-fresh eggs. Also including organic Greek yogurt, apple-pear cider, crisp salad greens, ripe yellow peaches, melon and Italian prunes, plus fragrant garden greens, this box will help you start the day off right—so pour yourself a cup of locally-roasted coffee and greet the day.

Here are a few recipe ideas for the week:

Cherry Tomato Frittata
Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.

Tomato Tart with Caramelized Onions
We make this classic tart from The Pioneer Woman every year.

Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for brunch, lunch or dinner.

Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Grilled Fennel
A wonderful side for roasted chicken or steak.

Summering in France Recipes

Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like tender-crisp lettuce, green beans and fingerling potatoes, and accents like hard-boiled eggs and protein-rich tuna. Thus, your box this week honors Bastille Day with local ingredients to create your own version of the famous salad, plus summery herbs and produce, creamy chevre cheese from Lost Peacock farm, dry organic rosé wine, a fresh baguette and even apricots. Enjoy!

Here are a few recipe ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!

Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches to this week’s apricots.

Charred Romano Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered on sliced baguette bread for a starter or a mid-afternoon snack.

Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.

Salade Niçoise

A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Ingredients:
¾ pound green or Romano beans, trimmed
1 pound fingerling potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)

Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.

2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.

3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.

4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.

Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or carrots! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.

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